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When you have no time to skewer... try Pandan Satay Chicken! Enter My Blue Tea Contest Pandan Satay Chicken Recipe Satay Burger Recipe When you think of satay you automatically think of skewers, don't you? Guess what, the two don't always have to go together! Here's a Pandan Satay recipe by our Coconut Shake lover, Michael! Recipe for Pandan Satay Chicken Ingredients: *50 grams - @my.blue.tea Satay Marinade Powder *2 stalks - Lemongrass – chopped *Honey (vs sugar) – to taste *Pandan Leaves to wrap (optional 1 tbsp @my.blue.tea Pandan powder) *1 Kg - Chicken thighs – cut to pieces *toothpicks Method: You can BBQ, Cook it or deep fry or roast it in your oven. Michael roasted it. Remove from the oven. Let cool. Enjoy with Satay Sauce. If you haven't enough time or just don't fancy skewers, no problem! Our Satay Marinade Powder is just as delicious and yummy on Chicken wings, Chicken Maryland and on Beef briskets. Check out these photos. These delicious food were made by @explore.nonstop in Melbourne and she made "Melaka Satay Celup" with our Satay Sauce powder. Stay tuned, it'll be in our next blog recipe! And "Satay Cauliflower" recipe coming up soon as well! Satay Bak Kwah, anyone? This is a new "Satay Jerky" or affectionately known as "Bak Kwah" with Satay flavours. Yum! It is yum! Not many are enough of a culinary genius or bravely creative enough to introduce something so different, but one Bak Kwah maker did! Check out this Satay Bak Kwah in Sydney by Chee Meng of Yowies Kitchen Bake! We welcome Trade / Wholesale enquiries if you are in the "Jerky" business and wish to expand flavour offerings. Extra Recipe - The Ultimate Satay Burger! Yes, it's hard for us not to keep sharing! We have so many beautiful recipes! You will need :- *1 pack @my.blue.tea Satay Marinade *2 packs Chicken mince *Veggies *Burger buns Let's watch full recipe on video! Satay Burger If you have a special recipe or created something different you want to share, do contact us info@mybluetea.com.au ! We love to hear from enthusiasts who love cooking as much as we do! Guess My Blue Tea Spice in these Dishes Contest In line with Father's Day, we are running a contest. Can you guess which My Blue Tea spice were used into these Mantou and Macaroni 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 with $93.80 GOOD LUCK!! Looking for Clues? Clues of My Blue Tea spice used in the above dishes are shown 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!

Indonesian version of Kueh Lapis that is chewy, vegan and oh-so-irresistible! Jump to recipe for Kue Pepe Grace Lim, or Amazing Grace as she's affectionally known in her food blog is back to share this delightful Kue Pepe recipe with us! It is also known as Kueh Lapis Sagu or Steamed Layered Sago Cake. Kue Pepe originated from Indonesia, and it is a layered cake with an amazingly springy, soft texture. Its chewiness is because of the tapioca flour in it. Those of you who loved these layered cakes as a child will remember the fun in peeling off each layer slowly and eating it layer by layer! Kue Pepe is made from tapioca flour, Pandan flavour, and coconut milk. For Grace, she finds it tastes better with Kaffir Lime leaves powder and Pandan powder in it. She uses only natural ingredients like Pandan Powder, Kaffir Lime Leaf Powder and Roselle Powder from @my.blue.tea when baking. Taste authentic Kue Pepe If you're eager to taste this lovely Kue Pepe, why not join us at the "Bake it Blue - Melbourne" event on 12 August 2023 ? Kue Pepe is not normally sold by Kueh makers as they normally offer the other more popular version of the Malaysian Kueh Lapis (steam layered cake). So don't forget you heard it here from us, come if you want to try this rare cake! Recipe for Kue Pepe Ingredients (A): * 230g sugar * 750ml coconut milk * 1 tsp salt * 1 tsp @my.blue.tea Kaffir Lime Leaves Powder * 1 tspn @my.blue.tea Pandan Powder Ingredients (B): * 300g tapioca starch * 30g rice flour Green: * 1 tbs @my.blue.tea Pandan Powder Pink: * 1 tsp @my.blue.tea Roselle Powder * Oil to apply on the mould Method: 1. Mix ingredients (A) in a saucepan and bring to medium to low heat. Stir until the mixture sizzles for 2-3 minutes. Turn off and remove from heat. 2. Let ingredients (A) mixture cool down while preparing ingredients (B) in a big bowl. 3. Slowly pour ingredients (A) into ingredients (B). Stir until the mixture is smooth and there are no lumps. 4. Scoop 2-3 scoops of mixture into a small bowl. Add 1 teaspoon of Roselle powder to make a pink colour mixture. 5. Scoop out half of the remaining mixture into a separate bowl. Add 1 tablespoon of Pandan powder to make a green colour mixture. 6. Oil the mould thoroughly. Let the steamer boil, place the mould in the steamer. 7. Pour a layer of white colour mixture (2 scoops). Steam for about 5 minutes. 8. Pour the next layer of green colour mixture (2 scoops). Steam for about 3-5 minutes. Vice versa, until the last layer. Pour in pink colour mixture to make the final layer. Steam for 3-5 minutes until the kue is cooked. 9. Take the mould out from the steamer, let it cool down completely before de-moulding and cutting. Note: Artificial colour is not only limited to "blue" although blue foods are the most common. Our Blue Butterfly Pea Powder is a great favourite with chefs to create their blue foods with natural blue! If you want red use can use our Roselle powder, or if you need pink, we have our Dragonfruit powder as well. For green, all you need is Pandan or Kaffir Lime. Lots for chefs and cooks to experiment with. And they are all natural! About Grace Lim Today's photos and Kue Pepe recipe were contributed by our Brand Ambassador and food lover, Grace who is an International Tax Accountant, tax advisor, an enthusiastic educator and a mother of 3 lovely kids. Please visit and follow her cooking adventures - you will be amazed what's in store! . Grace makes beautiful food for her family, and she loves using My Blue Tea products because they are natural without artificial colours or flavours. Grace is also known as "the Noodle Queen" and has shared with us (1) Satay Sauce Noodles with Sesame Seeds (2) Sambal Spaghetti (3) Kerabu Bee Hoon with Torch Ginger flower (4) Satay Burger (5) Satay Fried Rice with leftover chicken satay skewers (6) Puteri Ayu Cake of various flavours (7) Pandan Mochi (8) Sambal Swissrol which was a big savoury hit at the Cake Bake & Sweet Show and (9) Butterfly Pea + Purple Sweet Potato layered cake. With her talent and a growing family (among them an athlete swimmer son who can eat a dozen burgers), Grace is talented at savoury dishes but she also loves her sweets too! For the charity drive Bake it Blue Melbourne, she is donating several natural coloured Ping Pei (Snow Skin) Mooncakes. Thank you so much, Grace! Did you know that Grace has an education centre in Mount Waverley? We don't know where she finds the time to do so many things! Remember to join us on 12th August 2023 which is our venue for our charity drive raising funds via"Bake it Blue" in Melbourne. And... she even found time to do a cooking demonstration! Grace has just completed a cooking demonstration making Nyonya Rice Dumplings."My first cooking demo done - Nyonya dumplings for the Melbourne Peranakans/Peranakan Association Australia Inc . The participants were such good sports. I only managed to wrap two dumplings and they did the rest! And the verdict from the demo? The rice dumplings were very good (commented by a true senior Nyonya who knows how to make this herself!); everyone enjoyed and had great fun! Someone even wanted to place an order from me; they want me to come back! I guess I’m a happy person today!" "Happiness is a Butterfly." - Grace Lim #nyonyadumpling #gracekitchenadventures #mybluetea

Imagine a creamy-licious Durian Ice Cream with just three simple ingredients! Jump to Recipe for Durian Ice Cream Jump to Recipe for Durian Coconut Shake Ice Blended Smoothie Yes, DURIAN! The King of Fruits! Or at least, that's what many Southeast Asians swear by. Believed to have originated from Borneo, Malaysia, the durian is one fruit that you either love with a fervour, or you are so repulsed you'd flatly refuse to go near it. It belongs to the genus Durio tree species and there are about 30 recognised Durio species. At least nine of these produce edible fruit. Durio zibethinus, native to Borneo and Sumatra, is the only species available in the international market. Recipe for Durian Ice Cream Ingredients: This homemade ice cream has only 3 ingredients. *600ml thickened cream *1 can 395g condensed milk (use less if you prefer it not too sweet) *1tbsp Durian powder @my.blue.tea Method: (1) Whip all ingredients till soft peaks. (2) Store in plastic container with cling wrap over the top before putting the lid on. (3) Ready to enjoy after 24 hours. The weather right now may not be deliciously hot enough to enjoy ice cream, but durian lovers will tell you they can have this ice cream every day, any season. And because we know so many of you out there are true blue durian fans, we thought, why not squeeze in another durian recipe! So here's one for a Durian Coconut Shake! *Stay tuned for more announcements and #giveaway by various influencers via our Instagram and Facebook Page. Recipe for Durian Coconut Shake Ice Blended Smoothie Ingredients: *60 g @my.blue.tea Luv Eat Coconut Shake powder *60 ml water *200g ice cubes *3 tspn @my.blue.tea Durian Powder *1 tspn @my.blue.tea Coconut Water Powder (Optional) Method: 1. Blend to oblivion till smooth and creamy (almost similar to "ice cream" smooth). 2. Garnish with mint leaves and lemon or as desired. 3. Enjoy and get your DIY Coconut Shake Homekit so you can blend it anywhere, anytime! . Get #inspired & follow our amazing Chef Partners & Collaboration Partners: @chefs.inspiring.chefs @World_Of_Gastronomie @bigchefoftheworld @ilir_Burrnazi About Belinda Belinda started cooking when she was about 9! Talk about starting young! And her creativity was already raring to go from the very start. Her very first dish, 'Hairy Melon' was incredibly salty. She added everything she could find in the kitchen! Fortunately, her older siblings “enjoyed” the dish which encouraged Belinda to continue cooking. As they say, a little appreciation goes a long way, and it was thanks to the motivation and support she got from her siblings that got her to try out another dish and another! Belinda's style of cooking is intuitive or what some would call freestyling. This means she can and loves recreating her favourite restaurant dishes at home. The real treat and kick here is she not only makes the dishes taste similar or really close to what she had, but sometimes her version tastes even better! She does a little dance when her husband loves it and gives it a thumbs up! Chefs love sharing the joy of their cooking with the people they love, and it's this two-way connection that gives her the spark to love what she does. When you create and serve a dish with love, whoever is lucky to be on the receiving end returns the appreciation two-fold! Belinda's love for cooking goes beyond just creating the dishes themselves. She's also really into the photography and styling aspects of cooking and presenting dishes. It's one thing to make dishes taste good, and quite another skill to make them look good. Belinda has dedicated a lot of time to really get to know her food and learn about the aesthetic techniques of presenting them. When she sees what she has created come to a lovely fruition, she feels very thankful for divine creativity. It's a blessing for her, and that blessing ultimately gets shared and passed on to the people around her. Sharing her creations, her knowledge and experience on her social media brings joy to her and her followers. If you haven't seen Belinda's beautiful creations, get on to her Instagram now, and partake in a piece of the joy....and it may well inspire you to don that apron and whip up some creativity of your own! Follow Chef.Popo here: https://www.instagram.com/chef.popo/ and her FB Page - Chef.Popo Source:- Wiki -https://en.wikipedia.org/wiki/Durian

The event is on 12th August 2023, Saturday with all Blue foods and of course, Bluuue Teaaaa! We're amazed that many beautiful businesses in Melbourne have volunteered and would like to join us to raise funds for the Children’s Medical Research Institute (CMRI) along with Jeans for Genes. Bake it Blue will be hosted by Amazing Grace coinciding with her Open Day at the event together with us. Mark your Diary Saturday, 12 August 2023 from 11.30 am - "Bake it Blue" (1) Butterfly Pea Cupcakes, Nyonya Kueh and Nasi Kerabu will be available for sale for CMRI / Jeans for Genes. Where CS Education 9-11 Hamilton Place, Mt Waverley, Mount Waverley, VIC, Australia, Victoria 0424 574 398 mwaverley@cseducation.com.au vic.cseducation.com.au (2) Joey Teo of Baked by Joey will be donating 60 cupcakes for this event with her signature cupcake "Blue Earl Grey Tea". Joey is a self taught baker and started her baking business out of passion. It has now grown and recently Joey was nominated for several awards by the Australian Cake Decorating Network for Cupcake Artist Award, Novelty & Children's Cake Award, Decorator of the Year Award and a few more. Amazing! At the rate she is getting awards, we can't keep up!! If you would like to nominate Joey or any other bakers and cake decorators, go to: www.acdn.me/awards Read more about the benefits of Butterfly Blue Pea flowers https://www.mybluetea.com.au/post/11-powerful-health-benefits-of-butterfly-pea-flower-clitoria-ternatea-infusion (3) Cocobites will be making both Kueh Serimuka and Pulut Tai Tai with Butterfly Pea powder, an all natural blue. We would need to speak to Ruth to bring a tray of Kueh Lapis Biru. Let us know if you wish to try them. Ruth makes amazing Pandan Kaya too! (4) Nasi Kerabu, Nasi Lemak and Assam Laksa by @Matt Malaysian Cafe Geelong and soon in Moorabbin (target to open mid August 2023). You will need to pre order these hot food and it will be delivered to the venue above - Contact Matt Malaysian Cafe on 0449 956 975 or email - mattmalaysiancafe@gmail.com Natural blue Nasi Kerabu, Penang Assam Laksa and Pandan Nasi Lemak by Matt Malaysian Cafe in Melbourne. (5) "Blue Butterfly Cookies" specially curated by Chef Jeffery Liew of Cheffery's Kitchen. Stay tuned for more either here or our FB and Instagram for what is Blue Butterfly Cookies? Read about Chef Jeffery Liew a Patisserie Chef and a Kueh maker in Adelaide who is so keen to contribute to this event. Something big, good and healthy is brewing in his kitchen. Watch out, people!! (6) Penang Girl in Melbourne, Karen Tan-Chatwin, our brand ambassador will be making Blue Sago Pudding drizzle with @my.blue.tea Nasi Lemak Premix coconut milk and palm sugar. She's a great cook and recipe developer. Karen has done several cooking shows. (7) Alice Foo will be donating a few of her "Blue Bento Boxes". Alice is an author, recipe developer and healthy kids Bento boxes. Her book is called "Bento Fun" - making cute and creative meals in boxes. Blue Sago Pudding and "Blue" Bento Box by Alice. These photos are for illustration purposes only - they will be making some for photography soon. And we may have Curry tastings (a bit ambitious!!) at TK Asian Supermarket as they retail most of our products ie the spices, Butterfly Pea tea, Pandan Powder and Butterfly Pea Powder and guess what, they're located at 43-45 Hamilton Pl, Mount Waverley VIC 3149 (very near to our Bake it Blue event). Why are we doing this again? Children are nation's future & tomorrow's citizens, said Jawaharlal Nehru '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 So come on down and join us! Source: https://www.mybluetea.com.au/post/2017/11/16/pulut-tai-tai-a-classic-nyonya-kuih-with-a-beautiful-blue-hue https://www.facebook.com/permalink.php?story_fbid=pfbid037M7FmZzazxdGyWTpynqx7x8MzJ1TH1S84AKz78cjgUNQEQoN6EeSzuzMgthiZfZsl&id=100088262092333 https://www.mybluetea.com.au/post/homemade-pandan-kueh-serimuka-recipe

You want Delicious, Natural Blue Rice? You've got it! All 50 Shades of Natural Blue. These restaurants and private caterers in Australia are famous for their Bunga Telang Nasi Kerabu (blue rice) made with our natural Butterfly Pea! That means they are free of synthetic or artificial ingredients or additives. There are 11 Powerful Health Benefits of Butterfly Pea Flower. Check them out! The Butterfly Blue Pea flowers are the only superfood plant that gives you a natural blue colouring with no nasties, no caffeine. Places to find Nasi Kerabu in Australia Nasi Kerabu is making waves in Australia and it can be found at the following cafes/restaurants/private caterers. Their Nasi Kerb is made with all My Blue Tea's natural Butterfly Pea flowers or Butterfly Pea powders. Sometimes these caterers or restaurants have them in Nasi Lemak marbled blue and white or light blue. They are gorgeous! The latest restaurant that has joined the Nasi Kerabu trend is Nan Yang Malaysian & Thai. Western Sydney's favourite authentic Malaysian and Thai cuisine, proudly using Halal Certified produce is located at LITTLE SAIGON PLAZA, 462 Chapel Rd Bankstown. The original and first Nanyang is "Nanyang Tea Club" which burst into the scene in 2018 with their signature dark blue all natural Butterfly Pea Rice called Nasi Kerabu at Dining 3rd Floor, Haymarket Sydney. The Nanyang chain of restaurants now includes Nanyang Malaya Cafe and Nanyang Malaya Restaurant which serve authentic Malaysian Singaporean cuisine for lunch and dinner in Marrickville and newly opened in July this year at Macquarie Park, 297 Lane Cove Rd, Macquarie Park NSW 2113. Buy the ingredients from My Blue Tea Blue Inspirations Some pretty blue rice in marbled Nasi Lemak by Sweet Rita Nyonya Kueh. We love the Nasi Lemak presentation by Indulgence. Made in Adelaide with large prawns and "modern natural blue rice in boat". It is so gorgeous for private catering e.g. birthdays and weddings. The last photo is by Flavours by Dee in Sydney. ADELAIDE * Truly Malaysian Village (Cafe & caterer) - www.trulymalaysianvillage.com.au * Indulgence.Made - (private caterer) - indulgencemade.square.site BRISBANE *Selara Brisbane by Farah (private caterer) CANBERRA * Azzure Kitchen Canberra (private caterer) MELBOURNE * Terry's Kitchen (Cafe) * Matt Malaysian Cafe in Geelong and a new outlet targeting mid August to open in Dingley Village, Morabbin. Let's watch a reel by The Sarapan with natural Butterfly Pea flower Nasi Kerabu, a generous dollop of sambal (that´s how we like it!) and tantalising Ayam Goreng Berempah/Spiced Fried Chicken. PERTH * The Sarapan Perth Perth SYDNEY * Nan Yang Tea Club Haymarket Sydney * Nanyang Malaya Cafe Marrickville Sydney * Nanyang Malaya Cafe Macquarie Park, Sydney * Dapur Ibu Sydney (private caterer in Sydney) * Flavours by Dee (private caterer) * Lemak Manis Cafe (cafe & caterer) * Dapur Che Senah, Sydney (cafe & private caterer) - you may order over the phone 0478075856 Nasi Kerabu by Matt Malaysian Cafe on the left and something different by Truly Malaysian Village with Nasi Kerabu Kambing Bakar ie BBQ lamb. Trade Enquiries My Blue Tea is looking for Cafes and Restaurants around Australia, in particular in Darwin and Tasmania. We have requests from our clients and friends who would love to savour Nasi Kerabu and Blue Tea in your local area. Email us info@mybluetea.com.au or contact us through our website. And not to forget, Nasi Lemak is Malaysia's national food and we have 2 bundles available - Pandan Nasi Lemak and Blue Nasi Lemak - or create your own Nasi Kerabu at home if you're overseas or in regional Australia. So what is the difference between Nasi Kerabu and Nasi Lemak? It depends on the ingredients served A typical Nasi Kerabu traditionally must have blue-coloured rice (coloured with blue flower extract), fish, chicken, salted egg, vegetables, fish crackers and most importantly — the budu condiment made of fish sauce and fish flakes on top. This is Nasi Lemak with fragrant Coconut Rice and Chicken curry with all the condiments. Nasi Lemak has Pandan Coconut rice, fried anchovies, hard boiled egg, sambal and Rendang or Ayam Goreng Berempah (spiced fried chicken), cucumber and peanuts. Both are amazing and it's eaten all day in Malaysia and Singapore, even for breakfast! Trade Enquiries are welcome for other products like My Blue Tea Superfood Powders, COCONUT SHAKES, Exotic Latte Blends and Super SPICE blends. We're seeking cafes, restaurants, bakers and caterers. My Blue Tea's Superfood Powder and Spices are : *All natural *Cook more with Less *No MSG *No Preservatives *No Artificial colours *BBQ, Pan fry, air fry or bake even microwave and Smoke Try Pandan, the Vanilla of the East

Introducing our first baker - Amazing Grace...... but wait there's more........*shhhhhh* There's lots to do to make a change in the world, and there is also lots of hope. Join us, and share this message to Bake it Blue and donate to a worthy cause. Thank you! Ever since My Blue Tea started, we have always been #givingback to our communities. We donated our farm's produce to the local soup kitchens, and during Covid we shared and donated our products to cafes/restaurants/child care centres (Sydney and Melbourne). Many of you would also remember we helped raise funds for Young Jonah (our special kid and Chef) with Go Fund Me. We have also cooked and donated food to the homeless and refugees in the Mid North Coast NSW. And just last month we started our partnership with FOFA (Feed One Feed All). If you like our products, on checking out you can donate a minimum of $1.00 to feed someone in need. $1.00 equals 1 meal. Every bit makes a difference. And guess who has the same mindset as us? Amazing Grace i.e. Grace Lim our brand ambassador, otherwise known as the Noodle Queen, who is also a Mom and an International Tax Accountant! She told us about "Bake it Blue" as she has three healthy kids who are growing up with all things natural i.e. no artificial colours (if avoidable). Do you know how to identify when food has artificial blue colouring in it? Read our blog to find out. Bake it Blue When is it? We're going to have for sale soon a few types of all-natural "Butterfly Pea - Bake it Blue" with Grace. We'll be selling the cakes and Nyonya kueh-kueh and the money will be donated to the "Bake it Blue" charity. This will take place on 12th August 2023, Saturday at 9/11 Hamilton Pl, Mount Waverley VIC 3149. Come say hi to us if you're in the area! What's available? (1) Blue Butterfly natural Indigo Cupcakes and (2) Kue Pepe (an Indonesian layered cake with 3 colours i.e. Butterfly Pea, Pandan and Dragonfruit). (3) Pulut Tai Tai by MyBlueTea But WAIT there's more!! A few other businesses have stepped up and would like to contribute some "natural blue foods" of Malaysia's heritage! Stay tuned for our next blog! What is it? You may be wondering why we're doing Jeans for Genes’ Bake It Blue - well, why not? After all, we're My BLUE Tea (all natural, all blue)! Our team cares about the 1 in 20 Aussie kids who face a birth defect or genetic disease. That's one in every classroom, maybe someone you know or love. Every day, many of these kids wake up to pills, injections, hospital visits (or worse). They don't get the chance to run around and just be kids. If they can endure that, and keep smiling, then the least we can do is fight alongside them. That's why we're doing Jeans for Genes and raising money for Children's Medical Research Institute. We want to give these kids better treatments and maybe even a cure. We’ve signed up to Bake It Blue, so we can raise awareness and start the conversation - we need to do all we can to help save more kids’ lives. Can you help by sharing this message with the people you know and asking them to donate too? We (and millions of Aussie kids) thank you for it! Bake it Blue indeed by Grace! Or go Pandan Green instead and why not add a splash of Dragonfruit Powder and Roselle Pink too? They are all natural plant based flavours and colours. From left: Kue Pepe, Cupcakes with natural colour buttercream and Roselle + Pandan Ice cream and meringue. 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. Did you know that "Blue Cocktails" in the bar were created for Ladies? About Amazing Grace Photos and recipes for the above recipes have been contributed by our Brand Ambassador and food lover, Grace, who is an International Tax Accountant, tax advisor, enthusiastic educator and the mother of three lovely kids. Do follow @grazia.lim to be a part of her cooking adventures. We're amazed at how she juggles raising three kids (one is a state swimmer and her two lovely girls love our Pandan and Matcha!), her international tax business, and her education business! And she also serves her church regularly while finding time to enjoy her baking too! Please note Grace is in Melbourne, so you could either purchase the dessert/cakes/kueh there, or you can also donate to this charity i.e. Bake it Blue with Jeans for Genes for the Children's Medical Research Institute in Sydney. Drink it Blue too! Have a normal Blue Tea or make it into a Blue Latte (add coconut milk) and Black Boba pearls and try our new Blue Goddess with goji berries and Oolong tea. Add some edible glitter and stir it - it's gorgeous add some lemon juice to watch it change colour with the glitter. Drink it Blue too as Butterfly Pea flower tea has a lot of benefits. It is the only natural blue for your food - bake it, cook it or drink it! Learn more about the health benefits here. Sources:- https://www.cmrijeansforgenes.org.au https://fundraise.jeansforgenes.org.au

We love sharing kitchen tips! Here are eight useful tips for you to try out. Which is your favourite? Kitchen Tips from Africa 1. Never store onions and potatoes together because both produce a gas that causes either of them to spoil quickly. 2. To avoid feeling peppering hotness on your hands after cutting pepper with bare hands, scrub your hand with salt and red oil then wash it. 3. If you happen to over-salt a pot of soup, just drop in a peeled potato. The potato will absorb the excess salt. 4. If your soup or stew goes sour while warming it, add a little piece of charcoal and remove after warming, the taste will come back. 5. Never put citrus fruits (oranges, lemon, lime, etc) or tomatoes in the fridge. The low temperature degrades the aroma and flavour of these fruits. 6. When storing empty airtight containers, throw in a pinch of salt to keep them from getting stinky. 7. If your salt is becoming lumpy, add a few grains of rice to absorb excess moisture. 8. To reuse cooking oil without tasting whatever was cooked in the oil previously, cook a 1/4" piece of ginger in the oil. It will remove any remaining flavours and odours. (Source: https://www.facebook.com/niaje/photos/a.618852451465265/6082169628466826/?type=3) Do you have any kitchen tips to share with us? What is Bunny Chow? We have two beautiful South African recipes shared - Cape Malay Chicken Curry and Bunny Chow. Bunny Chow has become one of Durban’s most famous exports! It’s usually called a ‘bunny’ and brings back youthful memories for many Durbanites who used to stop for a bunny chow on their way home from late-night clubbing. Bunny chow, often referred to as a bunny, is a South African dish consisting of a hollowed-out loaf of bread filled with curry. It can be made with lamb, beef chicken, mince or vegetables. It originated in the Durban Indian community. Recipe for Bunny Chow Ingredients: 1kg of meat of your choice e.g. chicken or lamb 1 pack @my.blue.tea Spargo Meat Curry base powder Oil to cover the base of the pot 1 tsp fennel seeds 1 bay leaf A sprig of curry leaves 1 tsp crushed green chillies 1 large onion, finely diced ½ tsp turmeric (optional) 2 tbsp crushed ginger and garlic mix 1 tbsp vinegar (I normally use white vinegar) 2 tsp sugar 1 tsp garam masala 2 tomatoes (chopped) 5 small to medium potatoes (cut medium size) Chopped fresh coriander Salt to taste Method: Dilute Meat Curry Base powder in water. Heat oil in a pot. Add diluted meat curry base and cook till fragrant or "pecah minyak". Add curry leaves, chillies, onion, turmeric, ginger and garlic. Braise for 3-4 minutes. Add garam masala and spices to the pot. Then vinegar and sugar. Mix well. Add the meat and salt. Mix until the meat is coated with masala. Cover the saucepan and cook/braise on moderate heat for a few minutes. Stir from time to time until the meat is well braised. Add potatoes. Add water as needed as the curry needs to be quite saucy. When the potatoes are ¾ cooked, add the chopped tomatoes. When potatoes are completely soft, stir and add coriander. Serve with salad. More Tips: (1) For "Bunny Chow" and any other chicken curry and to save and reduce cost in your meat consumption, use chicken"thigh cutlets" - it is much cheaper than "thighs" and "legs". You would need to remove the bone and skin if you wish to use just the thighs. You can use the bones to make chicken stock. (2) Chicken thigh meat is brown and has a little more fat than the breast, but also slightly more flavour. Thigh fillets are great sliced or chopped in stir-fries, or casseroles. We like to pan-fry and BBQ them after marinating them with Spiced Fried Chicken (Ayam Goreng Berempah) spice or Satay Marinade. (3) You could also use Rendang and call it Rendang Bunny Chow with Kangaroo meat. (4) If you are used to our Malaysian Curry, use Malaysian curry and fill up the bun - a Malaysian Bunny Chow! There are many ways to get creative with just one recipe! Check out all the beautiful food made by Imelia! Pandan Sausage rolls, Torch Ginger Fried Rice with anchovies (Nasi Goreng Bunga Kecombrang) and Mie Ayam Rica Rica - they're all so unique and yummy! Read more about the benefits of Pandan https://www.mybluetea.com.au/post/new-introducing-pandan-pandanus-powder About Imelia Mel is a cheerful housewife whose daily activities generally revolve around her family. Living with her husband makes household chores simple and quick, and it gives her ample free time to enjoy her leisure activities. Follow Imelia on her Instagram - https://www.instagram.com/mel.s_food/ and subscribe to her YouTube - https://youtube.com/user/imeliajuwono Unlike other chefs, Mel was not born into a family with a culinary passion. Interestingly, her father is an artist so Mel grew up with her father´s love for painting (which perhaps has unconsciously seeped into her beautiful recipes). Her mother is a loving housewife who cooked for the family and it was mostly run-of-mill family-friendly dishes she grew up with. Her mother was not particularly interested in cooking or experimenting with new recipes or flavours. Mel remembers spending more time cooking with an aunt of hers, but she is not exactly sure where her love for cooking came from. Perhaps Mel was simply born with her own unique passionate culinary curiosity. Mel´s artistry is seen not only in her cooking but also in her other hobby - photography. Being behind the lens allows Mel to escape into another dimension and see the world with a different set of eyes. It is how she expresses herself in imagery as seen through the lens of her camera. When she first started photographing food, there were little hiccups here and there, and it was a bit disheartening. Still, she took part in a photography contest and she was pleasantly surprised when she won. This boosted her enthusiasm and she continued to actively develop this new hobby of hers. She learns from other people's posts on Instagram and has since built up quite a lot about photography, cooking and so many other things in the culinary world which she had not known about before. Mel is now dedicating her time to growing her talents and hobbies. She wants to continue sharing ideas and learn from people around the world about cuisine and photography. My Blue Tea loves what Mel has been sharing in the culinary community. Her dishes look good enough to be framed and we can't wait to taste more of her beautiful dishes! Source: https://tastyrecipes.sapeople.com/durban-bunny-chow/ https://greatcurryrecipes.net/2022/08/15/bunny-chow-recipe/ https://en.wikipedia.org/wiki/Bunny_chow https://www.mybluetea.com.au/post/new-introducing-pandan-pandanus-powder

Who loves a NO bake Cake? Slice off a piece of history with Malaysia’s no-bake batik cake Kek batik  ('Batik cake') is a type of Malaysian no-bake fridge cake dessert inspired by the tiffin, brought in the country by the British during the colonial era, and adapted with Malaysian ingredients. This cake is made by mixing broken Marie biscuits combined with a chocolate sauce or runny custard made with egg, butter/margarine, condensed milk, Milo, raisin, syrup, cocoa and chocolate powders. Here we give you a healthier version of Batik Cake with a Pandan twist and granolas. In Malaysia, the cake was called BATIK CAKE. Batik is a cloth that is traditionally made using a manual wax-resist dyeing technique. It is a beautiful cloth and usually wore by Malay in the Malay Peninsular. Some motifs of the cake look quite similar to the Batik cloth. Batik Cake or better known locally with its Malay name Kek Batik, is a very popular cake among Malaysians, especially East Malaysia. It is believed that this cake originated from Sarawak but is extremely popular in its neighbouring state, Sabah, as well. Our research has shown that this cake is a must-have for many families in East Malaysia during Hari Raya celebrations. It is also similar to Hedgehog slice and the latest Prince William chocolate biscuit cake, although with some different ingredients. In Brunei, the Batik cake is covered by green colour topping. This layered chocolate and biscuit no-bake cake has origins that go all the way back to early 1900s Scotland. Batik cake may be named for iconic Malaysian textile art, but this biscuit slice has ties to Scottish sweets and colonial British rule. Malaysian batik textiles are known for their intricate and colourful designs of birds and flowers. Not to be confused with Indonesian batik which employs similar methods but features larger prints, often in brown, gold and black. Interestingly, the Malaysian cake of the same name is more similar visually to Indonesia’s batik print, its cross-section is said to be reminiscent of the patterns produced in the design process. Batik Cake / Kek Batik Recipe Ingredients : *250 gram butter *1/2 cup condensed milk *3 table spoon milk powder (Optional 1- 2 packs Spargo Coconut Milk Powder) *200 gram Horlick powder *1 tablespoon MyBlueTea - Pandan leaf powder *1/2 cup granola *300 gram Marie biscuit For the full BATIK CAKE recipe and video please head to our YouTube channel For extra cooking inspiration and beautiful, yummilicious and exotic recipes, SUSBCRIBE & follow us on these various 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 Some Batik Cake inspirations ie Original Batik Cake, Brunei Batik Cake with green layer and a modern artistic Batik Cake by Dreamstime (courtesy of Pinterest). (P.S. we love all of them as long as there are no artificial colours in our bakes. Events and Promotions If you'd like to grab some Pandanlicious combo and other products and see My Blue Tea in action, we will be in Sydney at the following events from next weekend. (1) 22nd July 2023, Saturday - Bondi Farmer's Market located at Bondi Beach Public School (2) 23rd July 2023, Sunday - Ryde Wharf Market located at 1 Rothesay Ave, Ryde NSW 2112 (3) 12th August 2023, Saturday - "Bake it Blue Melbourne" - Mt Waverly, Melbourne (4) Sept 2023 (TBA) - "Bake it Blue Sydney" - Chatswood, Sydney Source:- https://en.wikipedia.org/wiki/Batik_cake https://www.guaishushu1.com/mix-and-chill-version-of-traditional-batik-cake-or-hedgehog-cake/ https://www.sbs.com.au/food/article/2023/04/17/slice-piece-history-malaysias-no-bake-batik-cake Samantha Khor (19 March 2015). "11 Sinful Recipes That Can Only Be Achieved With A Lot Of MILO". Says.com. Archived from the original on 19 April 2018. Retrieved 19 April 2018. "Kek Batik Coklat" (in Malay). mStar. 1 August 2014. Archived from the original on 11 May 2016. Retrieved 11 May 2016. Jump up to: a b Jane F. Ragavan (1 August 2014). "No-bake, last-minute desserts for Christmas". Star2. Archived from the original on 11 May 2016. Retrieved 21 December 2015. Ak. Jefferi Pg. Durahman (27 October 2014). "Kekalkan Warisan Kuih Tradisi Brunei" (in Malay). Pelita Brunei. Archived from the original on 17 November 2016. Retrieved 11 May 2016.

Julia strikes again! She simply cannot get enough of the humble Pandan! Today she brings us another of her favourite recipes - "Pandan Coconut Bread Roll". We did ask her to consider marrying Pandan and Banana, but her children are not banana fans so Coconut it is! Anyway, we have Coconut Milk Powder in our store to complement this recipe, so why not! Recipe for Pandan Coconut Bread Rolls (9 rolls in a 8”x8” square) Ingredients for Tang Zhong: *Bread flour 20g *Cream 30g *Water 70g (Tang Zhong is an Asian yeast-bread technique that results in soft, fluffy bread.) Ingredients for bread dough: *Bread flour 310g *Sugar 15g *Salt 1 tsp *Water 93g *Coconut cream 67g (use 2 tspn Coconut Milk Powder diluted in 67g water) *Yeast 7g *Unsalted butter 32g *@my.blue.tea Pandan powder 2 tbsp Ingredients for filling: *Unsalted butter (melted) 90g *Egg yolk 35g *Desiccated coconut 50g *Sugar 10g Pandan is the new Black, actually Green as predicted by Nigella Lawson. You can see it trending daily with a lot of dessert shops calling themselves "Pandan". Pictured here are Pandan cinnamon rolls, Pandan sausage bread rolls and Pandan bears (these are too cute to eat!). Method: (1) Make the Tang Zhong by mixing everything together over low heat. Place into the fridge overnight. (2) Mix Tang Zhong with bread dough. Form a ball and let it proof until more than double its size. (3) Make the filling. Whisk the ingredients until creamy and well mixed. (4) Roll the dough to 25cm x 45cm in size. Spread 1/3 of the filling onto the dough leaving 1/3 of the dough untouched. (5) Fold the top 1/3 of the dough downwards the middle and then fold the bottom 1/3 upwards. Rotate the dough 90 degrees and roll the dough out to 45x30cm. (6) Spread the remaining filling evenly across the surface. Roll the dough to form a log and slice into 9 pieces. Put into tin to proof until double size. (7) Brush with egg wash and bake at 180C for 30 minutes until golden. About Julia Julia hails from Hong Kong and currently resides in Melbourne. She found our Pandan last year and fell in love with it immediately. She has now being "PANDAN-ing" a lot of recipes e.g. Pandan Donut, Pandan Coconut Crisps, Pandan Sausage Buns, Pandan Egg Tarts, Pandan Macau Almond Cookies, Pandan Bread Rolls, Pandan Mini Cheesecakes and many more. She´s not into publicity so Julia calls herself a home baker. Her children have all grown up, so with time to spare, she is loving the time she spends baking. It was good to catch up with Julia recently at the Melbourne Cake Bake & Sweets Show. Thank you Julia for reaching out to us! Next recipe by Julia is this delectable Pandan Donut, and maybe even Pandan Cookies! Watch this space! Do follow and visit Julia´s Instagram @julia.loves.pandan, especially if you love pandan, new recipes and home cooking!

Mother and daughter share their love for Pandan Emily and her mother both adore Pandan. On Mother's Day, Emily always makes her mother Pandan muffins. The only thing is, Emily came to Australia to study and she loved it so much she stayed on, but her mother, Lisa, is in Hong Kong (one of our favourite cities!). So Emily has been getting her stock of Pandan from My Blue Tea to make her mother's favourite treat. She continues to send Lisa her pack of yummy PANDAN goodness filled with oodles of love without fail, every Mother's Day. Today, Emily shares her recipe for Pandan muffins with us. Perhaps it would make for a nice treat for someone else's Mother too! Emily and Lisa have always enjoyed baking together and we first featured them a few years ago when they shared with us their gorgeous Purple Sweet Potato Soufflé. Recipe for Pandan Muffins (Makes 12 Muffins or 36 Mini muffins for parties) Ingredients: *180 grams (1.5 cups) all purpose flour *8 grams (2 tspn) baking powder *227 grams (1 cup) yoghurt *160 - 200 grams sugar (to the sweetness you prefer) *3 large eggs (room temperature) *2 tbsp @my.blue.tea Pandan Powder *125 grams Canola or Vegetable oil Everyone loves Pandan, from Pandan Cupcakes to Pandan Smoothie and more Pandan mini cakes! Featured on our Instagram is this pretty Purple Sweet Potato Soufflé. Method: (1) Preheat oven to 176C and line muffin tins. (2) In a bowl, sift flour and baking powder. Add sugar and stir to combine. (3) Add eggs to dry ingredients. Add yoghurt, oil and Pandan powder and stir until well combined. (4) Scoop into paper liners. (5) Bake for 25 mins for large muffins or 12 mins for mini muffins. (6) Cool down and enjoy or store in plastic container. Slide through from the left for ideas on drinks to enjoy with your Pandan Muffins! A hot cup of Lady in Red (chia seed is optional), slimming Blue Tea Fruit Punch and Purple Rain Tea (new stocks just arrived) with all things lemony + pineapples and citrusy! Recipe for Purple Rain Tea After a long hiatus, one of our favourite teas is now back in stock! It has been >six long months of waiting due to the aftermath of COVID. We can now finally give you... PURPLE RAIN Tea! Serve over ice with lemon slices and a garnish of berries. Simply perfect for Christmas in July! Purple Rain Tea ingredients: *Pineapple pieces *Sour apple (made with: apple, citric acid). *Freeze dried lemon granules (made with lemon juice, lemon oil) *and of course, Butterfly Pea flowers to give you the magic! *Freeze dried lemon peel *Freeze dried red currants *Natural flavour *Fresh pineapples (optional) - watch our video on @my.blue.tea Instagram . About Chez.Aimelavie Chez.aimelavie was created by Lisa and Emily, a mother-and-daughter team to share their home baking treats and interesting food and places that they have encountered during their travels in UK, Australia, Asia and Hong Kong (home base). Both are self-taught bakers and always aspiring to improve. Apart from that, they are dog lovers and are fostering a senior Schnauzer called Macy. Follow Chez.aimelavie on Instagram to see the exciting baking fun they are having!

How to make Frozen Coconut Shake Cocktails Coconut lovers out there, get ready for a treat! These Coconut Shake Cocktails are going to delight your tastebuds! But first, you need to master How to make Coconut Shake and also to enjoy it! Learn more about accessories and toppings for Coconut Shake Boba, Juice, Smoothie. You can also create and share your recipes with us to be published! Frozen Lychee Martini Coconut Shake Recipe (Serves 3) *60grams @my.blue.tea Coconut Shake Powder *40ml Vodka *40ml Lychee liqueur, or lychee syrup *1 splash freshly squeezed lime juice *Pitted lychee & mint leaves to garnish Method (1) Blend Coconut Shake, Vodka & Lychee syrup for 1 min or till smooth and creamy. (2) Pour into glass and garnish with lychees and mint leaves. Enjoy! Enjoy Coconut Shake (ice blended smoothie) slowly to avoid brain freeze! Get tips below! How to avoid brain freeze? If you've had one of these you'd be puckering up your face right now even just reading the words 'brain freeze'! This is also known as an “ice cream headache” and it is caused by eating or drinking cold substances too quickly. When a cold substance (ice cream, milkshake, Slurpee, etc.) touch the roof of your mouth, or palate, you get this strong feeling zapping through your head! Why does this happen? The roof of your mouth is filled with nerve endings and receptors. When you freeze it suddenly (eating a spoonful of cold ice cream for example), the capillaries are suddenly cooled down and then warmed up again. The blood vessels contract as a response to the cold liquid. This is the body's natural reaction to prevent loss of body heat. When the coldness dissipates, the blood vessels can relax again, quickly releasing blood flow to your brain. This sudden reaction is what causes the intense headaches. Ice-cream lovers would politely nod their heads at our little attempt at a scientific explanation, and promptly go back to eating their ice-cream! Anyway, here are some tips if you want to enjoy your ice-cream pain-free! (1) Do not use a straw to drink milkshake and melted ice cream. (2) When using a spoon, flip it over when it enters your mouth. (3) Drink your milkshakes rather than using a spoon. (Basically, try to avoid the roof of your mouth and protect it from the cold substance!) (4) Drink warm water or coffee to reduce the intensity. We had 2 cases of *brain freeze* in Laurieton and this sweetie had a Blue Tea to calm her down! And our young lady is classic - our winning photo. We're still waiting for her to claim a complimentary Coconut Shake on her next visit! Watch Coconut Shake Frozen Lychee Martini on YouTube. Get ready to shake, shake, coconut shake! For cooking inspiration and beautiful, yummilicious & exotic recipes and videos :- SUBSCRIBE & follow us on : 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

Make a Difference, One Meal at a Time $1 = One Meal Paying it forward is part of our genetic make up at MyBlueTea. We regularly help to raise funds or donate our produce to various charities. It's about giving back to our communities and getting involved with charities directly by cooking or serving with friends. Every single one of our projects takes us closer to the people in need in our communities. In Care Pack 2019, during the lockdown, we supplied free food for all (especially for university students 2020-2021). Go Fund Me for Young Jonah made us really admire and respect this little chef who is giving all he's got to make his culinary dreams come true. We've also been involved with various local charities by donating food or farm produce, to cooking for the refugees in the local Mid North Coast areas. And most importantly, we have been giving back to our indigenous single moms in Borneo with our partners in Sarawak who farm all our produce for you to enjoy in Australia. FOFA i.e. Feed One Feed All is an organisation that is most attached to us i.e. feeding and helping the homeless, special kids, those in need, etc. Our founder, Lee, has been contributing in her own small ways throughout her journey in life. #givingback. We may not have the level of influence Prince William has with his vision to end homelessness in 5 years with Homewards. While the Prince has help from large corporations, professionals, land banks, etc., My Blue Tea has help from our communities, and as we know, every bit counts! We are here for our communities and for each other, so let's start right where we are with FOFA Australia! What is FOFA? FOFA - Feed One Feed All is a non profit organisation located in Scoresby, Victoria. FOFA volunteers upcycle donated useable food to create home cooked meals for the community in need. We need your help Research from Foodbank Australia shows 2 million Australians have experienced severe food insecurity. That means they have run out of food or gone a day without eating. With the rise of living costs, we are experiencing increasing demand of food relief. We are thankful for the volunteers, partners, donors and sponsors who have provided their immense support to FOFA and enabled us to provide thousands of meals to those struggling to cope with unimaginable circumstances. We need your help so we can continue to meet the increasing demand and give hope to those having it tough. With the End of Financial Year fast approaching, we would like to ask for your support in helping those in need of food. Who is behind FOFA? Woohoo... it's Chef Lillie Giang! She is the founder of FOFA and this month, Chef Lillie is Knox Community Victoria Day Award Winner 2023. Read all about Chef Lillie on our website blog. We are very glad to be part of FOFA with Chef Lillie. Congratulations from My Blue Tea to this incredible founder of Feed One Feed All who is being recognised for her extraordinary contribution to the Knox Community in Victoria. How did it start? From cooking meals and providing emotional support to residents of Kalorama in Mount Dandenong after a severe storm event in June 2021, Lillie saw the need to continue to help those less fortunate in the community. Through collaboration with numerous organisations and under Lillie’s leadership, FOFA now serves 500-600 meals per week using rescued food. How & where can you help? There are 3 ways which you can help. 1) When you shop for your favourite Butterfly Pea tea, Pandan, our Super Spices, or Coconut Shake. On check-out, you can donate a minimum of $1.00 ($2.00 for tax exemption if required) to infinity. 2) You can also be a member of FOFA and contribute a monthly minimum of $1.00 to any amount that you are comfortable with. Why $1.00? Because $1.00 = 1 meal. That's the power of your $1.00 contribution! 3) You can also support FOFA by registering your interest to become one of our superstar volunteers: https://www.fofa.org.au/volunteer-1 We appreciate every donation, no matter what the amount may be. Every bit counts and your contribution can make a significant impact in our ability to fight food insecurity in our community. Also, please consider sharing this post or tag someone who you think may be interested in becoming a partner, donor, or volunteer. Donations can be in the form of money, produce, or in kind. Every bit helps! Some wonderful volunteers and experiences with FOFA. Where can you find FOFA ? Check out the locations and where you can get your warm meal this winter. Follow FOFA on their FB and Instagram and all the yummy wholesome hot meals cooked with love. Start your journey with us with FOFA and MyBlueTea as your team companion! "Which is more important?" asked the Big Panda, "the journey or the destination?" "The Company" said the tiny dragon.