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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!

My Blue Tea is spicing up the scene with the launch of Borneo Hot Sauce. Crafted from Momporok Chilli, this exquisite sauce is born from seeds selected and sown by Bornean Bulbul birds at dawn's first light. These birds, dwellers of forests and thickets, contribute to a natural growth process by consuming the chillies and returning the seeds to the earth. Typically nesting within dense bushes and feeding on fruit and insects, the Bulbuls play a pivotal role in the creation of our unique hot sauce. The Bulbul birds enjoy Momporok chillis The Momporok chilli, a legacy from ancestors to future generations. Cultivated along the tranquil southeast coast of North Borneo, employing regenerative methods aimed at reducing atmospheric carbon, revitalising our lands, and strengthening communities. The Heart of Borneo Borneo, a giant, rugged island in Southeast Asia’s Malay Archipelago, is shared by the Malaysian states of Sabah and Sarawak, Indonesian Kalimantan and the tiny nation of Brunei. Borneo, the world's third largest island, accounts for just 1% of the world's land yet holds approximately 6% of global biodiversity in its rich, tropical forests. Its species range from the distinct Bornean orang utans and elephants to the giant pitcher plants, clouded leopards and Rafflesia flowers. It’s known for its beaches and ancient, biodiverse rainforest, home and in Sabah is 4,095m-tall Mount Kinabalu, the island’s highest peak, and, offshore, the famed dive site Sipadan Island. With a 130 million years old, Borneo's Rainforest is one of the oldest in the world, and home to a dizzying number of species (15,000 of plants, 3,000 of trees, 221 of land mammals and 420 of birds!). Borneo Rainforest is twice as old as their antipodal cousins in the Amazon. The Taste of Borneo My Blue Tea has introduced various products from our factory like the Torch Ginger flower (dried slices), Sarawak Laksa, Pandan and Butterfly Pea , Roselle, Calamansi, Dayak Ginger and Bamboo Tea. You can expect more Borneo gems at our store in the future. Today we are turning up the heat with the NEW BORNEO HOT SAUCE. A gift that stands out – and it's deliciously unique! Whether it's for corporate gatherings, housewarmings, weddings, or any event needing a sprinkle of flavour, we have the perfect spicy present. Just in time for Mother's Day! Borneo Hot Sauce - Order now for Mother's Day delivery. Beautiful & individually boxed, only 20 sets (of 4 different varieties) available OR design your favourite box of 4 chillies for Mom with the spice level you like. There are 4 flavours available and they come gorgeously designed, perfect for a Hot and Spicy Mom. Borneo Hot Sauce - Good in Everything 🌶 indicates level of spiciness The pack boxed our bottles of 4 flavours with intense heat that are #goodoneverything. 🌶 Sweet Chilli: A tantalising blend of sweetness, tanginess, and spiciness. 🌶🌶 First Green Harvest: An irresistible hot sauce with a spicy kick and tangy twist. (Green Chilli) 🌶🌶🌶 Ripe Red: Experience the perfect balance of flavours with a creamy touch. 🌶🌶🌶🌶 Classic Extra Spicy: Our ultimate sauce, delivers an intense kick that leaves your taste buds buzzing with excitement. Applications for our Momporok Chilli Borneo Hot sauce - as dipping, on burgers, on fried rice, fried noodles, on dumplings - good on anything you like to spice up! Bold Cocktails Including Tah dah ----> if you are brave enough and also adventurous we have recipes for Spicy Gin Tonic or how about a Hot sauce Mojito - add Butterfly Pea for a magical colour changing effect. Create your own bold cocktail and share it with My Blue Tea! Other Bornean Products Source : Wikipedia The Bornean bulbul (Rubigula montis) is a member of the bulbul family of passerinebirds. It is endemic to the island of Borneo. The Bornean bulbul was previously placed in genus Pycnonotus. This genus was found to be polyphyletic in recent molecular phylogenetic studies and five bulbul species, including the Bornean bulbul, moved to Rubigula. Until 2008, the Bornean bulbul was considered as conspecific with the black-capped, black-crested, ruby-throated and flame-throated bulbuls. Some authorities have considered the Bornean bulbul to be a subspecies of the black-capped bulbul. References Wikimedia Commons has media related to Pycnonotus montis. ^ a b BirdLife International (2016). "Rubigula montis". IUCN Red List of Threatened Species. 2016: e.T103827210A104339614. doi:10.2305/IUCN.UK.2016-3.RLTS.T103827210A104339614.en. Retrieved 20 November 2021. ^ a b Gill, F.; Donsker, D.; Rasmussen, P. (eds.). "Family Pycnonotidae". IOC World Bird List. Version 10.2. International Ornithological Congress. Retrieved 8 August 2020. ^ Phillipps, Quentin & Phillipps, Karen (2011). Phillipps' Field Guide to the Birds of Borneo. Oxford, UK: John Beaufoy Publishing. ISBN 978-1-906780-56-2. ^ Shakya, Subir B.; Sheldon, Frederick H. (2017). "The phylogeny of the world's bulbuls (Pycnonotidae) inferred using a supermatrix approach". Ibis. 159 (3): 498–509. doi:10.1111/ibi.12464. ISSN 0019-1019. ^ "Species Version 1 « IOC World Bird List". www.worldbirdnames.org. Retrieved 11 March 2017. https://www.inaturalist.org/taxa/793159-Rubigula-montis Rasmussen, P.C., and J.C. Anderton. (2005). Birds of South Asia. The Ripley Guide. Volume 2: Attributes and Status. Smithsonian Institution and Lynx Edicions, Washington D.C. and Barcelona. https://www.borneoecotours.com/attractions/reasons-why-you-should-visit-malaysian-borneo

for Eid al-Fitr or Hari Raya celebration NASI DAHLIA is an heirloom recipe from one of our team member. It inherited from her Grandmother for Raya Aidil Fitri as they call it in at home in Johor, Malaysia. Our Johorean, has now relocated to Sarawak, Borneo because Sarawak is the best place to live, surrounded by nature and it is one of the oldest tropical jungle on Earth. At 130 million years old, Borneo's Rainforest is one of the oldest in the world, and home to a dizzying number of species (15,000 of plants, 3,000 of trees, 221 of land mammals and 420 of birds and Rafflesia, the largest flower that bloom only once, it's good omen to get to watch it. Ms Dee is sharing her great Grandmother's heirloom recipe for this Eid el-Fitr celebration, after a month of Ramadan. Ms Dee makes amazing food, videos, and her photography is incredible. Welcome to MyBlueTea, Ms Dee! Eid al-Fitr or the Festival of Sweets is the earlier of the two official holidays celebrated within the Islam community. The religious holiday is celebrated by Muslims worldwide because it marks the end of the month-long dawn-to-sunset fasting of Ramadan. The month-long dawn-to-sunset fasting of Ramadan and this year is set to finish on either 9th or 10th April 2024, thus signalling the beginning of Eid Al-Fitr. We would like to celebrate this Raya or Eid el-fitri sharing with you Nasi Dahlia, a gift from Ms Dee and MyBlueTea. Thank you to Ms Dee's great grandmother. Nasi Dahlia (Nasi means 'rice') *2 cups basmathi rice - washed and tossed Stir-fry ingredients: *4 shallots *6 cloves of garlic *1/2 inch ginger *1 section of galangal *1-2 sticks of lemongrass *Coriander to garnish (All these are finely sliced.) *Optional - Cut red chilli & star anise to garnish *1 pack of @my.blue.tea Spargo Coconut milk powder *1 tbsp @my.blue.tea Pandan leaf powder *Salt & sugar to taste *Enough water to cook rice Method: (1) Stir-fry the ingredients until fragrant, add Pandan leaf powder and Coconut milk powder with enough water to cook the rice. Let it boil. (2) Add rice, transfer to rice cooker and let it cook. (3) Add salt and sugar to taste (if required). (4) Once cooked, garnish with coriander and fried shallots (optional). (5) Enjoy Nasi Dahlia with Rendang, Curry or Ayam Goreng Berempah........ so plate-licking good! And wait, some Sambal Tumis is always a must! Raya with Nasi Dahlia This Raya Aidil Fitri do enjoy Nasi Dahlia with Chicken curry or Beef Rendang or Ayam Goreng Berempah / Spiced Fried Chicken (SFC). Check out an easy peasy method to make the yummiest SFC in the video below :- Crispy Juicy Spiced Fried Chicken is the new homemade KFC! Perfect with Nasi Dahlia Ingredients: *50g @my.blue.tea Spargo Spiced Fried Chicken powder *1 Kg Chicken drumsticks *Curry leaves *2 stalk lemongrass smashed (optional) Big tip: The crumbly crispy bits are absolutely hands down the yummiest bits after deep frying! Mmm... Method: (1) Marinade chicken with Spiced Fried Chicken with curry leaves & lemongrass for at least 3 hours, overnight is recommended. (2) Deep fry the chicken pieces and be prepared for the heavenly aroma that will waft through your kitchen... (3) Optional to (a) air fry or (b) BBQ or (c) roast Scroll through the galley and be inspired what's in store for you! (1) Sarawak Laksa all new (2) Assam Laksa with rareR Borneo Torch Ginger (3) Pudding Layer Cake unique with Hup Seng crackers (optional to use Jacobs crackers) (4) Pandan Serimuka (5) Beef Rendang for Ramadan and Eid al-Fitri and...... Ms Dee's been very busy cooking up a big storm as she is amazed by MyBlueTea's Super easy Superfood Powders (Pandan and Butterfly Pea) and Super Spice Blends! We love that she is loving them! From bottom right (6) Dragonfruit / Pitaya Butter cookies (7) Pandan Japanese Milk Bread (8) Pudding Eaze - Japanese Caramel and lastly (9) Talam Berlauk / Savoury Pandan Steam Cake with Meat curry base. Ms Dee and MyBlueTea have been very busy eh........... and stay tuned for more....... videos and recipes. Sarawak Laksa, Breakfast for Gods, all new stocks (limited) available online.......... Our Spargo Super Spice powders are so good. It has been cooked to the beautiful flavours and then using our technology to freeze dry them.They are :- *All natural *No MSG *No preservatives *No artificial colours *No added oil (vs liquid paste) *Cook more with Less *BBQ, Pan fry, air fry of bake even microwave *Easy for travels i.e. overseas or camping & caravanning *Halal certified Trade Enquiries/ Wholesale & Retail are welcome as we provide large packs ie 500g or 1Kg depending on your needs for Superfood Powders, ExoticA Latte Blends, COCONUT SHAKE , Super SPICE blends and PANDAN. We're seeking cafes, restaurants, bakers and caterers or foodies. . Email - info@mybluetea.com.au or apply for a Trade account above.

ABOUT US MY BLUE TEA, THE BOUTIQUE STORE FOR UNIQUE SUPERFOODS My Blue Tea is a company based in Australia that offers unique superfoods. Our launch products include the Blue Butterfly Tea Powder and Butterfly Pea Flower Tea, made from Butterfly Blue Pea Flowers or scientifically referred to as the Clitoria Ternatea. These flowers are used as an aged old and ayurvedic way to maintain health and overall wellness. ​ Lee, the founder of My Blue Tea, grew up in Malaysia. ​ "We used the Butterfly Pea flowers to provide a blue tinge to rice (known as Nasi Kerabu, a specialty rice) and glutinous rice cakes (known as Pulut Tai Tai & Nonya Chang in Nyonya cooking in the Peranakan community)." The roots, leaves, flowers and seeds of Clitoria Ternatea have known traditional medicinal uses that stretch back in time - especially the roots. In Ayurveda Indian medicine it is known to cure sexual ailments and is used as an aphrodisiac, laxative and diuretic, as a brain tonic to promote intellect and improve memory, to treat bronchitis, asthma, pulmonary tuberculosis, fever, skin diseases like leucoderma, eye infections and is even reported as a cure for ulcers. Active components of Blue tea include tannin, resin, starch, tarakserol and tarakseron. Our Blue Butterfly Powder and Butterfly Blue Pea Tea is a delicate blend of these flowers with a natural flavour on its own or you may wish to add honey or rice sugar, lemongrass, ginger or pandanus yourself to give that extra flavour and medicinal value. Or you may simply choose to add a squeeze of lemon to see how it changes colour from royal blue to purple or pink and impress your friends or guests at the next dinner party. Taste of Blue Tea: The tea has amazing intense blue colour and thick brew looks like blue ink; perfect and safe as a natural food colouring. Flavour is not distinguished and has an all natural earth taste. Blue Recipes Shop Online Buy Direct Trade Enquiries MY BLUE TEA Australia's Plant-Based Superfoods Company TEA LEAVES LATTE BLEND SUPERFOOD POWDER SUPERFOOD EXTRACTS RECIPES

MY BLUE TEA CHEF PROFILE Rafaela Baia Rafaela is so proud to be living in Australia, to become a part of Australian culture while also keeping her Brazilian roots - by bringing in her passion and dedication to rock-solid healthy food any respectable grandmother or mother would make for her family out of love. You eat and you nourish your body. You're not just eating to satisfy your hunger.¨ RAFAELA BAIA RAFAELA'S ENERGY BALLS RECIPE Rafaela Baia Owner and Chef, Yummy Raw Far from a Raw Deal Most people associate cakes and bakes with sugars, ovens and probably a few notches too high on the calorie scale. Rafaela Baia is set to change that mentality with her line of raw, yummy cakes. Veronica Lind from our marketing agency, Vermilion Pinstripes sits with Rafaela to understand this raw cake business. We could not believe it when we heard about her raw cakes. Can an unbaked cake even be called a cake? When we saw her beautiful creations we really just had to try them and find out more! We spent a lovely afternoon getting to know Rafaela over a big pot of blue tea (and more than a few slices of her raw pandan cake). Discovering it Raw, an interview with Rafaela Baia Mindful eating is my passion and also a part of my lifestyle. It is what gave birth to Yummy Raw . I love and appreciate good food and I believe there is a way to create healthy, raw, dairy-free, gluten-free, plant-based "happy foods" with no refined sugar. That is how I got started experimenting with recipes and sourcing for ingredients to create my beautiful raw cakes! I use wholesome, healthy, nutrient-packed ingredients such as cashew, almonds, dates to give my cakes sweetness, texture and body. For food to be qualified as "raw", it cannot be cooked over 40 degrees so the nutrients and vitamins do not get destroyed in a typical cooking process. ​ I was cooking in numerous restaurants and those years of observing and experimenting really consolidated my passion in raw foods. I was working in a vegan restaurant when I got obsessed with how incredible plant-based food can be. Once I discovered this, there really was no turning back to cooking with or eating processed foods and chemical-based unhealthy products. "…they are dairy-free, gluten-free, no refined sugar but they taste amazing. You won't believe that there's no sugar in there, that's why I make them with a lot of pleasure. I'm very proud to sell something that is going to be nourished … you can get lots of nutrients and minerals because they don't break down when you cook them like a normal cake." - Rafaela Baia From Brazil to Australia Brazilian families love food and many of our family memories surround cooking. Sunday family lunches were the norm and cooking up a storm was something we looked forward to. Making food together was something that brought us close together. And in those days, our grandparents and parents were big on eating healthy and well, with authentic ingredients straight from the earth. We may not have had a word like ´ecological´ or ´organic´ then, but the food we ate were certainly as real as they could get. We were a generation lucky to have grown up eating real, healthy food. My family even had a food catering business, so I literally grew up in a food environment where cooking and organizing anything related to food was the norm. I guess I kind of got my career laid out for me from the very start! ​ I moved to Port Macquarie because my husband got a job here, and we really wanted to take life more slowly. I was living on the Gold Coast when I first came to Australia, then I was living in Sydney and Lake Cathie. I love living in the middle north coast. I have been living in Australia for over 12 years now and I simply love it here. "​I am so proud to be living here, to become a part of Australian culture while also keeping my Brazilian roots by bringing in my passion and dedication to rock-solid healthy food any respectable grandmother or mother would make for her family out of love." ​ - Rafaela Baia Making my beautiful raw cakes is the gift my Brazilian roots have given me. I am also very proud of myself for picking up a new language when I first got to Australia, and starting off a new career myself. Those are achievements my family and I really value. I think I have done pretty well - these were big changes in my life and a lot of moving, changing and settling in. Things sometimes got overwhelming and stressful, and that is when a quiet afternoon of cooking with my healthy, happy, raw ingredients help me to set my balance straight again. You eat and you nourish your body. You're not just eating to satisfy your hunger. Cooking raw food is like my hobby, passion, lifestyle, career, therapy all rolled into one! It has really made an amazing change in my life. Ingredients for the Future I set up Yummy Raw as a company to give me the space I need to experiment and build up my repertoire of raw dishes. I grew up being fed on good quality ingredients and that was a way my family showed love and consideration. Now in my business, I continue to uphold that tradition and I use only high quality ingredients. I am feeding customers who trust in what I am creating and I know however much heart you put into something, you get it back tenfold. So much of my heart is invested in this business, it is important to give the very best I have and to know I have not only delighted the tastebuds of my customers, but also that my creations are nurturing and beneficial to their bodies too. ​ I have also been sourcing for produce locally as far as possible. I love the sense of community that I build wherever I go and if I make the extra effort to just look and ask, life brings me the connections I need to propel my business! ​ It has really boosted my confidence finding local businesses within Port Macquarie. Talking to people, getting to know them, making new connections, and it has really helped me fire up my passion when I meet like-minded people I can collaborate and work with. Setting up a business can feel like a tough, lonely journey at times, so meeting people who share my passion helps to keep me going. I love the sense of togetherness with the people I have met and how supportive everyone has been. This is definitely not a competitive dog-eats-dog arena. Everyone has their own unique space to grow, helped by each other. ​ One of my recent connections is with My Blue Tea . I adore their all natural plant-based powders. These are absolutely beautiful ingredients and it got my creativity buzzing in the kitchen. I found My Blue Tea on Instagram and it was love at first sight. I was mesmerised by the natural blue colour of the butterfly pea flower . I knew I had to get my hands on some of that powder and I already had ideas whizzing in my head about what I could do with it. "Thanks to My Blue Tea, I have created three really pretty new cakes - the Roselle Raw Cake, the Pandan Raw Cake and the Layered Blue Pandan Cheesecake. All raw, natural, unique, delicious, healthy, beautiful and absolutely guilt-free when savoured! Yummy Raw cakes are already power-packed with nutrients - when I add My Blue Tea´s superfood powders to them, that really amps up the cakes in their nutrient value, as well as making them look so incredibly pretty!" ​ - Rafaela Baia Yummy Raw Roselle Cakes All natural colours and ingredients. The pink is from My Blue Tea Roselle Powder and the purple is from Butterfly Blue Pea Flowers Powder. Yummy Raw Blue and Chocolate Cake Mostly nut based "cream" mixed with My Blue Tea Butterfly Blue Pea Flowers powder for that natural blue, purple and pink colour tones. Yummy Raw Roselle and Kaffir Lime Cakes They're really yummy. Beautiful colours and flavours derived from My Blue Tea Roselle and Kaffir Lime Powder. Yummy Raw Cakes The "purple" on this Yummy Raw cake is made from My Blue Tea Butterfly Blue Pea Flower powder. Yummy Raw Roselle Birthday Cake Natural reds and pinks using My Blue Tea's Roselle Hibiscus Sabdariffa powder I am excited to see what new connections I can continue to make in Port Macquarie. I know that is how my creativity grows! Labour of Love Yummy Raw allows me to pursue my passion and create a future for my family - a future built on very healthy foundations! I want to continue to work with plant-based desserts. I love seeing the final product, and here is a little secret confession on my part - my favourite part of the whole cooking process is putting in the garnishes and finishing touches. It is so fun and kind of like a treat for myself to say, well done, you have made another amazing delicious raw cake! ​ Sometimes my experiments do not work out and things do not go as plan, but that is what I also love about cooking. It is very forgiving. I experiment, try different ingredients and methods, and if it works, great, if it does not, it is a lesson learnt. I can dust it off, wash things up, rest with a cup of coffee and try again the next day! ​ I am excited about where my future is going with Yummy Raw . I know I have strong roots to back me up in my culinary career. I have a lot of saudades* for the food and family feasting atmosphere I enjoyed as a child. And in some ways I want to extend this and share this with my customers. Yummy Raw is my labour of love and I am a very lucky person to have grown up with beautiful food and to now be the one sharing this with so many people. * Saudades- (Portuguese) feeling of nostalgia or melancholic longing for the past or for something or someone one loves. RAFAELA'S ENERGY BALLS RECIPE Rafaela Baia of Yummy Raw speaks about her passion and what goes into her Raw Cakes Blue Recipes Shop Online Buy Direct Trade Enquiries Rafaela

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 here and on 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. ​ Baby Noah 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. ​ Find out more about Jackie here and follow her blog 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 Jackie M Tang Jackie's Recipes