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Perfect for Any Occasion: Eid Celebrations, Parties & Everyday Feasts! Elevate your celebrations with Nasi Minyak with Chicken in Spicy soy/dark sauce (Daging Kicap Berempah —a fragrant, buttery rice dish paired with sweet-savoury soy-glazed chicken, perfect for Eid feasts, festive gatherings, or cherished family meals. This Malaysian classic, golden classic dish and perfumed with spices, turns any occasion into something extraordinary. Whether you're honouring tradition or simply craving comfort, this dish delivers flavour, symbolism, and heart in every bite. What is Nasi Minyak Nasi Minyak is a Malay dish of fragrant, yellow rice cooked with a little ghee, evaporated milk, spices and Pandan. Nasi Minyak as the Malay equivalent of the Indian/Pakistani pilau rice. There are many Malay families, especially in Malaysia, who still use margarine or vegetable oil when making their nasi minyak. Sometimes, along with ghee, sometimes, on its own. Let’s look at the name first. In Malay and Indonesian, Nasi = rice Minyak = oil Sapi = cow Lembu = also cow Minyak Sapi = ghee There are many Malay families, especially in Malaysia, who still use margarine or vegetable oil when making their nasi minyak. Sometimes, along with ghee, sometimes, on its own. Beef in Spicy Dark Sauce What is Ghee? Ghee, an indispensable ingredient in Pakistani and northern Indian kitchens, is  Clarified Butter , which is pure butter fat. It is obtained by cooking off all the milk proteins and water in butter, resulting in the most aromatic and flavoursome of fats. Nasi Minyak + Chicken in Spicy dark sauce recipe:- Oily Rice (simply version) Ingredients : *2 cups Brasmati rice *1 large brown onion (chop) *1-2 stalk lemongrass (smash) *1 tspn @my.blue.tea Pandan Powder *1 tbsp Ghee *1 cup evaporated milk *1 tbspn tomato sauce (optional) *1 tspn Mushroom seasoning (optional) *1 egg yolk (as yellow food colouring) *1 inch ginger (smash) *2-3 cloves garlic *300ml water *Raising, cashew nuts and fried shallots Aromatics 1 medium onion brown 2 medium cloves garlic 2.5 cm ginger Method: (1) Fry the aromatics (onion, garlic, ginger) and add the meat curry base powder (2) Add the rice (3) Then the water, herb, Pandan powder, tomato sauce and half the evaporated milk and cook away (4) Finish off with evaporated milk and egg yolk then transfer everything over to the rice cooker to cook. Once cook garnish with raisins, cashew nuts and fried shallots. 2 Key Ingredients for Ayam Masak Kicap Berempah You really need just one key ingredient to make Ayam Masak Kicap Berempah. That would be Kicap Manis, or Dark Sweet Soya Sauce! This makes the base flavour of the dish. It adds the perfect combination of salty and sweet, and the dark appetising colour. Another ingredient for this recipe is the dried chilli paste, which adds the actual spice to the dish. It not only adds a lot of delicious roasty spicy flavour, it creates a rich, creamy gravy for the dish. Chicken in Spicy Dark Sauce (Ayam Masak Kicap Berempah) Ingredients: *1-2 red onions                                               } *3 cloves onions                                             } *1/2 inch ginger                                             } to blend (the additional *3 tbsp @my.blue.tea Meat Curry base       } ingredients are optional) *enough water                                                } *1 tspn Kicap Manis / Sweet sauce *1 tspn Soy sauce *1 tspn oyster sauce *1 tspn dried Chilli paste (more if you like it spicy)   Nasi Minyak with Ayam Masak Kicap Berempah / Ghee Rice with Spiced Soy-Glazed Chicken Method - watch this video Unlock endless culinary possibilities with our versatile Meat Curry Base Powder! Perfect for classic curries, creative pasta dishes, canapè and so much more. Check out the delicious ideas below and watch our step-by-step videos on YouTube for inspiration. #CurryWithA Twist 5 Unexpected Ways to Use Our Meat Curry Base 1️⃣ Creamy Corn Curry – Comfort food upgraded with golden spices 2️⃣ Spicy Carbonara – Italian pasta gets a Malaysian kick 3️⃣ Devilled Egg Canapés – Party bites with a curry twist 4️⃣ Hearty Creamy Dhal – The soul-warming staple we donate weekly to Souper Van for those in need ❤️ 5️⃣ Inchi Kabin – Crispy Nyonya fried chicken that’s legendary Which will you try first #CurryWithAHeart (Every purchase helps us feed the community!) WEB: https://www.mybluetea.com   YOUTUBE: https://bit.ly/3QdAvJY TIK TOK: https://vt.tiktok.com/ZSRLPBDh3/?k=1   IG: https://www.instagram.com/my.blue.tea/ FB: https://www.facebook.com/myblueteaAU Spring Specials: Buy 2 Free 1 🌟 Limited Time Offer! Create Restaurant-Quality Dishes at Home 🌟 Stock up on your favourites now—they may not be available for long! Here’s how to transform our bases into incredible meals: Creamy Curry Laksa : Simply combine our Meat Curry Base with Sambal Tumis . Asian Chicken Cacciatore (Ayam Masak Merah) : Sambal Tumis and Passatta . Universal Chilli Crab : Use Sambal Tumis as the perfect spicy, savoury foundation for your seafood. Pro Tip: Satay Sauce Melaka - StyleTransform your satay experience: to several jars of Satay Sauce, add 1 can of chopped pineapples, 500ml water, and 200g of crushed peanuts (optional)+ 1 pack Satay sauce powder (50g). Simmer until thick. This sweet, tangy, and savoury sauce is perfect for dipping, grilling, or drizzling over salads! Grab yours before they're gone!

Want to create show-stopping, Instagram-worthy treats that are actually good for you? 💙 The Magic of Blue Spirulina: More Than Just a Pretty Shade While its mesmerizing azure hue is undoubtedly its claim to fame, blue spirulina is far more than a natural food colouring. This brilliant powder is extracted from blue-green algae and is prized for its high concentration of phycocyanin, a powerful antioxidant that helps combat oxidative stress and supports a healthy immune system. Unlike its green cousin, it boasts a neutral taste, allowing you to infuse your creations with a potent nutrient boost—including vitamins B1, B2, and B3—without any earthy or fishy aftertaste. It’s the perfect way to elevate your wellness routine while creating utterly Instagram-worthy, vibrant dishes and easy Blue Spirulina smoothies. Blue Cloud Smoothie with Blue Spirulina Our Blue Spirulina powder is: ✅ A vibrant NATURAL blue colourant ✅ Packed with antioxidants ✅ Immune-supporting ✅ And has a NEUTRAL taste! No more artificial dyes—just pure, blue magic. ✨ #BlueSpirulina #NaturalColor #Superfood #HealthyBaking" Blue Spirulina Smoothie - Sky Cloud Spirulina Ingredients:- *1 tbs Blue spirulina powder @my.blue.tea *1 pcs banana *1/3 cup milk *1 tbsp sumac *1 tbsp Pandan or Durian Granola (optional) Instructions: Place all ingredients into a blender. Blend until completely smooth. Pour into a glass and enjoy a refreshing, hydrating and you can garnish with fruits or granolas. Enjoy. Nature’s most vibrant blue, without a single artificial dye. 💙✨ Blue Spirulina Smoothie - Tropical Blue Lagoon Smoothie Ingredients: 1 cup coconut water ½ cup frozen pineapple chunks ½ frozen banana 1 tsp Blue spirulina powder 1 tbsp chia seeds (optional, for extra fibre) A squeeze of fresh lime juice Instructions: Place all ingredients into a blender. Blend until completely smooth. Pour into a glass and enjoy a refreshing, hydrating, and tropical blue escape Loved experimenting with Blue spirulina? Explore our entire family of vibrant, all-natural superfood powders Unleash your inner artist and boost your nutrition with our full spectrum of natural superfood powders. Each one is chosen for its vibrant colour and unique health benefits. Continue your culinary journey by exploring: Dragon Fruit Powder: For stunning pink shades and a subtle berry sweetness. Butterfly Pea Powder: For a magical color-changing effect in drinks and desserts. Black Goji Berry Powder: For a powerful antioxidant boost and a deep, dramatic blue-purple hue. Pandan Extract: For a warm, vanilla-nutty aroma and vibrant green colour. Pure Purple Sweet Potato Powder (Our best seller!): For a rich, creamy texture and deep natural purple hue. We love seeing what you make! Tag [@ my.blue .tea ] in your photos for a chance to be featured on our page. Thanks for reading, and enjoy your vibrant health!

Have you tried Malaysian Chicken Chop? Treat Dad to this iconic Malaysian Twist: Fragrant Chicken Chop with Pandan & Lemongrass This Father’s Day, treat Dad to a delicious and aromatic Malaysian-style Chicken Chop , infused with the fragrant notes of Pandan (screwpine leaf) and lemongrass . This dish is crispy on the outside, juicy on the inside, and packed with Southeast Asian flavours that make it extra special, similar to a snitzel only better!! The History of Malaysian Chicken Chop Malaysian Chicken Chop is a beloved Western-inspired dish that has been localized into Malaysian cuisine, blending colonial influences with local flavours. Its origins trace back to the British colonial era (19th–20th century), when Western-style dishes were introduced to Malaya (now Malaysia). Over time, Malaysian chefs adapted the dish by incorporating Asian spices, sauces, and cooking techniques, creating a unique fusion dish that remains popular today, particularly in the Hainanese kopitiam / cafes. Pandan Lemongrass Chicken Chop Key Influences & Evolution: British Colonial Roots The original "chop" concept comes from British "chops" (cutlets or grilled meats). British settlers and expatriates in Malaya introduced dishes like grilled or breaded meats with gravy , similar to British steak or chicken chops. Hainanese Adaptation Many early Malaysian chefs were Hainanese migrants , who worked as cooks for British households and colonial clubs. They reinterpreted Western dishes using local ingredients, leading to the birth of Hainanese Western food , including Hainanese Chicken Chop. Localization & Malaysian Flavours Malaysian Chicken Chop evolved with sweet, savoury, and spicy sauces (like black pepper, mushroom, or chili sauce). Ingredients like Pandan, lemongrass, soy sauce, and Worcestershire sauce were added for a distinct Malaysian twist. The dish is typically served with fries, coleslaw, baked beans, or mashed potatoes —a nod to British-style plating. Popularity in Kopitiams & Restaurants By the mid-20th century, Chicken Chop became a staple in Malaysian kopitiams (coffee shops) and Western food stalls . Today, variations include: Grilled or fried versions Black pepper or mushroom sauce toppings Spicy Malaysian-style marinades Why Is It Special? Unlike traditional Western chops, the Malaysian version is bolder in flavour , often marinated with Asian spices and served with rich, tangy sauces. It reflects Malaysia’s multicultural culinary heritage—combining British, Hainanese, and Malay influences into a uniquely Malaysian comfort food. This dish is said to be originated as a quick recipe by the chicken lovers. In olden times, people use to consider chicken chop a nice way to utilize their leftover meat rather than discarding it due to lack of refrigeration facility. But of late, this dish has become one of the most popular fast foods all over the world. Pandan Lemongrass Chicken Chop with rice (added twist our Calamansi and Ginger juice) Pandan Lemongrass Chicken Chop Malaysian style Ingredients: *3 chicken whole legs, deboned and cut each into 2 slices Marinade *2 stalks Lemongrass (chopped finely) *15g @my.blue.tea Pandan Leaf Liquid extract *1 tspn @my.blue.tea Pandan Leaf Powder *20g Sugar *5g Salt *25g Fish sauce *20g Ginger Juice *10g Garlic juice *1tbsp Cornstarch *1 tbsp Worcesterhire sauce *1 tsp light soy sauce Salad + more (optional):- *Lettuce, sliced thinly *Purple Cabbage, sliced thinly *Carrot, sliced thinly *Tomatoes *Green peas *Sauteed onions *Potato chips Pandan Lemongrass Chicken Chop Method (1) Mix chicken chops with marinades. Marinate in the fridge for minimum 4 hours or overnight. (2) Heat up 1/2 cup oil, pan-fry chicken chops on both sides till brown and well cooked. (3) Dish up and drain well. Serve hot with salad. (4) You may heat up the balance of the marinade and use it as chicken chop sauce (see below). Chicken Chop or Chicken Steak Chicken Chop is the Malaysian homegrown western dish. It is partially western because it is either cooked like steak on the grill or deep-fried like KFC chicken. It is also served with a cream sauce. Chicken Chop Sauce Prepare a quick and easy mushroom sauce Chicken chops are usually serve with homemade brown sauce and black pepper sauce. However, it maybe practical to make it at home but it maybe time-consuming. Instead, get store bought mushroom sauce or black pepper sauce. However here ’s a simple mushroom sauce you can prepare in just 15 minutes. Saute some chopped garlic in a pan with some oil. When the garlic becomes aromatic, remove it and add the sliced onion. Saute the onion until tender and translucent. Return the garlic to the pan.  Add the mushroom and sauté for another minute. Add about half a cup of store-bought chicken stock , plus 3 tbsp of whipped cream. When it returns to a boil, mix 1 tsp of cornstarch with 4 tbsp of cold water to form a slurry. Pour the slurry into the pan to form a thick gravy. Then season with salt and freshly ground black pepper. Finally, add about 1/4 tsp of dark soy sauce to darken the color of the sauce. Serve the chicken chop with the mushroom sauce poured over the top. Time-Saving Tip: Use store-bought mushroom or black pepper sauce for an even quicker fix—just heat and drizzle! Enjoy your fuss-free, restaurant-style Malaysian Chicken Chop at home! 😊🍗 Enjoy Pandan Lemongrass Chicken Chop with a glass of cool iced tea for the Spring/Summer season here soon. New now available in 1.0Kg pack of Butterfly Pea tea (but for limited time only). A Perfect Pairing: Crispy Chicken Chop & Blue Tea There you have it—a deliciously crispy Malaysian Chicken Chop , fragrant with Pandan and lemongrass, served with a creamy mushroom sauce that’s quick enough for any home cook. Whether you’re celebrating Father’s Day  or simply craving comforting flavours, this dish brings together the best of Malaysian-Western fusion. Butterfly Pea tea + Lychees and Strawberries Butterfly Pea Strawberry iced teaBlue Tea + Lychee/Strawberries This recipe requires : *Butterfly Pea flowers (use 2 tspn Butterfly Pea flowers into 500ml water) *Strawberries *Soda Water *Ice cubes *Garnish with mint leaves *Sweetener of your choice ie honey, maple syrup or sugar or none Beat the Chill with a Warm Cup of Blue Tea! ❄️☕ Can you believe it snowed in Guyra, NSW early this month? It was the deepest snowfall in the Northern Tablelands since 1984.  There's no better way to warm up from the inside out than with a vibrant, soothing mug of our Blue Tea . Made from 100% natural butterfly pea flowers, it's the perfect caffeine-free comfort drink to boost your alkalinity in your body. Stay warm, everyone! Complete the meal with a glass of vibrant blue tea , it's the earthy, slightly floral notes of Butterfly pea flower tea or optional Lady in Red-Roselle tea make it a wonderful palate cleanser after the rich, savoury chicken. Plus, its stunning indigo hue adds a touch of elegance to your dining table—just like this dish deserves! Pro Tip: For an extra-special twist, serve your blue tea chilled with a squeeze of lemon —it’ll magically turn purple , or add in alkaline to turn it green or yellow --> making your meal as Instagram-worthy as it is delicious. Rendang it!! Rendang Chicken Chop - give it a twist and go viral with us on our Instagram @my.blue.tea Happy cooking, and cheers to good food (and tea)! 💙🍽️

Inchi or Inche Kabin is a Nyonya Fried Chicken cuisine, heritage food #Throwback to the good times in Melbourne with our friends at the Peranakan Association Melbourne ! 🥢✨ At Taste of Nyonya-Melbourne , we had the pleasure of sharing the secrets behind the beloved Inchi Kabin —a fragrant, crispy Nyonya-style fried chicken—thanks to the talented Karen Tan Chatwin . What an unforgettable day of cooking, laughter, and celebrating the rich flavours of Peranakan cuisine with an amazing community. Who else misses this? 😍 Here's our version of Inchi Kabin recipe with Meat Curry base. Inchi Kabin history "Inchi Kabin” is a highly unusual name for deep fried chicken! Apparently “inchi kabin” used to be known as Encik Kabin, which means Mr. Cabin. The peculiar name of this dish is perhaps derived when the cook in the ships would call the sailor or Captain ( Encik/Inchi ) from the cabin ( Kabin ) down for the meal when the chicken was ready.  It is basically a twice-fried chicken seasoned with mild aromatics and matched with a sauce that includes Worcestershire sauce.  Its mild nature and the use of the English seasoning are telltale signs that this dish is an adaptation for the Western palate, most likely British since they ran Penang island for a long period of time. Peranakan or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia inter-marrying with local Malays and combines Chinese, Malay and other influences. There is also Peranakan Indians, also known as the "Chitty" or "Chitty community," were a unique group that emerged in early Penang and Singapore through the intermarriage of Indian traders (particularly Tamil) and local Malay women. Inchi Kabin fried chicken at the event (roasted) Inchi Kabin - Nyonya Fried Chicken Recipe Ingredients: *1kg chicken (cut into pieces) *Oil for deep frying Seasoning: *50 grams @my.blue.tea Meat Curry base powder *1 tsp salt *50 grams @my.blue.tea coconut milk powder (diluted in water) *a handful of Coriander roots chopped *1-2 tspn five spice powder (optional)   Note : Inche Kabin or Inchi Kabin normally uses bigger pieces of chicken like thighs and drumsticks Authentic Inchi Kabin with dipping sauce Inchi Kabin Dipping sauce: *1 red chilli, seeded and cut into strips *Juice of half a calamansi lime (use lime or lemon, optional) *1 tsp sugar (optional) *1 tsp dry mustard *3 tbsp Worcestershire sauce ##Optional use Borneo Hot Sauce (Green Harvest) Method: (1) Marinate the chicken with the Meat Curry base with Coconut milk powder for 3 hours, advisable to marinade overnight. (2) In a frying pan, deep fry the seasoned chicken until ¾ cooked and let cool. (3) Heat the oil again till very hot and deep fry for approximately 1 minute or when sizzling subsides. Remove the chicken. Allow the oil the heat up again and repeat process, twice till very crisp and golden brown. (4) Mix the dipping sauce in a small bowl and serve the fried chicken with it. NYONYA COOKING Nyonya cooking is a the result of beautiful fusion of Chinese ingredients and the unique spices and cooking techniques of the Malay and Indonesian communities. This blend creates Peranakan interpretations of Malay and Indonesian cuisine, known for their tangy, aromatic, spicy, and herbal flavours. In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as assam fish and beef rendang.   Key ingredients in Nyonya cooking include : coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavoring and thickening agent, laksa leaf, PANDAN leaves (Pandanus amaryllifolius), belachan (shrimp paste), tamarind juice, lemongrass, torch ginger bud, jicama, fragrant KAFFIR LIME LEAF, rice or egg noodles and cincaluk – a powerfully flavoured, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice,  fried fish  and other side dishes. CONTRASTS IN NYONYA COOKING Nyonya cooking features regional variations that reflect local influences. Dishes from Penang, located in northern Peninsular Malaysia, often incorporate Thai elements, with a more generous use of tamarind and other sour ingredients.   In contrast, dishes from Singapore and Malacca display stronger Indonesian influences, such as the use of coconut milk. A classic example is laksa, a spicy noodle soup that comes in two versions: the tangy asam laksa from Penang and the creamy coconut milk-based laksa lemak from Singapore and the southern regions of Peninsular Malaysia. Examples of Nyonya specialities include otak-otak, a popular blend of fish, coconut milk, chilli paste, galangal, and herbs wrapped in a banana leaf; Ayam Buah Keluak, a distinctive dish combining chicken pieces with nuts from the  Pangium edule or kepayang tree  to produce a rich sauce; and Itek Tim, a classic soup containing duck, tomatoes, green peppers, salted vegetables, and preserved sour plums simmered gently together. NYONYA DESSERTS / NYONYA KUIH or CAKES An assorted platter of Nyonya Kuih Nyonya desserts feature a delightful array of colourful cakes (kuih) and sweet, sticky treats. These desserts often highlight the use of natural ingredients like Pandan, coconut, and rice flour, resulting in vibrant Flavours and textures. Popular kuih include  kuih lapis , a layered cake with a rich Pandan flavour, and  Kuih Talam , a coconut and Pandan dessert with a soft, pudding-like consistency. Other favourites include  ondeh-ondeh , chewy balls filled with palm sugar and coated in grated coconut, and  putu mayong , steamed rice cakes filled with sweet coconut. These desserts are not only visually appealing but also carry the essence of Nyonya culture, blending traditional techniques with a variety of local flavours. Perfect for celebrations or simply to satisfy a sweet tooth, Nyonya desserts are a true testament to the culinary artistry of this unique cuisine. We can't wait to reunite with our friends at Peranakan Melbourne! Until then, savour this beloved recipe—'Inchi Kabin,' a crispy, fragrant Nyonya fried chicken classic.

Discover the Art of Pandan - Pandan MasterClass Spend an afternoon learning, tasting, and winning awesome Pandan products! Join us and co-host with AMSA (the Australian Malaysian Singaporean Association) for a unique celebration of Pandan —where you’ll discover its vibrant flavours, learn from expert chefs, bakers, and business owners , and maybe even take home some delicious treats! 🎯 What to expect: ✔ Live demos & secret tips from Pandan specialists ✔ Tastings of signature pandan desserts, drinks, and more ✔ Fun contests & giveaways with exclusive prizes Don’t miss this chance to dive into the World of Pandan—whether you're a foodie, home cook, or just curious! 📍 Location: Pyrmont Community Centre, Sydney 📅 Date & Time: 3rd August 2025, Sunday 🎟 Registraion starts from 11.00am Class starts: 11.45am Get PANDAN-ed with our Chefs Grab your tickets NOW! Enjoy five delicious recipes from five different experts! Introducing Chef Gunawan Wu Gunawan Wu is a highly regarded professional pastry chef and the chef-owner of Gazoz Café & Restaurant. With a deep passion for culinary artistry and an unwavering commitment to quality, Gunawan has built a reputation for Chef Gunawan, owner of Gazoz excellence in both traditional and modern pastry techniques. His creative approach to flavour, texture, and presentation has made Gazoz a standout destination for food lovers seeking an elevated dining experience. As a hands-on owner, Gunawan brings his extensive industry experience into every aspect of the business, from menu development to kitchen leadership. His dedication to using premium ingredients and delivering exceptional customer service reflects his philosophy that great food should be both memorable and meaningful. Gunawan continues to innovate and inspire in the hospitality scene, combining culinary craftsmanship with heartfelt hospitality to create a unique and welcoming atmosphere at Gazoz. For inspiration and daily dose of Chef Gunawan, follow him on his Instagram awi_wu ! from left - Pandan Macaron, Durian Bomb Alaska and Dragon fruit Madeleines Craving more delicious ideas? Follow Chef Gunawan (@AwiWu) on Instagram and discover his recipes on our Chefs' page! Try some of Chef's unique recipe ie Durian Bomb Alaska and Dragon fruit Madeleine's . Tina Chua, Thermomix Consultant Get PANDAN -ed with Tina Chua Sydney based Thermomix consultant; loves making nyonya food, breads and anything homemade. Tweaker of recipes and adventurous cook. Thermomix Consultant since 2017. Fluent in English and Bahasa. Moderately competent in 3 dialects of Chinese. Learning Spanish via Duolingo for 2&half years. Mum of two, head chef at home, loves cooking for friends and family. Hates wastage and loves recycling & upcycling. Terrible in the garden. Contact via Facebook Page Tina Chua Thermomix Consultant , Instagram Oriental Cravings . As a Thermomix Consultant, I love to nurture the curiosity of any cook towards their love of the Thermomix and help anyone who want to achieve confidence with their machine. Don’t miss Tina’s live Pandan Kaya demonstration at the Pandan MasterClass with the newest Thermomix T7! Watch as she reveals her secrets to making this creamy, fragrant coconut jam—and get a chance to taste it fresh from the kitchen! Get PANDAN -ed with Chef Yeson & May of Maykery Bakery 🌿 Meet Chef Yesen Lorenzo – Pandan Masterclass!  🌿 Join Chef Yesen , a culinary expert trained in Western cuisine and pastry arts in Sydney, as he reveals the secrets behind crafting vibrant Pandan Capelletti from scratch and how to Pandan-ed it. ✨ What you’ll learn: How to infuse Pandan powder into pasta dough for colour & fragrance Chef’s pro tips for perfect texture (no more mushy noodles!) Pairing ideas: Tropical sauces or classic Italian twists? What's Capelletti? Capelletti are delicate Italian 'little hats' of pasta, stuffed with savoury meats and cheese— here’s Chef Yesen Lorenzo’s expert take on this classic dish! Pandan Capelletti with Chicken & Mushroom filling by Chef Yesen and Pandan Icing or fresh cream on Pandan Chiffon cake by Maykery 🌿 Learn the Art of Pandan Icing & decorating with May from Maykery! Join May , the talented owner of Maykery Bakery , as she shares her secrets for crafting the perfect Pandan Icing to adorn a fluffy Pandan Chiffon Cake . Known for her generosity in teaching and stunning creations, May has been a cherished partner at our exhibitions, wowing crowds with her healthy, beautifully decorated cakes . 📍 Craving a taste? Order her creations from Maykery01 in Western Sydney and follow her on Instagram! Chef Sangeetha of Sangee's Kitchen We invited Sangeetha, the Chef behind Sangee's Kitchen to offer participants or anyone to pre-order lunch since it maybe a long day for some. Chef Sangee appeared with Adam Liaw on SBS Food's show "The Cook Up with Adam Liaw," watch it on SBS Food website Sangeetha with Adam Liaw on SBS on Demand in Season 5, Episode 2 of "The Cook Up" on SBS Food and SBS on-demand. Come and enjoy our delicious Malaysian dishes! Authentic flavours made with love (A)  Tomato Rice Set – $16  Ayam Masak Merah  Cucumber Pineapple salad (B) Nasi Briyani Set – $20  Kambing Curry/Mutton  Egg, Raita + Papadum Rose Bandung is available at $6.00 (Chef Sangee may give it a twist ie Pandan Bandung a go!)   Limited portions – PRE ORDER early! Follow @sangeeskitchen for more updates Pandan Ice Cream 🌴🍨 Kickstart Your Pandan Adventure and Skip the Store—Whip Up Healthier Pandan Ice Cream at Home! Don’t miss the first session of our Discover the Art of Pandan class, where our in-house ice cream wizard Chris will teach you how to craft creamy Pandan Coconut Ice Cream from scratch— Say goodbye to artificial flavours and hello to creamy, homemade Pandan Coconut Ice Cream —packed with natural ingredients and that signature tropical aroma. Once you try Chris’s foolproof method, you’ll never go back to store-bought! ⏰ Starts at 12:00 PM sharp! 🎟 Grab your spot now —limited seats available for this sweet masterclass with special 15% savings use coupon code - Pandan15 !

Want an easy, energizing snack with a taste of the tropics? In celebration of our Pandan MasterClass on 3rd August 2025 at the Pyrmont Community Centre with MyBlueTea and AMSA, why not put your new skills to the test? Whip up these vibrant Pandan Energy Bars and taste the magic of this versatile ingredient! 🌿✨ These vibrant Pandan Energy Bars are a delicious, plant-powered snack inspired by Southeast Asian flavours! Naturally sweetened, packed with wholesome ingredients like oats, coconut, and nuts, and infused with fragrant Pandan, they’re the perfect boost for busy days. Vegan, gluten-free, and no-bake, these chewy yet crunchy bars come together in minutes—ideal for a quick breakfast, post-workout fuel, or an anytime treat. One bite, and you’ll taste the tropical aroma of pandan in every energizing bite! Pandan Energy Bars Pandan Energy Bar:* Makes 8 bars Ingredients: *Rolled oats 1.5 cup *Almonds 1 cup *Maple syrup 4tbsp *Peanut butter 3/4 cup *Protein powder 2tbsp *Pink salt 1/2 tsp * Pandan powder 2tbsp @ my.blue .tea *Cranberry- chopped, for topping ✔ Fast fuel ✔ Better than store-bought ✔ Tastes like sunshine 🌞 1. Quick & Convenient Fuel – Perfect for busy days, workouts, or travel when you need instant energy. 2. Packed with Nutrients – Loaded with fiber, healthy fats, and plant-based protein to keep you full and focused. 3. Naturally Energizing – Made with wholesome ingredients (no refined sugar!) for sustained energy without the crash. "Plus, the aromatic pandan adds a tropical mood boost!" Pandan Energy Bar Method: (1) Grind almond and rolled oats to a coarse mixture. (2) Add all other ingredients and combine well until the mixture sticks together. (You may adjust maple syrup to any sweetness of your preference) (3) Transfer the mixture to a lined square baking pan and press down firmly and evenly. (4) Refrigerate overnight to set properly. (5) Remove the baking pan from the freezer and pull out the parchment paper to remove the nut and date mixture. Transfer to a cutting board and cut into desired size #Pandanpower from left Pandan Kiwi Smoothie, Pandan Smoothie bowl and Pandan Energy balls There you have it—your new favourite homemade energy bars with a fragrant Pandan twist! 🌿✨ Easy, wholesome, and bursting with tropical flavor, these no-bake treats are your perfect on-the-go snack. Whip up a batch today, and let us know how you enjoyed them—tag us with #PandanPower so we can see your creations! Craving more Pandan magic? Check out our [ Pandan Kaya Toast recipe ] or [ Pandan Smoothie Bowl ] next! Happy snacking! 😋"

🌿  Calling all food lovers, bakers, and culinary adventurers!  🌿 In collaboration with the Australian Malaysian Singaporean Association (AMSA), w e’re thrilled to announce our first-ever  Pandan Masterclass —an immersive and experience where you’ll learn the secrets of cooking and baking with this beloved Southeast Asian ingredient. Guided by  two expert chefs and business owners, you’ll discover how to transform fragrant Pandan into stunning dishes and desserts. Discover the Art of PANDAN in collaboration with AMSA The Australian Malaysian Singaporean Association Inc. (AMSA) is the voice and trusted community network for people of Malaysian or Singaporean heritage living in Australia. Click the lin k to join as member to find out more. First 3 registrants will receive a pack of Pandan Powder (50g) each and next 5 to register, will receive a pack of Butterfly Pea tea (50g) each. Be Quick! To be collected on event day, 3rd August 2025 Pandan amaryllifolius it's benefits Pandan Lovers, Rejoice! (New to Pandan? Let’s Explore!)" 🌿 What is Pandan? This vibrant green tropical plant (often called the "vanilla of Asia" ) has a sweet, floral-nutty aroma that elevates both sweet and savory dishes —plus surprising non-food uses! ✨ Why You’ll Love It: For Cooking/Baking: Infuse rice, cakes, custards, or cocktails with its unique fragrance. Beyond Food: Use pandan leaves as natural air fresheners , woven decor, or even in DIY skincare! and Pandan Beer and Pandan Gin! and it has great health benefits. 🔍 New to Pandan? Start Here: 1️⃣ Try our 100% natural Pandan Powder —just mix into batters, creams, or drinks 2️⃣ Or combine with our Pandan Liquid extract for a more natural vibrant colour The versatility of Pandan, the Vanilla of Asia 💡 Pro Tip: Pandan + Coconut = a match made in heaven! 🍃 What You’ll Learn: The Art of Pandan  – *How to use Pandan Powder and Pandan Liquid extract in your baking and cooking? Skip the messy leaf-blending and risky artificial dyes—our 100% pure Pandan Powder and Pandan Liquid extract that deliver: ✅ How to combine both for maximum flavour and natural colour? ✅ Consistent, bold flavour every time (no more guessing with frozen leaves!) ✅ Vibrant green hue straight from nature (zero synthetic colors) ✅ Kid-safe & health-friendly (just real pandan, nothing hidden) ✅ No more tedious work from extracting frozen pandan leaves and juicing which is not consistent etc ✅ Save storage space in your freezer (especially in commercial kitchen) where other produce are more important to store vs freezing pandan leaves (that may loose its flavour over time) ✅  Baking Mastery  – Masterclass Hosts & learn to create  4 exquisite Pandan-infused bakes , including: Pandan Chiffon Cake Pandan Cream  (light, fluffy, and aromatic) Pandan Kaya (Coconut Jam)  – perfect for toast or desserts Pandan Tiramisu by Chef Gunawan   (an elegant and rich layered Italian dessert made with Pandan twist) Pandan Coconut Ice Cream - (match made in heaven) Pandan Pasta by Chef Yeson (up & rising star) Bonus Recipe  (Stay tuned for a surprises!) ✅  Cooking Techniques  – Learn how chefs use Pandan in curries, desserts, and more. ✅  Pro Tips & Tricks  – Storage, substitutions, and maximising flavour. From left: Master Pandan Chiffon Cake, whip up @madewithloveelizaeth's Pandan Kaya (Perth-style!), and churn dreamy Pandan Coconut Ice Cream! 🍰🥥🍦 Learn from an all-star culinary team with decades of combined expertise in Asian and fusion cuisine. Our chefs will share secret techniques , answer your burning questions, and guide you through every step. 📅  Event Highlights 📍  Pyrmont Community Centre , Sydney 79A John St, Pyrmont NSW 2009 🗓  Date:  3rd August 2025, Sunday from 11.00am - 3.45pm Event starts at: 11.45am ⏳  Duration:  4-5 hour immersive experience👩‍🍳  Capacity:  Only 50 spots 💰 Registration: Just $49/person Directions to Pyrmont Community Centre with public transportation Looking for the nearest stop or station to Pyrmont Community Centre? Check out this list of stops closest to your destination: Pirrama Rd opp The Star; Pyrmont Bay Light Rail; Harris St at Bowman St; Harris St at Pyrmont Bridge Rd; Pirrama Park Wharf. The following transport lines have routes that pass near Pyrmont Community Centre: Bus: 389, 501, 1L1, 740S.Train: T1.Metro: M1.Light rail: L1.Ferry: F10 with an easy 2 mins walk. Street parking available, come early. "The perfect blend of culinary education and social impact!" 💛  Bonus:   A portion proceeds supports  FOFA (Feed One Feed All )  - Chef Lillie Giang's inspiring volunteer initiative feeding communities in need Learn from the Masters: Exclusive Pandan Masterclass with a Cause Your culinary journey will be guided by  two acclaimed chefs  whose combined expertise spans decades in  Asian fusion cuisine . These industry veterans will: ·       Reveal  secret techniques  you won't find online ·       Provide  coaching  at every step ·       Share  cultural insights  behind each dish 🎁 What’s Included? Cooking & baking experience Recipes (take home the secrets!) Learn from renowned Chefs and business owners Tastings of dishes made Special surprises (hint: Pandan-inspired goodie bags!)   Lucky Draws 💼 Promote Your Business! Only 2 vendor tables available. Email us to secure your spot or request details. 🔗 How to Book ? 🔗 Registration opens soon - Sign up for our newsletter  to get first access to tickets. Don’t miss out— Pandan lovers, this one’s for you!  🌿✨   💡 Why Join? ✔ 1st of it's Kind anywhere in the world ✔ Take home  exclusive recipes ✔ Support a  meaningful cause  while learning ✔ Network with fellow  food enthusiasts ✔  Unique skills  – Pandan is trending globally; master it before everyone else! ✔  Small class size  – Personalized attention from chefs. ✔   Fun & interactive  – Meet fellow foodies and enjoy a delicious day. ✔   Explore & Add Pandan recipe to grow your business

Pandan Perfection: A Malaysian Nyonya Chef’s Take on the Iconic Chiffon Cake Celebrate the Art of Pandan with Us! In honour of our upcoming Pandan MasterClass on Sunday, 3rd August 2025 at Pyrmont Community Centre, Sydney, we’re thrilled to share a special gift with you: Chef Tony Tan’s legendary Pandan Chiffon Cake recipe! 🌿🍰 Join us to unlock more PANDAN secrets, or bake this iconic treat at home—either way, you’re in for a fragrant, fluffy delight. Want to learn directly from the experts? Secure your spot at the MasterClass today! CHIFFON CAKE by Chef Tony Tan Such is the glamour of chiffon cake that it’s hard to believe a century ago it didn’t exist. Created by American Harry Baker in the 1920s, it quickly swept the US like a gossamer cloud. But even as its popularity declined, the cake – which has more air than sugar yet is beautifully rich – caught on in Asia. I remember eating my first pandan chiffon cake, baked by a friend, in Kuala Lumpur. Laced with coconut milk and scented with Pandan, it was a revelation. My next encounter with it was one I bought in Melbourne that was lurid green and tasted like cardboard. It was awful. Finally, my dear friend Chui Lee Luk, the former owner-chef of Claude’s restaurant in Sydney (and baker of my recent wedding cake!), gave me this stunning recipe. She graciously agreed to let me share it with the world. For this cake to really sing, use fresh pandan leaves (optional Pandan Powder or Pandan Liquid extract). You’ll need a 25 cm (10 inch) chiffon cake tin.   Pandan Chiffon Cake by Chef Tony Tan Pandan Chiffon Cake Ingredients *18 fresh Pandan leaves, finely shredded *¾ cup (185 ml) coconut milk, plus *2 tablespoons extra *6 egg yolks (about 120 g), plus 10 egg whites (about 300 g/10½ oz) *250 g (9 oz) caster (superfine) sugar *½ cup (125 ml) neutral oil *180 g (6½ oz) plain (all-purpose) flour *2 teaspoons baking powder *½ teaspoon salt *1 teaspoon cream of tartar *Whipped cream, to serve (optional) *Coconut shavings and pure icing (confectioners’) sugar, to serve (optional) with MyBlueTea's Pandan Powder **2 tspn of Pandan Powder **1 tspn Pandan Liquid extract (optional but recommended for an extra colour) Pandan crepes with coconut filling, PandanGlutinous rice with coconut custard and Tony's Dhal. Get these recipe from Chef's latest cook book - Photos Credit : Mark Roper / Murdoch Books - Excerpt from SBS Food Short on Time? No Pandan Leaves? No Problem! If you don’t have the time or access to fresh pandan leaves, our Pandan Powder and Pandan Liquid Extract are here to save the day! For an extra boost of colour and fragrance, combine both—our Pandan Powder is incredibly aromatic, while the Liquid Extract adds a vibrant touch. Perfect for all your culinary creations! #MyBlueTea #PandanPower #ConvenientCooking #FlavourAndColour Pandan Chiffon Cake Method: (1) Heat oven to 160°C (315°F). Place the shredded Pandan leaves in a blender with the ¾ cup (185 ml) coconut milk, blend until smooth, then strain through a fine sieve into a large bowl, discarding solids. Some coconut milk will be lost in the process; you should end up with ¾ cup (185 ml) total.   (2) Add the egg yolks, 200 g (7 oz) of the sugar and the oil to the coconut milk and whisk with electric beaters or in a stand mixer fitted with the whisk attachment for 1 minute or until smooth.   (3) Sift the flour, baking powder and salt together into a separate bowl. Make a well in the centre, then pour in the coconut milk mixture and beat until smooth.   (4) Clean and thoroughly dry the beaters (or transfer the batter to another bowl and clean and dry the stand mixer), then beat the egg whites until frothy.   (5) Add the cream of tartar and continue beating for 10 minutes or until soft peaks form. Beat in the remaining sugar until dissolved and stiff peaks form. With a balloon whisk, fold a third of the egg whites into the batter to loosen, then fold in the remaining egg whites until just combined.   (6) Pour into a chiffon cake tin and run a skewer or knife through the middle of the cake batter to get rid of any air bubbles.   (7) Bake for 50–55 minutes until a skewer inserted in the middle comes out clean and the cake springs back when pressed in the centre.   (8) Remove from the oven and invert the tin, placing the upside-down tin onto the neck of a glass bottle. Leave inverted to cool completely, about an hour or so.   (9) Once it’s cooled, run a bread knife or long metal spatula around the side of the tin, pressing against the sides to keep the exterior of the cake attractive. Remove the centre of the pan, lifting the cake with it, then with a thin, sharp knife, loosen the core of the cake from the tin, then do the same with the base. Invert onto a cake platter and serve, either unadorned, or with whipped cream and showered with coconut shavings and a dusting of icing sugar.   (10) Always fold flour gently but thoroughly and use the correct tin size. When the cake is unmoulded, wrap cake well to avoid drying. Make sure There’s no egg yolk in your egg white otherwise it will not whip.  Chef Tony Tan and his Cook book available online About Chef Tony Tan ( extracted from SBS Food ) Tony Tan's family recipes are a true melting pot of flavour Growing up on the east coast of Malaysia, Tony Tan's journey of culinary discovery has had many different influences. Here are some delicious recipes from his new cookbook. Tony Tan says, in his new cookbook, Tony Tan’s Asian Cooking Class, that he hopes it will encourage his readers to be adventurous and experiment with their cooking. It's an attitude he's embraced across his career as a cook, teacher and writer. The learning started early, surrounded by the vibrant influences of his childhood. "I grew up in Kuantan, a town on the east coast of Pensinsular Malaysia. Like many towns and cities in Malaysia, Kuantan is a melting pot of cultures," he writes in the introduction to the book . "As the capital of the state of Pahand, it attracted Chinese, Indian and Malay settlers, and they brought with them their cultures and culinary traditions. From my Indian-Tamil neighbours, I learnt how to eat rotis and chapatis. My Malay neighbours taught me how to cook beef rendang and all sorts of kuihs – sweet or savoury snacks." Tony Tan’s Asian Cooking Class by Tony Tan, photographed by Mark Roper and published by Murdoch Books Pre order Chef's Cook book https://geni.us/TonyTan?fbclid=PAZXh0bgNhZW0CMTEAAaYQCAt9NPyyGYEGHiHM6Sq49eeSP76eUsfer8AvrXDKZ8Ctm6d85Cgw_d8_aem_L_zs7Z7n5E6w80mO5tqKlw Events with Chef Tony Tan:- https://linktr.ee/tonytan8?fbclid=PAZXh0bgNhZW0CMTEAAaaj_1IQkn6FC18xHmwAkGiK8ZorINL1e5RtaClVPnqHclFXpT7CrIQ2Tjg_aem_4RugjNz8jFdkJHqWn3ZTcg

Easy-Peasy Clean Icing: Sweet, Simple & Free from Nasties Fresh Cream (also known as heavy cream or whipping cream) is a rich, velvety dairy product with a high milkfat content (typically 30-40%). Its luxurious texture and mild sweetness make it incredibly versatile in both sweet and savory dishes. In baking, it’s whipped for cakes, mousses, and fillings; folded into custards or ice cream for richness; or dolloped onto desserts like pies and hot chocolate. Try this Pandan Fresh Cream twist as it is perfect "vanilla" in your dessert! Savoury applications include enriching soups, pasta sauces (e.g., carbonara), or mashed potatoes, or as a base for creamy salad dressings. Its high fat content also makes it ideal for stabilizing emulsions and adding depth to curries or stroganoff. Always refrigerate and use within a few days for optimal freshness. Cotton sponge with Pandan fresh cream and lychee fillin Pandan Fresh Cream recipe Ingredients: 300ml fresh cream (chilled) 1 tbsp milk powder (for stability) 2 tsp @my.blue.tea Pandan powder (for vibrant colour & aroma) 2 tbsp icing sugar (adjust to taste) Method: Chill your mixing bowl and beaters for 10 minutes (helps whip faster). Combine all ingredients and whip to your desired consistency: Soft peaks : For dolloping on desserts. Stiff peaks : For piping or cake filling. Use immediately as a cake frosting, pancake topping, or dip for fresh fruit ! Tip 1: For extra Pandan flavour and colour, add 1 tspn Pandan Liquid extract 🌿 Fragrant, creamy, and perfectly green—this elevates any dessert! #PandanMagic #EasyDesserts Tip 2 : Try this twist: Swap the Pandan powder for @my.blue.tea Purple Sweet Potato powder or Black Goji Berry powder and watch your frosting transform into a stunning royal purple —no food colouring needed! ✨ Feast Your Eyes on Elizabeth’s Mooncake Masterpieces! ✨ Behold the dazzling creations of Elizabeth – the undisputed Mooncake Goddess ! Each of her handcrafted mooncakes is a work of edible art, blending tradition with breathtaking innovation: 🌙 Butterfly Pea + Dragon Fruit Spiral  – Vibrant swirls of natural hues 🌙 Shanghai Mooncake  – Flaky, buttery perfection 🌙 Pandan Mooncake  – Fragrant Southeast Asian charm 🌙 Black & Gold Mooncake  – Elegant and luxurious 🌙 Ping Pei Mooncake  – Classic nostalgia reimagined 🌙 Jelly Mooncakes  – Modern, jewel-like delicacies …and this is just a glimpse  of her legendary collection! Want more Mooncake inspiration?  Follow Elizabeth’s baking magic on Instagram: [@ https://www.instagram.com/lizcakesupreme/ ] #MooncakeGoddess #MidAutumnMagic #EdibleArt Meet Elizabeth: The Midnight Baker & Mooncake Goddess Bridging Kuching & Perth Originally from Kuching, Sarawak , Elizabeth has found a new home in Perth —but her passion for baking remains deeply rooted in her heritage. Known for her late-night baking sessions (much to the delight—and hunger—of her followers), she often shares her irresistible cakes and mooncakes  around 3:00 AM Sydney time. We can’t scroll past her posts without craving a slice! Coming soon?  A visit to Elizabeth’s kitchen (fingers crossed!)—and perhaps a “pader” (or two, or three…) of her famous bakes. Stay tuned for more sweet updates! #MidnightBakingMagic #FromKuchingToPerth "Breakfast of the Gods" – Now on Elizabeth’s Table! Look at that bowl of Sarawak goodness —Elizabeth’s love for our Sarawak Laksa is unmistakable! 🍜✨ Inspired by her roots in Kuching , she’s loves this iconic dish made from our Sarawak Laksa paste, where every spoonful is a taste of home. And yes—it’s no wonder the late, great Anthony Bourdain proclaimed it the "Breakfast of the Gods." Craving your own taste of Sarawak? 📍 MyBlueTea has you covered with: ✅ Traditional Sarawak Laksa (limited new stock!) ✅ Vegetarian Sarawak Laksa (same bold flavours, plant-powered with over 40 herbs) Perfect for a hearty breakfast, lazy lunch, or any time you need a flavor adventure. Stock up now—before it’s gone! #SarawakLaksa #BreakfastOfTheGods #AnthonyBourdainApproved

You better BOWL-ieve it 🩵 an easy, delicious 😋 Blue Breakfast Bowl 🥣 Start your day with a stunning and supercharged Blue Spirulina Smoothie! Blend together frozen bananas, a handful of spinach (for extra greens), creamy almond milk, a splash of coconut yogurt, and a teaspoon of blue spirulina powder for that mesmerizing ocean-blue hue. Add a dash of honey or maple syrup for sweetness, and top with Pandan granola , fresh berries, and coconut flakes for crunch. Packed with antioxidants, protein, and gut-friendly probiotics, this smoothie bowl is as nourishing as it is Instagram-worthy—perfect for a refreshing, energizing breakfast! Or try @lollieats recipe below :- Have you tried Blue Spirulina Smoothie? Blue Spirulina Smoothie by @lollieats Ingredients *1x frozen banana 🍌 *1 cup frozen mango 🥭 *Maple 🍁 syrup *1 tsp @my.blue.tea Blue Spirulina powder   *1 1/2 cups unsweetened coconut milk Let's watch @lollieeats video on how to Blue Spirulina smoothie Method (1) Place all ingredients in a blender and blend until ready and it forms a smooth creamy consistency (2) Pour blended mixture into a bowl (3) Add your favourite toppings (mine was banana, bran, gogi berries and mango) (4) Enjoy ☺️ #bluespirulina   #smoothiebowls   #breakfastbowls #breakfastrecipes   #easyrecipeideas   #easyrecipesathome #quickbreakfast   #quickbreakfastideas   #bowlofgoodness # #sydneyfoodblogger   #quickrecipe   #smoothierecipe Or substitue Blue Spriulina powder with anyone of our Superfood Powder from Roselle, Dragon fruit powder, Purple Sweet Potato, Pandan, Butterfly Pea and our latest, Black Goji berry powder with ideas below:- Superfood Smoothie ideas Transform your breakfast with a vibrant, antioxidant-rich smoothie using your favourite superfood powder! Swap blue spirulina for Roselle (tangy and vitamin C-packed), Dragon Fruit powder (mildly sweet and fiber-rich), or Purple Sweet Potato (earthy and loaded with anthocyanins). For a floral twist, try Pandan powder (fragrant and soothing) or Butterfly Pea (subtle flavour with a striking blue hue). Craving something exotic? Opt for Black Goji Berry powder —a rare superfood bursting with amino acids and deep purple colour. Blend your chosen powder with frozen bananas, coconut milk, and a dash of honey, then top with sliced fruit, nuts, and seeds for a breakfast that’s as nourishing as it is gorgeous! Get your Superfood bundle with MyBlueTea Pairing Tips for Each Powder : Roselle : Pair with pineapple or mango for a tropical vibe.f Dragon Fruit : Boost with chia seeds and coconut flakes. Purple Sweet Potato : Add cacao nibs for a chocolatey contrast. Pandan : Perfect with jackfruit or lychee for Southeast Asian flair. Butterfly Pea : Mix with lemon (it’ll turn purple!) for a fun pH reaction. Black Goji Berry : Combine with almond butter for a protein punch. Kaffir Lime leaf powder : Combine Mango, pineapple, or banana (adds sweetness to offset the lime’s sharpness) Whether you stick with the dreamy blue hues of Spirulina or experiment with other vibrant superfood powders, this smoothie bowl is a delicious way to fuel your day with colour and nutrients. Whichever blend you choose, you’re not just eating breakfast—you’re celebrating wellness in every spoonful. Here’s to nourishing your body and brightening your mornings! 🌿

Perfect for autumn and winter, here is a warming creamy Dhal Curry recipe to keep you cozy during the colder months and rainy days. Discover the perfect dhal curry recipe to pair with ‘roti canai’ or ‘roti prata’, an Indian-inspired flatbread. This mild and flavorful Indian dhal curry is not too spicy, making it a great choice for both kids and adults. It can also be enjoyed with rice for a delicious meal. We made dhal curry for the local soup kitchen in Wauchope, and it was a hit! For a change, we made it non-spicy, and everyone loved it. Here is an easy creamy Dhal curry recipe using yellow lentils which are said to be one of the healthiest food around. It is good for the heart and also aids in getting rid of infections. In Malaysia and Singapore, this curry is very popular at Mamak eateries as it is eaten along with an Indian-influenced flatbread called ‘roti canai’ or ‘roti pratha’. Malaysia’s roti canai named world’s best bread - Touted as Malaysia’s top breakfast choice, roti canai ranked first among the ‘Top 50 Best Breads’ by international food guide TasteAtlas Dhall Curry with Roti Canai CREAMY DHAL CURRY (Ingredients) *1cup Red/Yellow Lentils *2 Potatoes (diced) *1 large Carrot (diced) *1 Brown Onion (Minced) *3-4cups Hot Water (add on more if it gets too thick) *3-4tbsp Cooking Oil *1 pack My Blue Tea  Spargo Mills Coconut Mix *2-3tsp My Blue Tea Meat Curry Base (depends how spicy you like it to be) *1tsp Turmeric Powder *Salt and White Pepper to taste *1-2tbsp Soy Sauce *1-2tsp Vegetable or Chicken Seasoning Optional items: *1 Cinnamon Stick *2 Star Anise *1tsp Cloves Is this dhal curry spicy? Not at all. Dhal curry is traditionally not meant to be hot or spicy. If you prefer a spicier flavour, you can add more dried chilies to the recipe. The amount recommended in the recipe won’t make the dhal curry overly spicy. To make Dhal Curry, you will need to use our Meat Curry base powder and it is an easy 1 pot cooking meal, Creamy Dhall Curry Method:- 1. Heat wok/pan and add cooking oil 2. Add in innamon stick, star anise and cloves. Add mince brown onion, diced potatoes, diced carrots and finally lentils/dhal and stir them well 3. Be careful that fire is not on too hot, keep it at medium to low so that you will not end up having them turn black 4. Add in hot water 5. Add in seasonings and keep stirring so that it will not stick to the bottom 6. Once it beautifully thickens up. You can serve it hot to be enjoyed as is or with Rice, Roti, Naan or Dosa Do lentils need to be soaked? No, lentils don’t need to be soaked before cooking. Soaking helps to reduce cooking time, but it’s not essential. If you do soak them, you can do so for 20 minutes in hot water or about 6 hours in room temperature water. Either way, your lentils will cook perfectly. Karen and My Blue Tea at the Peranakan Association Melbourne " In September 2024, Penang Girl in Melbourne   Sponsored a Demo of Pandan Nasi Lemak Cake at Peranakan Association of Australia (PAA) - Taste of Nyonya Cooking Demo in Collaboration with My Blue Tea . It was a big hit! Many approached and told me that it’s the “Dish of the Day!”. So many came forward to learn how to plate it beautifully as a Savoury Cake and to have a taste of it. All who had a taste of it told me that they loved it! That made me so happy! I’ve always been a huge fan of MyBlueTea's’s Amazing Products . For this spread I used their Pandan Powder to cook my Pandan Nasi Lemak & Sambal Tumis to cook my Sambal Ikan Bilis. Try to get your hands on them. Makes cooking your favourite dishes and desserts so much easier " Karen Steals the Show at Taste of Nyonya Melbourne 2024! All eyes were on Karen as she wowed the crowd at Taste of Nyonya Melbourne 2024 , demonstrating how to craft her show-stopping Pandan Nasi Lemak Cake with Sambal Tumis —a bold fusion of sweet, fragrant pandan and the fiery kick of sambal. The result? Pure magic. ✨ The crowd couldn’t get enough —her creation disappeared in record time! ✨ This innovative twist on a classic proves Karen’s talent for reimagining heritage flavors with creativity and flair . We loved connecting with fellow food lovers in Melbourne and can’t wait to return for future events! Stay tuned for more delicious adventures… #TasteOfNyonya #PandanMagic #KarenTheCulinaryStar About Karen Tan-Chatwin, Penang Girl in Melbourne Karen Tan-Chatwin at Taste of Nyonya 2024 in Melbourne Karen’s Culinary Journey: A Taste of Home in Australia Though Karen has made Australia her new home, her heart—and her kitchen—remain deeply connected to the vibrant flavors of Malaysia, Singapore, and beyond . The dishes she grew up with are more than just food; they’re a cherished part of her heritage, woven into family traditions and shared joyfully with friends. Hailing from Penang, Malaysia —an island renowned for its uncompromising love of authentic ingredients—Karen brings that same passion to her cooking in Australia. She seeks out the freshest, highest-quality products to recreate the tastes of home, which is why she adores My Blue Tea’s Superfood Powders . They deliver the fresh, true-to-source flavours she craves, with the added convenience of lasting freshness in her pantry. Host. Chef. Foodie. Singer. Storyteller. Karen wears so many hats , we’ve lost count—but one thing’s certain: she brings passion, energy, and irresistible charm to everything she does. Whether she’s emceeing events, whipping up heritage-inspired dishes, or belting out tunes , she does it with a flair that’s 100% uniquely Karen . A true culinary ambassador (with a side of star power!), she bridges cultures through food, laughter, and unforgettable moments. Stay tuned—whatever she does next, it’s bound to be deliciously entertaining! Stay tuned! Karen will soon be sharing her beloved family recipes —each dish a delicious celebration of culture, memory, and the art of cooking with soul. Watch this space for a taste of her culinary magic! #MultiHyphenateMagic #KarenDoesItAll

Be your own legend and create natural Pandan Sourdough Croissants Sourdough croissants offer a depth of flavour that sets them apart from regular croissants . The slow fermentation gives the dough time to develop a rich, complex taste, while the layers of butter create the perfect flaky texture. Making Croissants Pastries like croissants are truly ‘alive’ thanks to the yeast that makes them rise and transform. This means that every day, they’re a little different—shaped not only by your ingredients and technique but also by the natural environment around them. The heat, humidity, and even the air quality play a role in how the dough rises and develops. This is where the real magic happens—and where patience and love come into play. Croissant-making isn’t about perfection; it’s about embracing the process. Every batch will rise and unfold in its own unique way, so it’s important to watch carefully, adjust when needed, and stay flexible when things don’t go exactly as planned. It’s this journey, with all its little surprises, that makes each batch of croissants special and worth the effort. Pandan Sourdough with spots from Pandan Powder is unique with extra fibre by Melya A big thank you to Melya, our wonderful brand ambassador, who has generously shared this recipe. She absolutely loves experimenting with and creating beautiful sourdough bread. Here's the recipe: Sourdough bread is healthier than quick rise breads . The fermentation process not only adds good bacteria to the bread, but, also breaks down gluten and makes nutrients more easily digested. Sourdough croissants are definitely a healthier option, but that doesn’t mean you should be indulging in half a dozen every day! Pandan Croissant Recipe: All natural Pandan Liquid extract (no nasty artificial colour ie INS 133 & 102) Ingredients: • 200g Petra 6384 + 50g bread flour • 5g instant yeast • 5.5g salt • 5g milk powder • 10g @my.blue.tea Pandan Powde r • 1-2 tspn @my.blue.tea Pandan Liquid extract • 2 drops of green colour essence (optional unless you need the green colour) • 30g sugar • 130g milk (or water and milk, or just water) • 20g softened butter • 130g butter block Method: 1. Prepare the Dough : Mix flour, sugar, salt, yeast, milk, and pandan extract from My Blue Tea until a smooth dough forms. Chill for 1 hour. 2. Prepare the Butter Block : Flatten butter into a square and chill until firm. 3. Lamination : Roll out the dough, place the butter block in the center, and fold the dough over it. Roll and fold the dough 3 times, chilling between folds. 4. Shape the Croissants : Roll the dough into a thin sheet, cut triangles, and roll them into croissant shapes. 5. Proof : Let the croissants rise in a warm, humid place until doubled in size. 6. Bake : Brush with egg wash and bake at 190°C (375°F) for 15–20 minutes until golden brown. Key Ingredients for Perfect Sourdough Croissants: Sourdough Starter: Ensure your starter is active and bubbly before you begin. Feed it 4-6 hours prior to mixing the dough for optimal fermentation. All-Purpose Flour: This flour provides the necessary structure for the dough, helping create that light and airy texture we all love in croissants. Butter: Opt for high-fat European-style butter, which has a lower water content. This is essential for creating those beautiful, flaky layers that make croissants so irresistible. Milk: Adds a touch of moisture and richness to the dough, making each bite delightfully tender. Sugar: Balances out the natural tang of the sourdough and also aids in the fermentation process, helping the dough rise to perfection. Eggs: Eggs are used both in the dough itself and for an egg wash to achieve a lovely golden-brown finish on your croissants. Sea Salt: A pinch of sea salt enhances the overall flavor, balancing the sweetness from the sugar and bringing all the ingredients together. Note: For photo presentation purposes, the baker may have adjusted the lighting or added a couple of drops of colour to enhance the visual appeal. Please keep in mind that natural colours are subtle and not overly vibrant. Melya, our Sourdough Queen Mel is an interior designer based in Brisbane with a passion for baking and discovering new recipes. Two years ago, her brother from Sydney gifted her a pack of "Christmas Powderlicious," and since then, we've remained great friends. We're also proud to have Melya as one of our brand ambassadors! Get the Powderlicious or the Ultimate Superfood Bundle. And enjoy Pandan Croissant with Lady in Red - Roselle tea. Check out some of the incredible sourdough creations from our Sourdough Queen! From left to right, we have Blue Butterfly + Turmeric Sourdough, Rendang Sourdough (made with our signature Spargo Rendang powder baked right into the dough), and delicious Lamingtons. Check out this Pandan Sourdough recipe generously shared by Melya. Mel made Roselle Sourdough, Blue, Pandan & Roselle Lamingtons and the beautiful "Steamed Dragon Fruit Layer Cake". Her children love them all and always asked for 2nd serves. Now this happy mum is turning to My Blue Tea's natural plant-based superfoods as safe, vibrant colors for both kids and adults to enjoy. With these incredible ingredients, she's been creating a wonderful variety of baked goods! But Mel's true passion remains baking her famous sourdough bread. We’re left wondering—who’s lucky enough to enjoy all those delicious loaves? Follow Mel on Instagram https://www.instagram.com/melseatnplay/ Source:- https://sourdoughjesha.com/how-to-make-sourdough-croissants/#:~:text=Sourdough%20croissants%20offer%20a%20depth,create%20the%20perfect%20flaky%20texture .