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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.

Benefits of Butterfly Pea Flower Scientific name: Clitoria Ternatea. Also known as Butterfly Pea flower is said to improve the immune system, manage weight, reduce stress and anxiety, regulate blood pressure and used for many centuries in Ayurvedic for overall wellness. Learn More Benefits of Roselle Our latest product - Roselle. Scientific name: Hibiscus Sabdariffa. Also known as Hibiscus tea is said to act as an aphro disiac and induce lust ... Learn More Benefits of Jackfruit (Cempedak) Cempedak is the ugly cousin of the Jackfruit range. It contains ascorbic acid, enzymes, bioflavonoid and is also rich in minerals and vitamins. Learn More Benefits of Durian Hail as the King of Fruit, the Durian has beneficial dietary fats and is great for improving thyroid health. Learn More Benefits of Bamboo Tea Bamboo Tea is rich in silica and other antioxidants, with one leaf containing around 70 per cent organic silica. Learn More Benefits of Pandan Commonly used for Asian cooking, the Pandan has a natural sweet aroma. You didn't know it was good for the treatment of dandruff right? Learn More Benefits of Purple Sweet Potato KING HENRY VIII believed sweet potatoes enhanced his sex life, and he wasn't alone in this view. It's also great for fighting cancer, managing weight and boosting the immune system. Learn More Benefits of Kaffir Lime Leaves Kaffir Lime Leaves are not just for Thai and Malaysian cooking. They're great for cleaning, detox and oral health. Learn More

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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 Cheffery's Kitchen in 2018. 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 Cheffery's Kitchen 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. Giving Back from the Heart ​ When Jeffery first set up Cheffery's Kitchen , 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 here 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. 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 Biggest Morning Tea 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. ​ 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 Cheffery's Kitchen 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 My Blue Tea's pandan powder and butterfly blue pea flower powder . 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 My Blue Tea's durian powder ! In fact, his durian kaya sells out very quickly! Yet another Jeffery creation you need to stock up on! 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! 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 Cheffery's Kitchen , 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. 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. Want more? ​ Looking to make your own culinary creations? Then check out the My Blue Tea Blog and TV Channel for gorgeous recipes created by chefs from the world over! ​ Blue Recipes Shop Online Buy Direct Trade Enquiries Jeffery Liew