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White Christmas with this delicious Pandan Coconut Cake and sprinkle with Hawaiian Toasted Coconut Chips definitely for Coconut Lovers Can you believe it's less than 100 days to Christmas and we've got this recipe for you giving you plenty of time to try it before Christmas. We also have Karen @penanggirlinmelbourne who made this Pandan Gingerman shared with us 3 weeks ago. Stay tuned for the recipe. Pandan Coconut Cake Ingredients:- *6 eggs yolks (about 60gm each) *70g corn oil *100g plain sifted flour *Pinch of salt *2 tsp @my.blue.tea Pandan liquid extract *1 tsp @my.blue.tea Pandan Powder *2 packs x 25g Coconut Milk (MBT DCM Coconut Milk Powder (50g+30g water) *1pkt @MBT DCM Coconut Milk Powder 25g (Optional) *6 eggs whites *100g sugar Frosting:- *1 cup whipping cream + 1pkt/25g @my.blue.tea DCM Coconut Milk Powder *30gm Icing sugar *Whipped frosting till firm peaks) Topping:- (optional but recommended) *1 big tbsp Coconut Chips (sprinkle on top and in between the layers of cake) Decoration:- *Fresh shredded Coconut + pinch of salt and steam for 5 minutes. *Cool at room temperature. *Line the base of a 7″ round pan. *Do not grease the sides of the pan. *Optional Toppings & Ingredients suggestions below Method:- Prepare Coconut Milk – MBT - DCM Coconut Milk Powder 50g with 30g water, shake and leave on countertop for up to 2 hours or in the fridge overnight before use. Mix Oil with flour & 1 pkt MBT- DCM Coconut Milk Powder 25g (Optional) and stir with a whisk until smooth. Add in the Coconut milk (Item 1) and Pandan powder & Pandan Liquid extract and stir to combine. At this stage, the batter will become thick and lumpy. Add in egg yolks and whisk with a hand whisk until the batter is smooth and runny again. Set aside. Beat the egg whites until foamy then gradually add sugar, beat until firm peaks form. Add 1/3 of the meringue into the yolk batter and use the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, and whisk again. Then use a spatula to scoop the batter from the bottom and fold on to the batter to make sure all are combined and no more yolk batter can be seen. Be gentle and do not over-mix. Pour into prepared pan and bake in the water bath at 190C for 15 minutes before lowering to 145C for another hour or until the cake bounces back when you lightly press the top. Remove from oven and leave it for a couple of minutes before unmoulding Frost & decorate with fresh shredded coconut (I steamed the fresh coconut with salt for 5 minutes used at room temperature. Have you check out our DIY Coconut Shake Homekit? We have 4 bundles and a whole lot of specials if you get anyone of the bundle :- (1) Just Coconuts basic Homekit (2) Pandan Ice Kacang Homekit (3) Blue Beauty (4) Nutz over Coconut Nuts Amazing creations ie Coconut Shake Boba (without toppings), Smoothies, Juice, Frappe, cakes, doughnuts.......... etc. Show us your creations. For this Pandan Coconut Cake you can combine it with other ingredients such as Cooked Red bean with the Palm Sugar or if you like you can swap shredded coconut. If you dare you can add some of our Cooked Black Boba on top of this yummy Pandan Coconut Cake. Be creative and get some of our toppings for your Coconut Shakes, ice cream, gelatos, bubble tea and baking. Tips: Hawaiian Toasted Coconut Chips are also yummy on Rendang (used as "kerisik")

“The flower that blooms in adversity is the rarest and most beautiful of all" - sounds like Torch Ginger in Mulan!! Known as Bunga Kantan in Malaysia and Bunga Kecombrang in Indonesia. Grown in the pristine ecosystems of the montane forests of Borneo are like high-altitude islands in a sea of lowland forests. Due to their isolation, these places harbour a unique and rich selection of species, particularly our selection of Torch Ginger - grandeur looking, fragrant........... Rare! #trending in Malaysia is this recipe by Chef Adu Amran - "Sambal Bunga Kantan with Chicken" - it is the so yummy! Ingredients A: *1kg Chicken (cut into small pieces) *1 tspn Turmeric Powder *2 large onions (sliced) *2 tspn @my.blue.tea Torch Ginger flowers (finely sliced) *5 teaspoon Limes *Salt to taste *cooking oil Ingredients B : All of the cooking ingredients B must be chopped before you get cooking. *10 Red Chili *20g Bird Chili *1tspn @my.blue.tea Torch Ginger flower *10 red onion seeds *4 Cloves of Garlic Now let's follow our cooking video via MyBlueTea Youtube channel . Enjoy with a glass of Torch Ginger mocktail. Torch Ginger Syrup Recipe Ingredients *1 tbsp @my.blue.tea Torch Ginger dried slices *1 cup sugar (or as desired) *1.5 cup water Cooking Instructions Combine sugar and water. Stir for a while until the sugar dissolves. Add the torch ginger-dried slices to water (in a pan) and use medium heat, stirring occasionally until the mixture boils. After boiling, lower the heat and simmer for 10 minutes. Let cool before draining and storing. Add a bit of water and ice to the syrup. You can use this syrup to create a Torch Ginger Mocktail or Mojito. Enjoy! Back in Stock - My Blue Tea Torch Ginger flower It is so RARE that we only produce 7 Kgs or maybe 8 Kgs of 50 grams each of fresh Torch Ginger (Bunga Kantan) dried flowers. Hurry up! We only harvest once a year as the flowers are too pretty to cook but it gives you all these benefits and very delicious food." Read more about the benefits of Torch Ginger

Barbie Fever Is About To Blue Shell Super Mario Bros. Movie’s High Score; published on 19 August 2023 The Red Dragon Fruit Powder has gained a deserving seat with the rest of our superfood powders. Professional and amateur chefs, passionate foodies and health-conscious consumers around the world are falling in love with this superfood powder and its beautiful colour. And it's perfect for Barbie fever which premiered last month and we've shared this recipe on our Instagram and YouTube. Barbie Pitaya Jello Recipe This recipe will make 7 pcs of pudding depending on the mould used. Ingredients: *1 liter full fresh milk *3 tbs brown sugar *10 gram puding / jelly powder *1 tbsp @my.blue.tea Red dragon fruit powder Method: Follow this video on our YouTube Channel Power Boost of Dragonfruit What makes the Red Dragon Fruit so powerful? Here is a teaser of just some of the numerous benefits the fruit offers: High in antioxidants such as flavonoids, phenolic acid, betacyanin Naturally fat-free High in fibre Helps in digestion Contains prebiotics that feed the healthy probiotics in the gut Strengthen immune system Helps stabilise blood sugar Great for skin May boost iron levels High in magnesium Rich in phytonutrients which help prevent disease and keep the body working properly Blue Dragon Latte Did you know you can combine our Butterfly Pea flower (or Powder) + Dragonfruit Powder to create this beautiful Blue Dragon Latte? . Get Blue Dragon Latte recipe on our Instagram. Source:- https://www.kotaku.com.au/2023/08/barbie-fever-is-about-to-blue-shell-super-mario-bros-movies-high-score/

Introducing Pandan Liquid Extract - 1000grams Kuih kosui, also known as kuih lompang, is a traditional Malaysian kuih from Peranakan cuisine. The kuih is a steamed rice cake made with tapioca flour and rice flour flavoured with palm sugar and Pandan, and eaten with grated coconut. It bears resemblance to the Burmese Mont kywe the and Filipino Kutsinta. Pandan fans out there are going to love this! And remember to check out our new Pandan Liquid Extract 1000g. Nigella Lawson has proclaimed Pandan as a hot new food trend, and many are discovering this humble plant's beautiful fragrance and benefits. In this extract, one teaspoon of concentrated essence is extracted from seven pieces of Pandan leaves. Recipe for Pandan Kueh Kaswi Ingredients: *2 cups all purpose flour *1 cup tapioca starch *1 cup sugar *3 cups water *1 tbsp @my.blue.tea Pandan leaf powder OR Tip: To get a darker green colour, you can steep Pandan powder in hot water and sieve 2x (optional) to remove the residue which is just bits of extra fibres from the pandan leaf. *1-2 tspn @my.blue.tea Pandan leaf liquid (For natural green colour) To coat: *1/2 cup grated coconut *1 tb salt Scroll through the photos for all the yummy Pandan Powder and Pandan Liquid food you can create! Our amazing chefs have made (1) Pandan Roti Jala with our Meat Curry base Chicken Curry (2) Pandan Marie Biscuit (3) Pandan Popiah Snowy (using wonton skins) and (4) Pandan Hup Seng Layered cake (Hup Seng is a cream cracker similar to Jacobs). Method: 1. Preparation. Grease/line a loaf pan. Heat up a steamer. Add 1/2 tsp salt into shredded coconut and put on a steaming tray/plate. 2. Combine flour, rice flour and tapioca flour together with water. Stir until it becomes a slurry. Sieve to remove all lumps. Add Pandan Liquid into slurry and simmer in low heat until slurry thickens into a thick batter. 3. Pour batter into mould. Put the batter and shredded coconut into steamer. Steam for 25 mins in medium high heat. 4. Remove and cool completely and spread the shredded coconut to serve. Let's watch how to make Kueh Kaswi video on MyBlueTea's YouTube Channel or website TV Channel. Note: (1) The kuih should be cooked when all the batter turns darker green and does not stick to your skewer. (2) Traditionally it's Kuih Kosui with Gula Melaka i.e. Palm Sugar and the batter is usually steamed in small Chinese cups, and the cakes are traditionally served topped with freshly grated coconut. Why not try these gorgeous drinks to accompany you whilst enjoying your Pandan Kaswi? Perfect with a cup of Durian Espresso Latte (+ Ice Cream added for fun!) or Pandan Latte + Espresso or Coffee with Coconut Milk (using our dehydrated coconut milk as the "creamer milk"). Enjoy! For cooking inspiration and beautiful, yummilicious & exotic recipes, SUBSCRIBE & follow us on all our social media :- WEB: https://www.mybluetea.com.au/TV IG: https://www.instagram.com/my.blue.tea/ FB: https://facebook.com/myblueteaAU/ YOUTUBE: https://m.youtube.com/channel/UCWg9GCffMKhFBP9-CicgBkg TIK TOK: https://www.tiktok.com/@alexx_blue_tea

How many varieties of Mooncakes have you tried? In our last blog, we showcased a whopping 12 different types of regional variations of mooncakes. Did you manage to pick out a favourite? Check it out here if you haven't read it. Today we focus on one specific type of mooncake - the Pandan Shanghai Mooncake. Shanghai mooncake is characterised by its short crust pastry. The crisp and buttery crust of the skin goes very well indeed with the oriental mooncake lotus paste fillings. A modern variation compared to the typical traditional mooncakes, these mooncakes combine a western style crisp biscuit-like pastry with a traditional Chinese filling which is soft, sweet yet salty from the egg yolks. The Shanghainese Mooncakes are also called 鲜肉月饼 (xiān ròu yuèbǐng). Unlike their far more famous cousin, the Shanghainese Mooncakes are savoury, filled with fresh meat, and best eaten fresh out of the oven. But our chef, Sally Choo "Malaysianised" the Shanghai Mooncake with Pandan and her choice of ingredients. Let's bake some mooncake! Recipe for Pandan Shanghai Mooncake Ingredients: *1 cup plain flour *1 tbsp icing sugar *20g milk powder *1tsp salt *1 tbsp @my.blue.tea Pandan Powder Wet ingredients: *65g butter unsalted, softened *1 large egg * Milk For the Egg wash: *1 egg, lightly beaten *1 tbsp milk *1 heaped tbsp sesame seeds/melon seeds (topping) Method: (1) Mix all the dry ingredients in a mixing bowl. (2) Add softened butter. Rub in the butter until you get a crumbly texture. (3) Add egg and continue to knead into a soft smooth ball. If it's a bit too wet, you may add a bit of flour, teaspoon by teaspoon. (4) If it's too dry, you can add a bit of milk, teaspoon by teaspoon. (5) Wrap with a plastic wrap and chill for 30 minutes in the fridge. (6) Preheat oven to 180 C/350 F (top and bottom heat). Place your baking tray of mooncakes into the oven and bake for 10 mins. (7) Remove from oven, rest for 5 mins then egg wash and top with melon seeds or sesame seeds. (8) Return to the oven and continue baking until golden brown, about 20 - 25 mins more. (9) Remove from oven and allow it to cool. Store in a covered air tight container at room temperature. Best consumed within 3 days. Store in the chiller for up to 2 weeks or the freezer for up to 2 months. Defrost then, toast them before consuming. Slide through the photos for the process of making Pandan Shanghai Mooncake Mooncakes and Tea - a match made in heaven Chinese tea is by far the most popular choice when it comes to beverage pairing with mooncakes. It is believed that tea can help to rid the stomach of the heavy feeling when one consumes rich, oily food. Tea, with its light flavour, can help to balance out the sweetness of the sweet bean or lotus paste. As for which tea to choose, that depends on your personal preferences. From left we have Blue Goddess, Royal Blue and Blue Myrtle. More intensely flavoured tea varieties, such as Oolong tea, help to reduce the oiliness of the mooncake, and yet provides a good overall balance of the flavour for the pairing. We recommend Blue Goddess with goji berry and Butterfly pea flower if you are having Lotus Seed, Red Bean and Teochew mooncakes. Royal Blue tea is always a lovely choice as it helps to reduce sugar in our body (read our blog on anthocyanins). A red/black tea goes well with the strongest flavoured mooncake. For traditional mooncakes, it is common to find salted egg yolk in the filling so you get a mixture of sweet and savoury. Blue Myrtle would be a good choice to cut through both the sweet and salty flavours of this mooncake. About our Chef, Sally Choo So fortunate to have been introduced to Sally via Lillie Giang, our FOFA founder. "My hometown is in Ipoh, Malaysia and I studied at the Main Convent. During my younger days, I did not do much cooking as we had a maid. I migrated to Australia in 1983. My husband is a Malaysian, from Ipoh too. We have 2 lovely daughters in their early 30s. My hobbies are arts, crafts and I have got more interested in cooking during the later years of my life. I am now in my 60s. I do enjoy the learning process in my cooking experiences and journey. And I appreciate the encouraging comments on my posts especially from members of the food groups which I have joined. The administrator of a group introduced me to My Blue Tea products. I have tried the Pandan Powder which is absolutely fragrant. The aroma of the cakes which I have baked is divine." Thank you for sharing this lovely Pandan Shanghai Mooncake recipe with us, Sally! Happy Mid-Autumn Festival everyone!

Which is your favourite Mooncake? This year the Mid-Autumn Festival, Zhongqiu Jie (中秋节) in Chinese, also known as the Mooncake Festival or Moon Festival, falls on 29th September 2023. It is one of China's biggest holidays. It is also a popular festival celebrated in many other Asian countries such as Japan, Korea, Malaysia, Vietnam and Singapore. In the past it was a time to celebrate the successful harvest of rice and wheat, with food offerings to the moon. In modern times, we still continue to celebrate this with family and friends, eating this beautiful delicacy called Mooncakes (little round pastries with a sweet filling) and drinking tea, enjoying the beauty of the full moon. There are also parades and children enjoy carrying brightly lit lanterns in the evening. The protagonist of this festival, other than the full moon, is clearly the mooncakes. In China, there are four main types of mooncakes (depending on the origin, sales volume and features): Cantonese-style Beijing-style Suzhou-style Chaoshan-style There have been other variations of classification and there is still debate on this. Some categorised the Chaoshan and Hong Kong into Cantonese-style, and included another Yunnan-style. As the Cantonese ones differ from the Chaoshan ones in terms of ingredients, cooking methods, appearance and flavour, some do not agree they should be put together. Still, a mooncake by any other name would taste just as delicious, and we love trying all of them! Today we take you on a delicious treat to get to know all the different types of moonckaes! What are the different types of mooncakes? (1) By flavour: Sweet, Salty, Salty sweet, Spicy (2) By filling: Osmanthus, Prunes, Five nuts, Red Bean Paste, Rose, Lotus Seed Paste, Rock sugar, Ginkgoes, Dried meat floss, Black sesame, Ham, Yolks, etc. (Note: Nowadays new adventurous flavours have come up, such as Durian, Pandan, Taro, Sweet Potato etc.) (3) By crust: Pulp crust, Sugar mixed crust, Crisp crust, Cream crust, etc. (4) By appearance: Smooth, Laced (Source: https://www.travelchinaguide.com/essential/holidays/mid-autumn-mooncake.htm) 12 Types of Traditional Mooncakes - by Region At present, the most widely known classification of traditional mooncakes is by the place of origin, ignoring the characteristics of the mooncake itself. (Source: https://www.travelchinaguide.com/essential/holidays/traditional-mooncakes.htm) 1. Cantonese-style Mooncake This is a sweet or salty mooncake with a thin crust. A thin crust and large fillings are typical of Cantonese-style mooncakes. For the filling, you can find lotus seed paste, coconut paste, yolks, bean paste, jujube paste or various meat. These mooncakes taste soft, and it is recommended to accompany them with tea. Traditional Mooncakes with typical lotus paste with 1-2 egg yolks and in South East Asia we added Pandan flavour and it's known as "Jade Mooncake", jade being an auspicious element. 2. Chaoshan-style Mooncake For those who like it soft with a crispy crust, oily but not greasy, and you can get it sweet or savoury. The Chaoshan-style mooncake, or the Teochew mooncake, is a famous traditional flaky mooncake originating from the Chaoshan area of Guangdong Province. It has different types of stuffing e.g. mung bean mooncake, black bean mooncake, seafood mooncake, yolks mooncake, etc. The kernel inside the stuffing is usually yolks or seafood. These are Teochew flaky mooncakes Pandan & Dragonfruit and Butterfly Pea + Dragonfruit flaky skin mooncake, with low sugar red bean & one egg yolk filling by Elizabeth Tang in Perth. The centre shows Purple Sweet Potato Mooncake with taro filling by Chef Catherine Teo. She loves our Purple Sweet Potato powder! 3. Beijing-style Mooncake - Mom's favourite This is for those with a sweet tooth! If you're looking to make a royal treat, this is for you. Its distinctive feature is the cooking method which has been handed down from the ancient royal palace! Imagine eating a piece of history! The process of selecting materials and making it is quite complicated, so it's not the best mooncake to start learning to make. The fillings are made of nuts, sweet-scented osmanthus, and rock sugar, etc. It is exquisite in appearance, and the crust is thin and crispy, making it a hot favourite with a lot of foodies. 4. Shanghai-style Mooncake Don't like the sweet stuff? Fear not, there's a savoury version for those who like it salty! This is a kind of baked flaky mooncake, and it tastes the best soon after it is fresh from the oven. The stuffing is fresh pork, which gives it a smooth taste. The crust is crispy, and the rich gravy soaks beautifully into it, making it extremely delicious. You'll be having more than one, definitely! Sally Choo has contributed her recipe for Pandan Shanghai Mooncake, so stay tuned for our next blog! 5. Hong Kong-style Mooncake This keeps everyone happy as it's both salty and sweet! This is representative of Hong Kong and the filling is made of white lotus seed paste with double yolks. Again, it's quite an elaborate process when it comes to the ingredients and process. The final product is to die for though - thin even crust, with two salty golden egg yolks perfectly centred with silky red oil. This is a smooth tasting mooncake. There are also other Hong Kong variations such as five nuts, salty meat and ham mooncake. 6. Suzhou-style Mooncake You can get this sweet or salty, and it is heavy on the oil but not greasy. This is a crispy mooncake. The sweet ones have fillings such as rose petals, five nuts and bean paste, which is tightly pressed. Do be warned though, that this tends to be sweeter than mooncakes of other regions. The salty one come in spiced salt mooncakes, ham mooncakes, shallot mooncakes, shrimp mooncakes, etc. 7. Yunnan-style Mooncake This is typically sweet and a little salty. It's oily but not greasy. This is also famously known as ham mooncake because the stuffing is made from Xuanwei ham, a specialty in Yunnan, mixed with honey, lard and white sugar. The crust is also special as it's made from purple wheat flour from Chenggong in Kunming. It's quite a hard crust, and after baking it looks golden yellow or brownish red, oily and simply gorgeous. Ham lovers will enjoy the fragrant flavour of the meat. 8. Anhui-style Mooncake This can be sweet or salty. Typically, it has a thin crust and full stuffing. It's also smaller than other types of mooncakes, giving it a delicate, adorable look. The crust is made by mixing fine flour and vegetable oil. The stuffing is interesting as it is made of various marinated vegetables mixed with fresh pork oil and white sugar. There is even a signature prune mooncake. By now you must wondering is there anything you can't find in mooncakes?! And this is only #8 on the list! 9. Quzhou-style Mooncake In short, sweet and crispy with a touch of sesame. Sesame is the key ingredient here. It is used in the stuffing or used to decorate the skin. On some of the larger sized mooncakes, people would even paint auspicious images with coloured sesame. Talk about a work of art, both inside and outside! 10. Shaanxi-style Mooncake Sweet but not greasy is what this mooncake is. If you're not into meat, then this is for you as it's mainly vegetal, and are locally known as Crystal Cakes. The stuffing is a mixture of sugar, nuts, animal or vegetable oil, preserved fruits, roses and orange peels. It has a more desiccated feel and the crust is thicker than most mooncakes. As you can see so far, there are so many types of Mooncakes and you can create them yourself and experiment! Like this Lotus Mooncake with Butterfly Pea blue colour (recipe on our FB Page) and Persimmon Mooncake with Pandan lotus paste that looks as good as it tastes. 11. Shanxi-style Mooncake If you like it sweet and crispy, try this one. The ingredients for the crust include oil, sugar and eggs, and for the stuffing you can find jujube paste, five nuts, red sugar, osmanthus, etc. The most common and popular one is the sugar mixed mooncake where different sugars are added into both the crust and stuffing. Definitely for those who have a real sweet tooth! 12. Fengzhen Mooncake Here's another one for those who like it sweet. Interestingly enough, there is no stuffing in this mooncake from Inner Mongolia. You mix the fried linseed oil, syrup of red sugar and flour into a dough, and let it rise. Then it is divided into smaller balls of dough, then pressed and baked with sesame and linseed oil on the surface. While most mooncakes are best eaten fresh, this mooncake tastes better two or three days after baking, when the colour gets darker. So you'll need a bit of patience with this one to resist temptation after making it! There you go, twelve amazing mooncakes that have probably left you drooling by now! Let's take a look at other non-traditional mooncakes as well. Non-traditional Mooncakes from various countries Snow Skin Mooncake: What a beautiful name for a mooncake, isn't it? The crust is translucent and milky white, giving it a beautiful, delicate, porcelain snowy look. It is made with steamed glutinous rice powder. For this mooncake, try leaving it in the refrigerator for 2-3 hours before eating it. It tastes great slightly cold! The ones you see here are "Dragonfruit Snowskin Mooncake" contributed by Emily in Melbourne. Jelly Mooncake: This is another pretty one! Sometimes called Crystal Mooncake, it stands out with its striking colours. It is smooth with a chewy taste and it's actually a lighter mooncake than the others, making it healthier to eat. Remember to store it in the refrigerator. The skin is made from starch, pudding powder or jelly powder. You can even see through it to the fillings inside. Chinese Tea Mooncake: Pandan tea Powder is added to the crust or stuffing, giving the mooncake a hint of tea fragrance. When you start exploring mooncakes, you'll see there is an infinite variety, and it would be impossible to cover all of them here! There are mooncakes made from fruits and vegetables, coconut milk, seafood, mustard, miscellaneous grains, and even ice cream (!). You can find health care mooncakes containing nutrients such as ginseng, calcium, and Chinese herbs; pictographic mooncakes and mini mooncakes that children love; and French mooncakes and Japanese mooncakes, which are becoming more and more popular! Why not invent your own style of mooncake? Remember to share it with us! Mooncakes + Tea Because of the sweet taste of the mooncake, people often have it with tea to ease the taste up a bit. Tea is considered a healthy drink because it's rich in antioxidants that can help to digest your food faster. This Mid-autumn, why not brew a pot of our Jasmine Green tea and sit back and relax with some delicious mooncakes? This Jasmine Green Tea has a greater depth of flavour than green tea and a lighter taste than black oolong tea. Check out our tea blends and experiment with pairing them up with different mooncakes! Sources : https://www.travelchinaguide.com/essential/holidays/traditional-mooncakes.htm https://www.localiiz.com/post/food-drink-history-mooncakes-mid-autumn-festival https://www.travelchinaguide.com/essential/holidays/mid-autumn-mooncake.htm https://www.travelchinaguide.com/essential/holidays/jelly-mooncakes.htm https://www.travelchinaguide.com/essential/holidays/snow-skin-mooncake.htm

What is "Lok Lok Sauce" i.e. Satay Celup Melaka? Satay Celup is originally from Malacca, the historical city of Malaysia. It is still popular there and with more than 80 types of seafood and vegetables to choose from to dip into its thick, aromatic peanut sauce, many tourists and locals consider Satay Celup an absolute favourite. You may also know it as Sate Celup or Steamboat Satay. For this dish, you need an assortment of raw and semi-cooked seafood, marinated meat and vegetables on skewers. These are then dunked into a hot boiling pot of satay gravy. The sauce is made with peanuts, dried chilli peppers, garlic and palm sugar. The recipe differs from one eatery to another, so you can shop around and try out different places to find your favourite. Satay Celup is often accompanied by barley drink, coconut water or herbal tea to combat the spiciness of the sauce. Recipe for Satay Celup Melaka Let's begin with the all-important peanut sauce. Lok Lok Sauce / Satay Steamboat Sauce preparation Ingredients A : (1) 1 pack @my.blue.tea Satay Sauce base (2) 400ml water (room temp water) (3) 1 tbsp oil (4) 2 tsp corn flour Ingredients B : (1) 100-150g pineapple diced or minced (this is the secret to making a really tantalising Satay Celup Melaka!) (2) 50g toasted chunky peanuts (optional) (3) 1 tbsp of unsalted unsweetened peanut butter spread (optional) Tips : Some pineapple may be too sweet, so it might overpower the sauce. Add pineapple gradually and adjust the amount to your liking. As the fruit has a high water content, you may wish to reduce the amount of water. As the pineapple can make the sauce quite watery, you can add corn flour to thicken the sauce. You want your sauce to be thick enough to coat the meat when dipping. If the sauce is overpowered by the pineapple, some peanut butter spread may help to balance it up. Method : (1) Mix all ingredients A in a pot, stir well and cook over medium-high heat for 5 minutes. The sauce should become a bit starchy. (2) Add in Ingredients B and continue to boil for a few minutes. (3) Once ready, serve with Satays or you can use ingredients pictured below such as fish balls, cuttlefish, kangkung, prawns and beancurd (skewer some if you wish). Let your creativity flow! Look at those skewers and the satay dipping sauce! Mmm... with our Satay Sauce, you have the option to add your choice of nuts as our Satay Sauce Powder is "peanut friendly", perfect for those who are allergic to nuts. Pine nuts and sesame seeds are options. *You'll find instructions on the packet as well, so it will always be easy for you to create your own dishes using our sauces and spices. Check out more Satay ideas below to eat with the Satay Celup sauce recipe above :- Satay anytime! No skewers required! Here are beautiful dishes you can make with satay sauce - Satay Marylands, Satay Beef Brisket or Satay Chicken Wings. Our Satay Marinade powder is really convenient for travellers and for those who are camping & caravanning! Cool down with a deliciously refreshing COCONUT SHAKE! Watch the video below to make your very own coconut shake to accompany the yummy satay sauce! Source: https://www.tasteatlas.com/satay-celup https://en.wikipedia.org/wiki/Satay_celup

Mark your Diary - 30th September 2023, Saturday Chatswood Sydney Now it Sydney's time to paint the city Bluuuuuue! Woohoo....... Bake it Blue - Sydney will be hosted by a good friend and home caterer @Sweet Rita Nyonya Kueh who has been our partner for a long time. Her amazing kueh-kueh, Jurassic Curry Puffs and she sold out Siew Pao (Baked pork puff) in Laurieton Slice of Heaven in 2018. It was an experience for some locals who came back for more "Siew Pao" as it's their first time tasting it. And we cannot not mention Sweet Rita Nyonya - Kueh's Pulut Tai Tai which Rita has graciously shared her recipe. We also created "Blue Nasi Lemak Cake" and "Fried Nasi Lemak" at various festivals. Happy days........ What would Rita be giving us ? Her signature Jurassic Puffs (can't be blue curry puffs folks! sorry), Soon Kueh (similar to dumplings but different maybe Blue skin as per photo) maybe her signature Kuching, Sarawak Kolo Mee and Sarawak Laksa but all to be confirmed as she's currently conquering Mt Kinabalu in Sabah. Mount Kinabalu is the tallest mountain in Malaysia. The summit, Low's Peak, sits at 4095.2 meters (13,435 feet) above sea level. We wish her the best. Saturday, 30 Sept 2023 from 11.30 am - "Bake it Blue - Sydney" (1) Pandan Cupcakes with natural Blue Icing, Nyonya Kueh, Nasi Kerabu and BLUE COCONUT SHAKEs will be available for sale for CMRI / Jeans for Genes. Where - Sweet Rita Nyonya Kueh 104 Fullers Road Chatswood, Sydney Date - 30th Sept 2023, Saturday Time - 11.30am - 2.30pm Why are we doing this? To help raise monies, find cures and Jeans in us - by the Children's Medical Research Institute in Sydney and with Jeans for Genes. ** 'Children are like buds in a garden and should be carefully and lovingly nurtured, as they are the future of the nation and the citizens of tomorrow,' said India's first prime minister" ** A second chance for these children to lead a normal life; ** And also to come together and help various small businesses in this time of challenging economy, enjoy some good natural Blue and Green food - Live, Laugh and Love. What other "Blue foods" do we have at Bake it Blue - Sydney? (2) Maykery Cakes by May These beautiful Pandan Cupcakes with Blue Coconut Buttercream will be donated by May Chong. She's so enthused that she will also offer Pandan Coconut Jelly TBA. Do follow Maykery via her Instagram. (3) Dapur Senah with Nasi Kerabu and Penang Laksa and Kueh Koci. Hasnah, the owner of Dapur Senah is a lovely lady. So far we've only seen her giving free meals or "bagi Makan gratis" (in Bahasa Malaysia) in respect of Maulidur Rasul (anniversary of Muhammad’s birth). She would provide 150 plates of free meals. That's the spirit in #givingback. Please do come and support her and us. (4) Erica Bakes - Young Erica started baking from baby - she has been helping mom, Rita in the kitchen from a toddler. She's self taught cake baker and Erica will donate some of her beautiful bakes at this event. Below are her amazing cakes she made at a young age of 12. (5) Teh Hooi Hooi a home baker will be donating her famous "Mochi" and she will be making Pandan Mochi with peanut filling. She may attempt to make "Blue Mochi". However, she has made beautiful Dragonfruit Mochi below. She also makes beautiful Kueh Puteri Ayu of various flavours however Pandan flavour is best seller and Png Kueh ie Peach Cake (3rd photo) usually made for the Lunar New Year. (6) Spring to Coconut Shake with MyBlueTea Days are warming up and good time for us to churn some BLUE Coconut Shakes. You can choose to add toppings ie Black Boba, Coconut Jelly or Red bean....... and sprinkle with Coconut chips and Pandan Liquid extract. We may even have Pandan Cendol Coconut Shake maybe Durian, anyone? Some Coconut Shake recipes on our website and MyBlueTea Official YouTube. On Children's Medical Research Institute (CMRI) with Jeans for Genes) How Kalarny's life changed - and how we can help When Kalarny was born, he couldn’t hold his head up. He couldn’t move. He was fighting just to breathe. He was diagnosed with Spinal Muscular Atrophy (SMA), and his parents were told he wouldn’t survive to his first birthday. Thanks to research he survived, but he needs regular spinal injections and a wheelchair to get around. If he’d been born just a few years later, he could have received gene therapy. Infants treated with just one injection of gene therapy seem to be cured. It’s still in the early days, but signs indicate that they will go on to lead normal, healthy lives. It’s so effective that SMA has been added to newborn screening and the gene therapy treatment is covered by PBS. An incurable disease just a few years ago is now curable. That's nothing short of a miracle. That’s what we want for more kids, and to cure so many of the 6000 genetic diseases out there. Lastly everyone, thank you for your generosity and coming together.

From a doctor's point of view, our beautiful Butterfly Pea tea is a great boost to health! We know about the benefits of our butterfly pea flower and My Blue Tea is proud to have this in our range of natural superfoods. Check out our previous blogs about the power of this little flower. Anthocyanin Dr. William Li is the author of "Eat to Beat Disease" and he talks about the health advantages of consuming herbal teas that are rich in anthocyanin, an antioxidant that may hold several health benefits. Anthocyanins exhibit properties that combat cancer, with the ability to weaken and eradicate cancer cells, including cancer stem cells. It also has antiangiogenic features proven effective against the effects of aging, oxidative stress and has a role to play in free radical damage. Butterfly Pea Flower Our delicate Butterfly Pea flower is one such herbal tea. It's a plant indigenous to South East Asia, and it's not a new thing to consume it as tea. Traditionally, the dried blooms of the Butterfly Pea plant has been consumed in tea form because of their health and therapeutic properties thanks to their blue-purpose bioactive traits. A cuppa blue tea, anyone? Dr. Li suggests drinking butterfly pea flower tea as an afternoon beverage. It is caffeine-free and has a flavour similar to green tea. Those of you who know our blue teas well, you will already know that when it is mixed with an acid such as lemon juice, it changes to a gorgeous purple colour! See our video here. Boost your health While not all cancers can be prevented, there are things we can do to boost our health. Lifestyle modifications can help lower the chances of developing cancer. We can work towards maintaining a healthy weight, abstaining from tobacco and limiting our alcohol consumption, as well as protecting our skin from too much sun exposure. We can always start with small steps. Instead of regularly having coffee or soft drinks, perhaps a cup of blue tea is a healthier routine to have. Studies also suggest that the butterfly pea flower could reduce the risk of diabetes. A study published in BMC Complementary Medicine and Therapies based on 15 participants talks about the impact of this herbal tea on blood glucose and insulin levels. Another research revealed that the antioxidant characteristics of butterfly pea flowers may help in guarding against cell damage and complications related to diabetes. Make Blue Tea time Fun time! Those who follow My Blue Tea would know that a cup of blue tea can be done in so many creative ways, you'll start to love having it as part of your day! Check out our TV channel below and go to the Drinks section. You'll get lots of ideas of how to have fun with your blue tea. Here are some ideas for fun drinks you can create with Butterfly Pea Tea or Butterfly Pea Powder! Have you tried our Jurassic Boba Blue Latte? Get recipe and watch video. Check out our range of Blue Tea Blends - whether it's to help with slimming or to get a good night's sleep, you'll find your personal favourite among the ones we have. Another benefit of Butterfly Pea tea is its "Nootropics" - we've covered this topic in our previous blog on smoothies by our scientist and brand ambassador Vanessa. Remember, you can add any "acidic" fruits or juices and it will turn pink or purple! How will you have your blue tea today? Share your ideas with us! Cheers to your health! ----------------------------------------------------------------------------------------------------------------------- Disclaimer This product brief is solely intended as a source of information and does not prescribe or advise the use of any substance mentioned herein. The authors do not intend to diagnose, cure, treat, or prevent any disease. 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. Sources: https://www.revyuh.com/news/lifestyle/health-and-fitness/doctor-reveals-a-healthier-drink-with-proven-health-benefits-for-diabetes-cancer-oxidative-stress https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4337202/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5759795/

It's about making a difference, one meal at a time. And everyone can help! A while ago we shared news about My Blue Tea partnering up with Feed One Feed All (FOFA) to put food on the table of vulnerable Aussies. Making a difference one meal at a time has broken FOFA's record at last Friday's cook-up, and My Blue Tea is so proud to have been a part of the event! It was an opportunity to catch up with Lillie Giang, Founder and President of FOFA, and also a familiar face to followers of My Blue Tea. She has shared many of her lovely recipes with us and has been featured on My Blue Tea. It's a clear case here that too many cooks DO NOT spoil the broth, and if anything, it is what made the event successful. This is what one of the volunteers shared about the event. "The record has been broken In our last Friday cook-up, the FOFA team whipped up a record breaking of over 870 delicious meals!! This astonishing result would not be possible without the incredible effort and teamwork that each of our volunteers showcased from start to finish, each endured through the challenging task with a big smile and worked collaboratively towards one common goal. So proud of you, well done team!" "We also had the absolute honour of having Lee from our partner, My Blue Tea join us in the kitchen on Friday. Thank you Lee for lending us a helping hand and working tirelessly with the team to break the record of meals produced in one single session. Your unwavering support means the world to us and we are so grateful for our partnership and friendship." How to support FOFA Everyone can make a difference, and every meal counts. If you wish to support FOFA, you can do so in three ways: (1) Love My Blue Tea's products by shopping with us. At check out, donate a minimum of $2.00. (2) Donate in cash or kind. (3) Be a volunteer at FOFA, Melbourne. Live, Laugh and Love - lived well, laughed often, and loved much is what you get by involving yourself with FOFA. See you at the next cook-up! Remember to subscribe and follow My Blue Tea! *WEB: https://www.mybluetea.com.au/TV *IG: https://www.instagram.com/my.blue.tea/ *FB: https://facebook.com/myblueteaAU/ *YOUTUBE: https://www.youtube.com/@myblueteaaustraliaofficial6869 *TIK TOK: https://www.tiktok.com/@alexx_blue_tea

Yes, you read it right! You don't need an oven to make a cake - try this with your rice cooker! Pandan is truly trending. Everyone is madly in love with this humble, gentle flavour that has a way of delighting your tastebuds. We noticed quite a few bakeries and Bingsu cafes have started sprouting up, especially in Melbourne. Pandan has clearly stolen the hearts of the people, because even in deep winter, you can find icy desserts made with pandan! For Pandan Lovers out there, remember to check out our range of Pandan products! Talking about pandan, someone was having a nostalgic craving for Pandan Sponge/Pandan Chiffon Cake and wanted to know where to buy it. Someone suggested baking it herself! She said she only has a rice cooker at home, and no oven. Cooks and chefs are extremely creative and also determined people, so if there's a problem, you can be sure they'll find a solution. And here we present you with... the Rice Cooker Pandan Sponge Cake! We managed to dig up this recipe when everyone was baking and cooking at home during the lockdown in 2020 - here's one by Celyn Yu. Watch this space as we'll be sharing a few more nice recipes from the lockdown days on our blog. Recipe for Rice Cooker Pandan Sponge Cake Prep Time : 20 mins Cook Time : 50 mins Total Time : 1 hour 10 mins Makes : One 8" cake Ingredients: *5 eggs *120g cake flour *1/2 tsp baking powder *130g sugar *50ml coconut milk (@my.blue.tea - 1 pack dehydrated coconut milk powder) *30ml water *4 Tbsp vegetable oil *1 tbsp @my.blue.tea Pandan Powder *Butter for coating Method : You will need a rice cooker bowl (approx. 8"), coat bottom and sides generously with butter. 1. Sift baking powder and cake flour into a bowl. Set aside until needed. 2. Separate the egg whites from the yolk. Using a stand mixer or hand mixer, beat egg whites until frothy. Then gradually add in sugar and beat until stiff peak. Add in the egg yolks, one at a time and beat until fully incorporated. 3. In another mixing bowl, combine Pandan Powder, coconut milk, vegetable oil and half of the previously sieved flour mixture. Mix well using a whisk. 4. Add in 1/3 of the egg batter into the flour batter, and whisk gently to combine. Add in the other half of the previously sieved flour mixture, and again whisk gently to combine. 5. When everything is well mixed, add in the rest of the egg batter and using a whisk, mix well in a fold motion. Lastly using a spatula, get to the bottom of the batter and fold to mix evenly. 6. Pour batter into the rice cooker bowl and drop the bowl from a height on the kitchen countertop to release large air bubbles. Do it a few times. 7. Cook batter for 40 - 50 minutes, or until when a skewer inserted is clean when you remove it. And here you have a Pandan Sponge Cake all ready to be sliced up. It looks a bit 'dense', kind of like a 'flying saucer' of sorts, but trust us, when it comes to food, don't be fooled by appearances! Try making it, and you'll immediately notice the beautiful fragrance from the powerful combination of pandan and coconut. It lingers in the house and gives it a warm, cosy feeling! And then the next best part if slicing up the cake and eating it! Many thanks Celyn for sharing your recipe and photos, and testimony as well on our Pandan Powder! Thanks also to Adrian, who gave us a lovely testimony below when he made a Pandan Chiffon cake! We are delighted whenever we hear stories of how our clients have been using and enjoying our natural products.

East + West Burritos are the best! And here's a chance to win a 500 grams Satay Marinade! Wikipedia says, "A burrito is a dish in Mexican and Tex-Mex cuisine that took form in Ciudad Juárez, consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients. The tortilla is sometimes lightly grilled or steamed to soften it, make it more pliable, and allow it to adhere to itself." How about we take this burrito and give it an Asian twist? And yes... that magic ingredient giving the twist is our Satay Marinade powder ! Recipe for Asian Burrito with Satay Marinade Serving Size: 4-6 Ingredients: Tortillas 8-12pcs tortillas Rice 250g medium-grain rice 400 ml water Salt to taste 2 Tbsp (30 g) unsalted butter 1/4 cup (15 g) cilantro, finely chopped 1 lime, juiced Chicken 1kg boneless chicken thighs 50g @my.blue.tea Satay Marinade Base 150g Sugar Beans 2 Tbsp (30 g) unsalted butter 1 sweet onion, sliced Salt to taste Pepper to taste 2 jalapenos, thinly sliced 1 can of black beans 2 Tbsp (30 ml) hot sauce Fajita Veggies 1 red bell pepper, thinly sliced 1 sweet onion, thinly sliced 2 jalapenos, thinly sliced Salt to taste 2 garlic cloves, finely chopped Aioli Ingredients: 1 cup (220 g) mayonnaise 1 Tbsp (8 g) smoked paprika 2 Tbsp (30 ml) hot sauce 2 Tbsp (30 ml) lime juice 3 garlic cloves, grated Salt to taste Method: For making the rice: Add rice to a fine-mesh strainer and wash 2 times with water. Place rice into a rice cooker with equal parts water and cook. Once finished cooking, add salt to taste and unsalted butter. Stir until fully melted and incorporated. Add in finely chopped cilantro and the juice of one lime. Stir until combined. For preparing the chicken: Place chicken thighs into a bowl and coat thoroughly with satay marinade base and sugar. In a medium skillet, heat enough vegetable oil to coat the bottom of the pan, and once hot, add the chicken. Sear for 2-3 minutes. Flip and sear for 1-2 more minutes. Add chicken pieces to a baking sheet and bake in a preheated oven set to 400F for 10-15 minutes or until internal temperature is 165F. Cut chicken into bite-sized pieces and toss in its own juices. For making the beans: In a medium saucepan, add unsalted butter over medium heat. Once the butter has melted, add in sliced sweet onion, salt, and pepper, sliced jalapenos, and stir to coat with the butter. Let cook, stirring occasionally until vegetables begin to soften. Add in a can of black beans, hot sauce, and salt to taste. Stir until incorporated. Continue to cook, while stirring often, until everything is hot. In a separate cold pan, add sliced bacon and set to medium heat. Let cook and stir often until it's rendered fat and cooked through and crisp. Remove the bacon from the fat, drain with a paper towel, and once drained finely chop. Add chopped bacon to the beans and stir until incorporated. For the fajitas vegetables: In a medium bowl, toss together the sliced red bell pepper, sliced sweet onion, and sliced jalapenos until evenly mixed. In the same pan, the bacon is cooked in, heat until medium-high and add in the sliced veggies, and season with salt. Cook tossing occasionally for 3-5 minutes or until lightly charred and just beginning to soften. Turn off the heat and add in chopped garlic, toss together, and season with salt to taste. For the aioli: Add all ingredients into a medium bowl. Mix until thoroughly combined and incorporated. Putting it all together: On a warm tortilla, lay down a layer of rice, hot beans, chicken, a drizzle of aioli, a layer of fajita veggies, an optional sprig of cilantro and a grating of cheddar cheese. Grab the sides and fold towards the center, grab the bottom and roll over the filling and over the folded insides nice and tight all the way up until fully wrapped. Ready to serve. GUESS My Blue Tea Spice in the Dish CONTEST Can you guess My Blue Tea spices use in these dishes? My Blue Tea spices can make a whole lot of delicious food. Check out the two images above and tell us the name of My Blue Tea spice used in each of the above dishes. Submit your answers to My Blue Tea via the contest form here: https://www.mybluetea.com.au/contest and you will stand a chance to win My Blue Tea Satay Spice and Blue Tea Pack worth $93.80! (Local and International postage included so you can participate from anywhere in the world!). Prizes 500g satay Marinade + 500g satay sauce + Butterfly Pea Tea 50g GOOD LUCK!! Looking for Clues? Clues of My Blue Tea spices use in the above dishes are everywhere on our social media. *WEB: https://www.mybluetea.com.au/TV *IG: https://www.instagram.com/my.blue.tea/ *FB: https://facebook.com/myblueteaAU/ *YOUTUBE: https://m.youtube.com/channel/UCWg9GCffMKhFBP9-CicgBkg *TIK TOK: https://www.tiktok.com/@alexx_blue_tea Remember to subscribe and follow us!