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Getting to the Heart of Cooking Whenever chefs share with us their history and how they started, we are always amazed, and so grateful that they put in the hard work and courage to make a career change to become chefs. Jeffery Liew is one such chef. Connecting with the Past We are so glad Jeffery Liew did not stay in the Sciences! Jeffery's culinary touch is one that reminds you of the good old days and of home. He is proud of his Malaysian and Peranakan roots and keeping the tradition and culture alive by introducing it to Australia is what makes Cheffery's Kitchen stand out. Whenever Jeffery cooks, he has a pair of eyes looking forward with his creativity and innovation in fusing the best of different culinary worlds, and he also has a pair of eyes that look to the past, embracing his heritage and honouring the food and dishes his parents grew up with. Each time he cooks a traditional dish, it is like a little time travel for him to experience what his parents ate as children. It is a beautiful, intimate way to be connected with one's family and culture. Giving Back from the Heart When Jeffery first set up Cheffery's Kitchen , he was very clear about his mission - to give back to the community. My Blue Tea has always been drawn to chefs who share our values of giving back to the community. Read more here about how we give back to the community with our sustainable farming practices. We admire Jeffery's simple humility - he does not put his culinary skills on a pedestal as the main highlight of his career. He is highly dedicated to doing his part for the less fortunate and sharing with people who are experiencing difficult times. Having lost his father to cancer, Jeffery understands the difficulties people go through when there is an illness in the family. He takes part in the Biggest Morning Tea every year - it is his hope that one day, the world can be cancer-free and nobody would have to suffer the way his family did when his father battled the disease. Jeffery's signature macarons may look petite and delicate but he has a huge, rock solid heart of gold when it comes to paying it forward. Earlier this year, he did fundraising for the bushfire victims in Australia. And he does not stop there. He also sells pastries and kuih to fundraise for the homeless. Jeffery is a chef who genuinely cooks from his heart. Some yummy bakes Chef Jeffery has made for private orders. From left they are Pandan & Sesame seed cookies. Pandan + Milo macaron - OMG!! Jeffery has generously shared his Pandan Hot Cross buns recipe  which is popular every Easter. Pair it with a hot cup of Blue Tea. What's in store from Cheffery's Kitchen? Want more? Looking to make your own culinary creations? Then check out the  My Blue Tea Blog  and  TV Channel  for gorgeous recipes created by chefs from the world over!

From Law to Raw Malaysia is a culinary paradise - one of its most prized gems is Raw Chef Yin. And she is famous because she actually does not really cook, so to speak. Raw Chef Yin is Malaysia's very own raw vegan chef!    Raw Chef Yin herself is a great marketing model for raw foodies and those passionate about vegan food. And it is not just because she creates amazingly delicious raw vegan dishes. It is because she is in her mid forties and she looks half her age. And her natural joy and smile attest to how raw vegan food has completely changed her life. Meet Raw Chef Yin in person and you will want to be like her, look like her, feel like her. At My Blue Tea , we have had the pleasure of speaking to many chefs who actually did not start off in the culinary industry but chose to pursue it mid-career. Making a big life change is never easy and Raw Chef Yin could have been working in law but chose instead to train at the world's leading raw and plant-based culinary academy so she could dedicate her time to sharing her joy for healthy, delicious raw vegan cuisine.    In Full Bloom One cannot help but get enthusiastic about raw vegan food when you see what Raw Chef Yin has achieved during her culinary career. Only someone who genuinely believes in what she is doing would dedicate so much of her time, effort and energy into this cause.    She is a Certified Raw Food Teacher and has been invited to conduct sessions all over the world in London, Brighton, Boston, France, Australia, Bali, Taipei, Hong Kong, Macau, Singapore, Bangkok, Chiang Mai, Kuala Lumpur, Petaling Jaya & Penang.   In order to reach out to people, Raw Chef Yin also presented at TEDxUSM NibongTebal 2018 where she spoke on “The Transformative Power of Raw Vegan Food” . She is not shy to reach out to people and she is so driven in her quest she was selected to represent Malaysia at the Massachusetts Institute of Technology Beyond Food Bootcamp where she got together with other like-minded professionals to share their knowledge in working towards solving the world’s food challenges. Her passion for raw vegan food runs so strong she is happy to share on different channels and has even appeared on national radio shows such as BFM: The Business Radio Station, Matic.FM , eFM and Aforadio. There is literally no excuse for people not to learn about the benefits of raw vegan food!  Festivals are another place where you cannot miss Raw Chef Yin. She has presented at various vegan festivals worldwide such as:  - Perth Vegan Expo - Brighton Vegan Summer Festival - Bali Vegan Festival - Singapore Vegan Festival - World Vegan Day - Malaysia Vegan Festival   You would think this is where we end and start talking about something else. Far from it! Raw Chef Yin has a way of squeezing 48 hours out of the usual 24, for she has found time to even publish her own books! She has conquered the spoken word and of course she is not going to miss out on the written word either!   Raw Chef Yin has been featured in media publications such as The Edge (Options), The Sun, The Star, Female Magazine, Oriental News Daily, Jelita, The Malaysian Reserve, Focus Malaysia, The Malaysian Women’s Weekly, Malay Mail, Fireflyz, Senyum Magazine (in Japanese), Calibre, Clozette, Brain Food Magazin (in German). She also has a bestselling book in English and Chinese enticingly called Guilt-free Desserts . We definitely want to get a copy of that one.    If you are more digitally-inclined, check out her published eBooks such as:  1. Raw Vegan Delights: Asian Edition 2. Fun with Asian Raw Food 3. Fun with Ferments (Number 3 in the world in category E19 Fermentation for the 25th Gourmand World Cookbook Awards 2020) 4. Fun with Vegan Cheese 5. Fun with Asian Raw Food 2 The Origins How did someone go from having a law degree from the University of London to a raw food chef? Raw Chef Yin battled with skin problems since she was a child and her parents tried every solution that was available, from harsh steroid creams to gooey bitter Chinese herbal medicine that she forced herself to drink while pinching her nose. This neverending chase for the elusive cure that cost her parents a lot of money lasted 30 long years. It meant growing up constantly having to be careful about her skin and having to deal with restrictions in activities, frustrations, embarrassments and pain.  Raw Chef Yin finally found a remedy. And it is literally as simple as it sounds. Plant-based, whole foods that have not been heated up at high temperatures.    This meant a 360 degree change in her life. She never stopped learning about what is healthy eating and healthy living, and in the early 1990s she developed a growing awareness of how meat was not good for the human body. She started to reduce her intake of meat and instead selected only vegetables and some fish and seafood. She kept fish in her diet because it was the general misconception at that time that humans needed to get protein from fish.  2014 was a defining year for Raw Chef Yin. It was then when she had her first fully raw vegan meal. She came upon a blog called This Rawsome Vegan Life which showed a recipe for a fully raw meal - a raw lasagne with cashew cheese and broccoli sundried tomato pesto. She spent two hours poring over the preparation and it was well worth the time and effort. It was surprisingly delicious and most of all, it gave her a feeling of lightness and energy. This was enough to convince her that raw food was the way to go.    In 2016, she became a full vegan. At that time, being vegan was still a new concept so she started researching and found a small but strong vegan community in Malaysia. She started to take part in vegan activities and she clearly has not looked back since. It set her off on a quest to learn as much as she could about raw food. She sought out cookbooks, read blogs, watched videos and all that eventually led her to raw vegan celebrity chef Matthew Kenney and she was immediately hooked. She signed up for her first course Everyday Raw Express . This was a milestone for her as this was where she learnt to make everything ranging from beverages, appetizers, soups, main meals and even desserts that were all raw, clean, beautiful and delicious.  Interestingly enough, Raw Chef Yin was actually already on a vegan diet when she was a child because she grew up snacking on raw cucumbers, carrots and celery sticks. It was thanks to her parents who started this habit of eating healthy raw vegetables, making sure she always had a small portion of raw food in her meals. Unfortunately, children are not always the kindest creatures sometimes, and her way of snacking led to a lot of teasing and name-calling from her schoolmates. For the other children, Raw Chef Yin´s snacks were more like ¨rabbit food¨ or a ¨goat´s diet¨. Now Raw Chef Yin is the one who has the last laugh as she is not only enjoying an incredibly healthy body and life thanks to her raw vegan diet, she has also become incredibly successful in her career promoting the benefits of this way of eating.  Just Keep Growing Raw Chef Yin then started an Instagram account to document her raw vegan journey. Friends were always curious and delighted to be invited over as very willing guinea pigs to try out her recipes and raw food experiments. Once, she even made a 4-course fully raw Christmas dinner for her family. There was Zucchini Tartare, Mushroom Nut Burgers, Durian Pie and Fig Water Kefir. Hard to imagine all that being raw and vegan? Raw Chef Yin has proven this can be done, and enjoyed! We would very much like to be invited as her guests for her next Christmas dinner.   Raw Chef Yin is one of those people who would go all the way for what she believes in. Raw vegan food for her was not just a casual Sunday hobby she picked up. She trained at the world's first classically structured raw and plant-based culinary school - the Matthew Kenny Culinary Academy at Evason Hua Hin, Thailand where she got a solid foundation in raw food preparation and it gave her the confidence to go even further in her career.  ​ Three Matthew Kenny courses and a year and a half of making raw meals later, she finally felt ready to dive completely in. She started conducting simple raw food workshops and she had so much fun sharing her knowledge that it drove her to do even more for raw vegan food. Coming from Malaysia which is rich in fresh vegetables and fruits all year round, she was in the perfect environment to build awareness and appreciation for local produce. Since then, she has created beautiful unique raw vegan dishes such as Ciku Pudding with Dragon Fruit Coulis, a Malaysian Mango Salad Dressing and lacto-fermented Belimbing Buluh. This not only drove interest in raw food but also encouraged locals to recognise the value of their local products instead of relying on imported ones. This was her first step towards Crafting the Future of Food in Malaysia.    Nowadays, her workshops are all sold-out across Asia, including Hong Kong, Thailand, Taiwan, Bali and Singapore.    Raw Chef Yin is now the host of her very own (non)cooking show called Velicious with Raw Chef Yin , possibly the very first raw vegan (non)cooking show in Malaysia. Yet another feather to add in her chef's hat!  Raw Chef Yin is also a Certified Raw Food Teacher, having successfully completed a Raw Teacher Training Intensive taught by Karen Knowler in 2016 and 2017. Raw Chef Yin wanted to take her skills and knowledge to a world-class, professional standard. Since then, she has even worked with raw vegan French Chef Tina Barrat to introduce raw fine dining experiences to people in Hong Kong and Malaysia.    What allows Raw Chef Yin to keep growing in her passion for raw food is her dedication to developing recipes on dishes that she loves. She is excited about food and its tastes, textures, flavours and it is simply a matter of veganising these beautiful dishes and creating a healthier option. "Never stop learning" is probably Raw Chef Yin's motto as she never stops researching and learning - attending courses, reading, watching videos, attending summits and definitely a lot of contact with other eager vegan chefs to share their passion and experience.    Like Raw Chef Yin, My Blue Tea adores food and is always on the lookout for fellow foodies and chefs who are eager to try new natural, healthy ingredients. Check out the beautiful dishes Raw Chef Yin created with our superfood powders ! Imagine using already healthy superfood powders to create raw vegan dishes - that is like boosting the power each dish! Why not try making a Cauliflower Blue Rice Nasi Kerabu and for a special treat, how about a Pandan Matcha Frappuccino?    Planting Seeds for the Future Raw Chef Yin has come a long way since being an awkward child scratching away at her skin and feeling hurt by the tauntings of schoolmates at her super healthy raw-as-can-be carrot sticks.    She has seen a growing awareness and demand for raw vegan food in Malaysia, and events such as World Vegan Day is helping people learn more about this way of life. There have been more fully vegan places coming up which is helping to change the mindset that being a raw vegan is difficult and troublesome. There is even a Malaysian Vegan Society now with regular vegan meetups.    Clearly, a lot has changed since the time when Raw Chef Yin first started out on her raw food journey. She continues to believe in the value of education and sharing knowledge. She loves posting photos of appetising vegan food on her social media channels to show people that raw and vegan does not mean boring, dry or tasteless. She can even make Sambal Belacan that is raw vegan! That is quite a feat and very exciting! Definitely one dish that will get people to sit up and notice! People tend to reject anything that is unknown or inaccessible and what Raw Chef Yin is doing is bringing raw vegan food right to the very heart of the people - it is not about telling them to eat new dishes that are strange, and simply preaching about how healthy something is is not always the most effective way to reach out to people. It is about showing there is another way to live, there are choices and people can still enjoy what they love and are used to. Delicious food is always a beautiful way to quell doubts and fears, not to mention get people excited and connected!  Raw Chef Yin is dedicating her life to planting these beautiful seeds for a better and healthier future, not just for herself and those who are already fans of raw food, but for the benefit of many others who are still unaware or fearful of it, and for the planet as well. She hopes that one day, having vegan options would be as common place as having any style of cuisine and people would be well informed about raw vegan food and have options to freely enjoy raw vegan food anywhere in the world. She is taking heart in the fact that raw vegan food is already gaining a strong foothold in the USA and in the UK, so it would be just a matter of time before Malaysia embraces raw vegan food.    Ultimately, choosing a whole-food, plant-based lifestyle would mean a healthier nation of people and a more sustainable world for everyone. We are sure the little girl that Raw Chef Yin was would be very proud of where her adult self is now, and of how much she has accomplished "If she could go back in time, she would treat her little girl self to a delicious meal of kiddie lasagne that is raw and yummy, and perhaps invite the other teasing children to join in and let their stomachs help them realise, instead of laughing at a little girl who enjoyed snacking on raw vegetables, they could share her snacks and change their lifestyle for a healthier, more joyous one." Inspired Yet? If reading all this about Raw Chef Yin has inspired your raw side to start whipping up some raw vegan dishes, check out all these courses she has! You can get started right here right now on a delicious raw vegan journey to glowing health!  Raw Vegan Cheese How to Make Tempeh from Scratch Mouthwatering Korean Dishes Dairy-Free Ice Cream   Raw Vegan Japanese Cooking Christmas Showstoppers   Rawk with Yin - monthly vegan course Velicious with Raw Chef Yin   Tantalising Thai The Ultimate Guide to Raw Vegan Afternoon Tea   Are you ready to join Raw Chef Yin in her delicious raw vegan food journey? Vegan Tempeh with some Pandan Powder, Roselle Mango Sago pudding and Vegan Mooncake with roselle and Butterfly Pea flower Want more? Looking to make your own culinary creations? Then check out the  My Blue Tea Blog  and  TV Channel  for gorgeous recipes created by chefs from the world over!

Daring to Change…for a Sweeter Future Catherine had been a qualified nurse for 27 years before she decided to drop everything and follow the call of her heart - she became a patisserie chef! Now Catherine lives and works in Melbourne as a pastry chef. Follow her Facebook page Cat's Bakery Creations and get that saliva flowing! Catherine spends a good part of her time on baking for charity, so while you may not get to order her lovely creations from her Facebook, she is always open to charity opportunities and sharing beautiful food with people is something to feed one's soul as well. Every chef we meet has got an amazing story to share. It is never just about someone who likes food or likes to cook. We have heard so many inspiring stories of how each chef got to where they are now. These have been inspiring food for thought and for My Blue Tea, being connected to culinary experts from all over the world is is also a wonderful motivation to keep doing what we do. These are all people who trusted in their vision to share amazing, healthy food with others and we get such a thrill when chefs experiment with our superfoods and beautiful dishes emerge as a result of this marriage between their skills and our ingredients! So here's food for thought:- What does one do after spending 27 years in a qualified profession and finding that this is really not making one jump out of bed every morning? Chef Catherine's love for baking knows no bounds, resulting in beautiful cakes ie Butterfly Pea Blue Velvet Cucpake, Purple Sweet Potato Cupcake and Pandan Green Velvet Cupcake. So here's food for thought: Chef Catherine took the plunge and dared to change. And she is certainly not looking back. Her change has led to a far sweeter future that is making her love every single minute of her life. Out of Chef Catherine's Comfort Zone Catherine had been a qualified nurse for 27 years before she decided to drop everything and follow the call of her heart - she became a pattiserie chef! Talk about leaving one's comfort zone! Her passion drove her to bake any chance she got - she taught herself from recipe books, YouTube and just rolling up her sleeves and getting her hands deep into her ingredients.   In 2015, Catherine took one step further. Learning on her own was no longer enough. To take her dream towards reality, she decided to train as a professional pastry chef in Melbourne. She successfully completed her Certificate 3 and Certificate 4 in a patisserie course and she received her Diploma in Hospitality Management course in 2017. Eat your Natural colours, it's healthier! From left it's Blue Yule log cake for Christmas, Black Pink Dragon Rolled Cake and Pandan Victoria Sponge Cake. Catherine has generously shared all these recipes on our blog. Chef Catherine - Growing Healthier Making that scary change was the best thing Catherine did for herself, and we are glad she did it as we can now all enjoy her delicious creations! As in any art, all artists strive to grow and improve. Catherine is moving into exploring healthy baking with natural ingredients. My Blue Tea loves collaborating with chefs from all backgrounds who share our passion in healthy eating that is also exciting! Catherine has created several new recipes using My Blue Tea's superfoods ingredients.   Now Catherine lives and works in Melbourne as a pastry chef. Follow her Facebook page Cat's Bakery Creations and get that saliva flowing! Catherine spends a good part of her time on baking for charity, so while you may not get to order her lovely creations from her Facebook, she is always open to charity opportunities and sharing beautiful food with people is something to feed one's soul as well.   If you are inspired by Catherine's self-made pastry chef career path, why not try out some of her beautiful recipes yourself? And perhaps after this, you may also be inspired to relook at your career and ponder how you can make your future sweeter! Want more? Looking to make your own culinary creations? Then check out the  My Blue Tea Blog  and  TV Channel  for gorgeous recipes created by chefs from the world over!

Daring to be Authentic and Beyond Once you see and taste Chef Nora´s culinary creations, you will be tempted to take her home with you. Eating has never been this exciting! You get to taste food from home that has an exciting international twist plus a good dose of family love injected into it.   Based in San Franciso, Nora is someone who has managed to not only retain authenticity in her cooking but has also completely redefined the idea of global cuisine, mixing flavours that enhance each other. There is absolutely no clash of cultures in her dishes.   It is impossible to put Chef Nora in a box and label her cooking as one or the other. She is in a league of her own. Daring to be Authentic and Beyond Chef Nora Haron's background is Singaporean, of Indonesian-Indian descent. With a grandfather from Kerala, South India and a grandmother from Java, Indonesia, Chef Nora grew up living and breathing all the rich, exotic, wonderful spices. In fact, her grandfather had his very own special curry spice mix. None of the ready-made mixes bought from a supermarket. Chef Nora´s childhood memories were delicious ones where she would go with her mother sourcing for all the individual spices needed to make grandfather's special curry.    Blending it all Together  Having had a solid foundation with her mother and grandmothers as her culinary gurus, Chef Nora went on to attend the San Francisco Baking Institute. Now she leads the culinary team at Red Bay Coffee in Oakland and is also the Director of Culinary for San Francisco's 4P's Restaurant Group. Interestingly enough, her real inspiration for diverse cooking came from her mother while helping her prep meals in Singapore. Chef Nora has managed to blend the authentic with the diverse in her cooking and as far as she is concerned, whatever labels people place on her cooking, ¨ the flavours are still home ¨.    Chef Nora is well-known in San Francisco , and her genuine love for cooking and how she enjoys feeding her guests is evident. Beautifully blended species and carefully chosen ingredients all respectfully and skillfully cooked together - these keep guests coming back for more. This is cooking for the sake of enjoying a culinary experience, and it is growing die-hard fans who love authentic Asian cuisine as well as those who are open to tasting exciting new flavours.  Don't Forget the Dessert As a trained pastry chef, baking is something that brings her joy. Her desserts carry her signature authentic and diverse flavour where you just want slice after slice of cake without needing to impose a label on it. Is it Singaporean, Indonesian, Indian, Californian, American? It is simply put, Chef Nora-n. It is food made and filled with love, which is how Chef Nora wants it to be, and how she wants her guests to feel after a dining experience with her - full to the brim and drunk on culinary love.  Did you Know?  A little side tidbit for those who do not know - Chef Nora used to work for Martin Yan in the cooking series, TASTE OF MALAYSIA. Chef Nora was behind the scenes prepping ingredients and the finished dishes for Chef Martin Yan to his live audience.”  Powder it Up!  My Blue Tea was introduced to Chef Nora via Malaysia MasterChef Judge, Chef Jo on Instagram. We are so delighted with how social networks can bring people together from so far away! When we connected, Chef Nora ordered some superfood powders from us. This was during the COVID-19 lockdown and it took more than a month to arrive from Australia all the way to California. It was a nerve-wrecking time - we were both anxious the powders would not arrive in time for her to make her amazing Cinta Nasi Lemak with Blue Rice to serve her friends. All good things certainly do come to those who wait and Chef Nora got right down to experimenting with our powders and created these gorgeous beauties here. We can´t wait to see what new creations Chef Nora would come up with next!  Pandan Flan, Chef Nora's Cinta Nasi Lemak with naturally tinted with Butterfly pea Pandan Snowskin Mooncake at Killiney Kopitiam USA made by our good Chef Nora Haron  Testimonial everyone loves the Butterfly Pea Nasi Lemak and the "Purple/Blue drink" Chef Nora's Cinta Nasi Lemak with naturally tinted Blue Rice is now one of her popular offerings!   This guys love it so much.   Want more? ​ Looking to make your own culinary creations? Then check out the My Blue Tea Blog and TV Channel for gorgeous recipes created by chefs from the world over!

Mantou with a Pandan-ed Twist...err.. thread! Wing @bakingintheUK made these beautiful Pandan Silver Thread buns (or mantou )and happy to share her recipe in both Mandarin & English for the benefit of all Pandan Lovers. This and Pandan were the most sought after recipe and ingredient, when we first published it on MyBlueTea Facebook page in July 2021 - then Covid lockdown. What is Mantou? Mantou ( traditional Chinese : 饅頭; simplified Chinese : 馒头), often referred to as Chinese steamed bun , is a white and soft type of steamed bread or bun popular in Northern China .Folk etymology connects the name mantou to a tale about Zhuge Liang . Mantou are typically eaten as a staple food in northern parts of China where wheat , rather than rice , is grown. They are made with milled wheat flour , water and leavening agents . In size and texture, they range from 4 centimetres (1.6 in), soft and fluffy in the most elegant restaurants, to over 15 centimetres (5.9 in), firm and dense for the working man's lunch. As white flour , being more heavily processed, was once more expensive, white mantou were some thing of a luxury in pre-industrial China. We have PANDAN-ed as well as "thermomixed" the traditional mantou and made it prettier and flavoursome giving you Pandan Silver Thread Buns. This recipe is in both Mandarin and English for our Pandan friends. PANDAN SILVER THREAD BUNS 班蘭銀絲卷 (similar to Mantou Buns with a twist) “今日既早餐 有無人食過銀絲卷？好似好多人未食過咁 今次試咗一次性發酵，但係覺得個效果好似同2次發酵無乜分別咁？ Today's breakfast features silver rolls. Has anyone tried them before? It appears that many people have not experienced them. This time, I experimented with single fermentation, but the outcome seems similar to double fermentation." Ingredients : 食譜做到6個 This recipe makes 6 buns: 溫牛奶 Warm milk 100g 酵母 Yeast 2g 中筋麵粉 Plain flour 200g 糖 Sugar 20g 油 Oil 5g 班蘭粉 Pandan powder 5g @my.blue.tea 牛奶 Warm milk 2 tsp Tips: You may substitute milk to Coconut Milk powder - 1 pack dilute in 100g water. Method :- (1) 溫牛奶+酵母，放置10分鐘 - Mix well warm milk+ yeast, rest for 10 mins (2) 酵母奶加入麵粉&糖 Add the yeast milk into the flour and sugar (3) 加入油，搓光滑面糰 Add in oil and knead the dough till it's smooth. (4) 面糰分2份：1/3留做外層白色既，另外2/3加入班蘭粉同牛奶搓勻 Split the dough into 2 portions： leave 1/3 of the dough plain for the outer part, add in pandan powder and milk to the another 2/3 of the dough and knead to combine. (5) 將白色同綠色麵糰都碌平至長方形，綠色既掃一層油同灑粉跟著切幼長條（咁先可以做到條條分明），放上白色麵糰用白色既捲起包住（圖3），捏緊邊位收口。 Use a rolling pin to roll both doughs to a rectangle shape, brush the green one with oil and sprinkle some flours on top then slice it to long thin strips and put the strips onto the white one （pic 3), roll it and enclose it. (6) 收口向下，將麵糰平均切成6份。發酵1個鐘。 Closing edge facing downward, cut the roll into 6 buns. Rest for 1 hour (7) 中大火蒸 8分鐘，關火燜2分鐘。 Use medium-high heat and steam for 8 mins, turn off the heat and leave them in the steamer for another 2 mins with the lid on. Enjoy! Photo & recipe is contributed by our brand ambassador, Wing. Do visit & follow her Instagram on @bakingintheuk for home cook meals/bake, also specialising cuisines from Hong Kong and for your food inspiration. . You may follow Wing on her instagram - @bakingintheuk Try this next recipe by Wing is Pandan Coconut Swirl - that is a very yummy looking bun as Pandan + Coconut are match made in heaven, as always. Try these teas Jasmine Green Tea and Oolong Iron Goddess Tie Guan Yin tea , currently on Aussie Winter specials. With Jasmine tea you may add Black boba and various flavours to create your own home brew Jasmine tea. Link : https://en.wikipedia.org/wiki/Mantou https://en.wikipedia.org/wiki/Zhuge_Liang

The Rendang Victory ¨I want to share my passion and love for Malaysian food with people around the world. Food is how we connect with each other in Malaysia.¨ Zaleha Olpin may have gotten controversial attention as the MasterChef UK Contestant who was (unfairly) eliminated because the judges viewed the humble chicken rendang as a dish that had to be crispy.   That is nothing more than a highly personal opinion of the judges, but for Zaleha, she knew better, she had her entire culture and tradition which she has lived behind her, and she trusted her own experience of the dish. The Rendang Controversy Zaleha remembers rendang as the first thing her mother cooked for her then-boyfriend-now-husband when she first brought him home to meet her parents (lucky husband!). Zaleha even had fond childhood memories of the dish. She used to save up pocket money on Fridays as a child so she could buy the dish from a special stall outside her school that sold the best nasi lemak (served with rendang). That was how precious that dish was to Zaleha. In those days, rendang was a luxury. ​ To have been so unfairly eliminated in the competition after having worked so hard to get to that point was not easy to stomach for Zaleha. Her feeling of utter disappointment was not about being eliminated and not winning. What gutted her was the lack of appreciation of all the hard work she put into the dish, and the helpless feeling in the face of the unfortunate ignorance of those trusted to be culinary experts on the programme. Ultimately, it was a blow because Zaleha was hoping her efforts on MasterChef could help boost Malaysian cooking in the UK. Vital Ingredient for Victory Looking at all that had happened, one could say Rendang was an important ¨ingredient¨ in her early days, and it was also the key that turned her career around and catapulted her to where she is now. Instead of stewing away in the Rendang Controversy, she chose to do a turnaround. She was on her way to The Rendang Victory.   For My Blue Tea, we see Zaleha as way more than just ¨That Rendang Lady¨. While her controversy may have brought her into the limelight, it has turned out to be just the push she needed to trust her innate passion for cooking and publish her very first cookbook, (and we LOVE the title) ¨ My Rendang Isn´t Crispy and Other Favourite Malaysian Dishes ¨. Yes, we admire Zaleha´s culinary skills but we also absolutely dig her sense of humour and the way she came back with a crispy bounce when she could have allowed The Rendang Controversy to floor her. A common characteristic running through all of My Blue Tea´s Chefs is how good-humoured, upbeat and tenacious they all are to overcome their own personal challenges to be the successful chefs they are today. All of them faced difficult situations where it would certainly have been much easier to step back and give up. We are so glad they believed in their passion for cooking, and they all pressed on. And are here to share their amazing culinary experiences with the world.   Zaleha´s book eventually won the World´s Best in the Celebrity Chef category in the prestigious Gourmand World Cookbook Award 2020. That is no mean feat. This is a huge step from letting the judges´ criticisms be a death sentence on her passion and career. A Sizzling Success The Rendang Controversy aside, Zaleha´s Culinary CV is absolutely mouthwatering and highly impressive. She has collaborated with top organisations such as the W Hotel Kuala Lumpur, ASDA, Rajah, Cookpad, the University of Bristol, The Great British Food Festival, Waitrose, 91ways and the London Muslim Festival and she is also part of the UK Sainsbury´s Taste Makers team. (Where does she find time to do all that?) Zaleha was even invited to cook with the previous UK High Commissioner to Malaysia, Her Excellency Victoria Treadell, in 2018 as part of a gastro diplomacy session. Home is still Best In spite of having lived in Japan, South Korea, the Middle East and Australia, Zaleha remains very much a Malaysian girl at heart. She has spent more than twenty years abroad which has given her the much-envied advantage of becoming well-versed in international cooking. In spite of that, her traditional roots lovingly embedded in her by her mother who taught her how to cook traditional Malaysian dishes continue to flourish. Her mother was her biggest influence in her cooking. This is truly authentic cooking passed down through the generations. Zaleha does not whip out her international ¨tools¨ when family or guests come around for a meal. It is traditional cooking that she feels most authentic and natural with when it comes to pampering loved ones at home with her cooking.   While it may sound exciting and romantic that Zaleha was living around the world as she followed her husband on his globe trotting, homesickness is a very real challenge for Zaleha. In some countries, it was next to impossible to find decent Malaysian restaurants. As they say, necessity is the mother of all inventions. Zaleha found a way to ease her homesickness and craving for food from home by building up her own passion for cooking and sharing to-die-for traditional Malaysian dishes with everyone. Just Keep Cooking Today, Zaleha lives in Bristol with her husband and youngest daughter and she is the owner of the incredibly successful Malaysian KitchenUK Supper Club. She often hosts supper clubs and pop-ups around the country and if there is a food festival somewhere, you are very likely to spot Zaleha doing a food demo there. And like pretty much all our other My Blue Tea Chefs, Zaleha has an insatiable thirst to do more and more gastronomical activities. She is also the founder of That Rendang Lady selling authentic anti-homesickness Malaysian products like Rendang and Sambal Paste. ​ She may not have imagined being at this point in her life when she was first learning the ropes from her mother in their kitchen at home as a little girl. Zaleha has much to be proud of. She used to work as an accountant at Petronas and she has certainly made a 360 degree turnaround in her life since then. A mark of a maestro is also their passion to share their knowledge with others, and Zaleha has a generosity of spirit which brought her to teach Malaysian cooking at a local cookery school. And as if that is not enough, Zaleha wants to reach out to even more people (i.e. the entire world!) so she is starting her own YouTube channel to share with people how special Malaysian food is and how it is enriched with flavours and textures because of its multicultural setup. Sharing a Global Passion And of course, we love working with chefs who share our passion for sharing good food and it was great fun for us to send Zaleha My Blue Tea´s superfood powders and see what she would whip up! So if you want a taste of a truly sedap recipe infused with true-blue Malaysian flavours, check out Zaleha´s dishes she created using our jackfruit latte & Pandan powder and butterfly pea powder . ​ We believe good food is to be shared, and food tastes even better when shared. So be sure to keep your eye on this page, we are always on the lookout for chefs to get to know and who believe in the power of food to bring people together from all over the world!

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

What is Pulut Inti? Pulut Inti is a popular sweet Nyonya Kuih . It is made of steamed glutinous rice with coconut milk and eaten with coconut filling. “Pulut” means glutinous rice and “Inti” means filling in Malay. To understand what is "Kueh or Kue or Kuih" - it is covered in one of one our heritage recipe called, Pulut Tai Tai . This year's Mooncake festival falls on the 17th September 2024, and our good friend and baker Alice Foo, has generously shared her Pulut Inti Mooncake recipe with us here below, using one of our Mooncake moulds. How to make Pulut Inti Mooncake ? Ingredients: Ingredients for steamed glutinous rice: (Yields: 440 g) 200 g glutinous rice (soak for at least 4 hours) 120 g (½ cup + 1 tbsp) thick coconut milk or 1-2 packs of Coconut milk powder ( dilute in water ) ½  tsp fine salt 2 blades pandan leaves tear into 2 and knotted ½ tsp MyBluetea Butterfly Pea powder + ½ tsp My Bluetea Pandan powder   Ingredients for gula Melaka coconut filling: (Yields: 170g) 175g shredded coconut 40 g gula Melaka (Coconut palm sugar) 30 g dark brown sugar 150ml  hot water Cornstarch slake (1 tsp cornstarch + 1 tbsp water)   Instructions: For steamed glutinous rice:  1 Drain soaked glutinous rice. Add salt to thick coconut milk, mix well, then add to glutinous rice. 2 Steam glutinous rice over  medium  heat for  20 minutes . After steaming for 15 minutes,  fluff  the glutinous rice with chopsticks, then continue steaming for another 10 minutes. 3 After steaming for 20-30 minutes, separate the glutinous rice into half.  Sprinkle the first half with Butterfly Blue Pea powder and mix it well to give it a marble look.  The other half add Pandan Powder and mix evenly. 4 Set aside the steamed glutinous rice to  cool  ( slightly cover  to prevent it from drying).   Did you know our website has a treasure trove of accessories ie blenders, teapots, dessert cups specially crafted for Puddings, Teas, Coconut Shake, and Mooncakes? Dive in and discover these delightful finds! Pulut Inti Mooncake Coc onut Filling Ingredients for Coconut Gula Melaka *Shredded Coconut *Palm Sugar *1 tsp @my.blue.tea Pandan Powder *1 pack @ my.blue .tea Coconut milk powder   For Gula Melaka Coconut filling 1) Combine coconut palm sugar, dark brown sugar, hot water and 1 tspn Pandan powder in a saucepan, cook over medium heat until sugar fully dissolved. 2) ]Strain sugar syrup through a sieve into non-stick cooking pan, add in slaked cornstarch, mix well. Add in shredded coconut, mix until combined. 3) Cook over medium heat until the liquid has dried up. Set aside to cool. Pulut Inti Mooncake to assemble (1) Take 30g of glutinous rice and press into mooncake mould making a cavity, fill with 15g of Gula Melaka shredded coconut and cover with 10g of glutinous rice. (2) Turn the mooncake mould over and press onto banana leaf. There will be Mooncake demonstration and cooking class in Melbourne, end September 2024. Would you like to be involved? Stay tuned! Traditional Kuih Pulut Inti Kuih Pulut Inti - sticky and moist glutinous rice, topped with sweet aromatic coconut filling (inti) and wrapped in banana leaves is a classic Nyonya kuih enjoyed by many in Malaysia, Singapore and perhaps Indonesia. This Pulut Inti mooncake option is great as banana leaves are not easily available locally, especially in winter. And Alice put a twist by adding a small banana leaf at the bottom of the mooncake. Tea pairing with Mooncakes The light, airiness of tea, coupled with its calm aroma is a wise choice for anyone indulging in mooncakes. The combinations are endless, but here are some tea pairings with mooncakes that bring out the best of both worlds. We recommend the following tea :- (1) Oolong tea - Blue Goddess with Red bean mooncakes. (2) Black tea with lotus mooncake and black tea is found in our Blue Myrtle tea . (3) Butterfly Pea tea to pair with very sweet mooncake is good combo as Blue Tea may help to balance the "sugar" in mooncakes. (4) Peppermint with Snowkin mooncake and peppermint is found in our Goodnight Sweet Dreams Blue Tea. (5) Or try our 2 NEW Winter warming tea ie “ Turmeric + Cinnamon Tea ”, available in a pack containing 20 teabags This delightful & nutritious tea includes ginger and lemon for added flavour. Nootropics tea with " Lion's Mane Mushroom with Gingko Biloba + Gotu Kola " for Focus & Memory, comes in 15 teabags. About Alice Foo :- Born in the beautiful Malaysian town of Ipoh, Alice lived a well-travelled life. Trained as a graphic designer, she ventured to Singapore for work and later decided to pursue her studies in Australia. She later got married in Penang, and now settled in Melbourne with her family. What started out as a hobby in baking, Alice ventured into selling customised cupcakes through an online store in 2006 which later grew into a lifelong passion to spread joy through baking and cooking. Inspired by her friends’ pictures of bento boxes they made for their kids, Alice started making her own children’s charaben (character) bento and published a book (Bento Fun) through MPH about her creations in 2016. Despite living in different cities, Alice never lost her love for Asian cooking. Alice has focused her cooking and baking skills on recreating traditional Malaysian cuisine and developing simple and easy Asian dishes that she can whip up at home. Currently Alice is a recipes tester and photographer with a major Asian food importer in Melbourne.

Delicious and Nutritious Smoothie Recipes Using Our Superfood Powder Why gut health is important The gut breaks down the foods you eat and absorbs nutrients that support your body’s functions. The importance of the gut to our overall health is a topic of increasing research in the medical community. Research is showing us that our gut microbiome can affect every organ in our body. It is understood that there are links between gut health and: the immune system mental health autoimmune diseases endocrine disorders – such as type 2 diabetes gastrointestinal disorders – such as irritable bowel syndrome and inflammatory bowel disease cardiovascular disease cancer sleep digestion. A higher level of diversity in gut bacteria is an important indicator of the health of your microbiome. While research is ongoing, it appears that your gut health plays an important role in your overall health. Dragon Fruit Berry Protein Smoothie - for gut health Ingredients: *1 tspn cinnamon *1 tbsp Chia sees *1 tspn Dragon fruit powder by MyBlueTea *1 pack Dehydrated Coconut Milk powder (full fat) by MyBlueTea - dilute in 180ml water *1/2 cup frozen mix berries *1/2 cup of grass fed yoghurt *1-2 tbsp of raw almond butter *1-2 tspn Vanilla whey isolate Method: Place everything in a blender and blend till smooth. Enjoy. If you want to fix your gut health, here are some are some tips for you. Re-posting from the Divine Man Thread via his social. 1. Stop drinking alcohol. 2. Eat plenty of prebiotic fibre. Examples: • apples • berries • avocado • bananas • seaweed • pistachios • asparagus • mushrooms • sprouted oats • garlic and onions • Jerusalem artichokes 3. Supplement with colostrum, collagen, omega 3's, l-glutamine, and vitamin d3/k2. 4. Stop drinking tap water. 5. Eat gelatinous cuts of meat like the skin-on chicken thighs, bone marrow, and osso bucco. 6. Avoid antibiotics at all costs. 7. Eat fermented foods to enhance your gut bacteria. Examples: • kefir • natto • kimchi • yogurt • sauerhraut • fermented pickles 8. Avoid coffee first thing in the morning and on an empty stomach. 9. Drink bone broth on an empty stomach instead. 10. 90% of the foods you eat should be single-ingredient foods. 11. Only indulge in processed "fun foods" 10% of the time or less. 12. Eat zinc-containing foods. They aid in cell division and immune function. Examples: • steak • dairy • shrimp • chicken thighs • dark chocolate • mandatory weekly oysters 13. Get more sunlight. 14. Get a minimum of 7+ hours of quality sleep a night. 15. To enhance your sleep quality: 16. Daily movement 17. No caffeine after noon 18. Practice 4-7-8 breathing 19. Avoid naps after 2:30 pm 20. Block blue light before bed 21. Wake and sleep at same time daily 22. Create a sleep cave: silent, dark, cold 23. Never snack or "graze" throughout the day. Your stomach needs time to heal. 24. Create a 10-14 hour window every day where you are not eating. 25. Stop eating 2-3 hours before bed, and don't eat your first meal until an hour after waking. 26. Avoid high quantities of raw vegetables 27. Consume butyrate-producing foods like ghee, butter, and cheese 28. Limit heavy metal intake from crappy cookware, tap water, and poor-quality fish 29. Eat polyphenol-rich food like berries, organic coffee, and dark chocolate. Gut health is nuanced. Some people need microbiome testing and a more individualized approach. We've whipped up quite a Smoothie storm over the years! From left to right, we have the Roselle Smoothie, the zesty Kaffir Lime Leaf + Passion Fruit blend, and the magical Butterfly Pea concoction. Key facts : Your 'gut' refers to your gastrointestinal system, which includes your stomach, small intestine and large intestine. The health of your gut can have a significant impact on your physical and mental wellbeing and on how you feel day to day. The 'gut microbiome' refers to the trillions of microorganisms that normally live in your gut and are essential for healthy gut function. The symptoms of poor gut health include a bloated stomach, heartburn, abdominal pain (a sore tummy) excessive burping, flatulence (farting), a growling stomach, nausea, constipation or diarrhoea. You can improve your gut health by eating a varied plant-based diet, eating fermented foods, avoiding highly processed foods, exercising regularly and sleeping enough. Tea for Gut health & Memory Introducing: 2 NEW Winter warming tea ie “Turmeric + Cinnamon Tea”, available in a pack containing 20 teabags This delightful & nutritious tea includes ginger and lemon for added flavour. Nootropics tea with "Lion's Mane Mushroom with Gingko Biloba + Got Kola" for Focus & Memory. Don't miss out on the launch price, save 20% !! Because of its antioxidant and anti-inflammatory properties, turmeric can contribute to healthy digestion. It's used in ayurvedic medicine as a digestive healing agent. Now Western medicine has begun to study how turmeric can help with gut inflammation and gut permeability, two measures of your digestive efficiency. Disclaimer :- This blog 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. The Food and Drug Administration Australia has not evaluated any statements made herein. 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. If you are a pregnant, considering pregnancy or are a nursing mother you should consult your physician prior to using any health supplement product. References :- https://www.betterhealth.vic.gov.au/health/healthyliving/gut-health# https://threadreaderapp.com/thread/1791800537207439654.html? https://www.healthdirect.gov.au/gut-health https://www.webmd.com/digestive-disorders/ss/slideshow-how-gut-health-affects-whole-body https://my.clevelandclinic.org/health/body/25201-gut-microbiome https://www.hopkinsmedicine.org/health/wellness-and-prevention/your-digestive-system-5-ways-to-support-gut-health

Perfect Pairings: Victoria Sponge Cake and Blue Goddess Tea - The Ultimate Coronation Party Treat It is a teatime favourite for Queen Victoria as tweeted by Ameer Kotecha. And as you all may know well by now, at My Blue Tea we love giving classics a twist! Why not add a dash of fragrant pandan to it? Interestingly enough, nobody in the UK spoke about pandan until Nigella Lawson found out about this powerful secret Asian ingredient in 2017. Since then it has been her favourite and she predicts pandan to be The New Black!! You can get Pandan in powder form and as a liquid extract here. We are all wild about the Coronation, especially thinking of the gorgeous recipes we can share to celebrate this! You can´t blame us for our excitement, as it´s the first after 70 years! It´s not every day that we get to experience and witness a Coronation! This beautiful Victorian sponge cake with a Pandan twist is also a great idea for Mother´s Day, and Pandan lovers would want this for their wedding cake too! We promise this will be our last Coronation recipe...but hey, if one of our chefs has another beautiful recipe to share, you know we´ll be here to gush about it! Recipe for Victorian sponge cake with pandan Ingredients: *3 eggs ( 60 gm each with shell, room temperature) *75 gm plain flour *10gm @my.blue.tea Pandan Powder *45 gm castor sugar *1 tsp baking powder *Pinch of salt *40 ml Coconut milk (Use @my.blue.tea Spargo Coconut Milk powder 15gm mixed with 35ml water and only use 40 ml) Method: (Pre heat 150 degrees, fan force) *Beat eggs and sugar till pale i.e. ribbon stage ( approximate 2 min) *Mix plain flour, pandan powder, salt and baking powder together and sieve into the egg batter. Use a spatula to fold gently till no flour can be seen. *Scoop 2 tbsps of batter and mix with coconut milk. *Pour the coconut milk into the whole batter and mix well. *Pour into a 6 inch cake tin ( remember to line with parchment paper at the bottom and side). *Tap the cake tin and put into the lower rack and bake for 35 min or till done. *Remove from oven. Take out the cake and let it cool on the cooling rack. Cover with cling wrap to prevent the cake from drying out. *Slice into half when cake has completely cooled. *Sandwich with coconut frosting cream and decorate with toasted desiccated coconut with Pandan powder. Tips: You may also use Pandan Kaya (coconut spread) in between this cake. Slide through the photos for some of the best creations by Chef Catherine and get the recipes online. You will find (1) Blue Butterfly Cupcakes (2) Pandan Cupcakes (3) Black Pink Roll Cake (4) Butterfly Pea Christmas Yule log cake (5) Roselle Cheesecake with raspberries or Dragonfruit Cheesecake with strawberries Ingredients for the Coconut frosting cream: *300 ml thickened cream *30 ml Icing sugar *2 tsp @my.blue.tea Spargo Coconut Milk Powder *1/2 tspn @my.blue.tea Pandan Liquid extract *1 tspn Gula Melaka/Palm Sugar (Optional) Method: Use hand mixer to beat till the mixture is stiff. Ingredients for the filling: *100g butter, softened *140g icing sugar, sifted *a drop vanilla extract (optional) *half a 340g jar of good-quality strawberry jam To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and add a drop of vanilla extract (if you’re using it). This recipe is one of Cat´s bakery creations with and for My Blue Tea. It´s perfect for the King Charles III´s Coronation and for our Mom for her special day! As tweeted by Elon Musk - "Being a Mom is a real job that deserves major respect". Thank you Mom....xxx Do follow Chef Catherine Teo via Instagram @catherineteo70 . Read all about Chef Catherine on our website From Nurse to Pastry Chef . We are so blessed to have Chef Catherine on board! Source :- https://www.bbcgoodfood.com/recipes/classic-victoria-sandwich-recipe ? https://www.angesdesucre.com/blogs/anges-de-sucre/the-history-of-the-victoria-sponge https://cooking.nytimes.com/recipes/1018348-victoria-sponge-cake

Exploring the Sweet Side: Incorporating Torch Ginger in Dessert Recipes Pretty in Pink, the Torch Ginger Flower Bud (Bunga Kantan) is well known for its floral fragrance and many benefits. These are grown in the pristine mountains of the Borneo tropical jungle and also through our partnerships with our local farmers in Sarawak, Borneo. " These are Mango Torch Ginger Curd and Cream Cheesecakes with Pandan Butter Icing for that natural and vibrant green colour; using the leftover curd that I made a little while back and topped with Apricot halves and assorted flavours of Jelly Belly! They are moist, soft and pack a bloom of South East Asian Fusion flavours and aromas from the Mango and Pandan which brings me right back to my home country walking and eating my way through the iconic night market aka 'pasar malam " - Lynn J Lim Do follow her on IG ie @thenuttyfoodchemist . Mango and Torch Ginger Lemon Curd Ingredients: 2 tins - Standard size mango in syrup (drained and pureed) 1C - Torch Ginger by My Blue Tea (blend finely) ¼ C - fresh lemon juice 2 lemon zest ½ tsp salt 200g butter, cut into small cubes 2 eggs, beaten Method: 1. Puree tinned mango without the syrup. 2. Grate the lemon rind for the lemon zest. 3. Squeeze lemons for juice without the pits. 4. Add the lemon juice, lemon zest, torch ginger and salt with the puree mango to a medium size saucepan and bring to a gentle simmer over a low to medium heat on the stove. 5. Add the butter and let the butter melt into the puree. 6. Add the beaten eggs to the mixture slowly and lower the heat to very low. 7. Continually stir the mango curd mixture, ensuring that the heat is on gentle simmering. 8. Stir gently until the mixture thickens and becomes smooth and creamy (if it doesn’t run off the spoon but coats the spoon then it’s ready). 9. Pour carefully into a sterilised jar. Cover with jar lid then let it cool on the bench before refrigeration. 10. Store in the refrigerator and consume within 1-2 weeks. This Mango Torch Ginger curd recipe is courtesy of Lynn Lim in New Zealand. Incidentally, she was born in Sarawak, where these gorgeous produce originated from with sustainable farming. The very exotic Borneo Pink Torch Ginger flower which is used by Lynn for this recipe. Farming sustainably The photos you see above are of our farm in Sarawak. We farm sustainably and only make a maximum of 10kgs of dried Torch Ginger slices. You can use the fresh Torch Ginger flower in your salad or into Penang Assam Laksa or you can try these beautiful recipes (1) Kerabu Bee Hoon by Amazing Grace (2) Nyonya Spicy Torch Ginger flower sauce courtesy of Siew from Melbourne. There are many uses for Mango Torch Ginger curd and it can be incorporated into a variety of desserts, including tarts, muffins, cookies, pancakes, toast, waffles and cupcakes. In February 2023, we visited our factory in Kuching and explored some of our partner's farms. Here's a snapshot of us wearing yellow boots as we venture into the Calamansi farm, which houses over 400 trees. These Calamansi limes, also known as Limau Kasturi, are transformed into pure Calamansi juice for culinary use or cocktails, and our 3-Sour Cordial is truly exceptional. Feel free to reach out to us if you are interested in acquiring these products for yourself or for your cafe/restaurant. In the photo collage there are bamboo trees. Sarawak is well known for its very sweet Sarawak pineapples. We also have a Pandanus farm. Next year, we plan to return to Kuching and visit Sibu, Sarawak to assist with the roselle harvest. Our roselle farm is situated there, practicing pure natural farming without pesticides or synthetic fertilizers. Instead, we use biochar and vermicompost to produce Roselle Powder , Lady in Red - Hibiscus tea , and soon, Roselle Jerky – a healthy vegan snack. Teatime Pairings - Here's a delightful suggestion for you to try! Have a Mango & Torch Ginger Lemon Curd cake with Bamboo Infusion Tea (with Pandan) or Lady in Red - Hibiscus tea. Enjoy! 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 it's more like an 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 intensified during my Uni years as a way to destress and as a pain management to regulate my breathing. From there it became an opportunity for a little pocket money making as a dirt poor Uni student especially with my baking, which proved popular amongst friends of different ages and backgrounds. Then work life started 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 ticks 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 dissecting the recipe then abandoning it altogether 😂. Needless to say, recipes and I can and will never be BFF! 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 🙌." - Lynn Sebastian

What is the difference between Mantao and Buns/Pao ? Mantou, often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. This pillowy steamed bun (Mantou) is like eating a soft cloud. Filled with any savoury ingredients you like and tangy pickled celery, it's unbelievably tasty, like heaven on earth. Or make it sweet with red bean, black sesame or butternut squash which is our recipe contributed by Tina Chua of Tina Chua Termomix with Pandan powder in the Pandan Mantou.. Most commonly prepared steamed and plain, mantou can also be deep fried, dunked in condensed milk, and filled, though today, Chinese mantou are typically unfilled Bao giving you the choice to fill it with either savoury or sweet fillings yourselves. Tina Chua collaborated us for the Taste of Nyonya Workshop in Sydney last November. Tickets sold out very quickly and are you looking to attend the next workshop? Please let us know. Stay tuned for next Nyonya Workshop in September 2024. Pandan Mantao / Steamed Buns recipe courtesy of Tina "I love how I can quickly whip up Mantou (bao) with leftover lotus filling that I wanted to finish up. Since the lotus nut was a pale yellow, I added 2 teaspoons of My Blue Tea pure Pandan Powder to dough recipe and a lovely light green emerged with speckles of Pandan fibre. With ingredients this good and my Thermomix to help, fridge clearout becomes another edible masterpiece to share. This Pandan Mantou is so fragrant. If you are after ingredients for Malaysian cooking, I recommend www.mybluetea.com.au . I get my pure Butterfly Pea powder food colouring and other ingredients here. Do you love cooking? Contact me, Tina Chua about Thermomix demo to see how I use it for my cooking. Tina, is an Independent Themomix consultant for 7+years & owner, love to help homes make yummy healthy food. My Blue Tea's natural plant-based colours and flavours like Pandan, Butterfly Pea, and Dragon fruit are perfect for the upcoming Mooncake festival. Explore our range of Mooncake molds for more options. Stay tuned for our Mooncake demonstration scheduled for September. Pandan Mantou Recipe - some tips. Mantou flour is medium protein. Many Asian grocers carry this specific flour, otherwise it is 90% plain flour 10% corn starch. I used this ratio from Annie Xavier's BBQ pork bao recipe. Pandan Mantao Bao recipe: *130g water *20g sugar *20g oil (light flavour) *1.5 tsp instant yeast *260g Bao flour (240g wheat, 20g corn starch) *1/4 tsp salt *1-2 tspn @my.blue.tea Pandan Powder Method: (1) Add water, sugar oil and yeast mix 2min 37deg speed 1. (2) Add flour and salt, mix 10 sec speed 6, knead 2 min. (3) Shape immediately and let it rise to almost double before steaming with hot water for 8min, Varoma, speed 1. (Leave bao in Varoma for 2min after steaming to maintain fluffy texture) (4) Or if you have Cookidoo, you can use this recipe. (5) Look at this delicious recipe on Cookidoo®: Pandan Mantou Buns with Butternut Squash Soup (TM6 Metric) https://cookidoo.com.au/recipes/recipe/en-AU/r549324 Try our Bamboo + Pandan leaf tea - now comes in loose leaf packs. What's in it: Bamboo leaves contains 70% organic silica, an ingredient known to improve skin elasticity, teeth health, muscle tissue, heart health, nails and hair growth. Pandan leaves have natural antiseptic benefits more on the benefit section on Pandan.