Search Results

How to make Coconut Kaffir Lime Leaf Cooler? Coconut Kaffir Lime Leaf Cooler – with its clean, refreshing taste, intriguing aroma, and a good amount of healthy fat and minerals, this smoothie is a great breakfast alternative on a hot morning since the days are starting to warm up this winter. Enjoy! Here's a recipe that you might like to try :- INGREDIENTS : * 1/2 tsp MY BLUE TEA - Kaffir Lime Leaf Powder * 1 1/4 cups coconut water (fresh, from a young coconut) * 1/2 cup coconut milk * 2/3 cup mango (chopped fresh) * 1 persian cucumber (or half English cucumber) * 1 1/2 inches ginger (long piece of, peeled and chopped) * 2 guavas (optional) * 1 cup ice Beautiful Coconut KaffirLime Leaf Cooler BUY KAFFIR LIME LEAF POWDER NOW METHOD: * Grab a packet of Coconut Water. * Pour out the coconut water to a blender (usually about 1 1/4 cups). * Add the rest of the ingredients and 1 cup of ice, and blend until smooth. * Taste and adjust the sweetness if needed by adding a few drops of stevia, or more mango. * If you like spicier, add more ginger. * Once its smooth, pour into a glass, refrigerate and serve cold when required. BUY BUTTERFLY PEA TEA Brew Blue Tea today! Butterfly Pea Tea - so blue, so yum! New "Sweet Dreams Blue Tea" will be available soon on our website. Sweet Dreams Blue Tea contains chamomile, butterfly pea herb, lemon balm and more to give you the sleep you have alway's dreamed of...... BUY SAMPLER PACK BLUE TEA Choose from any of the 6 flavours available. 2 New flavours added Blue Apple Magic & Blue Goddess (with Tie Guan Yin Chinese Tea) Join us at the Sydney Tea Festival 2019 at Carriageway, Redfern on 18th August 2019 from 9.00am. Like & Follow us on Instagram and Facebook - there will be 10 free tickets to be announced in July/August 2019. Bentley loves his cuppa Blue Tea Notes :- Recipe is by Viktoria's Table - https://www.yummly.com/recipe/Coconut-Kaffir-Lime-Cooler-2112075#directions "A few words about me first: I am a web designer/developer by trade, a business graduate by diploma, and a blogger by passion. I live in the sunny San Francisco bay area with my husband and two beautiful daughters. I grew up in Bulgaria – a faraway place where we ate tomatoes and peppers for breakfast, we drank plain yogurt with water at dinner, and we took hours to prepare our meals because everything was made from scratch (even the condiments). I consider myself lucky to have grown in a country where seasonality was part of the culinary tradition, where we had real, honest food, and knew how to appreciate it." #VEGAN #butterflypea #kaffirlime #kaffirlimeleaf #smoothie #coconutwater

How to make Kaffir Lime Leaf syrup with mint, ginger and lemongrass? Have you tried using Kaffir Lime Leaf to make various drinks ? Well here's one recipe you might like to try and its ever so so so yummy – with its clean, refreshing taste, intriguing aroma, and a good amount of healthy fat and minerals, this smoothie is a great breakfast alternative on a hot morning. INGREDIENTS : 2 cups sugar 2 cups water 3 limes (large) 2 lemongrass stalks (white part only, halved) 4 ginger (coin-sized slices of) 1/2 to 1 tsp MY BLUE TEA - Kaffir Lime Leaf Powder 1 mint leaves (big handful) Beautiful Kaffir Lime Leaf Cooler BUY KAFFIR LIME LEAF POWDERBU BUTTERFLY PEA POWDER NOW METHOD: * Add water and sugar to a large saucepan and stir well. * Add the remaining ingredients and place over a medium heat. * Stir until all of the sugar dissolves. * Remove from the heat and leave for a couple of hours to infuse. * Strain and decant into sterilised bottles. Notes : Keeps for a couple of weeks if it doesn't disappear before then BUY BUTTERFLY PEA TEA Brew Blue Tea today! Try Blue Goddess or Blue Apple Magic..........- so blue, so yum! BUY SAMPLER PACK BLUE TEA Choose from any of the 6 flavours available. New flavours added Blue Lychee Magic, Blue Goddess and Sweet Dream Blue Tea (for a perfect night's sleep - available end of July 2019) Join us at the Sydney Tea Festival 2019 at Carriageway, Redfern on 18th August 2019 from 9.00am. Like & Follow us on Instagram and Facebook - there will be 10 free tickets to be announced in July/August 2019. Note : This recipe is by By Nicole of Delicious Everyday. Delicious Everyday is a vegetarian recipe bpacked full of vegetarian and vegan recipes, to help you make every day delicious! Meet Nicole #brewbluetea #butterflypea #kaffirlimeleaves #kaffirlime #ginger #lemongrass

How to make Pandan Coconut Prawns with Pandan Powder? Pandan is a herbaceous tropical plant that grows in Southeast-Asia. In Chinese, it is known as 'fragrant plant' because of its unique, sweet aroma. The cultivated plant features upright bright green leaves, and it's the leaves that are desired for cooking up many Southeast-Asian dishes usually in desserts. Here's the recipe using MY BLUE TEA's Pandan Powder in savoury dish by Lisa Liu of Saucy Wench. We collaborated early this year to giveaway some Superfood Powders and Saucy Wench to 3 lucky winners. And Lisa took the opportunity to create a new dish - here you go :- Ingredients : * 600g peeled and deveined fresh prawns, tails intact * 50g butter * 6 sliced red chillies * 2 tbsp My Blue Tea - Pandan Powder * 5 cloves of garlic, chopped * ½ tsp salt * 1 tsp brown sugar * ½ tsp kicap manis * 1 tbsp Shaoxing Wine * 6 tbsp shredded coconut * Oil, for shallow frying Pandan Prawns - easy & convenient to marinade with Pandan Powder. Very flavoursome as the Pandan Powder is infused in the prawns BUY PANDAN POWDER NOW Method : * Heat oil and fry the prawns until just cooked. Remove from the pan. * Melt butter in the same pan on a medium heat. * Add the chillies, pandan powder, garlic, salt and fry for about 2 minutes or until it tickles your nose. * Add in the brown sugar, Shaoxing Wine and kecap manis and sizzle quickly, then add in the prawns and coconut to combine quickly. * Serve as an appetiser or with rice as part of a main meal. Enough for 2 prawn lovers or 4 lucky people! Yum! BUY BUTTERFLY PEA TEA Butterfly Pea Tea & Blue Apple Magic Tea - so blue, so yum! This is the magic blend of Butterfly Blue Pea flowers, white tea, apple pieces, rose petals, corn flowers and calendula. Tastings available at the Sydney Tea Festival 2019 at Carriageworks, Refern on Sunday 18th August. "I don't need to live till 200 with My Blue Tea, just 199 years will do" - An Aussie Fellow at The Lost Plot ABOUT LISA LIU Lisa Liu is the founder/owner of Saucy Wench. Saucy Wench brings you delicious condiments to your everyday meal. Vegan, no preservatives added and Australian made. Lisa also runs the Cooking Club in Brisbane. She's and awesome cook and always jovial. We wish Lisa the best. #healthbenefits #Pandan #ButterflyPeaPowder #Prawns #coconut #dumplings

How to make Calcutta Dhal using Safflower Powder? The petals of the safflower are useful as a spice and for producing a bright and yellow colour. Some cooks use the safflower as an alternative to saffron and the two are alike. Safflower has notes of sweet chocolate. Because of the high cost of saffron, it may seem worthwhile to look for an alternative. Safflower is widely used as a replacement for saffron by budget-minded cooks. If you are not fond of the flavour of saffron but want your dish to have a bright yellow color, Safflower powder may be ideal for you. Safflower is quite popular in some cultures and has been widely used in Traditional Chinese Medicine for many centuries. Azerbaijanis is used in a mutton soup where it is added at the end of the cooking time and gives a yellow color to the food (yum). Syrian cooks use it in a variety of dishes including omelets and in kibbeh, a dish of cracked wheat and minced lamb. additionally in addition, Spaniards use it in various sauces and for making teas more aromatic. Here's a recipe that you might like to try :- INGREDIENTS : 1 cup red split lentils 3 cups water 1 small onion 1 garlic clove 1 cup chopped cauliflower 1/2 zucchini 2 potatoes 1 cup tofu 1/2 teaspoon dried thyme 1/2 teaspoon MY BLUE TEA - Safflower Powder Calcutta Dhal with Safflower Powder BUY BUTTERFLY PEA POWDER NOW METHOD: * Soak lentils for an hour and rinse till water clears. * Add water and bring to a slow boil. * Skim off white foam then add chopped onion, garlic, cauliflower, zucchini, potatoes, tofu and thyme. * Cook for 20 minutes then stir in safflower powder. * Super quick and easy to make and very delicious. * Serve with bread or roti - Yum! BUY BUTTERFLY PEA TEA Brew Blue Tea today! Butterfly Pea Tea - so blue, so yum! ABOUT MENKIT Menkit lives in the Northern Rivers, New South Wales. She's a talented recipe developer and has graciously developed some recipes to be shared (awesome) in our Blog and the next recipe is Blue Moon Apple Tea. Enjoy and follow her and her exploits, as she is definitely one of the talents in cooking especially vegan and healthy dishes. BUY SAMPLER PACK BLUE TEA Choose from any of the 6 flavours available. More flavours will be added soon. Join us at the Sydney Tea Festival 2019 at Carriageway, Redfern on 18th August 2019 from 9.00am. Like & Follow us on Instagram and Facebook - there will be 10 free tickets to be announced in July/August 2019. #VEGAN #brewbluetea #dhall #calcutta #safflower #saffron

TRUE BLUE COCONUT RICE with KAFFIR LIME LEAF BBQ LAMB Another Kaffir Lime Leaf recipe for you to try at home. This is an easy and yummy one and an Ozzie thingy, BBQ + Lamb....... Can't wait for Spring, try this tomorrow :- Ingredients : The Lamb 12 lamb cutlets or lamb loin chops 1 medium onion, chopped 3 cloves garlic 1 sachet (10g) My Blue Tea Kaffir Lime Leaf Powder 1 tsp ground turmeric 1 tsp salt (season to taste) A few grinds of ground black pepper (season to taste) 1 Tbsp soft brown sugar or palm sugar 1 Tbsp soy sauce ½ cup of dessicated coconut The Rice 3 bowls of uncooked Jasmine rice (reserve one bowl to make the blue rice) 800ml or 2 x 400ml cans of coconut milk (reserve 250ml for the blue rice) 1 tsp salt + a pinch 1 tsp My Blue Tea blue pea flower powder The Veg 2 carrots cut into matchsticks ¼ cabbage, sliced Handful of green beans, ends cut off, halved 1 sliced red onion 1 jar Saucy Wench Satay Sauce or similar 1 tbsp rice vinegar 1 tbsp soy sauce Toasted sesame seeds and crushed peanuts for garnish Lamb infused with Kaffir Lime Leaf Powder served with True Blue - Butterfly Pea Blue Rice Method : (1) Place onion, garlic, My Blue Tea Kaffir Lime Leaf Powder, turmeric, salt, black pepper, brown sugar or palm sugar and soy sauce into a food processor and process until fine. (2) Mix in dessicated coconut so it forms a paste. Do not be tempted to eat all the paste because it smells so good! (3) Press the paste onto your lamb chops and marinade for 2 hours or overnight in the fridge. (4) Cook the Rice - Rinse the rice a few times and place into a pot. Separate out one bowl of rice into a smaller pot. Add water to cover the rice in both pots (5) Add My Blue Tea blue pea flower powder to the smaller pot and soak both portions of rice for 1-2 hours. (6) Remove the lamb from the fridge and allow it to come to room temperature. (7) Drain both pots of rice separately, then add in 550ml coconut milk into the larger pot and 250ml into the smaller pot. Fill each pot with water so that the liquid covers the rice by one knuckle of your forefinger (this is scientific rice-cooking method!) (8) Add 1 tsp of salt into the larger pot and a pinch of salt into the smaller one, and give each pot a stir. (9) Cover and heat on a high heat, checking to see the tiniest little rattle in the lid. (10) When the lid starts to rattle, put it on a low heat. (11) Check the rice after 10 minutes or so, and fluff the rice, then cover again. Test it’s doneness, and if it is dry, but the rice is not done, add a little boiling water, mix it in, then cook, checking again in 5 minutes. (12) Repeat this process until the rice is done. It should only take once - but it depends on the type of rice and the fat content of the coconut cream. (13) While the rice is cooking, make the vegetables. Heat the Saucy Wench Satay Sauce in a wok, or deep fry pan, and splash in the vinegar and soy sauce. Once it starts bubbling, add in the onions and stir the onions to loosen. (14) Once the onions are soft, add in the carrots, and let it all simmer, uncovered, until the carrots are just soft, but still firm on the bite. (15) Add the cabbage and green beans and stir and heat through for another 2 minutes. Take it off the heat and allow the vegetables to absorb the sauce. (16) Cooking the Lamb. Grill the lamb on a hot BBQ for 3 to 5 minutes on each side depending on how you’d like your meat cooked. Let the meat rest for another 3 to 5 minutes. (17) Plating. Place the cooked blue rice in a bowl then top with the white rice. Press down to flatten, then turn it over onto a plate. Pile on the lamb chops, and the veggies with that delicious sauce and sprinkle with the sesame seeds and chopped nuts. BUY KAFFIR LIME LEAF POWDER NOW Butterfly Pea Tea - so blue, so yum! So refreshing after a hearty BBQ Lamb dinner BUY BUTTERFLY PEA TEA Orange infused with Butterfly Pea Tea is perfect for this dish - recipe attached. #Pandan #tarts #lamb #BBQ #kaffirlimeleaf #kaffirlime

How to use Kaffir Lime Leaf Powder to bake Beautiful Cake? When we was first introduced to Kaffir Lime it was of course in as Kaffir Lime curry and we fell in love with it! Hence we bought a plant and it is still going strong for the last 6 years. And we also experimented with the Kaffir Lime Leaf Powder mix in mayonnaise and added some Blue Butterfly Pea Powder plus some lemon juice into it, viola a beautiful "Kaffir Lime Leaf Mayonnaise Dip". Beautiful purple dip! It's yummy and different. You can dip with anything BBQ or Fish & Chips. Kaffir Lime Leaf is usually used in savoury dishes ie curries, soups etc. However, we learnt that Patisserie Chefs love to use Kaffir Lime Leaf in desserts especially in tarts. Here is a recipe on Kaffir Lime Leaf Angel Cake - try it today! KAFFIR LIME LEAF ANGEL FOOD CAKE For 4 Person(s) INGREDIENTS FOR CAKE • 1 Cup Flour (Preferably Cake Flour) • 1 1/2 Cups Sugar (Superfine Works Best) • 10 Egg Whites At Room Temperature • 1/4 tsp to 1/2 tsp - MY BLUE TEA - Kaffir Lime Leaf Powder • 1 tsp Cream of Tartar • 1/4 tsp Salt • 1 tsp Vanilla Kaffir Lime Powder Dip INGREDIENTS FOR SYRUP • 1/2 Cup Sugar • 3 Lime Juice • 1/2 Cup Almonds or pecans (your choice) METHOD : CAKE In a separate bowl sift the flour, 1/2 cup sugar, and salt a few times. This is why the super fine sugar works best (if you don't have any, put the sugar in your food processor and pulse until fine). In a mixer, beat the egg whites and vanilla on medium until frothy. Add the cream of tartar; beat at high speed beat until soft peaks form. Gradually add the remaining 1 cup of sugar a little at a time beat on high until stiff peaks form. Combine the dried kaffir lime leaf powder to the flour mixture. Divide this mixture into 3 parts and sprinkle one part at a time over the egg white mix and gently fold in until just incorporated. Repeat with the other two parts of your flour mixture. Pour into an ungreased 10 inch angel food cake pan with removable bottom (don't use a stick pan!). Bake at 350 for about 35 - 40 minutes or until a toothpick comes out clean. Remove from oven and invert onto a coke bottle to cool. When completely cooled--cut around sides of pan with a knife blade long enough to reach the bottom of the pan to loosen, lift out the removable bottom with the cake on it , cut around bottom between pan and cake - loosen and remove. Place cake on plate bottom side up. Kaffir Lime Leaf Angel Cake BUY KAFFIR LIME LEAF NOW METHOD: SYRUP * Combine the sugar and 3 tablespoon lime juice in small sauce pan. Over medium heat stir until the sugar dissolves. * Brush this syrup over the cake and quickly press the chopped nuts onto the cake. * Drizzle: 1/2 cup powdered sugar, 1 tablespoon lime juice. * Drizzle over the top of the cake. BUY BLUE HERBAL TEA Butterfly Pea Flower Tea & Blue Herbal Tea - have a cup of Blue Tea with your Kaffir Lime Leaf Angel Cake. Perfect! REFERENCES :- (1) https://www.womensweeklyfood.com.au/recipes/little-kaffir-lime-syrup-cakes- (2) 12555https://importfood.com/recipes/recipe/79-lime-leaf-angel-food-cake #BlueButterflyPowder #healthbenefits #vegan #kaffirlimeleaves #angelcake

Brewing your Blue Tea Anthocyanins are a type of flavonoid, a class of compounds with antioxidant effects. Found naturally in a number of foods, anthocyanins are the pigments that give red, purple, and blue plants their rich colouring. In addition to acting as antioxidants and fighting free radicals, anthocyanins may offer anti-inflammatory, anti-viral, and anti-cancer benefits. Anthocyanins are so powerful that tests have shown that they contain twice the antioxidant power of vitamin C! In herbal medicine, anthocyanin-rich substances have long been used to treat a number of conditions (including high blood pressure, colds, and urinary tract infections). Recent research suggests that anthocyanins may also help fend off major health problems, including heart disease and cancer. Anthocyanins content in Butterfly Pea flower, the main ingredient in our Blue Tea In herbal medicine, anthocyanin-rich substances have long been used to treat a number of conditions (including high blood pressure, colds, and urinary tract infections). Recent research suggests that anthocyanins may also help fend off major health problems, including heart disease and cancer. Food Sources Anthocyanins are found in berries, red onions, kidney beans, pomegranates, grapes (including wine), tomatoes, acai, bilberry, chokeberry, elderberry, and tart cherries. Research on Anthocyanins : Take a look at several key findings on Anthocyanins and their health effects. (1) Heart Disease Anthocyanins may enhance heart health, according to a 2010 report published in Nutrition Reviews. The report's authors note that Anthocyanins appear to improve cholesterol levels and blood sugar metabolism, as well as fight oxidative stress (a process known to play a role in heart disease).Dietary intake of Anthocyanins may also help prevent high blood pressure (a major risk factor for heart disease), according to a 2011 study from the American Journal of Clinical Nutrition. BUY BUTTERFLY PEA TEA NOW Brew Blue Tea today! Add lemon or any citrus for colour changing effect (2) Obesity Preliminary research suggests that anthocyanins may protect against obesity. In a 2008 study from the Journal of Agricultural and Food Chemistry, scientists found that mice fed an anthocyanin-enriched high-fat diet for eight weeks gained less weight than mice fed a high-fat diet without Anthocyanins. (3) Cancer Anthocyanins may aid in the prevention of breast cancer, according to a laboratory study published in Phytotherapy Research in 2010. In test-tube experiments, scientists showed that anthocyanins extracted from blueberries helped inhibit the growth of breast cancer cells. (4) Using Anthocyanins for Health Getting your fill of anthocyanin-rich fruits and vegetables may help boost your overall health by offering up an array of nutrients. However, scientists have yet to determine whether taking high concentrations of anthocyanins in supplement form can help treat or prevent any specific health condition. Butterfly Pea Milkshake - available at Mary Miller Cafe in Melbourne BUY BLUE BUTTERFLY PEA TEA NOW Butterfly Pea Tea - so refreshing - adds a bit of fun with its colour changing properties CHECK THIS OUT - BREW BLUE TEA TODAY HOW TO BREW BLUE TEA ? HOT or COLD BLUE TEA Use 1 Blue Herbal Teabag or 10 petals of Just Blue Tea loose leaf Add hot (or boiling) water into a 650 ml teapot For herbal infusions, steep for 5 minutes, remove tea leaves (p.s they are edible BTW) Serve hot or cold BLOW YOUR MIND For that magical moment, add a few drops of lemon to your hot or iced tea for extra flavour and watch your tea change! If you want a green colour then add Turmeric to get green tea Experiment with it. There's a whole spectrum of Rainbow Colour Teas you can create! Enjoy ------ Keep in mind that supplements haven't been tested for safety and due to the fact that dietary supplements are largely unregulated, the content of some products may differ from what is specified on the product label. Also keep in mind that the safety of supplements in pregnant women, nursing mothers, children, and those with medical conditions or who are taking medications has not been established. You can get tips on using supplements, but if you're considering the use of anthocyanins, talk with your primary care provider first. Self-treating a condition and avoiding or delaying standard care may have serious consequences. REFERENCES https://www.verywellhealth.com/the-scoop-on-anthocyanins-89522 https://www.emeraldinsight.com/doi/abs/10.1108/PRT-11-2016-0109 https://draxe.com/anthocyanin/ #healthbenefits #Vegan #tea #anthocyanins #antioxidant #brewbluetea

How to make Ombre Rose Chia Pudding with Roselle Powder? Chia seed pudding might just be the easiest healthy breakfast you can make. All you have to do is stir chia seeds and milk together along with any sweetener of choice and a couple of hours later you’ve got the most delicious chia pudding. You can use coconut milk, almond milk or my favorite soy milk for a delicious dairy-free and vegan option. Then top it with your favourite berries or edible flowers. Ingredients : * ¼ cup chia seeds * 1 + ¼ cup soy milk / almond milk * 1 tbsp maple syrup * 3 tsp MY BLUE TEA - Roselle Powder (## 1 tsp each for different layer) Ombre Rose Chia Pudding Method : * Add all ingredients in a mason jar, stir to combine well, set aside. * Shake it one more time after couple of minutes then store in the chiller until ready to use. * To make ombre, divide pudding into 3 portions, add addItional 1 tsp for each layer. Enjoy! BUY ROSELLE POWDER NOW The Pink Dragon - with Roselle Powder. Recipe was introduced in February this year for Lunar New Year. METHOD: To make the Crust :- * Place all ingredients, pulse to combine well until you get a coarse crumbs texture. * Transfer mixture to the tart pan, press firmly to the bottom and sides of the tart pan. * Shape them well. * Once ready, place it in the fridge to firm up. * Right before baking, pierce all over the bottom of the tart crust with a fork. * Then bake it at preheated oven (180 degrees Celsius) for 20 minutes or until the edges turn to a nice golden brown shade. * Let it cool on a wire rack while you prepare the filling. BUY OUR BLUE HERBAL TEA / BUTTERFLY PEA TEA Butterfly Pea Tea - so blue, so yum! Wow! the first time I ever made chia seed pudding and I was like, “That’s it? You just let them soak?” I couldn’t believe that a healthy meal could be so easy and not require at least a handful of kitchen appliances or gadgets. You can substitute Roselle Powder with Pandan Powder and it goes well with Coconut Milk. It will look gorgeous. Use only half-a-teaspoon for each layer as you don't it to be over powering. BUY PANDAN POWDER NOW ABOUT CHLOE This recipe is contributed by Chloe. We love her Instagram - lots of ideas and inspirations on clean eats. Chloe is an interior designer and a mother to 3 boys. They're cute. Her IG Page is - https://www.instagram.com/chloe_laics/ #healthbenefits #Pandan #VEGAN #ButterflyPeaPowder #tarts #avocado

How to make Pandan Lamingtons with Coconut Jam? Pandan contain alkaloids. They are organic substances that contain nitrogen and are often beneficial to the health of people and animals. For instance the alkaloids in quinine, which is derived from tree bark, has made it an effective drug against malaria. So this is our twist to the Australian Lamington. Pandan is the Asian Vanilla and Nigella Lawson's favourite ingredient. THE WORLD-FAMOUS AUSTRALIAN CULINARY ICON NAMED AFTER THE GOVERNOR OF QUEENSLAND - LORD LAMINGTON. The original and world famous Australian Lamington is over a century old. Despite some dubious claims the Lamington is as Australian as meat pies, kangaroos and Holden cars, ranking alongside the other true Australian icons of the pavlova, peach melba and vegemite. This Australian culinary icon, which consists of sponge cake dipped in chocolate and liberally sprinkled with fine desiccated coconut, is believed to have been created by the maid-servant who was working at Government House in Brisbane when she accidentally dropped the Governor's favourite sponge cake into some melted chocolate. Lord Lamington was not a person of wasteful habits and suggested that it be dipped in coconut to cover the chocolate to avoid messy fingers. Lord Lamington devoured this new taste sensation with great delight and the maid-servant's error was proclaimed a magnificent success by all! Despite only serving in Queensland for five years, it is the Lamington that will be, forever, his legacy. And this year, Lamington Day falls on 21st July 2019! Watch out for our freebies and contest either on Instagram and/or Facebook with a dozen free Lamington cake give aways in Sydney in conjunction with Lamington Day! Pandan Lamingtons with Coconut Jam INGREDIENTS: Pandan Sponge Cake * 6 Large Eggs, at room temperature * 165g Caster Sugar * 3 teaspoons of Pandan Powder OPTIONAL - ** 2 teaspoon Pandan Extract * 100g Plain Flour * 55g Corn flour * 50g Unsalted Butter, melted, room temperature Chocolate Icing * 250g Icing Sugar * 100g cooking chocolate * 15g Unsalted Butter, softened * 100ml Milk * 200g Desiccated Coconut Coconut Jam (Christine used ready made Coconut Jam otherwise known as Kaya for this recipe) BUY PANDAN POWDER NOW Health benefit of Pandan METHOD: Pandan Sponge Cake * Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). * Line the base and side of a rectangular (30cm x 19cm x 3cm) baking pan with baking paper. * Beat eggs and sugar using an electric mixer on medium-high speed until the mixture is thick and pale. * Remove a small scoop of the beaten egg mixture and stir it into a separate bowl with the melted butter. * Sift Pandan Powder, flour and cornflour together. * Add half the sifted flour mixture over the whipped egg mixture. Use a spatula to fold it in lightly until only just combined. * Sift in the rest of the flour, and add the melted butter mixture. * Fold everything together. * Pour the batter into the pan and place on the middle rack of the oven. Bake for 35-40 minutes. The sponge cake is ready when the top is golden brown and a skewer inserted into the middle comes out clean. * Leave the sponge cake to cool in the pan, then carefully invert it onto a wire rack. Cut the sponge cakes into similar size squares or rectangles. Keep in an airtight container overnight. * Day old sponge cakes are best for making Lamingtons. CHOCOLATE COATING * To prepare the chocolate coating use double boiler method. * Add the icing sugar, cooking chocolate, butter and milk to a heatproof bowl and place the bowl on saucepan of boiling water. * Slowly stir until everything melts and become a thick chocolate mixture. * Chocolate coating is ready to be use. BUY PANDAN EXTRACT NOW ASSEMBLY * Spread a layer of coconut jam on one side of the Pandan sponge square and stick another piece together to make a sandwich square. * Repeat and prepare all the pandan sandwich squares before coating it with chocolate mixture * It is easier to use toothpicks to pick and dip the sandwich squares into the bowl of melted chocolate mixture. * Use a spoon to fully coat the sandwich squares with chocolate mixture. * Carefully transfer the coated sponge squares to a wire rack lined with paper towels underneath to allow the excess chocolate to drip. * Coat all the sandwich squares with the chocolate mixture and allow the coating to dry slightly. * Once the frosting has started to stick and set on the outside of the sandwich squares, coat it with desiccated coconut. * Use 2 toothpicks to transfer the coated sandwich squares into the bowl of desiccated coconut. * Coat each side of the cakes evenly with desiccated coconut. * Store in an airtight container. BUY OUR BLUE HERBAL TEA & BLUE MYRTLE TEA Blue Myrtle Tea - our best seller at events. Contains blue flowers, lemon myrtle and aniseed myrtle - it's YUMMY ABOUT CHRISTINE KON This recipe was contributed by a good friend, Christine from Sydney. Many thanks Christine. And here'a getting to know Christine - "A little about myself - a mum of 2 boys. Christine is from Penang, Malaysia of Peranakan descent. She enjoys cooking, baking for her husband and children. She's a Bio-chemist and lives in Sydney for awhile and looking forward to going back to her children back home. Christine is lovely and easy to work with - she loves baking and has taken up her Barista course, all for the love of food & adventure." REFERRAL :- https://www.puckles.com.au/pages/a-history-of-lamingtons http://australianlamingtons.blogspot.com/2015/01/national-lamington-day-21-july-pride-of.html #healthbenefits #Pandan #VEGAN #ButterflyPeaPowder #lamington #coconut

What is Pandan? Nigella Lawson may have harped on about how it will become “the next matcha” in Europe, but here in Southeast Asia, Pandan leaves have been - well – almost everything to the people: natural food colouring, natural flavouring, insect repellant, air freshener, food wrapping, even a token of love. Malaysians as Daun Pandan, Thais call it bai toey hom, the Japanese as takonoki, but the fragrant screw pine, as they are known by the western world, all offer the same benefit – its subtle, soothing aroma. We will be launching our Pandan and Butterfly Pea PURE ESSENCE very soon. Grab these for Mum as Mother's Day Gift! She'll appreciate not having to tediously juice the Pandan leaves and keep them both in the fridge, for the space is good to keep for other food's especially if you are running a commercial kitchen. Pandanus or Pandan MAKING SCENTS OF PANDAN Very little is known about how or when the herbaceous tropical plant arrived into South East Asia, but pandan has been used in Malaysian and Thai cooking for a very long time. Growing as commonly as weed, the sweet-smelling leaves would’ve been easily accessible from anywhere. You needn’t have green thumbs to have a garden full of Pandan! While still on the plant, the leaves have little fragrance, but once extracted and crushed, the soothing scents are released, leaving anyone catching a whiff of it totally entranced. COOKING WITH PANDAN Pandan is sometimes called “the vanilla of Southeast Asian cooking” with the glaring difference being the price tags and of course, tropical weather permits. While a pot of Pandan will cost you AUD$35 to sometimes up to $120.00 for larger pots while you still need to pray that it will tolerate Australia's erratic weather. Here are some solutions, where modern technology is able to reap the benefits of the sweet and mild aroma of Pandan in a variety of ways but most importantly its health benefits and nutrients. You are able to grab FREEZED DRIED Pandan Powder or SOLUBLE Pandan Powder and PYRE Pandan ESSENCE on our store - www.mybluetea.com.au BUY PANDAN POWDER / PANDAN ESSENCE NOW 3-tone Rice with Pandan as the green layer, Blue Butterfly the Blue Layer and of coz, white rice. FRAGRANT RICE A common practice in the olden days and still used today when boiling rice is to tie a pandan leaf into a knot and throw it into the rice cooker to render the grains that subtle, sweet aroma. Nowadays, just add one teaspoon of Pandan Powder into 2 cups of rice with coconut milk and salt to taste. Viola, easy peasy! PANDAN TEA Pandan Tea is one of the most refreshing thirst quenchers. Traditionally you grab some pandan leaves, boil them in water for several minutes and strain the water through a cheesecloth. Chill and drink on a hot day and Bob’s your uncle. Note: pandan-flavoured water is usually good to drink for about 3 days before it goes off. But now with time against you, all you need to do is just add a teaspoon of Pandan Powder or Pandan Essence into your teapot or water bottle shake it and drink it. That way you are able to get all the natural nutrients from Pandan because boiling the pandan leaves will diminish its nutrients in high temperature. Pandan Tea AS GARNISH Pandan leaves are perfect as food wrapping and popularly used in dishes such as gai kor bai toey (chicken wrapped in pandan leaves). Not only do they add fragrance to the meat during the cooking process, they also retain the meat’s moisture leaving them nice and juicy when cooked. The leaves are also used as little cups in Thai desserts such as taco. Whatever you do, don’t make the rookie mistake of eating the pandan leaves! There would be pandan-monium. However, with our Pandan Powder you get to ingest the leaves and use it to marinade. Savoury Pandan Dishes - Pandan Powder Chicken You do not need to wrap the chicken with Pandan leaves but to use it as a garnish as MY BLUE TEA's Pandan Powder has marinated the chicken thoroughly MAKING DESSERTS Pandan leaves can be made into a paste with the juice extracted to flavour many Asian desserts such as Pandan Chiffon cake, Kueh Lapis,..... and in Thailand kanom chun and kanom tom bai toey You only need 2 teaspoon of MY BLUE TEA's Pandan Powder to bake a standard size Pandan Chiffon Cake! So yum! So aromatic! BUY BLUE BUTTERFLY PEA TEA NOW Butterfly Pea Tea - so refreshing - adds a bit of fun with its colour changing properties NATURAL AIR FRESHENER If you ride in some cabs in Asia especially in Malaysia and Thailand often enough, you’ll eventually see a bunch of fresh pandan leaves in the back of the passenger seats. Don’t worry, they’re not the driver’s groceries. The leaves are intended as natural fragrance to keep the car smelling, well, less like a cab. CHECK THIS OUT - RAINBOW STARTER PACK SUPERFOOD POWDER Pandan Velvet Cupcakes recipe - its yum! Try it today! ROACH REPELLANT Although not commonly used as insect repellant in South East Asia, fresh pandan leaves are used to keep roaches at bay. Since the roaches breathe through their skin, fragrance particles from the fresh leaves can clog their skin, suffocating them. For this reason, a constant supply of fresh pandan leaves left in the kitchen is the natural cockroach repellant Thais swear by. PANDAN ROSETTE Long before text messaging, WhatsApp and Instagram, there was pandan. That’s right, it took the most creative (and bravest) of men to fold dozens of pandan leaves to look like roses, arrange them into a bouquet and offer them to a loved one. Makes the dating game in the modern world seem like a cakewalk! Green Goddess Smoothie - just sprinkle with all our Organic Pandan Powder for this beauty - recipe in our website Blog. Taking a leaf from the book of traditional medicine As the cherry on top, pandan leaves also contain numerous health benefits. Thai people have been relying on the natural healing properties of pandan leaves for decades. The roots and leaves are boiled to make tea and works wonders as relief for chest pains, cramps, spasms, headaches or even to lower blood pressure. The dried, crushed leaves are made into a powder, mixed with water to form a paste and massaged onto the scalp to heal dandruff. There are numerous pandan-based medicines in traditional Thai pharmacies that offer treatment for skin fungus, arthritis, even some forms of cancer - the list goes on. - HEALTH & BEAUTY Pandan Bathbombs, Pandan Bath Salts & Pandan Sugar Baths with My Blue Tea by Sheer Lush, Australia What are the side effects of Pandan? Though no side effects have come to the fore, it is always recommended that everything in moderation so as to not to prolong the consumption of Pandan. If you are pregnant or are breastfeeding, it is advised to take your doctor’s opinion before you include blue butterfly pea tea in your diet. Photos and recipes are proprietary of MY BLUE TEA P/L - DO subscribe to our Recipe BLUE BLOG - or get creative and submit your recipes and photos to us to collaborate. REFERENCES http://the-benefits.com/pandan-leaves /https://guide.michelin.com/th/en/bangkok/features/all-you-need-to-know-about-pandan/news https://drhealthbenefits.com/herbal/leaves/health-benefits-of-pandan-leaves #healthbenefits #Vegan #smoothie #tea #pandanpowder #Pandan

How to make 3-Flavoured Rice with AYAM Malaysian Curry Chicken? When you have that craving for a Malaysian Chicken Curry but don't want to make a curry from scratch and still need to WOW your guests or in-laws! Here, grab AYAM Malaysian Chicken Curry from any store and wow them 3-Flavoured Rice. 3-FLAVOURED RICE Serves – 4 person INGREDIENTS * 3 cups rice * 1/2 tsp MY BLUE TEA - Blue Butterfly Pea Powder * 1/2 tsp MY BLUE TEA - Pandan Powder (more if you would like it fragrant and an intense colour) * 1 can - AYAM Coconut Milk 275 ml (Optional) * 1 stalk lemongrass (chopped) * 1 cinnamon stick (optional) * Water 3-Flavoured Rice BUY BLUE BUTTERFLY PEA POWDER NOW METHOD (1) Cook 3 pots or rice in 3 separate rice cooker or steamer. (2) 1st pot of rice - 1 cup add required water and cook as normal white rice. Optional to add cinnamon stick for extra fragrant (3) 2nd pot of rice - 1 cup of rice, 2 cups of AYAM Coconut milk and add Blue Butterfly Pea Powder, chopped lemongrass for fragrance and cook (4) 3rd pot of rice - 1 cup of rice, 2 cups of AYAM Coconut milk and add Pandan Powder, salt to taste and cook (5) Once all the rices are cooked - scoop the rice into 3-layers (as per photo) Blue Rice at the bottom, Pandan Coconut Rice and White Rice and ........ BUY PANDAN POWDER NOW AYAM Chicken Curry with 3-Flavoured Rice AYAM CURRY CHICKEN (instructions can be found on the label) * 1 can 250 ml AYAM Malaysian Curry sauce * 500 grams boneless chicken * 2 medium size potato peel and cut into small size * 1/2 cup of water * 1/2 cup of AYAM Coconut Milk 270 ml * 3 spoon of cooking oil * Coriander to garnish ADDITIONAL INGREDIENTS FOR EXTRA FLAVOUR (BUT OPTIONAL) * 1 onion chopped * 6 cloves garlic chopped * 1/4 inch ginger chopped * 1 cinnamon stick * 1 star anise * 3 cardamon pod * 3 cloves METHOD : (1) In a saucepan, heat oil and add chopped onion, garlic and ginger stir till fragrant (2) Empty AYAM Curry sauce and water, stir and bring to boil (3) Add chicken and potato, stir and cover saucepan until it boils (4) Add star anise, cinnamon stick, cardamon pod and cloves (let it boil for 30 mins) (5) Add AYAM coconut milk and stir through (6) Serve with 3-flavoured rice (7) Garnish with coriander or shallots ## Increase water to 1 cup for thinner sauce TEA BLENDS - BLUE HERBAL TEA & BLUE MYRTLE TEA Nasi Lemak with a modern twist called "Nasi 3-Rasa" or 3-Flavoured Rice Nasi Lemak is known to be Malaysia's National Dish! Yum and they have it 24/7 for an authentic Nasi Lemak you will need to add coconut milk with Pandan Powder. Blue Myrtle Tea has lemon myrtle, aniseed myrtle and our Butterfly Pea flower. Enjoy your 3-Flavoured Rice with AYAM Chicken Curry with a cold glass of Blue Myrtle Tea! Lemon Myrtle is able to help you in stress & insomnia, sore throat, lots of anti-oxidants and for more please go to the Notes on our FB Page - https://www.facebook.com/notes/my-blue-tea/blue-myrtle-tea-superfoods-combo/2857327930947676/ #chinesenewyear #Pandan #Pandanchicken #coconutmilk #chickencurry #AYAMBRAND

These Goldfish & Koi Jellycake are just too beautiful to eat but eat you must, have them this Valentines & Lunar New Year Food symbolism during Chinese New Year Celebrations - Chinese like playing with words and symbols. Often homonyms (words that share the same pronunciation but have different meanings) are gladly used. Names of dishes and/or their ingredients which will be served sound similar to words and phrases referring to wishes expressed during the Chinese New Year, while other foods hold a symbolic meaning. In Chinese, "fish" (鱼 Yú /yoo/) sounds like 'surplus'. Fish is a traditional Chinese New Year dish. Chinese people always like to have a surplus at the end of the year, because they think if they have managed to save something at the end of the year, then they can make more in the next year. Steamed fish is one of the most famous Chinese New Year recipes. What fish should be chosen for the New Year dinner is based on auspicious homophonics. But instead of having Steamed Fish - why not have these beautiful Abundance Goldfish 3D-Jellycake or a Koi Pond Jellycake this Lunar New Year. Here's how you make the base. The rest you would need to contact Karen to learn the technique to make these beauties. - PANDAN COCONUT CREAM JELLY – by – 3D-Jellycake Artisan, Karen Leong Makes 24 x 2“ and 16 x 1” (This is the base for the above jelly and you have options to change the flavours to Durian, Purple Sweet Potato, Roselle, Butterfly Pea and even Kaffir Lime Leaf Powder. For the Goldfish and flowers it’s an art and you need to take lessons from Karen, the Jellycake artist. Watch out for her announcements). INGREDIENTS : * 9 grams Jelly or Agar-agar powder * 400 ml AYAM - Coconut Cream * 500 ml water (add more if you wish to have a softer jelly) * Sugar to taste (on average its usually about 1 cup) * 1 teaspoon of MY BLUE TEA – Pandan Powder Abundance Goldfish 3-D Jellycake for your Lunar New Year. BUY ROSELLE POWDER NOW METHOD : * Pour all dry ingredients into a pot of 500ml of water * Stir till all mixed well using a whisk * Turn on the fire, bring to boil on high heat. * When boil turn to low heat, simmer for a little while and make sure that sugar and jelly or agar-agar powder is fully melted/dissolved and cooked * Add Coconut cream, bring to a boil and turn off fire immediately * Please ensure both agar-agar and sugar is fully melted before turning off fire * Pour into mould of your choice * Place in a container and keep them refrigerated at least a couple of hours or overnight * Remove from mould and serve with your choise of Palm Pandan Coconut sauce * Optional – garnish with fruits or pandan leaves A Koi Pond PRO-TIPS You may substitute coconut milk with coconut water; stir in some Roselle Powder, basil seeds and have it cold. BUY SUPERFOOD STARTER POWDER NOW About Karen, JellyRus Karen began creating 3-D jelly cake for her children who have severe and life threatening allergies and requested to create the nicest nuts free cake for them to celebrate their special day. She fell in loves with the creation of this cake and had lots of fun making them even though sometime it took her up till 8 hours to make them. The seaweed jelly cake is created via upside down method, using a syringe and some special tools by injecting the jelly onto the jelly clear canvas. The petals are crafted petal by petal to form the flowers / floral art and the 3rd and 4th layers of the jelly base are then cook to complete the whole cake before leaving them in the fridge for couple of hours before turning over to see the actual result of the final cake. Karen has also included all natural flavour and colours in here 3-D Jellycake creations which makes it a healthier version and we believe she is the only one who uses natural colours rather than artificial colours which is not just cancer causing but causes allergies too. And if you would like to learn you can join her class on 24th February 2019 or find out from her and connect here below :- FB - https://www.facebook.com/JellyRUs3DjellySydney/ Instagram - https://www.instagram.com/jelly.r.us/ You can read more and admire Karen's creation, her article on Bored Panda - https://www.boredpanda.com/i-ventured-into-3-d-jelly-art-after-my-children-requested-the-nicest-nuts-free-allergy-cake-for-their-special-day/?utm_source=facebook&utm_medium=social&utm_campaign=organic&fbclid=IwAR2TFfXm43gLSl2IfdWov0ZqVDsl7OOQf_EG-cLng51QWTwxrBV8QkglgD4 Karen's favourite is MY BLUE TEA's Pandan Powder - and Pandan and Coconut Milk are match made in heaven. They're yum! 3 different varieties of 3-D Jellycake by Karen using Pandan, Durian, Blue Butterfly Pea and Purple Sweet Potato powder. They are all yum and natural Have the Jellycake with a cup of warm Blue Tea - TEA BLENDS - BLUE HERBAL TEA & BLUE MYRTLE #VEGAN #chinesenewyear #Pandan #Pandanchicken #Durian #roselle