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Winter Warmer with Sarawak Laksa "Breakfast of the Gods" - the late Anthony Boudain If you've been keeping up with our blog, you're probably familiar with our beloved Brand Ambassador, Vyen. She has a passion for creativity and uniqueness, which led her to invent the Sarawak "White" Laksa. This innovative dish involves a twist in the traditional process by simmering coconut milk with chicken and prawn stocks. Later, she adds our Sarawak Laksa paste into the flavourful broth. She even uses our Sarawak Laksa paste as "sambal" which is another great idea. We believe it's a fantastic concept, but it might not resonate with die-hard Sarawakians. Let's give a round of applause to Vyen for her dedication in uncovering three innovative ways to utilize our truly authetntic Sarawak Laksa paste, such as: (a) as traditional Sarawak Laksa (b) Sarawak "White" Laksa (c) use our our Sarawak Laksa paste as "Sambal" - as it contains >40 types of herbs. She loves it as it is not oily at all - her testimony. #doku #sarawak #dokubiotech #sarawaklaksa #whitelaksa Method: 1. Prepare the rich coconut soup base: *2 packs @my.blue.tea Coconut milk powder *Chicken Broth (choice of broth: prawn, vegetable etc.) *1 stalk of lemongrass (optional) 2. All in one Sarawak laksa paste @my.blue.tea - with all the unique blend of galangal, turmeric, garlic, shallots, chilli, belacan (shrimp paste) 3. Personalised your own curry laksa with your choice of ingredients: Some ideas to choose from: Shrimps, chicken, pork, fishballs, tofu, eggs, blood cockles, bean spouts, cabbage, cauliflower, coriander, calamansi and more! Be creative Anthony Bourdain called Sarawak laksa the “breakfast of the Gods,” and the “weapons grade plutonium of breakfasts.” He was so taken by it that he returned to Sarawak a second time, many think just to experience Sarawak laksa again. Did you know you can create Curry Laksa using our Meat Curry Base + Sambal Tumis. Recipe on our website blog. Vyen's Custom bowl of Sarawak "White" Laksa: Wonton Egg noodles, Roasted Pork Belly, BBQ Pork, Fried tofu, Eggplants, Green beans and Mint leaves. Must-haves ingredients are Calamansai limes and Sambal and of course, a pack of our Doku Sarawak Laksa paste the traditional or the vegetarian Sarawak Laksa. From left Sarawak Laksa serve it anyway you want with our in-house Doku brand : (1) Traditional Sarawak Laksa by Joan Ting (2) Sarawak "White" Laksa by Vyen (3) Vegetarian/Vegan Sarawak Laksa by Raw Chef Yin (her version) with blooms from her garden. Discover more about our sustainability program in Sarawak, where we collaborate with local partners to cultivate natural, organic and exotic produce  for you and our community. Here are some popular and trending Winter Warmer Tea blends recommended by us to help you stay cozy during autumn and winter. Enjoy Goodnight Sweet Dreams - Blue Tea and Lady in Red - Hibiscus tea, both rich in Vitamin C.

Made with love with our favourite Pandan, giving it an Asian twist Canele or canelé is a French pastry, and one of our featured chefs, Catherine, has flavoured it with @my.blue.tea Pandan leaves powder. It has a soft and tender custard centre and a dark, thick caramelised crust, topped with Pandan ganache and desiccated coconut. This is best eaten fresh because the caramelised crust makes it crispy and when you bite into it… mmm... 👍👍. Check out Catherine's Instagram and beautiful reel! This recipe has been kept to be published specially for Mother's Day 2024. Pandan Canele Recipe: Makes about 12 (mold size 5.5cm) * 48g unsalted butter * Vanilla pod 1 or 2 * 600ml milk * 60g whole egg (without the shell) * 60g egg yolk * 180g brown sugar * 150g all purpose flour * 1.5g salt * 18g honey * 36ml rum * 2 tsp @my.blue.tea Pandan powder * 30ml coconut milk or 1/2 pack @my.blue.tea Coconut Milk Powder dilute 2 tspn into 30ml water Pandan Ganache *150ml heavy cream *1 tsp @my.blue.tea Pandan Extract *150g white chocolate, chopped. *30g butter Baking: Preheat 230c for 10min then 200c 40min Pandan Powder - 2 tsp + hot water What else can you make with our beautiful PANDANLICIOUS combo besides Canele? Catherine's favourite combo consists of Pandan Powder 100grams + Pandan Liquid extract 200grams. Or try our brand new 500 grams Pandan Powder. Pandan Canelle, Pandan Kuih Lapis, Pandan Macarons and Pandan Ondeh Ondeh - all natural flavours and colours. Method: 1. Put the milk, butter and vanilla pod together in a saucepan, bring to boil, then turn off the heat and let cool. 2. Mix the 1 egg and egg yolks and sugar, stir and add a small portion of the liquid from Step 1, stir well. 3. Add the sifted flour, mix well. 4. Add the remaining liquid from Step 1, then add the rum, stir well and sieve. Wrap with cling plastic wrap and refrigerate for 24-28 hours. 5. Brush the mold with a thick layer of softened butter. 6. Mix pandan powder with hot water and stir well. 7. Take out the batter after refrigeration, let it sit for at least 1 hour to room temp. 8. Pour in the Pandan powder mixture and coconut milk. You may add green colouring if desired. Stir and sieve, pour into the mold 3/4 full. 9. Bake 230c for 10min then 200c for about 40min, you can adjust according to your oven. Ensure the top is deep brown coloured after baking. 10. Remove from the oven and cool upside down. 11. Serve on the same day if possible. 12. Optional: Pipe pandan ganache and sprinkle with desiccated colour on top of the canele. #canelé#canelés#frenchdessert#pandancanele#caneledebordeaux#foodporn#homemadecanelé#pandandessert About Catherine: Thank you Catherine for another beautiful recipe! Catherine has been sharing a lot of recipes along with beautiful photos of her creations. She considers herself to be someone who loves baking and not so good a cook. Catherine works as a specialist psychologist during the week and enjoys baking over the weekend. She sees baking as an extremely healthy and healing activity as it helps calm the senses and restore the mind and spirit. Not to mention, it absolutely delights the stomach! Catherine has contributed quite a few recipes containing our Superfood Powders and the most shared and viewed is her Blue Butterfly Mochi recipe. That is one recipe you´d really want to sink your teeth into! Another beautiful recipe for you to try is her Durian and Pandan Crepe. She is clearly not shying away from fruits that have very strong flavours! Follow Catherine on her Instagram for inspiration and ideas - https://www.instagram.com/catherine_cang/

Wow! Just Woweee for our beautiful awesome Mom How did Elizabeth achieve the baby blue shade in this Swiss roll? Love it.../xxx She simply utilized around 4 grams of MyBlueTea's natural Butterfly Pea powder and perhaps a few photography techniques, we presume! The key point here is the natural blue colour, as artificial dyes can potentially trigger eczema and ADHD in children. Besides, kids adore the colour blue! Give Mom a break, go natural colours and flavours with us. Blue Swissroll or Roll Cake We have a few shared a few versions of Swissroll cakes or also known as Roll Cakes with various flavours and colours especially "Blue" from our shop that you would like to bake and Pandan Swissroll with Palm Sugar, it is always a winner. For the adventurous, do experience our Durian Latte for you to bake yummy Durian Swiss roll, and for a regal touch, savour the Intense Purple Sweet Potato Swiss roll. Check out Elizabeth's recipe for the "Blue and White Cloud Swiss roll," just in time for Mother's Day or even for a Blue Christmas. Also by Elizabeth her lighter version of Polka Dot Purple Sweet Potato Swissroll cake and of course, this "Blue & White Cloud Swissroll" - YUM!! Ingredients: *55g canola oil *6g @my.blue.tea Blue Butterfly Pea powder *60g milk 95g low protein flour *7 egg yolk *7 egg white *3 teaspoons lemon juice *5 tablespoons caster sugar Filling: *300g thicken cream Lychee Have you checked out our Mother's Day Specials? They include :- Hot & Spicy Mom❤️ 🌶🌶 Special Four Hot Flavours in a Gift Set for Spicy Mum 🌶🌶 ❤️Pandan & Coconut Mom❤️ This duo goes hand in hand to make the best cakes, Nasi Lemak (coconut rice) and many more desserts. Grab our Pandan Powder - 500 grams offer. This Pandan Powder is great not only in desserts but also for making Pandan Beer, Pandan Gin, Pandan Soaps, Pandan Bodycare, Pandan Haircare or Beer and lots more for you to explore new opportunities and markets. Elizabeth enjoys baking late at night and is particularly fond of our Sambal Tumis in her Nasi Lemak. This Dragonfruit bread filled with cheese and cranberries is another awesome creation. The final photo showcases a Pandan Bun filled with Coconut and Palm sugar, a marriage made in heaven. Method: (1) Mix oil and Blue Butterfly pea powder then put in milk and mix till incorporated (2) Soft in flour and whisk in zigzag way (3) Put in egg yolk and whisk In zigzag way , leave the mixture aside (4) Put lemon juice into egg white and beat until bubbles form and put in sugar. Beat until stiff peak (5) Put 1/3 of egg white into the egg yolk mixture and fold gently then pour the whole mixture into the egg white and fold until well incorporated (6) Pour the batter into a lined 30 x 40cm pan and bake it at 160 degree preheated oven for 24 minutes (7) When it’s done, take out from oven straight away and remove the cake from the dish immediately and take away the baking paper (8) When it’s cool spread the beaten cream evenly on top side of the cake line up the lychee at 1/3 section spread more cream on the lychee and then roll up the cake gently by using baking paper (do not press it as it will break) (9) Use the parchment paper to gently push the roll so it is taut. (10) Wrap the cake in the baking paper and leave it in the fridge for 30 minutes (11) Cut the cake in the middle and put it onto a cake board or dish and Enjoy! About Elizabeth Tang (not much, we're afraid) Elizabeth is from Kuching, Sarawak but now loving Perth as her base. Elizabeth has a passion for baking. Often, she bakes late at night, and we usually look forward to see her posts around 3:00 am Sydney time. We can't help but crave a slice of her delicious cake or mooncake! And to visit Elizabeth 'hopefully soon and tp pader to order more../xxx She obviously love our Sarawak Laksa. Look at the bowl of Sarawak goodness. MyBlueTea have both Vegetarian and normal Sarawak laksa (new limited stocks are now in stock). Sarawak Laksa, the Breakfast of Gods as proclaimed by the late Anthony Bourdain. Suggested Tea Pairings for your Blue Cloud Swiss Roll : Chai Tea with a blend of spices and herbs ie Blue Inspiration; Fragrant Jasmine Green Tea; Butterfly Pea Tea (ideal for balancing sweetness in desserts and to manage sugar. - Please refer to our website blog and indemnity therein). Some suggested Short and Sweet Mother's Day Messages for dearest Mommy along with a warm cup of tea served with Blue & Cloud Swissroll cake :- Hugs and kisses. Love you, Mum! Enjoy this day that's all for you! Thanks for all that you do for me! Lots of love. You're the best mum! To the best mum in the world!

Acerca de Events Greet My Blue Tea in person throughout the year Free sampling of products and food. Follow us on social media to find out more. EVENTS 2024 ​ Saturday, 03/02/24 Lunar New Year Chatswood Sydney, NSW ​ Malays ia Festival 2024 Saturday, 02/03/24 Starts 10:00 am Colours of Malaysia Tumbalong Park Darling Harbour, Sydney ​ Easte r in Cro nulla Don Lucas Reserve 1R Mitchell Rd, Cronulla NSW Sat, 16 Mar, 10:00 pm – Sun, 17 Mar, 4:00 pm ​ Saturday, 06/07/ 24 Sawtell Chilli Festival Sawtell NSW Saturday & Sunday 21-22/09/24 Festival o f Cake Port Melbou rn e Melb o urn e VIC Trade Enquiries

MY BLUE TEA RETURNS AND EXCHANGES Returns and Exchange Policy ​ What items can be returned? As t hese are food items, they cannot be returned unless ​ Your order arrived damaged You received a different item from your order W e delivered your items to a different address other than those stipulated in your order . We follow the shipping address as per your order, so please ensure that this is entered correctly in full or we may not approve the refund. If you are unhappy with your order in any way, please contact us here . ​ Returns process ​ Please contact us and fill in the return/exchange form within 3 days of receiving your orders. ​ We will approve your refund or exchange via email. You can then send us your item which may need to be inspected. Some faults/damage may have to be assessed by us before a refund or replacement can be issued. Returned items must be unopened and unused in their original packaging for hygiene reasons. ​ You will be paying for any shipping cost of items that are returned to us once they have been approved for return or exchange, unless advised. ​ To ensure prompt delivery of returned items to us, we recommend using a trackable postal service, obtaining proof of posting and insuring for the value of the item. ​ The returned items are your responsibility until they reach us and should be carefully packaged for posting to avoid any damage. If an item is received in an unsuitable condition, it may have to be sent it back to you. We will notify you by email of the approval or rejection of your return. ​ We’re not responsible for any items returned by mistake. ​ Once returned items are received it will take 3-5 business days to process the return procedure before a replacement item is sent, or a refund payment is processed. If a refund is processed to a credit card this will take 2 - 3 days to appear on the credit card statement. To begin the Return process, click on the link below, select the item(s) you would like to return and fill out the information required. ​ Return forms that are incorrectly completed will create a delay in processing. ​ ​ ​ Online Orders Returns Request First Name Email Last Name Phone Full Address Item for Return Order or Invoice Number Please Select Refund or Exchange Exchange Refund Message Submit Thanks for submitting! We will get back to you soon. Returns Form

MY BLUE TEA CHEF PROFILE Zaleha Olpin ​ Zaleha Olpin may have gotten controversial attention as the MasterChef UK Contestant who was (unfairly) eliminated because the judges viewed the humble chicken rendang as a dish that had to be crispy. That is nothing more than a highly personal opinion of the judges, but for Zaleha, she knew better, she had her entire culture and tradition which she has lived behind her, and she trusted her own experience of the dish. ZALEHA OLPIN Zaleha Olpin The Rendang Victory ¨I want to share my passion and love for Malaysian food with people around the world. Food is how we connect with each other in Malaysia.¨ The Rendang Controversy Zaleha remembers rendang as the first thing her mother cooked for her then-boyfriend-now-husband when she first brought him home to meet her parents (lucky husband!). Zaleha even had fond childhood memories of the dish. She used to save up pocket money on Fridays as a child so she could buy the dish from a special stall outside her school that sold the best nasi lemak (served with rendang). That was how precious that dish was to Zaleha. In those days, rendang was a luxury. ​ To have been so unfairly eliminated in the competition after having worked so hard to get to that point was not easy to stomach for Zaleha. Her feeling of utter disappointment was not about being eliminated and not winning. What gutted her was the lack of appreciation of all the hard work she put into the dish, and the helpless feeling in the face of the unfortunate ignorance of those trusted to be culinary experts on the programme. Ultimately, it was a blow because Zaleha was hoping her efforts on MasterChef could help boost Malaysian cooking in the UK. Vital Ingredient for Victory Looking at all that had happened, one could say Rendang was an important ¨ingredient¨ in her early days, and it was also the key that turned her career around and catapulted her to where she is now. Instead of stewing away in the Rendang Controversy, she chose to do a turnaround. She was on her way to The Rendang Victory. For My Blue Tea, we see Zaleha as way more than just ¨That Rendang Lady¨. While her controversy may have brought her into the limelight, it has turned out to be just the push she needed to trust her innate passion for cooking and publish her very first cookbook, (and we LOVE the title) ¨My Rendang Isn´t Crispy and Other Favourite Malaysian Dishes ¨. Yes, we admire Zaleha´s culinary skills but we also absolutely dig her sense of humour and the way she came back with a crispy bounce when she could have allowed The Rendang Controversy to floor her. A common characteristic running through all of My Blue Tea´s Chefs is how good-humoured, upbeat and tenacious they all are to overcome their own personal challenges to be the successful chefs they are today. All of them faced difficult situations where it would certainly have been much easier to step back and give up. We are so glad they believed in their passion for cooking, and they all pressed on. And are here to share their amazing culinary experiences with the world. Zaleha´s book eventually won the World´s Best in the Celebrity Chef category in the prestigious Gourmand World Cookbook Award 2020. That is no mean feat. This is a huge step from letting the judges´ criticisms be a death sentence on her passion and career. A Sizzling Success The Rendang Controversy aside, Zaleha´s Culinary CV is absolutely mouthwatering and highly impressive. She has collaborated with top organisations such as the W Hotel Kuala Lumpur, ASDA, Rajah, Cookpad, the University of Bristol, The Great British Food Festival, Waitrose, 91ways and the London Muslim Festival and she is also part of the UK Sainsbury´s Taste Makers team. (Where does she find time to do all that?) Zaleha was even invited to cook with the previous UK High Commissioner to Malaysia, Her Excellency Victoria Treadell, in 2018 as part of a gastrodiplomacy session. Home is still Best In spite of having lived in Japan, South Korea, the Middle East and Australia, Zaleha remains very much a Malaysian girl at heart. She has spent more than twenty years abroad which has given her the much-envied advantage of becoming well-versed in international cooking. In spite of that, her traditional roots lovingly embedded in her by her mother who taught her how to cook traditional Malaysian dishes continue to flourish. Her mother was her biggest influence in her cooking. This is truly authentic cooking passed down through the generations. Zaleha does not whip out her international ¨tools¨ when family or guests come around for a meal. It is traditional cooking that she feels most authentic and natural with when it comes to pampering loved ones at home with her cooking. While it may sound exciting and romantic that Zaleha was living around the world as she followed her husband on his globe trotting, homesickness is a very real challenge for Zaleha. In some countries, it was next to impossible to find decent Malaysian restaurants. As they say, necessity is the mother of all inventions. Zaleha found a way to ease her homesickness and craving for food from home by building up her own passion for cooking and sharing to-die-for traditional Malaysian dishes with everyone. Just Keep Cooking Today, Zaleha lives in Bristol with her husband and youngest daughter and she is the owner of the incredibly successful Malaysian KitchenUK Supper Club. She often hosts supper clubs and pop-ups around the country and if there is a food festival somewhere, you are very likely to spot Zaleha doing a food demo there. And like pretty much all our other My Blue Tea Chefs, Zaleha has an insatiable thirst to do more and more gastronomical activities. She is also the founder of That Rendang Lady selling authentic anti-homesickness Malaysian products like Rendang and Sambal Paste. ​ She may not have imagined being at this point in her life when she was first learning the ropes from her mother in their kitchen at home as a little girl. Zaleha has much to be proud of. She used to work as an accountant at Petronas and she has certainly made a 360 degree turnaround in her life since then. A mark of a maestro is also their passion to share their knowledge with others, and Zaleha has a generosity of spirit which brought her to teach Malaysian cooking at a local cookery school. And as if that is not enough, Zaleha wants to reach out to even more people (i.e. the entire world!) so she is starting her own YouTube channel to share with people how special Malaysian food is and how it is enriched with flavours and textures because of its multicultural setup. Malaysian Rendang Paste If you are the lucky ones in the UK you are able to purchase a little taste of Malaysia! Nasi Kerabu A blue classic! That Rendang Victory We LOVE Zaleha's recipes AND her sense of humour Blue Bread with Butterfly Pea Powder A feast for the eyes and stomach with the inclusion of Blue Butterfly Pea Powder Sour Plum and Jackfruit Latte Layer Cake Chef Zaleha infused our Jackfruit Latte powder into her layer cake Sharing a Global Passion And of course, we love working with chefs who share our passion for sharing good food and it was great fun for us to send Zaleha My Blue Tea´s superfood powders and see what she would whip up! So if you want a taste of a truly sedap recipe infused with true-blue Malaysian flavours, check out Zaleha´s dishes she created using our jackfruit latte powder and butterfly pea powder . ​ We believe good food is to be shared, and food tastes even better when shared. So be sure to keep your eye on this page, we are always on the lookout for chefs to get to know and who believe in the power of food to bring people together from all over the world! Zaleha's recipes Shop Online Buy Direct Trade Enquiries Zaleha Olpin