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Love coconut shake? Skip the queue and make this thirst-quencher at home!
Ingredients (makes 2 cups):
1 whole Fresh Coconut (for water and flesh)
5 scoops Coconut Ice Cream
2 small bowls Ice Cubes
Steps:
1. Add ice cubes, all the coconut water from the whole coconut, and coconut ice cream into a blender. Blend for a few minutes until smooth.
2. Add all the coconut flesh from the whole coconut in to the blender and blend for a few more seconds.
3. Pour into two glasses and serve!
Homemade Rempeyek Ikan Bilis Versi Yatiekitchen.
For beginner, mulakan dengan 2 cawan tepung beras cap Gajah 2 ekor ( mak gajah & anak gajah - slide last sekali gambar gajah tu😅)
2 cawan tepung beras cap gajah 2 ekor
100 ml Santan @adabi_consumer
2 cawan air - (Masuk dalam adunan tepung tadi , Jangan pekat sangat nnt tak nipis)
1 sudu kecil biji ketumbar - disangai & dikisar kering halus
1 sudu kecil biji jintan manis- disangai & dikisar kering halus
1 sudu kecil biji jintan putih- disangai & dikisar kering halus
5 ulas bawang putih - ditumbuk halus)
1 sudu besar tepung jagung
1 biji telur
1 sudu besar air kapur (ambil lapisan atas )
Garam dan mushroom seasoning
1 mangkuk ikan bilis
1 mangkuk kacang tanah ( yg digoreng)
1 kg minyak utk menggoreng
4 helai daun limau purut - hiris halus
Campur semua bahan2 diatas kecuali ikan bilis & kacang tanah
Panaskan minyak dalam kuali
Rendam senduk besi dalam kuali sehingga betul2 panas - minyak medium heat ( kalau boleh rendam selama 1/2 jam )
Angkat senduk tadi , oleskan adunan dalam permukaan senduk , letak ikan bilis & kacang , celup dalam kuali tadi, adunan akan tekeluar sendiri dari senduk.
Tips : pastikan adunan tidak terlalu banyak , keluarkan adunan tadi dari senduk jika banyak, kalau tidak nnt tebal .
Kalau melekat , rendam senduk lagi, senduk betul2 kena panas , kalau tak , dia melekat !
Selamat mencuba !!!!
Adunan tadi , Dapatlah 2 botol !!! 🤣jadi la...
Homemade Rempeyek Fish Bilis Yatiekitchen version.
For beginners, start with 2 cups of 2 elephant cap rice flour (elephant & elephant mother - slide last picture of the elephant 😅)
2 cups of 2 elephant cap rice flour
100 ml of Coconut Milk @adabi_consumer
2 cups of water - (Enter the flour mix just now, Don't be too thick if it's not thin)
1 small spoons of cilantro - dried & grinded dry smoothly
1 small tablespoon of cumin seeds-dried & grinded dry smoothly
1 small spoons of cumin seeds-dried & grinded dry smooth
5 review of garlic - pounded smoothly)
1 tablespoons of corn flour
1 eggs
1 tablespoons of chalk water (take the top layer)
Salt and mushroom seasoning
1 bowls of anchovies
1 bowls of peanuts (fried)
1 kg of oil for frying
4 pieces of purut lime leaves - fine slice
Mix all the ingredients above except anchovies & peanuts
Heat up the oil in the wok
Soak the iron spoon in the wok until it's really hot - medium heat oil (if possible soak for 1/2 hours)
Lifted the spoon just now, apply the mix inside the surface of the spoon, put anchovies & peanuts, dip in the pan just now, the mix will exit itself from the spoon.
Tips: make sure the mix isn't too much, remove the mix just now from the spoon if there's a lot, otherwise it
If it sticks, soak the spoon again, the spoon will really be hot, otherwise it will stick!
Good luck trying!!!!
The mix just now, I got 2 bottles!!! 🤣 so...Translated
我們不是在拍廣告，是回馬來西亞一定要吃馬來西亞糖水！龍眼豆腐甜湯，第二碗必須插吸管給兩位少爺喝，因為用湯匙喝到的量太少會被埋怨，椰子果凍本老木獨享，因為我就是要獨享！😎
#猴爺Homemade
找她買Yabi Keehuiping 0125344838
No, we’re not taking ad photos, we’re doing the must since come back to Malaysia, enjoying local dessert, tong sui, two boys finished two bowls of Long Gan Toufu sweet soup and poor daddy only gets to taste 2-3 mouths in total, I’m lucky, I get to enjoy all the coconut jelly, because who share my coconut jelly who don’t care for me😈.
And I get these yummies from my friend Yabi, she’s really good at making dessert, well, not just dessert lah, but this is really nice!
Contact her at 0125344838
#mandychen #陳諭 #quarantine #day1 #dessert #sweet #moment #tasty #thankyou #artist #actor #host #love #糖水 #謝謝你 #好吃 #居家隔離第一天 #家 #愛 #親子
とってもヘルシーなスイーツをご紹介します！
バナナとアボカドをたくさん使ったチョコムースは滑らかでほんのり甘く、優しい味に仕上げました♪
素材の甘さをいかしたスイーツなので、ダイエット中でも罪悪感なしで食べれちゃいます！
ぜひ、作ってみてくださいね♡
ヘルシーチョコムース
2人分
材料：
バナナ 2本
アボカド（切っておく） 小1個
ココアパウダー 25g
バニラエクストラクト 小さじ1/2
メープルシロップ 小さじ4
塩 ひとつまみ
おすすめのトッピング：
チョコチップ
ベリー
ココナッツフレーク
ナッツ
カカオニブ
バナナ
グラノーラ
作り方：
1. フードプロセッサーにバナナとアボカドを入れ、かくはんする。内側の壁面に付いたものはへらで落とし、ココアパウダー、バニラエクストラクト、メープルシロップ 、塩を加える。滑らかになるまでかくはんする。
2. (1)をボウルに移し、ラップをかけて15〜30分冷蔵する。
3. ムースを2つの容器に分ける。好きなトッピングで飾って、完成！
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Healthy Chocolate Pudding
for 2 servings
Ingredients:
2 ripe bananas, sliced
1 small avocado, ripe but not mushy, diced
1/4 cup unsweetened cacao powder(25 g)
1/2 teaspoon vanilla extract
4 teaspoons maple syrup
1 pinch kosher salt
TOPPING IDEAS:
chocolate chip
mixed berry
toasted coconut flake
toasted nut
cacao nib
banana, sliced
granola
Preparation:
1. Add the banana and avocado to the bowl of a food processor and process until completely smooth. Scrape down the sides of the bowl, then add the cacao powder, vanilla, maple syrup, and salt. Blend until smooth and the color is the same throughout.
2. Transfer the pudding to a bowl, cover with plastic wrap, and refrigerate for 15–30 minutes.
3. When ready to serve, divide the pudding between 2 serving bowls and top with your favorite toppings, such as chocolate chips, berries, toasted coconut flakes, toasted nuts, cacao nibs, sliced banana, and/or granola.
4. Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
Acai Bowl with Beets and Coconuts.【吹替版/Dubbed in English.】
✅英語吹き替え版です
Original ver.(Japanese)→ https://youtu.be/Ds1rQnH1UwE
-------------------------
Hello, this is Misuzu.
Today, I will introduce Acai Bowl that you can enjoy without sugar.
Acai(Euterpe oleracea) is a popular super food with high antioxidant power and rich in iron.
I will add beets and Coconut Cream this time.
Let's enjoy topping what you like.
☆Here is my recipe blog.
https://www.misublog.com/entry/acai_bowl
----------------------
【Related videos.】
ACAI 101 + How To Make an ACAI BOWL
https://youtu.be/WVNVVPleY4U
How to Make Traditional Acai Bowls (3 ingredients)
https://youtu.be/LmBZ5VasP_k
How to make an Acai Bowl! Easy, healthy, recipe
https://youtu.be/5g7rJ7ImcqI
-----------------------------
【SNS】
★blog
https://www.misublog.com/
★TikTok @misumisu0722
★Instagram @misumisu0722
https://www.instagram.com/misumisu0722/
★Twitter @misumisu0722
https://twitter.com/misumisu0722
#acai #acaibowl #superfood
寒くなったら飲みたくなる、温かいスープ。かぼちゃと生姜を使った、濃厚でクリーミーなスープレシピをご紹介します！
体の芯から温まるほっこりスープ。ぜひ作ってみてくださいね♫
かぼちゃと生姜のスープ
4人分
材料：
ココナッツオイル 大さじ1
玉ねぎ（粗みじん切り） 1個
塩 小さじ2
にんにく（みじん切り）4片
すりおろし生姜 1片分（7cm）
ハラペーニョ（種を取ってみじん切り） 1個
シラチャーソース 小さじ2
かぼちゃピューレ 850g
野菜スープ 600ml
ココナッツミルク 380g
ライム果汁 1個
ライムの皮 1個分
ココナッツクリーム（冷やしておく） 380g
コリアンダー 40g
かぼちゃの種（ロースト） 40g
作り方：
1. 大きめの鍋にココナッツオイルを入れ、中火で熱する。玉ねぎと塩小さじ1を入れ、半透明になるなるまで10〜15分炒める。
2. にんにく、おろし生姜、ハラペーニョを加え、香りが立つまで3〜5分炒める。
3. シラチャーソース、かぼちゃピューレ、野菜スープを入れて混ぜ合わせる。蓋をして弱火で15〜20分煮込む。
4. トッピング用のコリアンダーソースを作る。冷やしたココナッツクリーム、ライムの皮、コリアンダーをハンドブレンダーかミキサーにかける。スープを盛り付けするまで冷蔵庫に入れておく。
5. スープを火からおろし、常温のココナッツミルクを混ぜ入れる。ハンドブレンダーかミキサーを使い、滑らかになるまでブレンドする。ライム汁と残りの塩小さじ1を加え、味を調える。
6. ボウル、またはくり抜いたかぼちゃにスープを注ぐ。(4)のコリアンダーソースを大さじ1、回しかける。かぼちゃの種をトッピングしたら、完成！
Pumpkin Ginger Soup
For 4 servings
Ingredients:
SOUP:
1 tablespoon coconut oil
1 medium white onion, diced
2 teaspoons kosher salt
4 cloves garlic, minced
1 fresh ginger, 3 in (7 cm) peeled and grated
1 jalapeño, seeded and minced
2 teaspoons sriracha
2 cans unsweetened pumpkin puree
2 ½ cups vegetable stock(600 mL)
1 can full-fat coconut milk, 13.5 ounce can (380 grams) room temperature
1 lime, juiced
⅓ cup pepitas(40 g), toasted
CILANTRO COCONUT CREAM:
1 can coconut cream, 13.5 ounce can (380 grams), chilled
1 lime, zested
1 cup fresh cilantro leaves(40 g), packed, plus more for garnish
Preparation:
1. In a large pot, melt the coconut oil over medium heat. Add the onion and 1 teaspoon of salt. Cook for 10–15 minutes, until the onions are translucent and softened.
2. Add the garlic, ginger, and jalapeño. Sauté for 3–5 minutes, until fragrant and softened.
3. Add the Sriracha, pumpkin purée, and vegetable stock and stir to combine. Cover the pot, reduce the heat to low, and simmer the soup for 15–20 minutes, until all of the vegetables are completely broken down.
4. While the soup simmers, make the cilantro coconut cream: Add the chilled coconut cream to a liquid measuring cup or tall, narrow container, along with the lime zest and cilantro. Using an immersion blender, blend until the cilantro is completely broken down and the coconut cream turns pale green in color. Chill the cilantro cream in the refrigerator until ready to serve.
5. Remove the soup from heat and stir in the coconut milk. Using an immersion blender, blend the soup until completely smooth. Season with the remaining teaspoon of salt. Stir in the lime juice. Season to taste with more salt, if needed.
6. Ladle the soup into bowls and top each serving with 1 tablespoon of cilantro cream and toasted pepitas.
Enjoy!
#TastyJapan #レシピ
MUSIC
Licensed via Audio Network
