Using our Meat Curry Base powder and fresh curry leaves, this version is irresistibly creamy and packed onion (cut into cubes) *4 tbsp Butter *2 sprig curry leaves *1-2 tspn @my.blue.tea Meat Curry base powder Chillis (optional)   Ingredients to coat Chicken *2-3 tspn flour *1 tbsp @ my.blue .tea Meat Curry base powder *1 egg *Salt to taste *Water   *1 pack - Nasi Lemak Premix / Fragrant Coconut rice     Chicken Buttermilk Once cooked serve with Nasi Lemak or fragrant coconut rice.    

roasted bones in pressure cooker with a small diced pumpkin 3️⃣ Add @ my.blue .tea Meat Curry base powder 4️⃣ Add a splash of water and pressure cook for 35 minutes 5️⃣ Finish in pan with @ my.blue .tea Sambal Tumis powder to taste 🔥 6️⃣ Serve with rice or roti canai for a hearty dinner 🍽️ About Lilly Follow

Custard Cake Recipe Ingredients : 1 cup rice flour 2 cups tapioca flour 1 tsp bicarbonate soda/baking powder 4 medium eggs 2 tbsp oil 1 cup caster sugar 400ml coconut milk OR 2 packs of @my.blue.tea Spargo Coconut Milk Powder diluted in 370ml water 1 tsp salt 1 tbsp @my.blue.tea Pandan Powder Method : (1) Preheat a Bundt pan in the oven. (2) In a saucepan, pour in the coconut milk. I have tried the Pandan Powder which is fragrant.

taken a classic cream cheese scone and given it a stunning makeover with two vibrant, natural superfood powders The Butterfly Pea Powder lends a beautiful, dreamy blue hue, while the Dragon Fruit Powder adds a subtle " Scones with Cream Cheese Ingredients: *210g Flour *6g @my.blue.tea Blue Butterfly pea flower powder OR @my.blue.tea Red dragon fruit powder *5g baking powder *15g Caster sugar *40g Butter (cold) 65g Powder (Dioscorea alata).

For - Master Laksa Johor at Home Today, we're making Laksa Johor using our Meat Curry Base + Rendang Powder Today, we're celebrating Laksa Johor — made by marrying our Meat Curry Base with Rendang Powder. Leaf powder (optional) 2 cubes - Anchovy stock 360 g - Canned tuna (mashed) 4 nos - Tamarind slice , Pure Magic Ingredients (B) : *150 g - @my.blue.tea - Spargo Coconut Milk powder *800 ml - Water , Butterfly Pea tea or powder, and Pandan Powder.

Sweet Ambassador! Meet Chef Gunawan Wu who is currently Sweet Responsible Ambassador for Lakanto Australia, Chocolate Ambassador for Nestlé Professional Australia and also Chef Instructor at Scoffed Cooking School. He is dedicated to sharing his skills, passion and knowledge through his classes.​Gunawan has worked in many top restaurants in Adelaide, e.g. Andre’s Cucina & Polenta Bar, Hill of Grace, Jolleys Boathouse, Mayfair. He's also a pastry chef instructor locally and internationally and is a consultant with a few restaurants specialising in the art of dessert-making.    Despite his busy schedule, he is highly committed to the industry as a member of the Australian Culinary Federation. He has also become one of the accredited chef judges in the  South Australia Region at a young age. Training at Le Cordon Bleu Culinary School​ Gunawan is an Indonesian Chinese. He came to Australia in 2013 to study a patisserie course in Le Cordon Bleu, Adelaide.​Through Le Cordon Bleu’s networking, Gunawan has worked with and gained his experience from many great chefs such as Simon Bryant, Cheong Liew, Darren Purchese, Paul Gillis, Tony Carrol, Mauro Gulli and even Marco Pierre White.​Daring to be different   Gunawan came from a family who runs a motorcycle spare parts business in Indonesia. He is the only one of his five siblings who is in the culinary industry. He is also the youngest in the family who has been labelled the black sheep for not continuing with the family business unlike his siblings. It was not easy for Gunawan to convince his family to let him follow his aspirations. Gunawan never gave up in spite of that. Looking back, it was all well worth it as he has clearly made his parents proud with his achievements. He has been featured in newspapers, magazines and also recipe books.   Food made artistic Gunawan has always loved art, but his dad was opposed to him studying multimedia design. So he studied for a Bachelor Degree in Hospitality and Tourism instead, specialising in Food Engineering. Life changed when he discovered that he could incorporate art into pastry making. For Gunawan, the art of plating and combining flavours allows creative expression, where he can bring his imagination into reality. He came to Australia to study in Le Cordon Bleu Australia to further his culinary knowledge and it provided a space for him to further nurture his passion for the culinary arts. Dragon fruit / Pitaya Madeleines and eccentric creations ie Mie Goreng Chocolate bar and Indomie Mie Goreng Macarons Sharing sweet inspiration​ Gunawan aims to be a celebrity chef and continues teaching classes to share his passion, skills and knowledge. For Gunawan, inspiration is sustained by paying it forward. He himself finds inspiration from the very people he has inspired!   ​ Creativity through challenges ​ Gunawan loves challenges and he gets a real buzz from participating in competitions. In 2013 when he was still a student in Le Cordon Bleu Adelaide, he competed in the Dilmah Real High Tea competition among head chefs and pastry chefs from the Hilton and Crown Plaza. Being the only student in the competition did not throw him off at all. He competed confidently, and his unique flavoured macarons, tom yum macarons with Dilmah Green Tea all amazed the judges and won him a bronze medal.​He also challenged himself at international competitions, e.g. Savour Patissier of the year 2016, the People's Choice award, Tart Category and he was featured on the front cover of the Savour Patissier of the year 2016 recipe book for his incredible Terrarium Tart. Pandan Mousse in a Chocolate Garden and Terrarium Tarts that won the Savour Patissier of the year 2016 award  Getting creatively nostalgic with My Blue Tea Gunawan loves to create desserts with a twist. He had been looking for ingredients that reminded him of his childhood and he finally found these flavours through My Blue Tea e.g.  pandan and durian flavour. He wants to share his joyful childhood flavours with his students and everyone in Australia through his beautiful desserts. Now everyone can enjoy his Durian Alaska Bomb with My Blue Tea! A video to awe his students creating Durian Bombe Alaska....... 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!

30g corn oil (or other vegetable oil) 30g milk 80g cake flour 1 tsp baking powder 1 tbsp @my.blue.tea Pandan Powder **Optional - 1-2 tiny drops green food colouring, more for deeper green Ingredients for Pour some hot water into desiccated coconut in a bowl and make sure the desiccated coconut is completely Bring the water to a boil in a steamer and lower heat to medium and steam the coconut mixture for 20 Follow by cake flour and baking powder. Whisk well till you get a smooth and lump free batter.

300ml 2) Sugar 30g 3) Butter 50g 4) Dried yeast 10g 5) Egg 1 6) Salt 10g 7) Bread flour 420g 8) Pandan powder Then add flour and pandan powder to mix it into a dough. 3) Knead the dough until smooth and leave it Pandan Donut, Pandan Coconut Crisps, Pandan Sausage Buns, Pandan Egg Tarts, Pandan Macau Almond Cookies More recipes by Julia with this Pandan Coconut Bread and her delectable Pandan Donut, and maybe even

Known as the King of the Fruits - now available in Intense Durian Powder - Musang King! - discover and eat Durian and if can't get them or get enough of them in Australia - Intense Durian Powder And no, don't call me if this Durian powder causes another emergency evacuation as the Durian fruit did It also contains nutrients such as phytonutrients, water, protein, and beneficial dietary fats. Create your Durian Latte, Durian Smoothies and Durian Frappe with our intense Durian Powder.

This soul-warming chicken curry features a luxuriously thick coconut gravy, brightened with lemongrass recommended for extra flavours) 1.0 Kg Chicken ½ cup My Blue Tea's Meat Curry Spice 3 tbsp Coriander Powder 1 small box coconut milk (or 50g Coconut Milk powder) Water as needed 2 tbsp Kerisik (toasted coconut Meat or chicken is cooked together with coconut milk, curry spices, toasted grated coconut (kerisik), Happy cooking, and don't forget to save some rice, better still Coconut Rice (Nasi Lemak) for that glorious

Everyone loves caramel pudding and this recipe is made with just 5 ingredients, Pudding Eaze powder ( a coconut inspired dessert base), milk, sugar and custard powder. large spoon @my.blue.tea Pudding Eaze Powder *60g custard powder Some ideas to serve your home made Chips, Red bead and Coconut Jelly. Add Coconut Pudding Base and custard powder into hot water and stir evenly. 2.

Ingredients 2 frozen bananas 1/2 tspn blue butterfly pea powder 1 cinnamon 1/2 cup oats 1 glass macadamia milk Method (1) Pop everything in your blender and you're done. (2) Top with coconut whip, puffed quinoa , add an extra sprinkle of blue butterfly pea powder. (3) Use rose-gold straw for presentation. Why not substitute with these other superfood powders below? pandan powder blue butterfly pea powder dragonfruit powder roselle powder Blue is such a beautiful colour