Iced Tamarind

Es Gula Asam

One of the secrets to cooling off on a hot day or after an especially spicy dish is to ally yourself with the engaging tartness of tamarind.

1/4 cup sugar
1 cup tamarind water
1 cup water

• Make a tamarind syrup by dissolving the sugar into the tamarind water in saucepan. Simmer for several minutes. This mixture can be cooled and stored in the refrigerator for later use.
• To prepare the es asam, combine 1 part tamarind syrup with 1 part water. Serve over ice with extra sugar on the side for those who like it sweet.

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Iced Citrus Drink with Coconut

Es Jeruk Kelapa

Jeruk refers to any variety of citrus but es jeruk is usually either a lime or an orange that can be squeezed quickly in street stalls and mixed with a little sugar and water. For that added textural dimension include some slippery floating slivers of fresh coconut flesh.

4 medium oranges, limes, or lemons
1 cup fresh young coconut flesh
4 Tbs. sugar
ice

• Combine roughly 1 part fresh-squeeze citrus juice with 4 parts water.
• Typically a few spoonfuls of sugar are added and let float to the bottom of the glass so that the sweetness can be adjusted with a little stirring.
• Add the coconut flesh and ice.

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Grass Jelly Drink

Es Cincau

Black Cincau or Grass Jelly is a jelly-like that can be found in South-East Asia and normally used in some Indonesian as traditional drinks. Cincau hitam can also be used to reduce temperature, fever, and to prevent indigestion and to lower high blood pressure. It also has low calories so it is good for those who want to loose weight. Having seen its efficacy, it will be very useful if you grow this plant in your garden.

Ingredients

• 200 g black Grass Jelly cut into dice, and pour it with hot water
• 100 grams essence of coconut
• 100 grams Pacar cina (red small rounded jelly, looks like pomegranates seeds)
• 200 g brown sugar
• 400 ml of water
• 750 ml of milk from 1 coconut eggs
• 4 tbsp mocha syrup

How to make

1. Boil brown sugar and water until late. Lift, and then mixed with mocha syrup, stir.
2. Cook milk in a separate place , stir. When it has boiled, lift
3. Mix the brown sugar with santan (coconut essence) and add all the ingredients grass jelly and pacar cina. Add Ice block as neccesary.
4. Served cold. And enjoy

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Coconut Milk with Slithery Green Jelly Noodles

Es Cendol

Cendol jelly noodles have the essence and color of the pandan leaf. Make them yourself or find them ready-made in yourfriendly neighbour Asian market. The Vietnamese variety called Bahn Lot can sometimes be found frozen.

2 cups cendol noodles
1/4 cup palm sugar
1/2 cup tsp. salt
1 cup coconut milk
2 cups ice

• To make the syrup heat 1 cup of water in a saucepan and dissolve in the palm sugar.
• In a separate pan combine the coconut milk and salt. Simmer for a few minutes.
• Allow both syrup and coconut milk to cool.
• Pour 2 tablespoons of syrup into each glass. Add 1/4 cup ofcendol jelly noodles and pour the coconut milk over the top. Add ice cubes if desired.

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Blueberry Smoothies

Blueberry Smoothies

Get the power of blue with these superhealthy blueberry smoothies you can make in a flash.

The blueberries provide the antioxidants (known for curbing cancer and inflammation); the bananas are great for potassium; and the soy milk and yogurt provide protein and calcium. Did we also say this smoothie tastes scrumptious?

Servings : 2
Ingredients
1/2 cup frozen blueberries
1 banana (peeled)
8 oz. low-fat vanilla yogurt
8 oz. soy milk

Directions
step 1Combine all ingredients in the blender and purée until smooth.
step 2Drink immediately

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Spiced Ginger Tea

Bandrek

The sooting effects of ginger make a nice nightcap. Some people like to add warm milk, either cow's or coconut, to their bandrek.

1 inch fresh ginger, sliced thinly
1 inch lemon grass, minced
2 Tbs.palm sugar

· Heat the ginger and lemon grass in 4 cups water. Simmer lightly for 10 minutes.

· Strain the boiled liquid and add the pal sugar

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Ginger Coconut Coffee

Bajigur

Like most recipes, this one comes in myriad combinations. Some warungs add a layer of sweet bread cubes instead of coconut.

1 inch fresh ginger, sliced thinly
1/2 tsp, grated fresh nutmeg
1 stick cinnamon
2 cloves
1 inch lemon grass, minced
4 Tbs. Coffee, powdered
1 cup coconut milk
2 Tbs. plam sugar
1/2 tsp. salt
4 tbs young coconut flesh

• Heat the ginger, nutmeg, cinnamon, cloves and lemon grass in 3 cup water. Simmer ligthly for 10 minutes.
• Turn off the heat, add the ground coffe and allow to steep for a few minutes.
• Strain the solids from this liquid and add the coconut milk, palm sugar and salt. Simmer gently for 2 minutes.
• Add the coconut flesh and a sprinkle of nutmeg on top.

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