My favourite fruit is Sirsak, so naturally when I found this I had to post it. Can’t remember where I found it though.
Ingredients:
• 18 lychees
• 6 tablespoons soursop, peeled, deseeded, with flesh extracted
• 4 handfuls ice
• Juice of 6 limes
• Lychee Liqueur, approx 3 second pour (to taste)
• Cointreau, approx a 3 second pour (to taste)
Directions:
• Place all the ingredients into a blender, reserving 6 lychees for garnish. Place a lychee in each glass and fill with martini.
Ingredients:
2 1/4 cups water![DSC00730 8 [1024x768]](http://www.kochconnect.com/wp-content/uploads/2009/10/dsc00730_81024x768-11.jpg)
3 six-inch cinnamon sticks
5 star anise
10 whole cloves
10 ketumbar seeds
7 cardamom pods, broken open
1 stalk serai, bottom 5 inches only, peeled and trimmed and pounded to release the fragrance
3 thick slices of jahe, pounded a bit to release the juices
2 tablespoons of Indonesian gula jawa
Tags: bandrek, jahe, minuman, serai, cinnamon, gula merah, indonesian, recipe
Wooohooo cocktail time
600 gram chopped pineapple
1/2 cup of caster sugar
4 kaffir lime leaves, remove the middle stalk
500 ml santan (coconut milk)
140 ml vodka
Juice of one lime
Ice
Directions:
1. Blend pineapple and sugar in the blender till smooth. Add the kaffir lime leaves, coconut milk and vodka and blend till smooth
2. Blend with ice serve immediately in tall glass
Ingredients
Avocado
Nangka (Jackfruit)
Tapai singkong
Kolang Kaling
Santan
3 tab Sweetened condensed Milk
Kelapa Mudah ( Young coconut meat), shredded
Preparation:
1. Peel and cut the avocado in small pieces, do the same with the nangka and tapai singkong
2. Mix all together in a bowl. Sweeten to taste with the condensed milk.
3. Serve in individual tall glasses or dessert bowls with shaved ice.
Ingredients:
1 kg Singkong (Catella Pohon) (Cassava)
1 Dry yeast ball (Ragi)
Preparation:
1. Peel the singkong and cut into 10 cm lengths and cut these lengths into half lengthwise
2. Steam until cooked
3. Sprinkle grated ragi over the top and wrap in banana leaves
4. Place in a container, banana leaf and all
5. Leave in a dark and warm place for about three days
Note:
When ready chill in refrigerator. Can be eaten just like that on its own or you can cut it into small pieces and put it in the Es Campur or you can coat it with a fritter batter and fry. and serve with ice cream
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