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ROSELLE: SCIENTIFIC NAME: HIBISCUS SABDARIFFA Roselle, also known as Hibiscus tea has a long tradition of use as a health supporting drink and food ingredient. Roselle is well known and widely used around the planet. Roselle is not a fruit or a flower. The edible parts used to make the juice or tea are the “calyces,” the red fleshy sepals that cover and enclose the flower’s seed pods.  Ancient Wisdom and Spiritual History: The ancient sages did not have the same tools of investigation or the same vocabulary we use today. Consistent results over long periods of time gave rise to knowledge...

Moringa Oleifera is a plant native to the sub-Himalayan areas of India, Pakistan, Bangladesh, and Afghanistan, widely cultivated for traditional herbal medicine. It is also used for water purification. Often called the drumstick tree, the miracle tree, the ben oil tree, or the horseradish tree, Moringa has been used for centuries due to its medicinal properties and health benefits. It also has anti-fungal, antiviral, antidepressant, and anti-inflammatory properties. Because the leaves retain lots of vitamins and minerals when dried, they are often used in India and Africa in feeding programs to fight malnutrition. Once harvested and dried, they contain 30% protein, all essential...

Butterfly Pea flower, commonly also known as Asian Pigeonwings, Bluebellvine, Blue Pea, Cordofan Pea and Darwin Pea, is a plant species native to South-East Asia. Butterfly Pea flower (also scientifically referred to as Clitoria Ternatea) is noted for its bright blue edible flowers. Aside from its many culinary uses, the blue butterfly pea vine has been used in Ayurveda as well as traditional Asian and Middle Eastern medicine for centuries. Its health benefits (improved memory, balanced mood, and a healthy immune system) are increasingly supported by modern science. This potent powder is known to promote vitality and healthy ageing. It is chock full of antioxidants,...

Often found in Malaysia, Kek Lapis is a spiced multilayered cake that comes in a variety of colours and designs. In Malaysian language, Kek literally means cake while lapis means layer. Hence, it is also often known as layered cake.   Originated from Jakarta, Indonesia, Kek Lapis possibly gained it's popularity in Sarawak, Malaysia and quickly spread throughout the country as well as to Singapore and Brunei. During festive seasons or on special occasions in these countries, it is common for hosts to serve Kek Lapis to their guests.   Pictured above: Kek Lapis, baked cake (Source: 1) Pictured above: Kuih Lapis, steamed cake (Source: 2) Kek Lapis must...

Invented by a Malaysian pastry chef, Jeffery Liew from Adelaide, Nasi Lemak Macarons is unheard of! Imagine sambal buttercream sandwiched between two coconut flavoured macaron shells, plus the rice puffs and crunchy peanuts just like in a real Nasi Lemak, the Malaysian favourite dish! Topping it off is the ikan bilis (fried anchovy), giving the macaron that beautiful aroma unique only to Nasi Lemak ! Founder and pastry chef of Cheffery’s Kitchen, Jeffery often fantasized a fusion of French pastries with Malaysian/Asian flavours. So instead of baking typical sweet macarons filled with ganache, buttercream or jam, he decided to introduce Malaysian flavours...