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say cheese 2007-08-15 06:56:00 cheese is one of my favourite food, so here we dive into cheese a bit more.
Cheese is nutritious food made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks. Around 4000 years ago people have started to breed animals and process their milk. That's when the cheese was born.
Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is a more compact form of nutrition and has a longer shelf life than the milk from which it is made. Cheesemakers can place themselves near the center of a dairy region and benefit from fresher milk, lower milk prices, and lower shipping costs. The substantial storage life of cheese lets a cheesemaker sell when prices are high or when money is needed
There are hundreds of types of cheese produced all over the world. Different styles and flavors of cheese are the result of
food joke 2007-08-14 05:59:00 Jail Food
The warden, addressing the three instigators of a failed prison riot, said, "I would like to know two things. First: Why did you revolt? Second: How did you get out of your cell?"
One of the three men stepped forward, "Warden, we rebelled because the food is awful."
"I see. And what did you use to break the bars?" The warden asked.
Replied the spokesman, "French Toast..."
Ice Cream
A January 1994 Reuters News Service story on Manuel Oliveira's ice cream shop in Merida, Venezuela, reported on his 567 flavors, including onion, chili, beer, eggplant, smoked trout, spaghetti parmesan, chicken with rice, and spinach. He said some flavors fail; he once abandoned avocado ice cream, and tossed out 99 pounds of it, because it wasn't smooth enough.
chinese noodles : history 2007-08-14 04:43:00 ok, some history lesson, right now is about chinnese noodle. why someone invent such kind of food that is sooo good.
The Chinese cuisine of 300 BC was not one of rice and fish and stir fries. That did not emerge until well over a millennium later. Instead the Chinese dined on rich stews of meat and vegetables accompanied by fluffy grains of millet that they had steamed over the stew. They had little use for the foreign cereal, wheat, which many centuries earlier had been brought to China by travelers from the west. For them, it was food for the miserably poor or as a last resort when stores were running low. For us, who relish wheat bread and pasta, and relegate tiny, round millet seeds to the birds, this seems strange. We have to remember, though, that the Chinese steamed or boiled wheat berries just like they steamed or boiled millet. Whereas this makes millet light and flavorful (it was the forerunner of polenta in Italy, after all, and is still worth trying), wheat berries Read more:noodles
pasta and its kind 2007-08-14 04:19:00 I just realized there are tons of kind for pasta. I stood up in supermarket in pasta section, and there ... lot of different kind of pasta. here some of them:
Spaghetti. This is an easy one. It's one food that we all know and love. Spaghetti comes in a box, or a bag, in long thin strands. You cook it in boiling water and mix it into your favorite spaghetti sauce recipe.
Ravioli. Here is another pretty easy one for everybody. Ravioli is a small, square shaped pasta that is stuffed with several different fillings like meat, cheese, mushrooms, sausage, etc. Ravioli can be topped with tomato sauce and can even come toasted.
Macaroni. One of the all-time favorites! Macaroni is a small, hollow tube pasta. It is used mainly in cooking macaroni and cheese.
Cannelloni. Cannelloni is also a hollow tube pasta, but it is much larger than macaroni. Cannelloni is stuffed with different meat sauce mixtures and also will have various cheeses baked in the middle.
tips for cooking pasta 2007-08-13 07:02:00 you know, there are tons of tips about how to cook pasta, here one of the tips, enjoy
To cook pasta properly, you need a really big saucepan full of boiling water. The pasta absorbs a lot of water when it cooks, so it needs a lot of it. Also, the more space the pasta has to move around in, the quicker it cooks and the less likely it is to stick together.
Bring a large pot of water to the boil. When it's at a rolling boil, add a good teaspoon of salt — you need to add a lot of salt as this is what will help flavour the pasta.
You don't need to add any oil to the pasta water — it doesn't really make much difference to the pasta sticking together or not.
As soon as the pasta is in the water, stir it well to make sure it separates and doesn't stick together — this is the main tip for preventing it from sticking, and you should stir it a few times in the first few minutes of cooking
.
Cook the pasta for the number of minutes stated on the packet — set a timer.
Check it a co
Pancake , Yummy 2007-08-13 06:40:00 hi guys, here some tips for cooking pancake
To make pancakes: Put a small amount of oil, cooking fat or butter into a pan. Heat until a faint blue haze is seen. It is a good idea to put the pancake mixture in a jug as this will make pouring easier. Pour enough mixture into the hot pan to make a thin layer. Cook quickly on one side until golden brown – lifting the edge with a small knife will help you see if it is ready. Toss or turn and cook on the second side.
To toss a pancake: When the pancake is cooked on the underside it can be tossed; however thin pancakes are often better turned. Hold the pan loosely in your hand, keeping your wrist very flexible and flick sharply upwards. With practice it will twist in the air and come down in the pan with the cooked side uppermost.
To turn a pancake: Once the pancake is cooked on the underside put a small knife under it and get the knife right to the centre of the pan. Lift carefully and flick over to turn. Read more:Pancake
, Yummy
Cooking terms 2007-08-13 06:38:00 frankly, I am a beginner in cooking area, so when I read a recipe in english, it has a terms that I found very confusing, so here some terms that I've found with the definition. so you don't have to through the same confusion as I do.
Al denteIn Italian the phrase means "to the tooth"and is a term used to describe the correct degree of doneness when cooking pasta and vegetables. The food should have a slight resistance when biting into it, but should not be soft or overdone or have a hard center.
Baste:This is when you baste meat with a sauce or marinade as it cooks. Roast lamb or chicken will benefit from being basted with the juices in the pan during cooking, in order to keep the meat moist.
Dice: I guess this has something todo with cubus, and I am right. This is when you chop ingredients into neat cubes.
Marinate: A sauce (marinade) is made and meat or fish are left to soak up the juices before cooking. Depending on the recipe, the food m
Ayam bakar Limau, enak deh.... 2007-08-10 07:08:00 hmm... ayam bakar tuh rasanya udah enak, apalagi ditambah limau, pasti tambah mak-nyussss., eh berikut ini resep yang dipungut dari http://resepkita.blogsome.com . enjoy...
Bahan-Bahan :
1 ekor ayam, potong 6, memarkan
1 sdm air jeruk limau
1 sdm garam
2 buah jeruk limau, belah dua
3 sdm kecap manis
100 ml santan
4 lembar daun jeruk
2 sdm minyak untuk menumis
5 buah bawang merah
3 siung bawang putih
Cara Memasak
Haluskan bawang merah.
Haluskan baw
tips menyimpan ayam mentah 2007-08-10 07:00:00 ayam adalah salah satu binatang yang banyak diolah menjadi masakan di indonesia, walaupun dihantam oleh isu flu burung, akan tetapi saya tetap yakin kalo ayam tetap menjadi salah satu favorit daging :).
berikut ini adalah tips bagaimana menyimpan ayam di rumah. Yang pertama tentu saja anda harus mempunyai kulkas dong, dan ayam harus disimpan di bagian yang paling dingin di kulkas (baca : freezer), dan gunakan dalam waktu 2 - 3 hari setelah pembelian. O ya bila ayam yan kita simpan adalah ayam utuh, maka sebaiknya kita lapisi dulu ayam itu dengan plastik kedap udara, dan lapisi ayam dengan rapat karena bila tidak maka akan muncul kristal2 es pada ayam tersebut.
pertanyaan yang muncul adalah apakah terjadi pengurangan kualitas bila kita menyimpan ayam di dalam freezer? Tentu saja semakin lama ayam disimpan maka ayam itu akan kehilangan juicy-nya, jadi simpan ayam-nya jangan terlalu lama. untuk itu sebaiknya ayam yang akan disimpan di freezer diberi label jadi kita bisa in
Recipe for Hati Ampela Bumbu Kecap 2007-08-10 06:24:00 Ok, I have another recipe, for your saturday cooking experiment :), now it guarantee the recipe is good since it have tauco in it.
BAHAN :
5 pasang ati ampela
1 lembar daun salam
1 batang serai, dimemarkan
2 sendok makan taoco
2 sendok makan kecap manis
1 sendok makan air jeruk limo
200 ml air atau kaldu
1/4 sendok teh garam
2 sendok makan minyak goreng
BUMBU HALUS:
5 butir bawang merah
2 siung bawang putih
2 buah cabai merah
1/4 sendok teh garam
CARA MEMBUAT:
Tumis bumbu halus, salam, serai sampai harum. Masukkan taoco. Masak sampai taoco matang.
Tambahkan ati, ampela, dan aduk sampai berubah warna.
Bubuhi kecap manis dan air jeruk limo. Aduk sampai ati ampela terbalut bumbu.Tuangkan kaldu dan gar
Oseng Tempe Daun Melinjo 2007-08-09 07:51:00 Bahan:
150 g tempe potong dadu kecil
100 g daun melinjo, iris kasar
50 g cabe ijo besar, potong melintang 1 cm
50 g cabe merah besar, potong melintang 1 cm
1 sdm kecap manis
2 sdm minyak goreng
Bumbu:
2 butir bawang merah, iris halus
3 siung bawang putih, iris halus
1 lembar daun salam
1 batang serai
1 cm lengkuas
25 ml air asam jawa
gula merah secukupnya
garam secukupnya
Cara Membuat:
Panaskan minyak goreng, tumis bumbu hingga harum. masukkan tempe, daun melinjo, cabe merah besar, cabe ijo besar, aduk rata.
Masukkan kecap dan air asam jawa. Angkat, sajikan.
Untuk 3 porsi
Sumber: tabloid nyata
Asem-Asem Tempe 2007-08-09 07:43:00 Bahan-Bahan :
2 Liter air
200 gram daging tetelan sapi
2 sendok makan minyak goreng
2 cm lengkuas. memarkan
1 lembar daun salam
2 buah cabai merah, belah dua membujur
2 buah cabal hijau, belah dua membujur
200 gram tempe. potong 2×2 cm
3 buah belimbing sayur, iris melintang 1 cm
2 sendok teh asam Jawa, remas-remas dengan 50 ml air, saring
2 ssendok makan daun bawang merah cincang
Bumbu yang dihaluskan :
2 siung bawang putih
5 butir bawang merah
4 butir kemiri sangrai
2 lembar daun jeruk
112 sendok teh terasi goreng
1 sendok teh gula merah, sisir
1 sendok makan garam
Cara Mengolah :
Pepes Tempe 2007-08-09 07:33:00 Bahan :
500 gr tempe, hancurkan dengan garpu
100 gr teri, rendam, tiriskan
5 mata petai, iris
6 buah cabe hijau, iris
2 batang bawang daun, iris
2 sdm air
1/2 lembar daun salam untuk setiap bungkus pepes
Daun pisang untuk membungkus
lidi untuk menyemat.
Bumbu halus :
4 siung bawang merah
4 siung bawang putih
1 sdt gula pasir
1 cm jahe
Tentang Tempe 2007-08-07 21:09:00 Tempe adalah salah satu makanan favorit masyarakat Indonesia (paling tidak saya :P ), dan setiap hari paling tidak ada menu tempe terhidang di meja kami [hehe.. soalnya harga2 ayam dan daging sangat mahal jadi cukup dengan tempe saja], dan satu lagi kalo tidak salah paten soal tempe ini sudah dimiliki oleh jepang? entah kenapa hal ini bisa terjadi, mungkin orang jepang kagum dengan makanan ini atau juga mungkin tempe buatan jepang itu sangat berbeda? entahlah. o ya jamur yang terkadung di tempe adalah jamur Rhizopus oligosporus
Beberapa jenis tempe yang dikenal :
Tempe Bongkrek
Tempe bosok
Tempe gembus
Oncom
Akan tetapi bagaimana cara tempe dibuat? apakah perlu lama dibuatnya? berikut ini cara pembuatan dari tempe.:
Biji kedelai yang telah dipilih/dibersihkan dari kotoran, dicuci dengan air PDAM atau air sumur yang bersih selama 1 jam.
Setelah bersih, kedelai direbus dalam Read more:Tentang
Sate ayam recipe 2007-08-22 06:43:00 Hi, Found a sate ayam recipe from internet.
Ingredients:
* 2 lb Boned and skinned chicken
* -breast halves, cubed
* 2 md Onion; peeled & quartered
* 1 Inch fresh ginger; peeled
* -and chopped
* 2 tb Lemon juice
* 4 tb kecap manis
* 2 tb Sesame oil
* 2 tb Sugar
* To taste tabasco sauce &
* -cayenne or chili oil
* 2 tb Coconut milk
Instructions:
Put all ingredients except chicken in blender or food processor. Blend
until smooth. Pour over prepared chicken pieces and marinate in refrigerate
for several hours. Place chicken on soaked bamboo skewers and broil or
grill approximately 20 minutes, turning once.
NOTES : Skewers should be soaked for at least 30 minutes to prevent
burning. Kecap manis is Indonesian Sweet Soya Sauce and has a distinctive
taste.
Recipe for sate ayam bumbu bali 2007-08-27 06:03:00 Another recipe about Sate, now is Sate bumbu bali, beware it's little bit spicy.
BAHAN :
500 gram daging sapi has dalam potong 2 x 2 cm
tusuk sate
1 tangkai serai dimemarkan
2 lembar daun salam
2 sendok makan minyak goreng
BUMBU HALUS:
3 siung bawang putih
8 butir bawang merah
3 cm kencur
3 cm lengkuas
3 butir kemiri
3 cm kunyit
1 sendok teh gula merah
2 sendok teh garam
10 buah cabai rawit
CARA MEMBUAT:
Tumis bumbu halus, serai, dan daun salam sampai harum. Masukkan daging dan aduk hingga berubah warna dan air dagingnya mengering. Angkat.
Setelah dingin, masukkan daging dalam tusuk sate. Bakar sampai matang.
source: http://sedap-sekejap.com
Bakso or meatball or whatever :) 2007-08-30 07:11:00 Bakso is Indonesia's meatball. it ussually served with
soup, and also we could add tofu, and noodle in it. This is one of my
favourite food
I found a way how to make this Indonesian meatball, as usually
google is my helper
this is taken from here
1 kg of minced meat
2 eggs (only took the white)
300 grams of tapioca flour
4-7 cloves of garlic
1 red onion / regular onion is ok
1 teaspoon of white pepper
2 teaspoon of salt
mix garlic, red onion, salt, and pepper in a mortar or mixer. Mix
the spice-mixture with eggs, tapioca-flour, and minced meat. use
fingers, add a cup of water and keep on working until the mixture
feels soft and smooth
Boil some water in rather large pot, at least 2 liters. Start
rolling the mixture into small meatballs. lower the meatball into the
boiling water, when they float up to the surface they are ready
Read more:whatever
Yummy!!! Wedang ronde 2007-08-29 06:40:00
I took my bachelor degree in Yogyakarta. At first I don't rate
Yogya highly, since it seems
it much more quite than my Hometown, but after a while I fell in love
with Yogyakarta. Yogyakarta has rich cultere and yet they so friendly with
outsider esp a poor college boy like me. I spent many time enjoying my
afternoon in my university boulevard and drinking a cup of wedang ronde.
Well it remain me to talk about another javanese tradiotional
drink, it's wedang ronde. Wedang ronde is drink with ginger
water (almost the same with sekoteng) plus brown sugar and has a balls
of rice flour in it,plus other stuff like bread, peanut
I search a recipe in internet and found it here
Ingredient
skin
150 grams of glutinous rice flour
2 teaspoon sago flour
salt
25 cc betel lime liquid
50 cc warm water
filing
50 grams peanuts with granulated sugar (brown sugar)
Ginger Sauce:
litre water
tablespoons ginger, minced
3 stalks lemon grass, cut into 3 pieces each and bruised
2 pand Read more:Yummy
Indonesian Drink : Sekoteng 2007-08-28 03:42:00 Sekoteng is one of Indonesia javanese tradional drinks. It has a ginger taste that usually serve while still hot. Sekoteng also has other ingredient, it contains mung bean (kacang hijau), peanut (kacang tanah), bread chop.
Many area in Indonesia especially in java, Sekoteng is sold by a roundsman during the night.
here's the recipe for Sekoteng
Ingredient:
100 gram of 'Biji Delima' (cassave core),
200 gram of peanut, boiled then remove it's soft skin
100 gram mung bean
1000 cc water
100 gram granulated sugar
50 grams ginger
5 piece of bread, diced into 1 cm cubes
Preparations:
Boiled the cassave core, cooked until done, dunked in cold water,drained
mixed water, sugar and ginger, boiled.
serve into a bowl,put 2 spoonfull cassava core, 2 spoonfull mung beans, and chop bread, pour mixed water, and ginger. ready to serve.
Read more:Drink
, Indonesian
Pecel Lele 2007-09-10 07:09:00
PECEL LELE RECIPE
the ingredient
4 medium catfish..clean it
oil to fry
Blend:
1 tbs of ketumbar/ coriander seed
2 cm of kunyit/ curcuma domestica
1 garlic
1/2 tbs of salt
garnish: tomato, cabage-letuce, ocimum basilicum/ kemangi, poh-pohan leaf(only in indonesia)
sauce( blend):1 big tomato, fried peanuts as you need, garlic+ shallots+ chilly as you need ( fry it first), salt, sugar, royco/knoor/ magi chicken.
how to:
first after clean the catfish then mix the fish with the blend ingredient. Wait untill the blend ingredient penetrate into the fish about a half hour/ 30 mnt.
fry the fish in to the pan
dry it from oil
put in the plate with the garnish. put the sauce on the fish if you like. eat with the rice. Happy eating:)
!!to make the sauce warm, you can warm it in the pan or in the microwave.
Recipe for Beras Kencur 2007-09-07 05:52:00 Recipe for Beras Kencur (another Indonesian tradional drink). it help your help and good as refreshment drink
Ingredients:
Rice 11/2 ounce
Kencur (galingale) 11/2 ounce
6 Cardamoms
Ginger 1/2 ounce
2-3 limes
Tamarind 1/2 ounce
Brown sugar 1/2 kg
Some sugar
Salt
4 litre of water
Directions:
Cook water along with brown sugar and tamarind, cook till boiled while stirring well. Afterwards, finish it, add some salt, let them cool and then refine.
Wash ginger and galingale till well, peel them, then chop.
Wash the chopped ginger, galingale and cardamom with hot water, then blend with some fresh water. If they have been blended well, refine for taking the juice, and add directly into the tamarind-brown sugar mixture. Stirr till well.
You can serve it directly, but better if you store the mixture into dry and hygienic bottles, then keep in the refrigerator.
source http://bambangpriantono.multiply.com
lontong opor ayam 2007-09-06 01:58:00 I have a lunch in a place that served Banyumas-an food, One of the main course is Sroto, you can hava Sroto with chiken, or Sroto with a beaf. Instead order Sroto, I order Lontong Opor Ayam or you can call it Javanese braised chicken in coconut milk, since I want have a lunch that's light but still tasty enough.
My choice was not wrong. Many food that have a coconut milk has heavy taste, but not this one, my lontong opor ayam still very light and yet quite tasty enough. and as a bonus, the chily souce (or sambal) is quite good, remind me of my home though
The picture is not the one I eat, but quite resemblence enough :).
So how' much for one portion Opor Ayam, I only spent Rp. 12.000,- with tea as my drink.
now , back to work
oatmeal recipe for breakfast 2007-09-04 03:04:00 For several weeks, I got an oatmeal for breakfast. I choose oatmeal to lower my body weight (yes I confess right now that I am overweight). And I get bored with the plain oatmeal taste, so today I look up for some oatmeal recipe.
here's I found some breakfast recipe from http://mrbreakfast.com , and it got many2 oatmeal recipe. Here's my 2 favourite.
Banana Orange Date Oatmeal
* 2 cups orange juice
* 1 cup water
* 1/4 ts salt (optional)
* 1/8 ts ground nutmeg
* 1 and 1/2 cup oatmeal; uncooked (do not use instant)
* 3/4 cup chopped dates or raisins
* 1 medium ripe banana; mashed
In medium saucepan, bring juice, water, salt and nutmeg to a boil. Sir in oatmeal and dates or raisins. Return to boil, reduce heat. Cook 1 minute for quick oatmeal or 5 minutes for old-fashioned oatmeal, stirring occasionally. Stir in banana. Let
masakan padang 2007-09-02 23:43:00
One of the most popular cuisine in Indonesia is Masakan
Padang. Masakan Padang “Padang” is synonymous with the spicy cuisine
of the region that has enjoyed enormous popularity throughout the
archipelago. Padang Restaurants (Masakan Padang) are common throughout
West Sumatra and Indonesia. Having a meal at a Padang restaurant is a
truly unforgettable experience.
One of the local favorite include Ayam Gulai (chicken
coconut curry, and Beef Rendang
from here I
notice that there are at least 2 kind of masakan padang. One is
urang darek(from bukittinggi) and urang pasisia(esp
from padang,pariaman). which one is more delicious? well the truth I
don't really care since both area is has their trade mark and both is
really good
later I will talk more about masakan padang recipe's but beware it
kind bit tricky
Recipe for my Favourite food : Sambal Goreng Ati 2007-09-28 02:55:00 Sambal Goreng Ati Ampela
This one is my favourite, tasty spicy food.
Ingredients:
4 pairs of chicken's livers and gizzards
5 pieces of shallots
3 pieces of garlic
5 pieces of red chili peppers
4 cm lengkusa
10 gr shrimp paste
1 cup of coconut milk
1 board of petai, salt and pepper
Direction:
Cut liver and gizzards into bite sized pieces
Skin shallots and garlic.
Brown shrimp paste
Grind finely shallots, garlic, red chili peppers, shrimp paste
Brown these spices and galanga, mix them evenly
Add liver and gizzard pieces, and salt and pepper to taste
Mix evenly and add coconut milk, let it simmer for 3 minutes.
Read more:Favourite
Top 5 Nasi Goreng Topping 2007-10-02 06:04:00 Indonesian version of fried rice is called nasi goreng. Basically it has similarities with any other fried rice,it is made from cold rice which has already been cooked by boiling. The wok is heated until it starts smoking, with some oil. Rice is stirred quickly and uniformly to prevent burning, and to coat the rice grains with oil to prevent sticking. After 1-2 minutes the rice is flavored to taste and stirred thoroughly, then the other ingredients are added.
So what' make the different, in Indonesia it is cooked with sweet soy souce, and also add some garlic, shalot and salt, also to make it much I say much2 better put a lot of chilly in it :). you can eat your nasi goreng plain or add some topping,
here's my top 5 nasi goreng topping
Plain EggGood for break-fast since it's easy to make but also has a enough calory to get you going
Fried Chickenchicken is nice, put that in your nasi goreng ... excellent!!!
Anchovys
How to make coconut oil by hand 2007-10-01 05:35:00 a lot of indonesian food contains coconut
oil to make it more tasty, you can buy pre-package coconut oil, but what's more better coconut oil that is made by our own hand :)
There are two types of fresh coconut milk. Thick or first pressed milk. And thin or second pressed milk. To make “extra virgin coconut milk” or EVCO as I now call it, you have to buy a mature coconut (generally those that are just brown husk outside), and have the man at the market grate it. If your home still has one of those neat grating contraptions, then grate it yourself. For every grated coconut, add one cup of lukewarm water (not hot) and start squeezing to extract the milk. Keep going until the liquid is nice and thick. Strain through a fine sieve and if you are particular about removing all coconut bits and solids, pass through a cheesecloth. The bits and solids can alter the texture of your cooked dish. I happen to think they are fine but others might want really smooth coconut milk.
sambal with grilled shrimp 2007-10-12 00:59:00 there are many kind of sambal in indonesia, range from easy to make to sophisticated complex sambal. here I found recipe to make a sambal with a grilled shrimp, I haven't done it my self but it looks quite interesting.
1 cup sweetened flaked coconut
6 serrano peppers, seeded,deveined,chopped
1 1/2 teaspoons anchovy paste
2 cloves garlic
5 tablespoons lime juice
1 lb shrimp, peeled and deveined
In a food processor, whirl cocount, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently.
Rinse and drain shrimp.
Thread onto 4 flat metal skewers (10 to 14 in.) Brush shrimp with paste.
Be sure to reserve some for serving.
Place shrimp on a BBQ grill over a solid bed of medium-hot coals or on a gas grill set at medium hot (can hold hand at grill level for no more than 3 seconds); close li
avocado smoothies 2007-10-11 02:32:00 Avocado or alpukat for indonesian people is one of health fruit. it contain at least 25 nutrienst including fiber, potassium, vitamin E, B and folic acid. I ussualy take an avocado
smoothies when I lazy to have a dinner.
I ussualy just put a milk an avocado in it, but for you that need more sophisticated recipe here I found one on http://www.indolists.com
Ingredients:
• 4 ripe avocados (10 oz/300 g each)
• ¼ cup (60 mL) sweetened condensed milk, cream or evaporated milk
• 1 tablespoon freshly squeezed lime or lemon juice
• 3 cups ice cubes
• Cocoa powder or chocolate syrup (optional)
• 1 portion Palm Sugar Syrup
Preparations:
• Peel and pit the avocados, then cut the flesh into cubes and set aside
• Make the Palm Sugar Syrup
• Place all the ingredients, except the cocoa powder or chocolate syrup, in a blender and puree until smooth. Serve chilled with a sprinkling of powdered cocoa or a drizzling of chocolate syrup on top if
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