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    • The Luckiest Fruit for Chinese New Year

      The Dragon Sees Red Red is often associated with passion. For the Chinese, red is the absolute must-have colour during the Chinese New Year. So "seeing red" is actually very auspicious. So why this obsession with red? This takes us way back to the times of legends when magic and mystery prevailed … Long long ago, there was a ferocious beast called Nian that tore through villages, terrorising people, destroying homes and eating crops, livestock and even children. It was a hideous beast that had the brutish body of a bull with a huge lion's head. The villagers soon discovered that this creature was not as powerful as it appeared to be. There were three things that were kryptonite to Nian - fire, noise and the colour red. Bring in these three things and the beast would turn tail and flee, leaving the villagers alone. With the defeat of this evil creature, the colour red became a symbol of good luck and good fortune. And that has carried on through the centuries till today. Any household that celebrates Chinese New Year would have a smattering of red somewhere for decoration - red lanterns, red paper cuttings, red scrolls with lucky sayings on them etc. This is a good time to get that sexy red dress you have always wanted to buy but did not have a cocktail party to wear it to. Chinese New Year is a much more joyous occasion for you to shine in a red dress! The Auspicious Red Dragon Fruit 12 February 2021 is when Chinese New Year starts and it goes all the way until 22 February. Feasting and merrymaking are the highlights of any festival and Chinese New Year is no different. Food is an important part of every festival and what better fruit to have during Chinese New Year than the luckiest fruit of all - the Red Dragon Fruit! Sure there are many other red fruits around, like strawberries, cherries, red apples, watermelons etc but how many of these are red and have the auspicious word "dragon" in them? The Red Dragon Fruit is a highly auspicious fruit, considering its attractive red colour and having the word "dragon" in its name. The dragon is a highly valued creature in Chinese culture, it is an animal of the emperors and the only mystical creature in the Chinese zodiac. With an auspicious colour and lucky animal attached to it, you would want to have this fruit in abundance during Chinese New Year! Exotic Origins So what exactly is this Red Dragon Fruit and where does it come from? It is a fruit that intrigues with its appearance, taste and name. And we have not even started telling you about its benefits yet! The Red Dragon Fruit, otherwise known as the Pink Pitaya or Strawberry Pear, is a rather unusual looking fruit that looks like a small rugby ball, is bright red or pink on the outside and has green spiky leaves springing up all around it. It may look a bit intimidating but once you cut it up, you can see it has a soft flesh that is pink-red peppered with tiny black seeds. It has a refreshing texture and a mild sweet flavour. This exotic fruit is now commonly seen in Asia, but it is actually native to southern Mexico and North America. Legends are always interesting to learn about, regardless of how true they are, and the Red Dragon Fruit has its own mystical origins … Imagine a time in the distant past when the world was filled with fire-breathing dragons. They roamed the earth and engaged in battles. While terrified plebians trembled indoors, soldiers bravely faced these powerful dragons on the battlefield. During a battle, whenever a dragon breathed fire, the last thing to emerge was a fruit. When a dragon was slain, the fruit was collected by the soldiers. This became a symbol of victory and the soldiers would proudly present it to the Emperor. And now we come to the not-so-pretty part of the legend - after the victory, the soldiers would actually consume the flesh of the dragon. It was not because they were particularly famished after a heavy battle. It was believed that those who ate the flesh of a dragon would be endowed with the strength and power of the dragon. Luckily for us, we do not need to don our armour and go dragon-hunting. We have the Red Dragon Fruit, a proud descendent of this magical fruit spewed forth by these fire-breathing dragons. We can go to a market and buy several Red Dragon Fruits and enjoy them calmly and safely at home and still benefit from its nutritional prowess! Power-Packed Red Dragon Fruit My Blue Tea is always on the lookout for unique superfoods and ingredients that are natural and power-packed with nutrients. So this Red Dragon Fruit was definitely on our list of Must-Haves and we are having a special launch price for this amazing superfood now. Its list of benefits is endless, ranging from keeping your heart healthy to helping prevent cancer. It is bursting with natural goodness and as a teaser, these are just a few of the powerful elements the Red Dragon Fruit contains: Antioxidants e.g. flavonoids, phenolic acid, betacyanin Lots of fibre Full of prebiotics High in magnesium Rich in phytonutrients … and … it has zero fat! To learn more about the benefits of the Red Dragon Fruit, read here. My Blue Tea's Red Dragon Fruit Powder can be used in yoghurts, smoothies, desserts and anything that your creativity can come up with! Check out some of these amazing creations made with My Blue Tea´s Red Dragon Fruit Powder! Pop quiz: What's red and has a dragon in it? The Red Dragon Fruit! This is a combination of two powerful symbols of good fortune. Get creative with this Red Dragon Fruit powder with your Chinese New Year dishes and share with us how you used this amazing ingredient to energise and boost your start to the new year! Buy your Red Dragon Fruit Superfood Powder right here!

    • Exotically Yours, Jackfruit and Pandan Butter Cookie Recipe

      Butter Cookies are everyone's favourites Jackfruit and Pandan may sound like strange bedfellows but that is what we love about the cooks that connect with us! They are adventurous in experimenting with tastes and textures and when we heard about Jackfruit and Pandan Butter Cookies we knew we had to share this! As all foodies know, butter is a magic ingredient that makes cookies perk right up and smell absolutely divine. Now imagine blending into one batch the strong flavours of the exotic jackfruit and in another, the subtle quiet fragrance of the beautiful pandan. We are drooling even just thinking about it! It is a lovely treat that is perfect for all occasions. Put on your apron and get out your culinary tools and be ready for some yummy tasting! Ingredients 160g unsalted butter 1 tbsp vanilla extract 60g icing sugar 1g salt 30g egg white 20g almond meal #Jackfruit Butter Cookies 82g cake flour 2 tbsp jackfruit powder (you may adjust according to your taste) BUY JACKFRUIT LATTE POWDER NOW #Pandan Butter Cookies 82g cake flour 2 tbsp pandan powder (you may adjust according to your taste) BUY PURE PANDAN PRODUCTS NOW Method Lightly loosen the soft butter that has been put outside at room temperature. Add vanilla extract, sieved icing sugar and salt. Whisk until creamy. When the icing sugar is gently mixed, add egg whites that have been placed at room temperature (make sure they are not cold) and mix with a spatula. Add almond meal and mix it well. Scoop out half of the portion and add sieved 82g cake flour with jackfruit powder and mix well. Put in a piping bag and pipe it into a flower shape with a star-shaped pipping tip. Scoop the remaining half portion of the dough and add sieved 82g cake flour with pandan powder and mix well. Put in a piping bag and pipe it into a swirly S-shape with a star-shaped pipping tip. Bake in a preheated oven at 160 degrees Celsius for 17-20min (320 degrees Fahrenheit) Use a thermometer for required temperature produces perfect results! Storage After the cookies have completely cooled down, seal it in food containers with silica gel. Store them in a cool room. They can be stored for 2 weeks. Or freeze it for longer storage (they can be stored for more than 1 month). About Catherine Ang Another winning recipe by Catherine. We wish to thank Catherine who has been sharing a lot of recipes and beautiful photos of her creations. In her words, she loves baking and not so good a cook. She's a specialist psychologist during the day and bakes during the weekend. Baking is a very healthy and healing activity to calm the senses and restore the mind and spirit. And absolutely delight the stomach! Catherine has contributed quite a few recipes with our Superfood Powders and the most shared and viewed is her Blue Butterfly Mochi recipe. Another beautiful recipe for you to try is her Durian and Pandan Crepe. She is clearly not shying away from fruits with very strong flavours! From left - Blue Butterfly Mochi, An assortment of Pandan Kueh Ketayap & Durian Seri Muka (also known as Pretty Face), Beautiful Mooncakes with various @my.blue.tea Superfood Powders and Durian Butter Cookies. These beauties taste as good as they look. Go ahead, try them out and take a bite. Baking is sheer joy when we have these beautiful recipes to work with! Now enjoy these beautiful butter cookies with My Blue Tea's newly launched Bamboo Tea Infusion And if you would like to be featured here, do get in contact with us.

    • Keeping Chinese Tradition Alive with this 红桃粿 P’ng Kueh Vegetarian Recipe

      It's all about P'ng Kueh 红桃粿 today. Yummy Red Peach Treat! Here's a Vegetarian Recipe by Grace Chen just in time for Chinese New Year Celebrations :) Red and Blue Peach Rice Pastry or 红桃粿 or P’ng Kueh is essentially a Red Peach snack (or cake/pudding/dumpling) and whatever it is called, YUMMY is the word! It is simply a Red Peach Treat! What is so special about this steamed cake? Many of us with Chinese Heritage may recognise it and have fond memories of it. It is very much part of the Chinese culture and we have all tasted it at some point when we were children. One of our colleagues misses this steamed cake and also having the chance to converse with someone in her dialect back in Kuala Lumpur. You can imagine her excitement when some of her friends made this steamed cake. There is nothing better than food to help ease the pangs of homesickness and bring back nostalgic memories of one's childhood and youth. The thing about this steamed cake is you need its own specific mould to make it and we know someone who actually has the Png Kueh/Peach Rice Pastry mould! It is in her “museum” stashed somewhere in her pantry. We are rather hoping, very subtly, that perhaps if we share this recipe, it would be a really big hint for her to do something about it and start making beautiful P'ng Kueh! (Maybe we should put this last bit in font size 30 and in bold...we really want to taste this treat!) Red peach cake (Chinese: 紅桃粿; Pe̍h-ōe-jī: âng-thô-kóe), also known as rice peach cake (Chinese: 飯桃粿; Pe̍h-ōe-jī: pn̄g-thô-kóe) and rice cake (Chinese: 飯粿; Pe̍h-ōe-jī: pn̄g-kóe) is a small teardrop-shaped Chinese pastry with soft sticky glutinous rice flour skin wrapped over a delicious savoury filling of glutinous rice, peanuts, mushrooms, and shallots. (Oh my mouth is watering already as I write this!) The cake is shaped with a wooden mould before steaming. The cake is native to the Teochew people who originated from the Chaozhou prefecture in Guangdong province in China. Grace Chen's Story “Essentially, this Teochew delicacy is shaped like a peach, features a pink coloured sticky but tender skin that is stuffed with the most fragrant glutinous rice. The Teochew people always prepare this during the Chinese New Year celebrations because the peach is a symbol of good fortune and immortality and is used by Teochews to worship ancestors and simply for their own (very happy) consumption. Growing up as a child, I used to watch my mum and aunts sit around the table and make these during the Chinese New Year festive season. My cousins and I used to patrol the work stations and watch them in amazement ... chopping, stirring, mixing, kneading, wrapping, moulding, shaping, arranging, steaming ... amidst constant chatter and intermittent bursts of laughter. There would be trays and trays and trays of these Red Peach Kuehs. The Kuehs will be distributed among the aunties, packed into boxes as gifts for relatives, friends and neighbours. In the later years when I was old enough to work in the kitchen, I was allowed to help with the stirring and mixing and later got ¨promoted¨ to the wrapping station. As my mum and aunts grew older, and the younger generation flew off to different countries, the making of this Kueh and many other treats also gradually started disappearing ... I was blessed with this traditional recipe handed down over the generations and I was also gifted the pastry moulds by one of my aunts a couple of years ago. To keep the tradition, I make this Kueh and many other traditional Chinese pastries with my children. We make these Kueh in Autumn in celebration of “harvest” and “preparation” for winter. According to my grandmother, eating glutinous rice during chilly weather is good and beneficial to the body. Glutinous rice helps keep the body and limbs warm. My teenage children love this Kueh. We (the family) made some of these P’ng Kueh on the weekend. It was a tedious process and there weren’t as many pairs of hands. Nevertheless, there were lots of laughter and chatting, just like in the old days. It was what I miss a lot and it is comforting to me that I am able to recreate part of it with my own family today. Times like these are a good bonding time for the family.” 红桃粿 Red /Blue Peach Rice Pastry (P’ng Kueh). The pink dough is made with Roselle powder from My Blue Tea. P'ng Kueh Recipe Filling * 165gm glutinous rice washed and soaked overnight * 55gm peanuts, washed and toasted* * 160gm homemade chicken stock or store-bought soup stock * 5 dried mushrooms, soaked and thinly sliced * 2 cloves garlic, finely minced * 3 cloves shallots, thinly sliced * 2 stalks spring onion, chopped * A small bunch of coriander, chopped * 20-25 gm dried shrimps, soaked and roughly chopped * 1/2 tbsp of quality grade light soya sauce * 1/2 tsp of white pepper * 2-3 tbsp of cooking oil or lard Method Steam the glutinous rice over high heat for at least 30-45 minutes until soft. Alternatively, you can cook the glutinous rice in a rice cooker. For rice cooker function, you need to add 170ml of water. In a wok, put the oil and sauté the sliced shallots until fragrant and golden. Add in the mushrooms, dried shrimps and white pepper. Stir fry for 1-2 minutes until the dried shrimps are fragrant. Add the glutinous rice and peanuts, followed by chicken stock and soy sauce. Stir fry until well mixed. Remove from heat and add the chopped spring onion. Stir until well mixed. Set aside. Dough * 250 gm glutinous rice flour * 275 gm rice flour * 30 gm tapioca flour * 550 gm water * 3 gm Red Yeast Rice powder or Roselle powder (from My Blue Tea) * 30 grams of lard or other cooking oil * Pinch of salt to taste Hint: For Blue P'ng Kueh, add 1 tspn of @my.blue.tea Blue Butterfly Pea Powder into the glutinous rice flour instead BUY ROSELLE POWDER NOW Method Mix all the flours (glutinous rice flour and rice flour) and divide into two bowls of equal portion. In a pot, add 550gm of water. Add the Red Yeast Rice powder or Roselle powder or Blue Butterfly Pea powder. Bring the water to a boil. Once the water is boiling, bring down the heat to the lowest setting, add in one portion of the mixed flour. Stir with a spatula or wooden spoon to form a thick paste. Cook for 1 minute on the lowest heat. While the cooked dough is still hot, quickly transfer the cooked dough to a mixing bowl or kitchen bench. GRADUALLY ADD THE REMAINING FLOUR and knead the dough until it forms a pliable dough. Work with a spatula or a stand mixer. Add in the cooking oil or lard and knead until it becomes a smooth dough. BUY BLUE BUTTERFLY PEA POWDER NOW Blue Butterfly Pea - P'ng Kueh Photos credit to Chef Celina Joseph, the Zero Waste Chef in Kuala Lumpur Malaysia Some of Celina's contribution to MY BLUE TEA Blogs are Blue Ayurvedic Tea and Fried Assam Laksa with Torch Ginger IMPORTANT NOTES You may or may not use up all the flour. Every batch of flour will have different water-absorbing properties. As long as it forms a pliable dough, it is acceptable. If you can handle sticky dough in the shaping, avoid adding more flour. The more flour you add, the harder will be your crust. Pat your hand with flour, pinch a dough, make a round shape, press it and make it flat. Put a teaspoon of the filling into the centre of the flat dough. Seal the edges such that it looks like a samosa triangular shaped dough. Press down the dough following the shape of the mould. Invert and knock the mould gently but firmly on a tea towel. Put the Kueh on a piece of banana leaf or baking paper, then arrange them in a steamer tray. Bring the water to a boil, then steam over medium to low heat for 13-15 minutes. It will turn hard if you leave it on the kitchen bench overnight. We recommend keeping it in an airtight container once it is completely cooled. Steam it for 5-10 minutes to serve. It is also common to serve the rice cake pan-fried till crispy. Traditionally, 100% rice flour is used to make this Kueh and the Kueh hardens very fast just like rice. Over time, glutinous rice flour and tapioca flour have also been introduced to improve the texture of the pastry. You can always play with different proportions of these three flours to get a dough that you like. Enjoy your P'ng Kueh with some beautiful Blue Butterfly Pea Tea! BUY BUTTERFLY PEA TEA NOW P'ng Kueh perfect with our Blue Goddess Tea and both make for an absolutely divine treat. About Grace Chen "I am a happy homemaker living in Melbourne. I am blessed with 2 beautiful teenage children and a loving husband. I enjoy cooking and baking for my family. One of our household principles is “ pragmatic, sustainable and healing suburban living”. I spend a great amount of time in the kitchen cooking for my family. I always ensure that my family eats healthy, nutritious, and delicious home-cooked meals. I like to use natural ingredients because we are what we eat. I use a lot of homegrown herbs and spices in my cooking and baking. I am constantly sourcing for natural ingredients for my pantry. You might like to follow Grace on her FB Page - https://www.facebook.com/gracechenho Thank you, Grace!

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    • Jackie M Tang | My Blue Tea | Chef Profile

      MY BLUE TEA CHEF PROFILE JACKIE M TANG Deliciously successful, Jackie has more than 1.9 million followers worldwide and is one of the most influential Australian chefs on social media. Jackie is sought after as one of the world's experts in traditional techniques and classic flavours of Southeast Asian cooking. She honours the authenticity of Asian cooking techniques and styles while also boldly experimenting with giving a Southeast Asian twist to everyday Australian dishes. JACKIE M TANG JACKIE'S RECIPES Jackie M Tang Digital Leap for Authentic Asian Street Food into Global Cyberspace It is not every day that you hear about a small town girl who achieves a socially-approved career, then leaves it to follow in the footsteps of her street-food vendor parents. Jackie M is one chef who has done precisely that and has since been celebrating a delicious success. ​ Jackie was working as an I.T. consultant in Sydney and London, and she was a Microsoft Certified Systems Engineer, Cisco Certified Network Associate as well as Certified Novell Administrator in merchant banking and the insurance industry. A career span to be envied. ​ In 2001 she did a 360 degrees turnaround and started selling street food. Definitely a jaw-dropping conversation starter. Might even leave some with an uncomfortable silence scratching their heads wondering if they heard it wrong and got the order of her career the other way round. ​ Today, Jackie's pride, respect and passion in her culinary beginnings in her family has skyrocketed her way beyond what she could ever have imagined. ​ Having spent more than two decades cooking up a storm, Jackie is a highly respected Malaysian and Singaporean street food specialist, a former restaurateur, TV presenter as well as a pioneer of live cooking videos. She is not only gifted gastronomically speaking, she had the foresight to take cooking to another level and new audiences. ​ She has had 1.9 million followers worldwide and is one of the most influential Australian chefs on social media. She is sought after as one of the world´s experts in traditional techniques and classic flavours of Southeast Asian cooking. She honours the authenticity of Asian cooking techniques and styles while also boldly experimenting with giving a Southeast Asian twist to everyday Australian dishes. ​ Scarcity begets Creativity ​ Jackie did not spend her childhood playing with plastic pots and pans, scooping sand into toy bowls and putting together a feast for her dolls, dreaming of being a cook during her simple days in Seremban. It was when she migrated to Australia as a teenager that her culinary itch flared up. Food does indeed nurture one´s soul and not being able to find decent Asian food in Australia at that time was frustrating for Jackie. If you grew up with true-blue authentic Asian food, you will find it hard to settle for less when you taste ´Asian´ food in other countries. ​ This did not mean that Jackie went from frustrated, hungry teenager to culinary rockstar overnight. Asian food is highly complex in its flavours. Anyone living in a foreign country can imagine the difficulties one could encounter to cook an authentic Asian meal the way mum made it. Can you get the ingredients? If so, are they of good quality? Can you even get the appropriate recipes and cooking utensils? After this hurdle comes the endless hours of being in the kitchen recreating the complex flavours that Jackie grew up with in her childhood. It is not unlike a science laboratory where measurements and temperatures have to be exact, and dealing with a lot of disappointments as she went through round after round of trial and error. Much of her time was also spent on research - reading, finding out information, talking to people. It was a humble, intense period on her learning curve. ​ From Market to Restaurant ​ Jackie became a regular presence at the farmers' markets around Sydney in the early 90s where she experimented with recipes and took the leap to introduce Australians to Malaysian street food at her stalls at weekend markets. ​ This brought her to the next level where she started her own restaurant in 2006 in the inner west suburb of Concord. Jackie's strength lies not in just having the grit and perseverance to try new projects and get through obstacles, but also more importantly, in knowing how to find the balance between managing personal and professional challenges. In 2013, she decided to close her restaurant to look after her son who was ill. It turned out to be a highly intelligent move as she turned her focus to food coaching, TV presenting and online content creation. No matter how excellent a cook one is, nobody will know about you if you are not visually and digitally accessible to everyone. And Jackie literally got the whole world at her fingertips with this move. Going Global Jackie had a desire to bring global recognition to the uniqueness and beauty of Southeast Asian cuisine and thanks to her pride in her family, her culinary roots and a desire to honour that, she is bringing Asian cuisine to the entire world not via the upper end of luxurious gastronomy, but through humble (authentic and to-die-for) street food into kitchens in Australia. Modest beginnings can certainly be a powerful seed for an amazing future. ​ "...my entire family is made up of high-achieving, productive members of society who bear no scars from having had to hang out with mom and dad at work 7 days a week. Some of our best dinner table stories revolve around our Odeon cinema canteen (dad’s stall) exploits." Jackie has beautifully blended what she adored about her country of birth and her family into her adopted country, and with a touch of her Hakka-Chinese descent, her personality has become unique in the Malaysian-Australian culinary industry and across the world. Weathering the Toughest Storm ​ Reading someone else's success story sometimes gives one the misleading idea that it was all smooth sailing. Jackie has weathered many storms of her own. ​ Jackie has spent many years raising awareness for people with Down Syndrome and to give support to other families who are going through the same journey as herself and Noah, her son. When Jackie closed her restaurant so she could look after Noah, she planned to continue selling her food at the street markets. By that stage, Noah had been discharged from ICU and was accompanying Jackie on all her markets and festivals. Jackie M Tang with son, Noah If you are inspired by and hungry after hearing Jackie’s culinary journey, dust off your woks and try out her signature dish, Char Kuay Teow. Want more? ​ And when your taste buds are demanding more, check out her other beautiful recipes and on here . My Blue Tea’s cooking channel This created a huge storm that she did not expect. The presence of Noah at her stalls and markets was something some people found uncomfortable. From their very first day together, Jackie has had to face disapproval, criticisms and even attempts to have Noah removed from the markets. Jackie has been through huge waves but seeing her son through his long period of illness and never-ending surgeries were her toughest and to have no support at the end of it to help her manage her career and look after Noah was one that nearly knocked the wind out of her sails. ​ Finally, after 14 years of working at markets, Jackie decided the emotional stress of this was not worth staying on for, and after two and a half years of enduring judgement instead of offering solutions, Jackie pulled out and focused instead on creating online food content. And what a fine move that turned out to be. Jackie is definitely not looking back. Her step into the digital culinary sphere has helped her business to expand exponentially. What felt like something she was pushed to do, has turned out to be a saving grace. ​ had a traumatic and complex medical history and the first 217 days of his life was spent battling for it through illnesses and surgeries with several medical teams looking after him. Christmas 2012 was Noah's first beautiful Christmas at home. He was stable and ready to embrace his new life at home with Jackie. Baby Noah ​ Find out more about Jackie and follow her blog . here here ​ Jackie has no qualms about sharing her recipes with others - that is what she has been doing through her career, sharing authentic food worldwide. This is her way of ensuring these precious traditions can endure through the generations. World-famous chef notwithstanding, Jackie is still a simple Seremban girl at heart who enjoys the simple happiness of cooking and sharing homecooked food with loved ones, and to welcome new friends across cultures. ​ Blue Recipes Shop Online Buy Direct Trade Enquiries

    • Lillie Giang | The Food Affectionist | My Blue Tea | Chef Profile

      20% OFF with code CAV20 LILLIE GIANG MY BLUE TEA CHEF PROFILE Lillie Giang Lillie was set to be a chef from the moment she was born. Her family were all dedicated foodies in Vietnam. Food was worshipped, adored and highly respected in her family. She grew up living, breathing and of course, eating dishes that were skillfully whipped up. It was Lillie's father and maternal grandmother who taught her precious lessons in eating, cooking and naturally, living well. When a child grows up learning the fine art of cooking from people who are near and dear to them, the child naturally develops a genuine love and talent for food and cooking Lillie Giang The Food Affectionist ¨My philosophy around food has never changed. Keep learning (I’m a forever student), never stop cooking and always give back with abundance.¨ Eating to the Moon and Back My Blue Tea is always on the lookout for chefs and food enthusiasts who share our values of eating natural, healthy food that is not only exciting to the palate but also enticing to the eyes. With each chef we meet and know, we learn so much more about the rich art of cooking. Each chef invites us to their own unique world of textures, flavours and most importantly, culinary stories that inspire. ​ Special festivals always have special foods and the Mooncake Festival is one where we love drooling over gorgeous mooncakes that are rich with flavours, textures and colours. Lillie Giang is the chef who is bringing our Blue & Pandan snow skin mooncakes to life. ​ We first saw her ¨giveaways¨ on her by various brands and companies and we got curious enough to approach her with . Lillie was absolutely lovely and so quick at making decisions! We had a little chat and it was clear what she wanted. Lillie was very open to learning about and experimenting with new ingredients so we immediately sent her heaps of Superfood Powders, Blue Teas and Latte Powders for her to get her magical hands into and to share with her team of enthusiastic cooks and bakers. When it comes to food, a vital ingredient to enjoy it is simply to share it. No foodie or chef in the right frame of mind would ever hoard food for themselves. The joy of cooking comes from not just the process of making the food but also from having the opportunity to share with family, friends and even people we do not know (yet)! Facebook group My Blue Tea's range of superfoods and natural products Cheering Melbourne during the COVID-19 Pandemic Lockdown ​It was sometime in October when Lillie contacted us and said that the wanted to make a Mooncake Festival video of her making mooncakes. Due to the lockdown in Melbourne, a lot of festivals had been cancelled and the city was really missing the festive mood, and very much in need of cheering up. Chinese Association of Victoria ​ Lillie was more than happy to do it and she wanted to bring out the gorgeous shades of blue with the texture of snow skin for her mooncakes. Blue is an extremely pliable and exciting colour to work with in food as it offers such a rich palette of shades and tones. Depending on the thickness of the coconut milk you use or if you use water, the shades change and it is very much like being a scientist in a laboratory. You never know what you are going to get when you mix different liquids together with the butterfly blue pea powder. It is great fun as long as you approach it with curiosity and throw rigid expectations out of the window. Especially with so many cities around the world in lockdown, the last thing we want is to impose monotony on all aspects of life. With a simple mix of butterfly blue pea powder and a liquid, your kitchen can absolutely come to life with a variety of shades. Just imagine - no two mooncakes look alike! And they do not have to! No more standard colour and design. Life can be exciting. Deliciously so! ​ As it was such short notice, we could not send our products by normal post, and what with lockdown restrictions, we knew the Australian post could not get things out as quickly as before. We took a chance and decided to Express Post My Blue Tea's products to Lillie. It was a rather nail-biting time as we really hoped the products could get to Lillie in time. Unfortunately, My Blue Tea's parcel did not arrive. One important lesson all cooks learn and which we apply to our daily lives is to quickly improvise. That literally is no use crying over spilt milk and when a recipe goes wonky or if we are missing an ingredient, we try our best to improvise and salvage the dish. ​ So we quickly moved on to Plan B. We called Roger Yeo, the proprietor of in Mt Waverley. We explained to him our situation and luckily for us, Mr. Yeo was such a lovely, generous soul he agreed to assist us. stocks My Blue Tea's products and he actually personally delivered My Blue Tea products to Lillie. We were so grateful for his help. Finally Lillie could get our products to make her beautiful snow skin mooncakes. Lion City Asian Grocery Lion City Asian Grocery We feel proud that Lillie had chosen to use My Blue Tea's products for her mooncakes - an age old traditional recipe that requires skill and patience. Lillie was set to be a chef from the moment she was born. Her family were all dedicated foodies in Vietnam. Food was worshipped, adored and highly respected in her family. She grew up living, breathing and of course, eating dishes that were skillfully whipped up. It was Lillie's father and maternal grandmother who taught her precious lessons in eating, cooking and naturally, living well. When a child grows up learning the fine art of cooking from people who are near and dear to them, the child naturally develops a genuine love and talent for food and cooking. It is clear when you look at Lillie that she has been nourished from the inside out growing up - her sunny smile is the first thing that strikes you about her. There is something open, inviting and honest about her that welcomes you into her space. For Lillie, her love of life is intimately connected with her love of food. And we understand Lillie when she says that food connects her to people and takes her around the world and gives her purpose. Food has connected Lillie to us, and in turn that continues to connect all of us to foodies in her circle and in My Blue Tea's circle. And it is a joyous connection we all have, food unites and never divides. All true-blue chefs and foodies are eager to learn and share and tomorrow is always a great day to look forward to, for more food experiments and sharing good food with family and friends. Lillie Giang https://www.thefoodaffectionist.com.au/ We clicked with Lillie because we share the same philosophy of giving back with abundance. That is how life continues! Lillie has had a rich career as a chef, coach, educator and presenter. It is important for her that cooking is not an exclusive arena available to only a chosen few. In fact, what drives her is the goal to make cooking available to many, to make it affordable, sustainable and fun! Lillie lives and breathes her values of sharing wholesome, quality food with people and making connections wherever she goes. She is a guest presenter on The Cooks Pantry (Channel 10) and My Asian Banquet (Channel 7). She is also an advisor and in-store pop-up presenter for several well-known supermarkets and shopping centres. And if that is not enough to keep her busy and satisfy her craving to share amazing food, she also works actively with NDIS (National Disability Insurance Scheme) students and their families to help make food accessible by teaching them how to prepare and cook food, all true to her values of making food accessible, fun and making a difference in people's lives. And Lillie does not stop there. At weekends she is eagerly sharing her love of food and culture with other enthusiastic foodies at some of Melbourne's largest indoor and outdoor food festivals and events. We take our hats and aprons off to Lillie for making her 24 hours stretch across the week to give back to the community all her knowledge, experiences and most importantly, love for cooking! ​ We love how Lillie is experimenting with My Blue Tea´s products to create new flavours, textures and colours. We are so driven to do what we do because, quite simply, food is exciting! If this gets you inspired, why not try out some culinary experiments of your own with ? You never know what you are going to get! My Blue Tea's range of superfoods and powders Keep an open mind and stay curious! Bring out the Lillie Giang in you! ​ for this elegant, exquisite butterfly blue pea snow skin mooncake. Download recipe Moon Cake Recipe Blue and Pandan Snow Skin Moon Cakes Fit for eating on the moon! Made with love by Lillie Giang. Pandan Coconut Lillie Muffins Made with My Blue Tea's Pandan Powder, they're simply over the moon! Lillie Giang's Vietnamese Noodles Have you tried this with My Blue Tea's Kaffir Lime Leaves Powder? Lillie's Hot Cross Buns Add My Blue Tea's Pandan Powder for enhanced flavour and fragrance The BIG cook show Blue Recipes Shop Online Buy Direct Trade Enquiries

    • Jeffery Liew | Cheffery's Kitchen | My Blue Tea | Chef Profile

      MY BLUE TEA CHEF PROFILE Jeffery Liew ​ Jeffery has a Masters of Science degree under his belt, or rather, under his apron, but we cannot imagine Jeffery working in an office with computers, diagrams and formulas. He started working as an engineer when he was training himself in baking. He worked his way up from waiter to apprentice to pastry chef and sous chef. And he was finally able to devote himself full-time to in 2018. Cheffery's Kitchen Chef Jeffery Liew Jeffery Liew Getting to the Heart of Cooking Whenever chefs share with us their history and how they started, we are always amazed, and so grateful that they put in the hard work and courage to make a career change to become chefs. Jeffery Liew is one such chef. Connecting with the Past We are so glad Jeffery Liew did not stay in the Sciences! Jeffery's culinary touch is one that reminds you of the good old days and of home. He is proud of his Malaysian and Peranakan roots and keeping the tradition and culture alive by introducing it to Australia is what makes stand out. Whenever Jeffery cooks, he has a pair of eyes looking forward with his creativity and innovation in fusing the best of different culinary worlds, and he also has a pair of eyes that look to the past, embracing his heritage and honouring the food and dishes his parents grew up with. Each time he cooks a traditional dish, it is like a little time travel for him to experience what his parents ate as children. It is a beautiful, intimate way to be connected with one's family and culture. Cheffery's Kitchen Giving Back from the Heart ​ When Jeffery first set up , he was very clear about his mission - to give back to the community. My Blue Tea has always been drawn to chefs who share our values of giving back to the community. Read more about how we give back to the community with our sustainable farming practices. We admire Jeffery's simple humility - he does not put his culinary skills on a pedestal as the main highlight of his career. He is highly dedicated to doing his part for the less fortunate and sharing with people who are experiencing difficult times. Cheffery's Kitchen here Having lost his father to cancer, Jeffery understands the difficulties people go through when there is an illness in the family. He takes part in the every year - it is his hope that one day, the world can be cancer-free and nobody would have to suffer the way his family did when his father battled the disease. Jeffery's signature macarons may look petite and delicate but he has a huge, rock solid heart of gold when it comes to paying it forward. Earlier this year, he did fundraising for the bushfire victims in Australia. And he does not stop there. He also sells pastries and kuih to fundraise for the homeless. Jeffery is a chef who genuinely cooks from his heart. Biggest Morning Tea ​ ​ Blending East and West Cooking is an art that is full of surprises. As long as you are willing to experiment and keep trying, you get a delicious reward at the end. Hard work, but it is worth it. Jeffery spent a long time fusing his love for robust, wholesome Malaysian food and desserts with the delicate elegance of French pastries. It may have sounded like a wild idea at the beginning to ask, "can one combine the savoury spiciness of the iconic Malaysian dish Nasi Lemak with the sweetness of a classic French macaron?" It took Jeffery a year of patient experimenting in the kitchen to perfect this unique East meets West recipe. It meant creating a spicy sambal buttercream and making the coconut macaron shells topped with crunchy fried anchovies. Even just saying it makes our mouths water! Definitely a challenge and Jeffery had the happy help of his wife to do taste tests and give honest feedback to help him create this savoury dessert. (We would gladly volunteer for future taste tests of new recipes if his wife wants a break!) ​ "Every time I see a customer’s satisfied and happy face, I feel like the luckiest person on earth and it makes me want to do more." Food for When You Miss Home ​ For many who came to Australia for work, study or family, homesickness can appear in the form of craving for food from home. Jeffery remembers his early days in Adelaide. It was difficult to get his beloved, comforting 'kuihs' (Malaysian bite-sized desserts). As they say, necessity is the mother of inventions, and Jeffery got right down to making his own kuih by trial and error. It did not take him long to develop his own recipes and even start selling his own kuihs in Adelaide. His kuihs found their way into the stomachs and hearts of many Singaporeans and Malaysians living in Australia, who appreciated how his food was helping them cope with their homesickness. It is an achievement for any chef when people say the quality of the food is excellent, but for people to say how the food has gone straight to the cockles of their hearts and given them a sense of comfort, that is quite another level to achieve for a chef! For those of you who are lucky to live in Adelaide, if you have a chance to get hold of Jeffery's onde-onde (Malaysian-style glutinous rice ball), make sure you grab a dozen or more to stock up for those moments of homesickness! ​ ​ Traditional Made New ​ Jeffery has since gone on to create other amazing fusion pastries at such as the kaya (traditional coconut jam) macaron and even a teh tarik (special 'pulled' tea) macaron! Whenever we share My Blue Tea's ingredients with different chefs, we never quite know what they would cook up. Jeffery bowled us over with his pandan and blueberry cheesecake macarons made with and . He was also the first in Adelaide to whip up pandan hot cross buns with our pandan powder! He has made the distance between the East and West a lot closer with his culinary creations. And wait till you try his pandan milo macaron - one bite is enough to remind you of home as well as awaken your tastebuds to a new exciting blend of flavours! And for the true-blue hardcore Malaysians out there who swear by your durians, you have to try Jeffery's durian kaya made with ! In fact, his durian kaya sells out very quickly! Yet another Jeffery creation you need to stock up on! Cheffery's Kitchen My Blue Tea's pandan powder butterfly blue pea flower powder My Blue Tea's durian powder Going Vegan ​ What we admire about the chefs we have met is how they are never satisfied with just one achievement or one project. It feels like they never stop cooking! Jeffery goes beyond conquering traditional recipes and Malaysian-French innovations. He is also venturing into vegan cakes! Again, it was due to a lack of vegan cakes that he started experimenting and learning about vegan ingredients and cooking. He learnt to bake vegan cakes and play with the flavours to make it taste and feel like a normal cake. For those with a sweet tooth, this is good news as vegan cakes are healthier! This means, more desserts, guilt-free! Jeffery has since then expanded his vegan range to include vegan treats that are gluten-free, dairy-free, nut-free and refined sugar-free. There is something for everyone. Jeffery counts himself lucky that he is able to turn his passion into his full-time career. He gets to be creative every single day at , creating new treats that have traditional tastes as a foundation and which is given a contemporary twist to excite the modern palate. Preserving Peranakan culture is a value he holds very closely in his heart and knowing his food brings joy and comfort to people is his best reward. Cheffery's Kitchen We are really glad Jeffery first came to Adelaide as an international student in 2005. Who would have imagined the contributions he would be making at that time? Thanks to the faith and support from Jeffery's family to help him continue in his culinary career, we are fortunate to get to enjoy his wonderful creations here. East Meets West Jeffery spent a long time fusing his love for robust, wholesome Malaysian food and desserts with the delicate elegance of French pastries. Pandan Milo Macarons Awaken your tastebuds to a new exciting blend of milo and our Pandan powder! Blue Macarons Delicate and beautiful made with Butterfly Pea flower powder! Pandan Hot Cross Buns Chef Jeffery was the first in Adelaide to whip these up! Pandan Kuih Necessity is the mother of inventions, and Jeffery got right down to making his own kuih by trial and error. Durian Kaya Made with My Blue Tea's durian, this is yet another Jeffery creation you need to stock up on! Want more? ​ Looking to make your own culinary creations? Then check out the and for gorgeous recipes created by chefs from the world over! My Blue Tea Blog TV Channel ​ Blue Recipes Shop Online Buy Direct Trade Enquiries

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