Moist, Buttery & Infused with Pandan | The Perfect Pandan Butter Cake A good butter cake is hard to beat—soft, rich, and comforting. But a Pandan Butter Cake? There's something truly comforting about a classic butter cake—rich, tender, and perfectly golden. Now imagine that same buttery goodness infused with the fragrant, sweet aroma of Pandan. Welcome to our Pandan Butter Cake: a delightful twist on a beloved favourite that brings together the best of East and West in every slice. Whether you're new to Pandan or a lifelong lover, this cake is sure to become a cherished treat in your kitchen. Pandan Butter Cake - moist, rich, yum! Made with MyBlueTea Pandan Powder, it's easy to whip up and even easier to enjoy. Let's get started! Pandan Butter Cake Ingredients: *150g butter *2 eggs (large) *1C Castor sugar *1/4 teaspoon salt *4 tablespoons @my.blue.tea Pandan powder *1 teaspoon vanilla essence *200 ml coconut milk *1/2 C regular soya milk *2.5 C self raising flour (sifted) Few things rival the simple pleasure of a slice of butter cake—soft, moist, and utterly delicious. Now, imagine it with the exotic, aromatic charm of Pandan. Testimonies Pandan Powder PANDAN, Big News on PANDAN, the Pandan People with Helen Goh - Did you managed to catch Chef Helen Goh and Mietta by Rosemary at the Baker's Dozen at the Melbourne Food & Wine Festival in March 2026 ? Why Use MyBlueTea Pandan Powder? 🌿 Fresh Pandan leaves can be tricky to find and time-consuming to prepare. That's where our freeze-dried Pandan Powder comes in! Made from real pandan leaves, it captures that authentic aroma and vibrant green colour perfectly—no artificial colours or flavours. Just pure, concentrated pandan goodness in every spoonful. Easy to use, easy to store, always delicious! Pandan Butter Cake Method:- 1: Preheat your oven to 180°C on fan bake setting. 2: In a large bowl, melt the butter. Add sugar, vanilla essence, salt, and Pandan powder, stirring until combined. Next, pour in soya milk and coconut milk, then beat in the eggs one at a time until the mixture is smooth. 3: Sift the flour and gently fold it into the wet ingredients until just combined. Transfer the batter to a lined loaf tin. 4: Bake for 40 to 45 minutes, or until the top is golden brown. To check doneness, insert a skewer into the centre—if it comes out clean, your cake is ready. If not, return to the oven for a few more minutes and test again. The Only Pandan Butter Cake Recipe You'll Ever Need There's something truly special about pulling a freshly baked cake out of the oven—especially one as fragrant and golden as this Pandan Butter Cake. Whether you're baking for a celebration or simply for the joy of it, we hope this recipe brings warmth and sweetness to your day. Store it in an airtight container and enjoy it over the days ahead… if it lasts that long! 😉💚 Pandan's Natural Goodness Did You Know? ✨Pandan isn't just delicious—it's also packed with natural benefits: Rich in antioxidants – Helps protect your body from free radicals. Naturally calming – The pleasant aroma is believed to help reduce stress and anxiety. Digestive aid – Traditionally used to soothe upset stomachs. Natural colour – Provides that beautiful green hue without artificial dyes Rendang Pinwheel - some exotic recipes by Lynn About Lynn - Me Myself and Lynn : "Apa khabar tuan tuan dan puan puan 👐, I'm the Durian that met the Kiwi then married a half Yorkshire Pudding and half Tiramisu 🥰. My passion or perhaps these days more like obsession for cooking and baking started when I was barely tall enough to stand in front of the sink to do dishes 😂 but that didn't stop me from a thing called 'stool' to add those extra inches needed to give me the height to make the cut 😜. My passion became therapy and intensify during my Uni years as a form of de - stress and pain management to regulate my breathing then from there it became an opportunity for a little pocket money making as a dirt poor Uni student especially with my baking which proves popular amongst friends of different ages and background.......then work life happens after graduating that occupied almost all of my time but I learnt to steal time here and there to continue with my passion which gradually in the last 3 or 4 years is and has turned into Food Art Projects with my Yorkshire Pudding/Tiramisu being my Guinea Pig or should I say Lab Mouse with all my creations straight out of my head which really rings my bell and tick all the boxes ❤ and my Yorkshire Pudding/Tiramisu is ever so supportive of my creations and passion. I'm the kinda self taught/amateur Baker that bakes by feel and can never quite conform to recipes......trust me I've tried, I really have but just keep finding myself completely dissected the recipe then abandoning it altogether 😂. Needless to say.....recipes and I can and will never be BFF ever! All my creations are through trials and with that; long story short, I would love to be able to collaborate with others and turn my cooking and baking passion/obsession into something tangible 🙌." by: Lynn Sebastian

What to cook to keep your food cost down? Spinach, time to plan to grow some in Spring. Winter has just begun, but spring is waiting in the wings. When it arrives, our farm garden will be bursting with veggies — including Malabar spinach. Start planning your spring planting now, to cook this delicious and healthy Malabar Spinach Dhal. This is a continuation of our first blog, "What to cook to keep your food cost down ?" With interest rates and inflation still rising, we may need to look at perennial foods — plants you can grow at home that come back again and again. Malabar Spinach is particularly richer in calcium than regular spinach, making it excellent for bone health. It also holds up better when cooked — as it "cream" into a tiny smooth pile! Regular Spinach is richer in vitamin K and vitamin C, but contains oxalates that can block calcium absorption. Malabar spinach has lower oxalates, so your body actually absorbs more of its calcium. We previously suggested growing several spinach varieties — and here's Red Malabar spinach in all its glory. We've harvested some seeds for friends looking to start their own garden and teach their children about food and nature. While our go-to method is cooking this spinach in soups with salted or century eggs, today we're excited to share a different approach: Malabar Spinach Dhal using our Meat Curry Base. Warm, comforting, and perfect for winter or anytime. Malabar Spinach Dhal Malabar spinach dhal is a traditional Indian dish that’s a bit spicy, healthy, and oh-so-delicious. It's made with various pulse crops paired with spinach and spices. This dish is like a bowl of warm, creamy goodness that’ll make your mouth water. The best part? It’s a breeze to make and is ready in a flash! Malabar Spinach Dhal Ingredients 1 Cup Malabar Spinach - Fine cut 1/2 Cup Onion - Fine cut 1 Tablespoon Ginger - Fresh, grated 1/2 Teaspoon Tamarind - Paste 1/2 Teaspoon Turmeric Powder 1/2 Teaspoon Sea Salt - Or to taste 1 Tablespoon Rice Bran Oil 1/4 Cup Cilantro - Fine cut Tempering 6 Leaves Curry Leaves 3-4 tspn @my.blue.tea Meat Curry base 1 Teaspoon Urad Dal 1 Teaspoon Mustard Seeds 1 Teaspoon Cumin Seeds Lentils 1/2 Cup Toor Dal (pressure cook to soften or soak overnight) 1 Cup Filtered water Growing Malabar Spinach Let us walk you through our farm. On the left, you'll spot the lovely Malabar flowers — these will soon transform into dark, tiny seeds. And the final photo? That's our vibrant Green Malabar spinach, growing wild and wonderful. Grow only from Spring. Malabar Spinach Dhal Instructions (1) Pressure cook lentils in Instant Pot (IP) using the pot-in-pot method: Add 3/4th cup of water to the IP container and set the dish containing washed toor dal, with about an inch of water covering the lentils. Cook at high pressure for 25 minutes and allow for natural release. Set aside when done. (2) Thereafter, heat oil in a pan on a stove top. Add tempering ingredients (curry leaves, cumin and mustard seeds, urad dal, red and green chili peppers) and let mustard seeds pop. Now add onion and ginger and sauté till onions are slightly brown. Add turmeric powder, salt, mix well. (3) Add Malabar spinach and sauté for 2-3 minutes. (4) Add pressure cooked dal, tamarind paste, mix well and cook for a minute. Garnish with fresh cilantro. (5) Mix well and transfer to serving container. Great with hot roti or steamed rice and ghee. 🥬 Best Winter Veggies to Replace Malabar Spinach in Dhal 🍛 Best Substitution for Your Dhal Recipe For the closest match to Malabar spinach: Use English spinach or silverbeet. For a heartier, winter-friendly version: Use kale or mustard greens. For convenience: Use frozen spinach — just squeeze out excess water first. 📋 Quick Comparison Table Veggie Texture Flavour Cook Time Winter Availability Malabar Spinach (original) Slightly firm Mild, earthy 3–5 min ❌ No (warm season) English Spinach Soft Mild, sweet 1–2 min ✅ Yes Silverbeet Hearty Earthy 3–5 min ✅ Yes Kale Robust Slightly bitter 5–8 min ✅ Yes Bok Choy Tender-crisp Mild, sweet 2–4 min ✅ Yes Mustard Greens Firm Peppery, bold 5–7 min ✅ Yes Frozen Spinach Soft Mild 1–2 min ✅ Always And there you have it — a comforting bowl of Malabar Spinach Dhal made with our Meat Curry Base. Whether you're using homegrown Malabar spinach from warmer months or swapping in winter-friendly greens like silverbeet or kale, this recipe is designed to warm you from the inside out. Serve it with steamed rice, crusty bread, or simply enjoy it on its own. However you eat it, we hope it brings a little spice, a little love, and a lot of comfort to your table. 🛒 Ready to make this dhal? Shop our Meat Curry Base [here] — plus explore our full range of Spice Pantry blends before they're discontinued. 📧 Love this recipe? Subscribe to our newsletter for more warming winter meals, gardening tips, recipes, and exclusive offers. 💬 Made this dish? Tag us on Instagram @mybluetea and share your creation. We'd love to see your bowl of comfort! Stay warm, stay well, and happy cooking. Sources: - https://www.pinterest.com.au/pin/583849539207069117/

The Laksa Johor You've Been Waiting For - Master Laksa Johor at Home Today, we're making Laksa Johor using our Meat Curry Base + Rendang Powder. Rich. Aromatic. Unforgettable. Someone needs to write a sonnet for the sensual, passionate laksa that so many adore. Oh Laksa, how do I love thee? Let me count the ways... we can savour you and best part is you can cook almost all the laksa using My Blue Tea - Super Spices. There was a heated Laksa argument in the Malaysian community comment - which Laksa is the best? The fight was between Laksa Johor vs Laksa Kedah - ie all due to the fact you enjoy Laksa Johor with spaghetti and not the usual yellow noodles/vermicelli or flat noodles. And also another heated argument between Penang Assam Laksa vs Sarawak Laksa - Sarawak Laksa wins! Was crowned Best Asian Food by Taste Atlas Voted the best Laksa or Best Food by Taste Atlas | SARAWAK LAKSA | Sarawak Laksa has just been crowned the Best Asian Food by TasteAtlas, the world's first interactive food map, with the score of 4.8 out of 5 stars. (Posted in Sept 2022) No wonder the late Anthony Bourdain called it “The Breakfast of the Gods”. Source: September 2022 - TasteAtlas website: https://www.tasteatlas.com/ There are about 11 to 13 different Laksas across Malaysia — each with its own unique flavour, history, and origin. (Fun fact: Sandakan was once known as the "Hong Kong of the 1960s," and Tuaran Laksa is a delicious newcomer.) Today, we're celebrating Laksa Johor — made by marrying our Meat Curry Base with Rendang Powder. Let's cook. Laksa Johor - photo courtesy of MasterChef Judge Malaysia, ChefJo Laksa Johor – Big Flavour, No Rules Ingredients (A) : *1 packet - @my.blue.tea Meat Curry base (50g) 1 packet - @my.blue.tea Rendang base (50g) 500 ml - Water 140 ml - Cooking oil 6 nos - Lemongrass (smashed) 1 litre - Water 1/2 tspn - @my.blue.tea Kaffir Lime Leaf powder (optional) 2 cubes - Anchovy stock 360 g - Canned tuna (mashed) 4 nos - Tamarind slice 80 g - Roasted desiccated coconut / Kerisik A Taste of Johor – Creamy Curry Broth, Spaghetti Swirls, Pure Magic Ingredients (B) : *150 g - @my.blue.tea - Spargo Coconut Milk powder *800 ml - Water *500 g - Spaghetti Garnish: *2 nos - Onion (thinly shredded) *1 no - Cucumber (thinly shredded) *200 g - Bean sprouts *5 nos - Kasturi/Calamansi lime (cut in half) *1 spoonful - @my.blue.tea Torch Ginger (rehydrate) (optional) *1 bunch - Kesum leaves/Vietnamese mint (thinly shredded) *200 g - Mint leaves (thinly shredded) Few quick facts most KL people miss: Johor laksa uses actual spaghetti, brought back by the Sultan from a trip to Italy in the early 1900s. Sarawak laksa has 36-40 spices in the paste and there's no coconut milk in Assam Laksa. Kelantan laksam is technically not a laksa despite the name. Sabah Tuaran laksa uses hand-rolled egg noodles, totally different texture from anything else on the list.Which one is your default? Tag your "laksa kaki" = Laksa friends!!. Fight starts email us at info@mybluetea.com.au Laksa Johor - photo by Chef Jo As usual we look for our inspiration and knowledge from ChefJo, Malaysia's Master Chef Juro - and here's what Chef wrote about Laksa Johor :- Laksa Johor is the southern state’s favourite dish and is served during festive occasions such as Hari Raya. Those out of the state would recognise it most as the laksa made with spaghetti noodles or egg noodles instead – even though most Malaysians only became familiar with dried pasta when spaghetti Bolognese became popular here in the 1980s. Making Laksa Johor is painstaking work as the spice mixture and seafood preparations are time consuming. They are particular about the ingredients used to make the laksa gravy. Most only use fish, but laksa Johor also has prawns, and dried prawns and fish. Only choice ingredients such as #ikanparang or #wolfherring , #ikankurau #threadfin, the freshest prawns and good quality dried seafood are used. Johorean cooks would also pay meticulous attention to the laksa garnishing and accompaniments. The garnishings for laksa Johor are cucumber, bean sprouts, long beans, daun kesum or polygonum and daun selasih or Thai basil, Chinese pickled radish chye poh. The cucumber has to be cut in a certain way. Its have to first peel it, cut it into shorter lengths and cut around it in a circular motion to get a long strip before cutting into julienne. The must-have condiments are sambal belacan and calamansi limes. Many Johoreans typically eat their #laksajohor with their fingers, rather than with fork and spoon. SELAMAT MENJAMU SELERA! ENJOY! ENJOY Laksa Johor – Where Malaysia Meets Italy (And It Works) Cooking Method 1. Boil spaghetti in water until cooked. Rinse with cold water. Strain dry and toss with cooking oil. Set aside. 2. Well mix ingredients (A) in a wok/pot, add lemongrass and cook under medium heat until fragrant and oil rises. 3. Add water and bring to boil. Add tuna into gravy and simmer for another 5 minutes. 4. Add anchovy stock, tamarind slices and roasted desiccated coconut (kerisik). Simmer for 10 minutes. 5. Lastly, add Ingredients B and bring to boil. Gravy is ready to serve. 6. Serve desired amount of spaghetti onto a bowl, pour over the gravy and top with garnishes. Serve while still hot. The goodies you require to create yummy various Malaysian laksa varieties :- From left to right: Malaysian Super Spice packs, dried Torch Ginger slices, Sarawak Laksa mix, Kaffir Lime Leaf powder, Butterfly Pea tea or powder, and Pandan Powder. Together, they're everything you need to create the most incredible varieties of Malaysian food & Laksa — right in your own kitchen. Tea pairing with Laksa Johor :- Blue Apple Magic Tea by Imelia One of our most beloved blends is Blue Apple Magic. When Grace Lim served it at a mini party, she said: 'Yesterday, our guests tried Blue Apple Magic tea. OMG! The tea is so fragrant! Yes, it's that good — much better than other commercial teas.' We try our best to keep you happy and healthy. Thank you, Grace — your kind words mean the world to us. About Amazing Grace, our Noodle Queen:- The above Johor Laksa is contributed by our Brand Ambassador and food lover, Grace, who is an International Tax Accountant, tax advisor, an enthusiastic educator and the mother of 3 lovely kids. Do follow @grazia.lim to be a part of her cooking adventures. You will be amazed what's in store!........./Yum! Yum! Yum! Laksa varieties & the new Laksa "Tuaran Laksa, Sabah" Malaysia is home to an incredible matrix of laksa varieties, with almost every state boasting its own unique spin on this iconic noodle dish. The name "laksa" itself is believed to originate from a Sanskrit word meaning "one hundred thousand," hinting at the massive number of ingredients and complex flavour profiles found in a single bowl. From north to south, east to west — every state serves up its own unique version, each with a distinct flavour, history, and origin story. There's creamy, herbaceous Nyonya Laksa from Melaka. Spicy, sour Asam Laksa from Penang. Sarawak Laksa with its bold, aromatic broth. And let's not forget Tuaran Laksa from Sabah — a lesser-known gem that deserves the spotlight. Speaking of Sabah — did you know Sandakan was once nicknamed the "little Hong Kong of the 1960s"? 🇭🇰✨ One country. Countless bowls. Endless stories. Which Laksa is your favourite?!!. Key Varieties of Malaysian Laksa Before diving into Sabah's specialty, it helps to map out the mainstream map of Malaysian laksas to see just how much they vary: Penang Asam Laksa: A vibrant, spicy-sour fish broth made with poached mackerel, tamarind (asam gelugur), lemongrass, torch ginger flower is MUST and chillies. It uses thick, translucent rice noodles and is garnished with fresh pineapple, cucumber, mint, and a thick dollop of sweet, pungent prawn paste (hae ko). Sarawak Laksa: Famously dubbed "the breakfast of gods" by Anthony Bourdain, this Bornean masterpiece features a broth made from a highly guarded paste of up to 36 spices, prawn shells, and a splash of coconut milk. It uses thin rice vermicelli topped with shredded chicken, prawns, omelette strips, and coriander. Laksa Johor: An unusual historical hybrid that uses western spaghetti noodles instead of rice noodles, supposedly introduced by a former Sultan who visited Italy. The broth is an ultra-thick, concentrated fish and spice paste that is traditionally eaten using bare hands. Laksam: Hailing from the northeastern coast (Kelantan and Terengganu), this dish features thick, flat rice-flour noodle rolls drowned in a pale, creamy, mildly sweet gravy made of boiled fish flesh and rich coconut milk. Nyonya / Laksa Lemak: Born from the Peranakan culture, this variant is the baseline for "curry laksa." It features a heavy coconut milk base infused with prawn stock and aromatic rempah (spice paste), served with tofu puffs, cockles, and Vietnamese mint (daun kesum).

Out of this world! Melt in your mouth. Great presentation...... Asian fusion isn't just a trend — it's a delicious revolution. And at the heart of it all? Malaysian curry. With its rich, aromatic blend of coconut milk, lemongrass, turmeric, and chillies, Malaysian curry is incredibly versatile. It doesn't have to stay in a bowl with rice. Oh no. This beautiful, fragrant curry sauce works its magic in so many ways — tossed through a quick stir-fry with crunchy vegetables and tender chicken, tucked into a flaky, golden pie for a comforting hand-held meal, or even sandwiched between two soft buns as a juicy, spicy burger patty glazed with curry aioli. From hawker stalls in Kuala Lumpur to modern Australian kitchens, Malaysian curry is proving that it belongs everywhere — and we're absolutely here for it. Try this Eastern Fusion curry with ingredients of your choice. Easy stir fry with Meat Curry base Eastern Fusion Curry – Where tradition gets a twist Ingredients (A) *50g @my.blue.tea Spice pantry Meat Curry base *300ml Water *70ml Cooking Oil *50g Butter * 1⁄2 Onion (finely chopped) *3 cloves Garlic (finely chopped) *800g Prawns (shell & devein Ingredients (B) *1⁄2 canned Pineapples. } *1⁄2 no Green Capsicum } *1⁄2 no Red Capsicum. } Cut into cubes *1⁄2 no Onion } *200ml Fresh Milk *100ml Double Cream *50g Cheddar cheese *6 small bowls - Buttered Rice (stir in butter to steaming hot rice) Eastern Fusion Curry - Spice, spice baby! Looking for the perfect way to keep warm this winter? We've got warming recipes galore — and an EOFY 2026 special you don't want to miss. Buy any 2 packs of our 50g Spice Pantry products and get 1 pack FREE. But here's the catch: these products will be discontinued once sold out. No restocks. No regrets. Shop now before they disappear. Eastern Fusion Curry – A world of flavour in every spoonful Cooking Method: Mix ingredients (A) well and stir fry with cooking oil until fragrant and oil rises on the top. Melt butter and stir fry with finely chopped onion and garlic. Stir in prawn and stir fry until prawn is quarterly cooked. Add coconut milk. Stir well and bring to boil over medium heat. Simmer; stir constantly until mixture dries. 4. Add ingredients (A), (B) and fresh milk. Bring to boil and finish with double cream and cheddar cheese. Stir well. 5. Ready to serve with buttered rice. Eastern Fusion Curry – Old roots. New boots. *Eastern Fusion just got a whole lot tastier. 🌏🔥 Grab our Spice Pantry packs and whip these up: From left - recipes available on website:- (1) Asian Fusion Burritos – Wrapped, spiced, and satisfying (2) Rendang Mantao Buns – Soft, pillowy, and packed with flavour (3) Baked Rendang Macaroni – Cheesy, spicy, and utterly comforting (4) Sata-yadas Asian Fusion Empanadas – Crispy pockets of fusion magic Tea pairing after spicy food: Harmony Apple tea - with Hawthorn berry, Mandarin peel and gojiberry After enjoying a bold, spicy meal — whether it's a fiery rendang, a fragrant laksa, or a curry-packed pie — it's wise to help your body return to balance. In Traditional Chinese Medicine (TCM), spicy foods are considered "hot" in nature, which can sometimes overheat the body, leading to symptoms like dryness, restlessness, or even heartburn. That's where a soothing cup of TCM-inspired tea comes in. Teas infused with cooling or neutral ingredients like apple, goji berry, mandarin peel and hawthorn work beautifully to harmonise your system — gently clearing excess heat while supporting digestion (stomach) and the Spleen. The natural sweetness of goji and apple helps moderate the fire of spices, while hawthorn is famously known in TCM for aiding the breakdown of rich, fatty, or heavy foods. So after your Eastern Fusion feast, brew a cup. It's not just delicious — it's the perfect yin-yang reset.

Welcome to a breakfast that feeds your eyes, your gut, and your qi. Today, we’re blending two powerful worlds: the vibrant, antioxidant-rich spectrum of My Blue Tea Superfood Powders — from velvety Purple Sweet Potato to electric Blue Spirulina — and the grounding, traditional wisdom of 5 Grains Oats, TCM inspired. But we’re not stopping there. Unlike sugary instant oatmeal packets, our Tradional Chinese Medicine (TCM) - inspired Rainbow Bowls contain no added sugar — just pure, nutrient-dense ingredients. Using My Blue Tea's Superfood Powders and 5 Grain Oats from either Yin Shan, Quaker, and Shi Zhuang, you can prepare a Spleen + Stomach healing, colour-coded breakfast in minutes or overnight, if you like it softer. Whether you’re looking to cool internal heat (hello to our Roselle and Butterfly Pea), build blood and essence (Black Goji berry, Pandan), or simply eat a rainbow for cellular health — this series is your guide. Let’s stir ancient TCM principles into your modern morning. My Blue Tea - Superfood Powder (stay tuned for new addition) Rainbow Bowls Superfoods + 5 Grains Oats 💚 A True Story: From Dampness & Eczema to Healing — One Bowl at a time with our Superfood powders We’d like to share a story about one of our colleagues. For most of his life (going 55 years of age then), he never had any skin issues or allergies to anything. But a few years ago, his body started sounding the alarm — internally and externally. He felt constantly lethargic, heavy, pain and bloated. Constipation became normal. At first, he blamed work stress, fast food, and a sedentary lifestyle. Sound familiar? But then came the wake-up call: eczema and constant dizziness. Not just a small patch — his whole body broke out. He had never experienced anything like it. Two Paths: Quick Fix vs. Root Healing He sought Western medicine first — steroids to calm the flare-ups quickly. And they worked, temporarily. But the moment he stopped, the eczema returned. That’s when he turned to TCM to address the core of the problem: balancing Yin & Yang and listening to his body. TCM took longer, but it taught him something Western creams could not — how to eat for his constitution and care for himself naturally using food as medicine. (If you'd like more information on this topic — such as different foods for different seasons and the types of exercises to practice — please let us know in the comments or drop us a message. We'd love to dive deeper for you.) One of the Root Cause? Cold Drinks & Ice Cream. Through TCM, he discovered that his dampness was largely self-created. During summer, he had a habit of drinking lots of cold drinks and eating lots, lots of ice cream — a classic recipe for Spleen and stomach injury and dampness accumulation. In TCM, cold foods and drinks extinguish your digestive fire. The Spleen and stomach hate cold. 5 Grains Oats with Black Gojiberry powder & Dragon fruits with Red beans, 5 grains Oats Rainbow Bowls Superfoods + 5 Grains Oats His New Daily Routine (Eczema Gone, 10 Kgs Lighter) Today, he has completely transformed his lifestyle: Only warm water — never cold drink (occasional wine or beer!!) TCM herbal teas or homemade Butterfly Pea/Pandan tea/Black Goji berry tea infused with apples, goji berries, ginger, and no more than 6 red dates per day (to avoid excess heat). Daily walking or exercise — gentle movement to move Qi and dry dampness. Healthy cooking - eating seasonal food with the correct cooking method. And most importantly — whole, warm, Spleen+ stomach-friendly meals (just like the 5 Grain Oat bowls in this blog or in the table below. Do let us know if you wish to learn more of TCM healthy food or natural foods to prepare). The result? ✅ Eczema gone.✅ Constipation gone.✅ 10 kilograms lost — naturally, without crash diets and lots of wisdom. A Bonus Addition: Foot Baths Later, his family added daily foot baths to his routine. In TCM, foot baths draw dampness downward, improve circulation, and calm the mind. The result? Even better sleep and less dampness overall. Rainbow Bowls Superfoods + 5 Grains Oats 🍵 The Connection to Your Bowl + Food + Tea This story isn’t unique. 90% of people have dampness constitution — often from the same habits: cold drinks, processed food, stress, and lack of movement. But healing is possible. It starts with: A warm bowl of 5 Grain Oats (Spleen-first then stomach) Eat healthy natural whole foods, avoid fried foods or processed food. Use the colour chart. A scoop of My Blue Tea superfood powder (colour-coded organ support) And ends with a cup of 5 Treasure Tea or Harmony Apple Tea (to seal the nourishment) You don’t need another steroid cream. You need a Spleen + stomach that works — and a bowl that loves you back. Superfoods + 5 Grains Oats You can create these beautiful, nutritious, colourful overnight oats or smoothies to start your day. But from a TCM perspective, nothing enters your body before a warm glass of water. It wakes up the Spleen & stomach, gently moves digestion, and begins the process of clearing dampness and intestines — before you even take your first bite. Rainbow bowls Superfoods + 5 Grains Oats - My Blue Tea's Pairing Guide: Below is a functional pairing guide based on colour-matching TCM principles + the specific oat blends described for you to enjoy :- My Blue Tea Powder TCM Colour / Function Best Matched Oat Blend (from Yin Shan / Quaker / Shi Zhuang) Why This Pairing Works Purple Sweet Potato / Purple Yam Purple → bridges red (heart) & black (kidney); nourishes blood & Jing Black Blend (oats, black sesame, black rice, black beans, black wheat, black barley) Deep purple + black = kidney & hair synergy. Earthy sweetness complements nutty black grains. Dragon Fruit Red → heart, blood, circulation Yin Shan Red Pack (red bean, red dates, red goji, oats, longan) Cooling dragon fruit balances warm red ingredients. Supports radiant complexion and calm spirit. Roselle (Hibiscus) Red / sour → cools liver, moves blood Red Pack + Quaker oats (add a touch of Shi Zhuang tangerine peel) Tart roselle cuts through sweet red dates. Excellent for damp-heat or summer mornings. Butterfly Pea Blue → liver, eyes, calming Shen Chia Multigrain (oats, barley, triticale, rye, chia) Blue calms the liver; chia & grains provide grounding texture. A meditative, anti-inflammatory bowl. Black Goji Berry Black → kidneys, hair, Jing, longevity Black Blend (oats, black sesame, black rice, black beans, black wheat, black barley) Perfect match: black on black. Double down on hair, kidney, and essence-building. Add Yin Shan goji for extra blood tonic. Pandan Powder Green → liver, wood element, detox Chia Multigrain or White Blend Pandan’s aromatic, cooling nature supports liver detox. Pair with white blend for gentle lung-nourishing contrast. Blue Spirulina Blue / green → cooling, clears phlegm-heat White Blend (Chinese yam, oats, barley, poria cocos) White nourishes lungs & skin; blue spirulina cools inflammation. Ideal for acne, heat signs, or allergy season. The Golden Rule of TCM Eating: Heal the Spleen first. Absorption follows. Once your Spleen is strong and Dampness is cleared, every bowl of oats, every scoop of My Blue Tea superfood powder, and every TCM ingredient from Yin Shan, Quaker, and Shi Zhuang oats becomes fully bioavailable to your body. Rainbow bowls Superfoods + 5 Grains Oats Healthy, nutritious 5 grains oats or 5 colours oats available from left (1) Yin Shan oats from Inner Mongolia (2) ShiZhuang from Inner Mongolia and Shanxi (3) Quaker Oats licenced in Shanghai. The best part; it is healthy without any "sugar" added. These maybe available from local Asian grocers or online. Chinese academy of agricultural sciences Shizhuang Wuhei oatmeal: 🌟 High-protein mixed whole grains, a nutritional bomb in the breakfast world 💥 Say goodbye to boring, traditional breakfasts! introducing shi zhuang wu hei oatmeal from the chinese academy of agricultural sciences. our high-protein, mixed coarse grain formula delivers a nutritious and delicious healthy breakfast every morningThe ready-to-eat and instant design saves you the tedious cooking steps and allows you to start a day full of energy! The Complete TCM Five-Colour Chart Food Colour Associated Organ Associated Body Parts & Benefits Example Foods Black / Dark Blue Kidneys Hair, bones, teeth, and reproductive system Black sesame, black beans, seaweed, wood ear mushroom, black rice White Lungs Respiratory system, skin, nose, and immune system Pear, white radish, lily root, lotus root, white fungus Green Liver Eyes, tendons, muscles, and emotional well-being Leafy greens, broccoli, cucumber Red Heart Blood vessels, tongue, and circulation Goji berries, red dates, tomatoes, red beans Yellow Spleen Stomach, lips, digestion, and muscles Pumpkin, sweet potato, ginger, corn Enjoy Your Meal with a Cup of Tea Now that you've nourished your Spleen with a warm, colourful bowl of 5 Grain Oats, complete the ritual with a cup of My Blue Tea's 5 Treasure Tea or Harmony Apple Tea — because in TCM, a proper meal isn't over until you've sipped something that seals the nourishment. An Apple a day keeps the doctor away - Harmony Apple Tea *The 5 Treasure Tea — a classic TCM blend of goji berry, red dates, longan, chrysanthemum, and rock sugar — gently supports your blood and Qi, working in perfect harmony with the red and black oat blends you just enjoyed. It's like a warm hug for your Heart and Liver after a Spleen-healing breakfast.* If you prefer something lighter and fruitier, reach for the Harmony Apple Tea. With its cooling, sweet-tangy profile, this tea helps resolve any lingering Dampness, supports digestion, and brings a sense of calm balance — the perfect way to transition from breakfast into your day. So build your bowl, stir in your My Blue Tea superfood powder, and when the last spoonful is gone? Brew a cup. Let the tea be the period at the end of your TCM breakfast sentence — gentle, complete, and deeply nourishing." Brands used: My Blue Tea Superfood Powders | Yin Shan | Quaker | Shi Zhuang Disclaimer This product and information brief is solely intended as a source of information and does not prescribe or advise the use of any substance mentioned herein. The authors do not intend to diagnose, cure, treat, or prevent any disease. Consult with your doctor about all prescription and non-prescription medicines you take before you begin to use any herbal products and partner with your professional health care practitioner on determining your own health destiny.

Kueh Sago Roselle Hibiscus - have you tried it yet? Have you tried Asian steamed cake — or as we lovingly call it, Kueh or Kuih? 🌺 If you haven't this yummy Roselle Hibiscus Coconut Kueh Sago, try imagine this: soft, bouncy, delicately sweet, and impossibly fluffy — yet made without an oven. Steamed cakes are a beloved treasure across Southeast Asia, from Indonesian Kueh Lopes to Malaysian Kueh Seri Muka (Pretty Face) and Filipino Puto. They're humble, comforting, and wonderfully wholesome. But traditional Kueh often relies on white sugar, artificial colouring, and refined flour. Delicious? Yes. Here's our version of natural colours and flavours. Healthy, nourishing for your gut as it is gluten free. They're easy to make. They're vegan. And honestly? A Kueh a day won't keep us away! Roselle Kueh Sago with shredded coconut 🥥 Kueh Sago: A Bite of Nostalgia If you've never tried Kueh Sago, imagine tiny, translucent pearls of sago (tapioca) pressed into soft, jelly-like cakes — delicate, bouncy, and wonderfully neutral in flavour, ready to soak up whatever you pair them with. Traditionally enjoyed in Southeast Asia, especially in Malaysia and Indonesia, Kueh Sago is often served with a generous shower of freshly grated coconut and a drizzle of palm sugar syrup. The contrast is pure magic: the cool, chewy pearls against the rich, creamy coconut and the deep, caramel-like sweetness of gula melaka. It's humble, nostalgic, and utterly comforting. Now, imagine giving this classic a My Blue Tea twist — a swirl of Pandan powder for fragrance, a blush of Roselle for tartness, or a make it Blue with Butterfly Pea Powder layer it for the gorgeous blue colour and anthocyanins. Kueh Sago is simple. But with a little colour and creativity, it becomes something truly special. Roselle Hibiscus Coconut Kueh Sago Ingredients A:- *300g Sago *1 Tbsp @my.bluetea Roselle Powder (dissolved in 450ml water) Ingredients B: *1 tbsp Oil *150g Sugar *1/4 tsp Salt Ingredients C: *100g grated fresh Coconut, mixed with 1/4 tsp salt and steamed for 10 minutes, leaved it to cool Roselle Hibiscus is packed with Vitamin C. It's organic from our factory and farms by Doku Bio-technology and sister's farming company, Doku Agro Park have been busy harvesting all these all pure natural farming with no pesticide , no synthetic fertiliser but using biochar, vermicompost. 🥥 Three Kueh Sago Wonders to Fall in Love With Three Kueh Sago Wonders. First, Butterfly Pea + Pandan — a stunning two-tone beauty. Second, Pandan with Palm Sugar & Coconut Milk — the perfect creamy dessert. Third, Tri-colour Kueh Sago with Roselle, Pandan, and your own creation — layer, swirl, and make it your own. Roselle Hibiscus Coconut Kueh Sago Method: (1) Put A into a mixing bowl and mix well. Soak for 30 minutes. Ad in and mix till sugar has dissolved. (2) Scoop sago mixture into the prepared silicone mould and level the surface. Steam at high heat for 30 minutes. (3) Remove and leave to cool. Remove them from mould and coat with grated coconut. Serve yummy Roselle Hibiscus Kueh Sago with Blue Tea. Roselle Powder: Drink Inspiration, & 10 Things You Never Thought to Make (maybe 6 for now) 🍹 Antioxidants & Vitamin C? Yes please. (Well, maybe not in the Roselle Gin.) Roselle is packed with both — so here are six delicious and creative ways to use it: Roselle / Hibiscus Tea – The classic. Tart, ruby red, and refreshing hot or iced. Roselle Hibiscus Macarons – Naturally pink, tangy, and totally elegant. Roselle Hibiscus Cocktail / Mocktail – Sparkling, zesty, and gorgeous. Add gin or skip it — your call. Roselle Facial Mask – Mix with yogurt or honey for a brightening, exfoliating glow. Lady in Red – Roselle Tea in Our Tea Tube – Our signature blend, ready to brew anytime, anywhere. Vegan Roselle Hibiscus Jerky – Tangy, smoky, chewy, and completely plant-based. Great on cheese to replace quince. So there you have it — Roselle Hibiscus Coconut Kueh Sago, reimagined. Tart, chewy, ruby-red, and surprisingly simple to make. Whether you serve it chilled on a warm afternoon, layer it into a tri-colour masterpiece, or drizzle it with creamy coconut milk and palm sugar (honey is recommended for Roselle powder), this little gem is proof that superfoods can be fun, festive, and wonderfully comforting. So go ahead — steam a batch, gather your loved ones, and take a bite of something beautiful. And if you're feeling adventurous? Try it with our Pandan, Butterfly Pea or Pandan Kueh Sago next. Your taste buds will thank you.

Satay sauce makes everything better — even meatballs.😋 We firmly believe that. And once you try this recipe, you will too. There's something undeniably comforting about a bowl of tender, juicy meatballs — but when you drench them in rich, creamy, nutty satay sauce? That's when the magic happens. This recipe takes the beloved flavours of Malaysian satay (think fragrant spices, coconut milk, and roasted peanut goodness) and pairs them with classic, crowd-pleasing meatballs. The result is a fusion that feels both familiar and exciting — perfect served over steaming rice, garnished with crunchy peanuts and fresh spring onion, and enjoyed on a cosy night in. Whether you're a satay lover looking for a new way to enjoy your favourite sauce, or a meatball enthusiast ready for something bolder, this Satay Meatball bowl is about to become your new comfort food obsession. 🍡💚🥜 Meatballs in Satay sauce- Ingredients: *500 g Ground chicken *1/4 cup bread crumbs *1 egg *2 tbsp fresh cilantro, chopped *1 tbsp soy sauce *1 tbsp garlic garlic paste *Salt *Pepper Satay reimagined — one meatball at a time." 🍢 Peanut sauce perfection. Meatball style." 🥜🍡 How to assemble your bowl: 🍚 Step 1: Rice + meatballs 🥜 Step 2: Generous pour of S atay sauce 🌿 Step 3: Sprinkle with spring onion, peanuts, and sesame seeds That's it. Comfort in a bowl. 💚 🔥 How to Make the Perfect Satay Sauce Mix – Combine MyBlueTea Satay powder with water and oil in a small saucepan. Stir well to remove lumps. Cook – Place over medium heat, stirring continuously, until the sauce thickens to a rich, creamy consistency (follow exact timing on your pack). Add texture (optional) – Stir in crushed peanuts for extra crunch and nuttiness. Or sesame seeds / pine nuts for those with peanut allergy. Next level umami – For a truly unforgettable satay sauce, add 1 can of chopped pineapple (including the juice). Simmer for 2–3 minutes to let the sweet-tangy flavour melt into the spices. 🍍 Taste & adjust – Add a splash of water if too thick, or simmer longer if too thin. Balance with a pinch of salt or a drizzle of honey if desired. 🍍🥜💚 🧊 Storage Tips Storage Method Duration Instructions Refrigerator Up to 5 days Store in an airtight container. Reheat gently with a splash of water or milk. Freezer Up to 3 months Cool completely, then freeze in portion-sized containers or ice cube trays. Reheating – Warm slowly on stovetop or microwave, stirring frequently. Add a little water or coconut milk to loosen if needed. 💡 Pro tip: Make a double batch and freeze half. Future you will be very, very happy. The secret is pineapple.' 🍍😋 With love and satay, The MyBlueTea Team 🌿💚🥜" Satay Sauce on roasted pumpkin And there you have it — a Satay Meatball bowl that's equal parts comfort, nostalgia, and pure flavour joy. Whether you keep it classic or level it up with pineapple and peanuts or nuts of your choice, the heart of this dish is simple: good sauce, good company, and a little bit of love. Satay sauce really does make everything better — even meatballs. And on a chilly evening, when the rice is warm, the sauce is thick, and the garnish is generous, this bowl becomes more than a meal. It becomes a hug. A memory. A quiet celebration of Malaysian flavours, made in your own kitchen. So go ahead — pour that Satay Sauce with abandon. Sprinkle on the crunch. Share it with someone you love. And when they ask for seconds, you'll know exactly what to say: '

Lace Crepe ie Roti Jala which was a winning dish for Poh in MasterChef Australia Picture this: a fragrant, emerald-green web of delicate coconut crepes, served alongside a rich and aromatic chicken curry. This isn’t just a meal; it’s a taste of Malaysian comfort. Pandan Roti Jala, or "lace crepe," is as beautiful as it is delicious—a perfect, lacy vessel for scooping up every last drop of spiced gravy. Let’s bring this beloved classic to your kitchen. Forget forks and spoons. This is the best way to eat a stunning Malaysian curry This iconic pairing holds a special place for Mother's Day or typically on the Raya table, symbolising the joy and sweetness of reunion after a month of reflection. The intricate, net-like pattern of the Roti Jala represents the connectedness of family and community, while the shared pot of curry embodies the spirit of generosity and abundance that defines Hari Raya. Serving this dish is a beautiful way to honour tradition and create delicious new memories with your loved ones. May the fragrant notes of Pandan and spice that fill your kitchen be a prelude to a season of blessings. Mother's Day Specials - buy Spice Pantry - 5 packs special !! Get a free pack Rendang base powder (50g) - Limited only 10 available. Pandan Roti Jala recipe for Roti Jala (make 15 pieces of Roti Jala) *250 ml of @my.blue.tea Coconut milk (25g coconut powder with 250ml water) *500 g Water *1 Egg *500 g Wheat Flour *2 tspn of Salt *2 tbsp of Sugar *30 g Cooking Oil *2 tbsp @my.blue.tea Pandan leaf liquid *1tspn @my.blue.tea Pandan Powder (optional) Paired with a deeply flavourful chicken curry, this dish is a feast for the eyes and the palate. Ready to learn the art of the perfect pour? Pandan Roti Jala recipe For Curry Chicken Ingredients *1 pack @my.blue.tea Meat base curry powder *2 tbs cooking oil *1/2 cup water *1Kg chicken cut into small size *1 pack (25g) @my.blue.tea Coconut Milk powder *2 tbs sugar This delicate Pandan Roti Jala is the perfect companion for a saucy dish. We recommend pairing it with our fragrant Chicken Curry (get the recipe here!). For a bolder, dry-cooked alternative, a traditional Beef Rendang is an exceptional choice. Pandan Lace Crepe / Roti Jala with Duck Rendang by Poh, MasterChef in 2020 Poh Ling Yeow won Immunity in MasterChef Australia in 2020 with "Duck Rendang with Coconut Pandan Lace Crepe and Chillie Pickle" and Katy Perry loved it! Way to go with Malaysian Heritage food. Here's how you use Pandan, all-natural plant-based Pandan Powder / Pandan Liquid Extract in the recipe above. Pandan Roti Jala recipe or Pandan Coconut Lace Crepe Method (1) Combine the flour, eggs, coconut milk, Pandan and salt in a mixing bowl and whisk until smooth. (2) Add enough milk to make the mixture flow smoothly out of a metal oil pourer or squeeze bottle with a narrow spout. Kerisik Chicken Curry Or, take your pairing to the next level: serve the Roti Jala with a rich Chicken Curry featuring Kerisik—toasted coconut that adds a deep, nutty richness to every bite. From our kitchen to yours, we hope this recipe for Pandan Roti Jala and Chicken Curry brings warmth, joy, and a taste of tradition to your Mother's Day table. Whether you're cooking together, surprising her with breakfast in bed, or gathering the family for a beautiful lunch, may your preparations be blessed, your meal be shared in happiness, and your celebration be filled with love and light. To all the extraordinary mums who nurture, teach, and feed us — body and soul — this one's for you. Happy Mother's Day, from our family to yours.💐💚🍛 Pandan Donut White Chocolate Or for sweet tooth Mom, try our Pandan Donut recipe. Get this recipe -->

💙 Blue Butterfly Pea Smoothie – Simple & Creamy Looking for a smoothie that's as beautiful as it is good for you? Enter the Butterfly Pea smoothie — a stunning, naturally vibrant drink packed with antioxidants and free from artificial colours. Butterfly Pea Flower is rich in anthocyanins, the same powerful compounds found in blueberries and purple cabbage, known to support skin health, reduce oxidative stress, and promote a calm, focused mind. When blended into a smoothie, it adds a gorgeous blue hue without overpowering the flavour — making every sip a gentle, nourishing treat for your body and your eyes. Whether you're kickstarting your morning or refuelling after a workout, this smoothie is healthy, hydrating, and absolutely delightful. 💙🥥🍌 Butterfly Pea Smoothie for skin health & nootropics brain food Butterfly Pea Smoothie - the Blue Radiance blend Yield: 1 serving Prep time: 5 minutes Dietary: Vegan-friendly, dairy-free, naturally sweetened Ingredients: 1 teaspoon @my.blue.tea Butterfly Pea Flower Powder 1 ripe banana (frozen for extra creaminess) 1/2 cup unsweetened coconut milk (or any plant-based milk) 1/2 cup plain yoghurt (dairy or coconut yoghurt) 1 tablespoon honey or maple syrup (optional, adjust to taste) 1/2 cup ice cubes (optional) Optional toppings: shredded coconut, banana slices, or a sprinkle of blue powder Four recipes. One joyful truth: eating well is a celebration — not a compromise. Start with a Butterfly Pea smoothie (hello, blue magic), then swirl into Dragon Fruit chia pudding(pink perfection). Add a spoonful of Purple Sweet Potato beauty, and finish with a glamorous Blue Spirulina smoothie that practically glows. Butterfly Pea Smoothie Instructions: Add all ingredients — butterfly pea powder, banana, coconut milk, yoghurt, sweetener (if using), and ice cubes — into a high-speed blender. 💙 Blend on high until smooth, creamy, and completely combined (about 30–45 seconds). Taste and adjust — add more sweetener or a splash of milk if needed. Pour into a glass and watch that gorgeous blue colour shine. 🌊 Garnish with shredded coconut, banana slices, or a light dusting of butterfly pea powder for extra flair. Serve immediately and enjoy your beautiful, antioxidant-rich smoothie! 🥤✨ Pro Tip: Add a squeeze of lemon or lime juice and watch the smoothie transform from deep blue to soft purple — a fun, colourful surprise perfect for kids or anyone who loves a little magic in their cup. 💜 🌟 Bonus – Flavour Variations Add-In Flavour Profile 1/2 cup frozen mango Tropical & sweet 1 handful spinach Extra greens (colour stays blue!) 1 tablespoon almond butter Creamy & nutty 1/2 teaspoon ginger Zesty & warming 🌿 Butterfly Pea Smoothie And there you have it — a smoothie as magical to look at as it is gentle on your body. The Butterfly Pea smoothie isn't just a feast for the eyes; it's a quiet, antioxidant-rich companion on your wellness journey. Whether you sip it to start your morning with calm focus or enjoy it as an afternoon pick-me-up, every glass is a small celebration of colour, care, and natural nourishment." 💙🥥🍌 Butterfly Pea Flower is generally safe and well-tolerated. For maximum health benefits without overdoing it, here's a simple guideline: ✅ Recommended Intake Frequency Suitability 3–4 smoothies per week Ideal for general wellness, antioxidant support, and gentle stress relief Daily (7 per week) Safe for most people, especially if you enjoy variety in your diet 1–2 per week Perfect for beginners or those using Butterfly Pea as a colour boost 🌟 Health Benefits at a Glance (per serving) 🧠 Cognitive support – May help reduce stress and mild anxiety ✨ Skin health – Anthocyanins fight oxidative damage 🌿 Gentle detox – Supports liver and kidney function 💙 Natural colour – No artificial dyes, just pure plant power 🥤 Pro Tip for Best Results "Rotate your smoothies. Enjoy Butterfly Pea smoothie 3–4 times a week, and on other days, explore other vibrant superfoods like Pandan, Dragon Fruit, Black Goji Berry, Blue Spirulina or Roselle. Variety is the spice of wellness — and life." 💚💜💙 📋 Sample Weekly Smoothie Plan Day Smoothie Monday Butterfly Pea Blue Bliss 💙 Tuesday Pandan Green Dream 💚 Wednesday Dragon Fruit / Roselle Pink Glow 💗 Thursday Purple Sweet Potato Antioxidant Bliss 💙 Friday Mango Pandan Sunrise 🧡 Saturday Blue Spirulina dream 💙 Sunday Black Goji Berry Antioxidant Blast 🍓 ☯️ A Simple TCM Reminder "Cooling foods calm and clear. Warming teas protect and move. Together, they create balance — the heart of good health." 💙🧡💚 🌿 TCM Balance Note – Cooling Smoothie? Warm Tea to the Rescue. 5 Treasure Tea "In Traditional Chinese Medicine (TCM), "smoothie" is considered 'cooling' in nature — wonderful for calming heat, reducing inflammation, and soothing the mind. However, too much cooling energy may occasionally leave the body feeling a little unbalanced, especially for those with a naturally 'cold' constitution or during cooler months. That's why we love pairing this beautiful blue or any smoothie with a warm cup of our Five Treasure Tea or Harmony Tea — both gently warming blends designed to restore balance and keep your Qi flowing smoothly. For an extra boost of internal heat, simply add a few slices of fresh ginger to your tea. Ginger is a classic warming herb in TCM, known to support digestion, improve circulation, and perfectly counterbalance the cool nature of Butterfly Pea. So go ahead — enjoy your smoothie. Then sip something warm. Your body will thank you for the harmony." 💙🍵🧡

Not just curry. Creamy spices. Tender chicken. Pure Kelantan heritage. Welcome to the heart of Kelantan’s culinary tradition: Gulai Ayam Darat Kelantan. This soul-warming chicken curry features a luxuriously thick coconut gravy, brightened with lemongrass and tamarind, and lovingly spiced with local seasonings. Its rich, creamy texture—characteristic of the "darat" or dry curry style—makes it the perfect companion to a bowl of steaming rice. One taste, and you’ll understand why this dish is a beloved favorite across generations. Gulai Darat Kelantan also known as Gulai Kawah Mother's Day Special 5 packs Special - Spice Pantry - Buy 1 set - Get 1 extra pack Product to be DISCONTINUED soon! Looking for the perfect Mother's Day gift? Grab this bundle, and we'll throw in an extra spice pack (our pick, but we promise it's delicious). That's 6 packs of authentic Malaysian flavours — just what she needs to stay warm and loved this winter. 🫖🌿💝 GULAI AYAM DARAT Ingredients to Blend: 2 large onions 5 cloves of garlic 2-inch ginger 2-inch galangal 2-inch fresh turmeric 2 tbsp chili paste (cili boh) GULAI AYAM DARAT Method: Marinate the chicken with the blended ingredients for at least 30 minutes. Other Ingredients: (optional but 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 paste) A few dried tamarind slices (asam keping) 1 piece palm sugar (gula nisan/gula Melaka) Salt & seasoning to taste Green chilies (for garnish) For step-by-step instructions, watch the video! Gulai Darat Kelantan is a popular traditional dish, often served during feasts. What sets it apart from other gulai dishes is that it is not stir-fried. Meat or chicken is cooked together with coconut milk, curry spices, toasted grated coconut (kerisik), and blended ingredients such as onion, ginger, and galangal — all cooked until the oil separates and rises to the surface. The result is a thick, fragrant gravy rich with spice flavours. Let's watch video how to make this unique flavour from Kelantan, east coast of Malaysia. Gulai Ayam Darat - video You may substitute chicken with beef Not a meat lover? No problem — simply substitute meat with potatoes or tofu & tofu puffs instead. 🥔✨ Visit Malaysia Year 2026 Can't travel for Visit Malaysia Year 2026? Let Malaysia come to you! Cook up iconic dishes like Nasi Lemak, Rendang, Satay, Sarawak Laksa & Pandan treats with our authentic recipes. Explore the full collection on our website and bring the celebration home. Dive into our recipe collection and our products on the website and cook your own Malaysian feast! Don't let the long ingredient list scare you — Gulai Darat Kelantan is surprisingly simple once you get started. No tumis, no fuss. Just honest, slow-cooked magic. And the best part? It tastes even better the next day. So make a big pot, invite some friends over (or keep it all for yourself — we won't judge), and enjoy a true taste of Kelantan. Happy cooking, and don't forget to save some rice, better still Coconut Rice (Nasi Lemak) for that glorious gravy! 🍚💛

Give her a moment as sweet as her love — with our Pandan Donuts 🍩💚 Mother's Day treat There's no better way to say ' I love you, Mom ' than with something warm, homemade, and made from the heart. These Pandan Donuts are exactly that — soft, fluffy, and delicately fragrant with the naturally sweet, vanilla-like aroma of pandan leaves. Whether you're surprising her with breakfast in bed or treating her to an afternoon tea she won't forget, this recipe turns an ordinary Mother's Day into something truly memorable. After all, she's given you so many sweet moments — isn't it time you returned the favor?" 🍩💚🌸 Floral, fragrant, and made for Mom — our Pandan Donuts, just in time for Mother’s Day."  🌸🍩 PANDAN DONUTS RECIPE Ingredients: *Butter 1 &1/4 cup *Sugar- 1/2cup *Milk- 3/4cup * My Blue Tea Pandan Leaf Extract- 1-2 tsp *Vanilla extract-1tsp (opfional) *Flour- 2cups *Baking soda- 1tsp *Baking powder- 1.5 tsp * My Blue Tea Pandan Leaf Powder - 1tsp A touch of Pandan. A whole lot of love. For the extraordinary woman in your life." 💚💝 PANDAN DONUTS RECIPE Procedure: Cream the butter and sugar in a bowl until well combined and slightly fluffy. 🧈🍚 Add the milk, pandan extract, and vanilla extract to the mixture. Stir until smooth and fragrant. 🥛🌿 In the same bowl, add the flour, baking soda, baking powder, and Pandan Leaf Powder. Mix gently until just combined — be careful not to overmix. 🥄 Spoon the batter into your baking mould (a donut pan works best). 🍩 Bake for 8–10 minutes , or until the donuts spring back when lightly touched. ⏲️ Once cooled, dip each donut into melted white chocolate until the top is fully coated. 🍫 For the final touch, drizzle or garnish with a mixture of melted white chocolate and a little pandan extract — this adds extra flavor and a beautiful green swirl. 💚✨ Suggested Mother's Day Recipe Lineup : From left to right: 1. Pandan Donut 🍩💚 Soft, fluffy, and fragrant with natural pandan — dipped in white chocolate and drizzled with a pandan-infused finish. A sweet hug for Mom. 2. Vegan Vietnamese Rainbow Springrolls 🌈🌯 A vibrant, plant-powered twist on a classic. Filled with colorful fresh veggies, herbs, and a tangy vegan sauce — light, nourishing, and as beautiful as she is. 3. Eggless Cupcake with Dragon Fruit frosting 🧁🐉💖 Stunning naturally pink cupcakes made with real dragon fruit. Topped with a light, creamy frosting — subtly sweet, utterly charming, and completely unforgettable. Grab a cup of tea and watch the Pandan Donut video — going live (this weekend) on MyBlueTea's official YouTube channel . Trust us, you don't want to miss this one. 🎥💚🍩 Mummy dearest, This Mother's Day, bake her something as unique as she is. These Pandan Donuts are soft, fragrant, and made from the heart. And here's a little secret — pandan is taking over the world by storm. From street markets to home bakers everywhere, everyone's falling in love with its magical aroma and natural green beauty. So join the movement, surprise your mom, and let PANDAN do what it does best — bring a little extra sweetness to the ones you love. Happy Mother's Day!" 💚🌸🍩🌍 5 Treasure Tea - for overall wellness Love the sweetness but want a little balance? Pair your Pandan Donut with a warm cup of Five Treasure Tea or Blue Butterfly Pea Tea. Trust us — it's a match made in Mother's Day heaven." 🌸💚

What rare Torch Ginger + Sambal Tumis Does to Sambal Squid (It's Magic) Rare Pink Borneo Torch Ginger is a hidden gem of Southeast Asian cuisine. Known as Bunga Kantan in Malaysia and Bunga Kecombrang in Indonesia, this striking pink bud is prized for its unique citrusy-floral aroma and subtle crunch. Unlike common ginger, torch ginger offers a bright, refreshing lift with gentle pine and rose-like undertones, making it a beloved secret ingredient in Malay, Indonesian, and Bornean cooking. Whether steeped into sambals, tossed through tangy kerabu salads, or simmered in rich curries, it adds a layer of complexity you simply can't replicate. Rarely found fresh outside of Borneo, dried torch ginger has become a treasured pantry staple for those who crave authentic, soulful flavour. Fried Squid with Sambal from rare Ginger torch and sambal tumis base. Masih buat aneka sambel, kali ini aku buat sambelnya dari produk @my.blue.tea • Sambal Tumis Base • Bunga Kantan / kecombrang kering Bumbu sambal cukup pedas, nggak terlalu diberi banyak tambahan bumbu sudah ok. Tetapi kalau yg suka pedas banget perlu tambahan native cili padi. Sambal Kecombrang Cumi-cumi / Sambal Squid with rare Torch Ginger & Sambal Tumis Bahan: • 2-3 Bawang merah • 4 Bawang putih • 1 Tomat • 1 tbsp Bunga Kantan direndam sampai mekar, iris halus. • 4 tspn @my.blue.tea Sambal Tumis Base • 1 Gula pasir (or to taste) • 100 ml air Still making various sambals—this time, I'm using products from @ my.blue .tea: • Sambal Tumis Base• Dried Torch Ginger (Bunga Kantan / Kecombrang) - Imelia, Jakarata Sambal Kecombrang Cumi-cumi / Sambal Squid with rare Torch Ginger & Sambal Tumis This sambal is moderately spicy and doesn't need many additional seasonings—it's already good as is. However, if you like it very spicy, you'll need to add some fresh bird's eye chilies (cili padi). Ingredients: • 2-3 Shallots • 3-4 Garlic cloves • 1 Tomato • 1 tbsp rare Torch Ginger (soaked until rehydrated, then thinly sliced) • 4 tspn @my.blue.tea Sambal Tumis Base • Granulated sugar • 100 ml water Ideas with rare Borneo Torch Ginger (dried slices) Easy, rare, and incredibly fragrant—bring these dishes to life with rare pink Borneo Torch Ginger (Bunga Kecombrang / Bunga Kantan): Nasi Kecombrang – Fragrant fried rice infused with torch ginger Sambal Squid Kecombrang – Smoky BBQ-style squid with spicy torch ginger sambal Kerabu Bee Hoon or Kerabu Salad – Fresh, tangy rice noodle or garden salad with a floral kick Assam Laksa – The iconic Penang sour fish soup, elevated with torch ginger's bright citrus note Cara membuat: • Tumis bawang sampai harum masukkan bunga Kantan, dan tomat, masak sampai tomat layu. • Masukkan bumbu sambal tumis base. Aduk sebentar dan tambahkan air dan gula, masak sampai matang. • Sajikan dengan cumi yang sudah dimarinasi dan digoreng matang. Sambal Kecombrang Cumi-cumi / Sambal Squid with rare Torch Ginger & Sambal Tumis Method: Sauté the aromatics: Sauté the shallots and garlic until fragrant. Add the soaked torch ginger and tomato, and cook until the tomato has softened and broken down. Add the sambal base: Stir in the Sambal Tumis Base and mix well. Add the water and sugar, then continue cooking until the sambal is fully cooked and the oil slightly separates from the paste. Serve: Serve the sambal alongside marinated squid that has been fried until golden and crispy. Moving forward. Scaling back. Still cooking with heart. Kuching is moving. Our pantry is shrinking. Our love isn't. Our factory in Kuching, Sarawak is relocating, and like many businesses, we're navigating the current economic climate and pressures. As a result, our product range is temporarily limited. Some beloved items will be discontinued, while others will return only as special release items from time to time. Easy, rare, and incredibly fragrant—bring these dishes to life with rare pink Borneo Torch Ginger (Bunga Kecombrang / Bunga Kantan): Nasi Kecombrang – Fragrant fried rice infused with torch ginger Sambal Squid Kecombrang – Smoky BBQ-style squid with spicy torch ginger sambal Kerabu Bee Hoon or Kerabu Salad – Fresh, tangy rice noodle or garden salad with a floral kick Assam Laksa – The iconic Penang sour fish soup, elevated with torch ginger's bright citrus note Sambal Squid with Rare Borneo Torch Ginger & Sambal Tumis: This Sambal Squid is more than just a meal—it's a taste of Borneo's wild heart, brought to life by the citrusy-floral magic of rare pink torch ginger (Bunga Kecombrang / Bunga Kantan) and the rich, depth-packed warmth of our Sambal Tumis Base. But here's the bittersweet truth: our Sambal Tumis is part of the Spice Pantry collection that will be discontinued after our final batch. Only limited packs remain. So if this recipe speaks to your soul—or your stomach—don't wait. Cook it once. Love it forever. And grab your last Sambal Tumis while you still can. Big move. Small stock. Shop now. 📦 Final batch. Limited packs. Shop now. www.mybluetea.com.au Curry Buns with Meat Curry base by Imelia About Imelia :- Mel is a cheerful housewife whose daily activities generally revolve around her family. Living with her husband makes household chores simple and quick, and it gives her ample free time to enjoy her leisure activities. Follow Imelia on her Instagram - https://www.instagram.com/mel.s_food/   and subscribe to her YouTube - https://youtube.com/user/imeliajuwono   Unlike other chefs, Mel was not born into a family with a culinary passion. Interestingly, her father is an artist so Mel grew up with her father´s love for painting (which perhaps has unconsciously seeped out in her beautiful recipes). Her mother is a loving housewife who cooked for the family and it was mostly run of the mill family friendly dishes she grew up with. Her mother was not particularly interested in cooking or experimenting with new recipes or flavours. Mel remembers spending more time cooking with an aunt of hers, but she is not exactly sure where her own love for cooking came from. Perhaps Mel was simply born with her own unique passionate culinary curiosity.