Dreamy Table

Dreamy Table54 recipes

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Tempe Penyet with Sambal and Basil - Dreamy Table

Tempe Penyet with Sambal and Basil - Dreamy Table

Tempe penyet or smashed tempeh is one of my favorite vegetarian dishes. It is so delicious, affordable, and easy to make. Tempe Penyet with Sambal and Basil Ingredients 1 block tempeh, sliced 3 cloves garlic, grated sea salt & freshly ground pepper 200 ml water Oil for frying sambal 3 cloves garlic 5 red chilies 3 bird’s eye chilies Salt and sugar to taste a handful of fresh basil 1-2 tbsp coconut oil Juice of 1/2 lime Direction:  Mix garlic paste, salt, pepper, and water in a shallow bowl. Add tempeh slices and marinate for about 15-30 minutes. Set aside. Meanwhile, pound the garlic, chilies, salt, and sugar in a mortar and pestle. They don’t need to be super fine, you just want to bring out the flavors from garlic and chilies. Add half of the basil to the sambal. Then carefully pour the hot oil onto the sambal. Mix everything well. Drain and pat dry the tempeh. Heat about 2 tablespoons of oil in a nonstick pan or cast iron pan. Shallow fry tempeh until browned on both sides. Put fried tempeh with sambal and gently smash the tempeh. Add more basil and drizzle with lime juice before serving.

Potato Rendang (Caramelized Baby Potato Curry) - Dreamy Table

Potato Rendang (Caramelized Baby Potato Curry) - Dreamy Table

Rendang is one of the most popular Indonesian food beside nasi goreng and mie goreng. Beef rendang is probably the most well-known Indonesian food but there are many different variations of rendang. Every village and family has its own version. You can use different spices and different proteins, but what they have in common is the end result should be somewhat blackened and all the spices and coconut milk have to be caramelized for it to be called rendang. If you make these Potato Rendang be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Broccoli and Potato Croquettes Potato Rendang Ingredients 500gr baby potatoes 1 turmeric leaves 2 kaffir lime leaves 500 ml coconut milk Salt and sugar to taste Spices paste 100g shallots 15g garlic 100g red chilies, de-seeded 5g ginger 10g galangal 10g candlenuts 2 tbsp tamarind juice Direction Grind all the spice paste ingredients in a food processor until smooth. Heat about 1 tbsp coconut oil in a pan. Add spices paste and stir fry over medium heat until fragrant or for about 3 minutes. Add baby potatoes to the wok …

Pan-Seared Tilapia with Tomato & Torch Ginger - Dreamy Table

Pan-Seared Tilapia with Tomato & Torch Ginger - Dreamy Table

This pan-seared tilapia recipe is so easy and quick to prepare. This fork-tender fish fillet is low in calories and cooks very fast, makes it perfect for a busy weekday meal. Juicy sweet cherry tomatoes and fragrant torch ginger in warm olive oil really compliment the tenderness of pan-seared tilapia. If you make this Pan-Seared Tilapia with Tomato be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Egg in Spicy Tomato Sauce Pan-Seared Tilapia with Tomato & Torch Ginger Ingredients 4 tilapia fillet 2 tbsp olive oil sea salt & black pepper 2 cloves garlic, finely minced 15 cherry tomatoes, halved 3-5 torch ginger leaves, finely sliced 2 jalapenos, sliced 1 lemon 1/2 tsp sugar fish stock or water Direction Season the tilapia fillets with salt and pepper on both sides. Heat a tablespoon olive oil in a nonstick pan over medium heat. Cook fish for 2-3 minutes on each side. Remove fish from pan and set aside. Heat another tablespoon of oil in the same pan. Saute the minced garlic for 30 to 60 seconds until fragrant. Add cherry tomatoes and cook …

Beef Rice Vermicelli Soup - Dreamy Table

Beef Rice Vermicelli Soup - Dreamy Table

This beef rice vermicelli soup perfect for a rainy day. Its rich yet clean tasting beef broth will make you fall in love. It’s packed with flavor but light enough for a warm sunny day. The broth is incredibly delicious and so comforting. Although the broth has a long list of ingredients but it so easy to make, all you need to do is waiting patiently while the broth simmering. If you make this Beef Rice Vermicelli Soup, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Spicy Mushroom Noodle Soup Beef Rice Vermicelli Soup Ingredients 2 kg of beef bone 750g beef shank 2 medium yellow onions 1 bulb of garlic 1 large piece of ginger 5 cloves 2 star anise 1 cinnamon stick 1/4 cup coriander seeds 1 tablespoon white peppercorn 2 cilantro roots 1 dried orange peel 1/4 cup dark soy sauce 1 tablespoon brown sugar for serving 500g beef shank cooked rice vermicelli a cup of fresh cilantro and green onion chili oil Direction Preheat oven to 200C. Place the beef bone, onion, ginger, and garlic on a lightly …

Grilled Tilapia in Banana Leaves - Dreamy Table

Grilled Tilapia in Banana Leaves - Dreamy Table

This grilled tilapia is perfumed with lemongrass and kaffir lime leaves, then wrapped in banana leaves and grilled until perfectly cooked. It is simple to prepare and joy to eat. You’ll love the tenderness of the fish marinated with flavorful lemongrass and kaffir lime leaves paste. This grilled tilapia fish can be cook outdoors on the barbecue, or you can cook it indoors in a grilled pan. Serve this flavourful grilled fish with sweet-sour pico de gallo. Grilled Tilapia in Banana Leaves 2 whole (500g each) red tilapia 2 calamansi or lime large fish of banana leaves to wrap the fish spices paste 5 cloves garlic 2 jalapenos or green chili, chopped 5 kaffir lime leaves 2 lemongrass, thinly sliced 1 tablespoon shaved palm sugar 2-inch ginger, chopped 1 teaspoon fish sauce 2 calamansi or 2 tbsp lime juice golden berry pico de gallo 1 small red onion 10 cherry tomatoes 7 golden berries 1 jalapeno 1 lime salt and sugar to taste Direction For spices paste, blend ingredients (except calamansi juice) in a food processor until smooth. Then add salt and calamansi juice, mix well. Rinse and pat dry the fish. Slash both sides of each fish three or …

Persian Beef and Yellow Split Pea Stew - Dreamy Table

Persian Beef and Yellow Split Pea Stew - Dreamy Table

Khoresh Gheymeh is a delicious Iranian beef and yellow split pea stew flavored with tomato paste, spices, and dried limes (limoo amani). The stew served with fried potato and saffron rice Split Pea (chana dal) If you make this Persian Beef and Yellow Split Pea Stew, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Semolina Dumpling with Beef Stew Persian Beef and Yellow Split Pea Stew Ingredients 1/2 cup yellow split peas 250g beef or lamb 2 tbsp olive oil 1 medium yellow onion, chopped 1/3 tsp cinnamon 1 tsp turmeric powder 2 tsp tomato paste 1 cup tomato puree 3 cups of water 2 Persian dried limes, poked through with a knife 1/2 teaspoon sugar 1/8 teaspoon ground saffron Method Cut the beef into 1-inch pieces, season with salt, and let it sit for 15-30 minutes. Rinse the yellow split peas. Put it in a small pot, and cover with about 1-inch of water. Bring to boil, then lower the heat, and let it simmer for about 10 minutes. Remove from the heat, drain, and rinse to remove any excess starch. …

Crispy Jackfruit with Curry Sauce - Dreamy Table

Crispy Jackfruit with Curry Sauce - Dreamy Table

This delicious crispy jackfruit with curry sauce is a good alternative for fried chicken. The stringy texture of young jackfruit is good for emulating chicken recipes. In this one, jackfruit infused with spices and fried to perfection. Enjoy this fried jackfruit with coconut curry sauce, or your favorite mayonnaise. This time I use fresh young jackfruit, I boiled the jackfruit with vegetable bouillon and spices to infuse it with flavor. Crispy Jackfruit with Curry Sauce Ingredients crispy jackfruit 500g young unripe jackfruit 1 vegetable bouillon 1/2 tablespoon ground coriander 1 tablespoon garlic powder 2 tablespoons of sea salt 1 tablespoon sugar 1/2 tablespoon freshly ground white pepper for frying 185g all-purpose flour 2 tablespoons corn starch 1/2 teaspoon baking powder 1 teaspoon garlic powder 1 teaspoon ground coriander 1 teaspoon smoked paprika 2 large eggs vegetable oil for frying curry sauce 1 tablespoon vegetable oil 2 cloves garlic 1-inch ginger, minced 2 teaspoons chili sauce 1 teaspoon ground coriander 1/2 teaspoon cumin powder 397g coconut milk salt and freshly ground blackpepper Direction Wash and cut the jackfruit into bite-size pieces. Remove the seeds and the hard centerpieces. Combine water with the bouillon cube, garlic powder, coriander, salt, and sugar in …

Egg in Spicy Tomato Sauce - Dreamy Table

Egg in Spicy Tomato Sauce - Dreamy Table

This simple one-skillet breakfast made with eggs simmered in a sauce of tomatoes, green chili, green onion, garlic, and lemongrass. If you don’t like runny egg yolk just scrambled the eggs and serve it like Turkish menemen. If you make this Egg in Spicy Tomato Sauce, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Stir-fry Garlic Chive Flowers with Tofu and Eggs Egg in Spicy Tomato Sauce Ingredients 2 tbsp vegetable oil 1 garlic, minced 1/4 cup chopped green onion 1 green chili, chopped 2 tomatoes, chopped 1 lemongrass, white part only salt, sugar & pepper to taste 4 eggs Direction Heat oil in a pan over medium-high heat. Then soften the green onion, garlic, and green chili for about 5 minutes. Stir in the tomatoes, lemongrass, and sugar. Then simmer over medium heat for 7-8 minutes until thick. Season with salt, pepper & fish sauce, then stir to combine. Using the back of a large spoon, make 4 holes in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over low heat for …

Stir-fry Garlic Chive Flowers with Tofu and Eggs - Dreamy Table

Stir-fry Garlic Chive Flowers with Tofu and Eggs - Dreamy Table

This stir-fry garlic chive flowers are very simple, affordable, and homey dish. I like to keep this dish simple and light, just add some tofu, eggs, dashi, and a little bit of fish sauce. The young garlic flowers are tender and have a garlic-like flavor but milder. Tender garlic stem can be cooked with scrambled eggs, stir-fry with shrimp, or added to soups. You can also eat them raw and mix it with salad, or sprinkle as a garnish. If you make this Stir-fry Garlic Chive Flowers, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Stir-fry Pempek (Stir-fry Indonesian Fishcake) Tofu and Scrambled Egg with Garlic Flower Ingredients 2 tbsp vegetable oil 200g firm tofu, cubed 3 large eggs 1 tsp fish sauce 1/4 tsp sugar 1/4 cup dashi 100g garlic flowers, chopped salt and white pepper to taste Direction Crack the eggs into a large bowl. Add sugar, fish sauce, dashi, salt, and pepper. Beat the eggs for 30 seconds, stir in half of the garlic flowers, mix until well combined. Heat oil in a wok or pan over medium-high heat. …

Vermicelli Salad in a Jar - Dreamy Table

Vermicelli Salad in a Jar - Dreamy Table

Color changing vermicelli salad in a jar is such a fun and awesome way to do the meal preps. You can make a big batch and put in the fridge, and then you got lunch or dinner ready when you hungry. Steep in the vermicelli in butterfly pea flower to get naturally blue color. Mix it with acidic sauce and it will transform color from blue to magenta. If you make this Stir-fry Garlic Chive Flowers, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Rice Vermicelli and Dried Squid Salad Vermicelli Salad in a Jar Ingredients Color changing vermicelli 85g rice vermicelli or glass noodles 10g dried butterfly pea flowers Dressing 1 clove garlic, minced 2 tbsp fish sauce 1 bird’s eye chili, chopped 3 tbsp lemon juice 1 tbsp sugar Topping 1 egg 2 tbsp vegetable oil 1 clove garlic 1/2 cup shimeji mushroom 1 carrot, julienne 1 cucumber, sliced thinly 3 red radish, sliced thinly fresh cilantro Direction For the noodles: Soak the vermicelli and butterfly pea flowers in 400ml of water for at least 2 hours or overnight. Once …

Serundeng Daging (Beef with Spiced Grated Coconut) - Dreamy Table

Serundeng Daging (Beef with Spiced Grated Coconut) - Dreamy Table

Serundeng daging is a fried beef with spiced grated coconut. Serundeng is a type of condiment that can be found over the entire archipelago, although it’s usually associated with Javanese cuisine. Basically, serundeng made with freshly grated coconut sauteed together with fried spices paste. A decent serundeng should have a nice balance between spicy, sweet, and savory flavor. Serundeng Daging Ingredients 350g grated coconut 250g beef, cut into bite-size pieces 3 kaffir lime leaves 4 Indonesian bay leaves 1-inch galangal 3 lemongrass 150g coconut sugar Spices paste 5 red chilies 4 garlic 7 shallots 1 lemongrass 2-inch ginger 3 candlenuts 1 tablespoon coriander powder 1/4 teaspoon cumin salt and white pepper to taste Direction Put garlic, shallots, chilies, ginger, lemongrass, candlenuts, coriander, and cumin in a food processor. Add a little bit of water or oil if needed. Pulse a few times, scrapes down the sides, and pulse again until you get a smooth paste. Heat about 2 tablespoons oil in a wok or pan. Add spices paste, galangal, lemongrass, kaffir lime leaves, and bay leaves. Stir-fry for 1-2 minutes over medium heat until fragrant, stirring constantly. Add beef, coconut sugar, and water, mix well. Let it simmer over low …

Lemper Ayam (Sticky Rice with Shredded Chicken) - Dreamy Table

Lemper Ayam (Sticky Rice with Shredded Chicken) - Dreamy Table

Lemper ayam is one of my favorite snacks. This savory snack consists of sticky rice (glutinous rice) flavored with coconut milk and filled with fragrant chicken floss and wrapped in banana leaves. Beside shredded chicken, you may also find them filled with fish or meat floss. Sticky rice or glutinous rice is the main ingredients in this recipe. Heat 1 part of sticky rice, 1 part of coconut milk, and knotted pandan leave on medium heat. Keep stirring and cooking over low heat until all the liquid is absorbed. Steam the precooked rice for 30 minutes or until the rice is soft and cooked. To make the filling, poached the boneless and skinless chicken fillet with salt, kaffir lime leaves, and lemongrass until chicken cooked through. Remove the chicken from the water and let it cool. When the fillets are not too hot to handle, shred the meat into thin pieces. Then heat vegetable oil in a pan or wok, stir fry spice paste until fragrant. Add lemongrass, kaffir lime leaves, shredded chicken, and coconut milk. Cook over low heat until the liquid is dried up, season with salt and sugar. If you make this Lemper Ayam (Sticky Rice with Shredded …

Egg Salad Sandwich with Perilla - Dreamy Table

Egg Salad Sandwich with Perilla - Dreamy Table

Make this egg salad sandwich for quick lunch or picnic. Creamy egg salad with Japanese-style mayo sandwiched between soft and fluffy milk bread There is so many version of an egg salad sandwich. There’s an American version and a Japanese version. The Japanese egg sandwich (tamago sando) is much simpler and lighter than the American version. Tamago sando uses Japanese mayonnaise, boiled eggs, and shokupan ( Japanese Pullman bread). If you make this Egg Salad Sandwich, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Grilled Cheese Sandwich with Onion Chive Jam Egg Salad Sandwich Ingredients 2 slices sandwich bread 2 hard-boiled eggs 1 tablespoon chopped perilla leaves 2 tablespoons Japanese-style mayo freshly ground black pepper salt and sugar to taste perilla leaves Direction Slice boiled egg in half. Put the eggs in a bowl and mash with a fork. Season with salt, sugar, and pepper. Add mayonnaise and chopped shiso leaves to the bowl and mix very well. Taste the filling, adjust seasoning if needed. Place sandwich bread on a flat surface. Put one perilla leaves on top of the bread, and …

Apple Iced Coffe & Tonic - Dreamy Table

Apple Iced Coffe & Tonic - Dreamy Table

This coffee and tonic is a simple and refreshing summer drink. A light cold brew coffee comes together with crisp apple juice, tonic water, and chewy coffee sphere (coffee jelly) to create a sweet, light, and refreshing coffee beverages If you make this Easy Curry Laksa, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Brazilian Lemonade Apple Iced Coffe & Tonic Ingredients Coffee sphere 250 ml of black coffee 2 tablespoon sugar 2 gr agar-agar 1 cup cold vegetable oil Apple Iced Coffee 200 ml of cold-brew coffee 100 ml tonic water or soda water 100 ml of apple juice ice cubes Direction To make coffee sphere Put the coffee powder in a glass, pour warm water over the coffee, and stir until everything dissolves. In a saucepan whisk coffee and agar-agar, cook over low-medium heat and bring to a boil for 1 minute. Remove the coffee mixture from heat and set aside for 3-5 minutes. Transfer the mixture to a squeeze bottle & carefully drop the coffee mixture into the cold oil. The coffee spheres will form and fall to the bottom. …

Easy Curry Laksa - Dreamy Table

Easy Curry Laksa - Dreamy Table

 I was craving for a bowl of curry laksa but my fridge almost empty so I made this rice noodles soup with anything left. I use seafood stock & Thai red curry paste as the base of the broth. For the topping, I use shrimp, fried tofu, fish balls & fish cakes. If you make this Easy Curry Laksa, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Easy Green Curry Noodle Bowl Easy Curry Laksa 2 tbsp vegetable oil 2 tbsp Thai red curry paste 3 candlenuts, grated finely 2 tbsp ground coriander 1 lemongrass stem, white part only 300 ml of coconut milk 4 cups of seafood stock 200g shrimp 100g Asian fish balls 100g Asian fish cakes 12 fried tofu puffs 2 tbsp fish sauce 1 tsp sugar 600g cooked rice vermicelli 4 soft-boiled eggs bean sprouts, mint leaves, and cilantro, to serve Direction Heat the oil in a saucepan over medium-high heat. Add the curry paste, grated candlenuts, and coriander powder. Cook, stirring, for 3 minutes or until fragrant. Add the coconut milk and chicken stock. Simmer for 5 …

Masala Milk- Warm Milk with Spices and Nuts - Dreamy Table

Masala Milk- Warm Milk with Spices and Nuts - Dreamy Table

I used to be a cinnamon girl, but the last few months I’m really into cardamom. It doesn’t mean I don’t like cinnamon anymore but I just don’t think about it on daily basis and start to craving more cardamom taste on my food, dessert or even on my drink. I like to try something new and make an experiment for breakfast. When others are busy thinking about what clothes to wear for tomorrow, I was busy thinking about what should I eat for breakfast. I like to enjoy my breakfast with a warm drink such as coffee, tea, cappuccino or chai tea. Although I’m not really like milk but had too much caffeine, and I decide it had to be milk this week. Masala Milk Ingredients 2 cups milk 8 peeled pistachios, chopped finely 3 whole cardamom pods, crushed 1-inch stick cinnamon 2 cloves A pinch of saffron honey or brown sugar Direction Soaked saffron in a lukewarm milk for about 15 minutes. Bring milk, spices and chopped nuts to boil over medium heat. Reduce heat and simmer gently for about 5 minutes or until the small bubble start to appear, turn it off and leave it to steep for …

No-Bake Pineapple Mint Cheesecake - Dreamy Table

No-Bake Pineapple Mint Cheesecake - Dreamy Table

There’s a day when the blistering temperature of June is rising and the last place you want to be is in the hot steaming kitchen. That’s when this no-bake pineapple cheesecake comes to the rescue! I also add lemon juice and popping candy to the cheesecake filling. Lemon juice makes the cheesecake lighter and fresh, while the popping candy adds an element of fun. If you make this No-Bake Pineapple Mint Cheesecake, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Easy Coffee Jelly with Sweetened Cream No-Bake Pineapple Mint Cheesecake Ingredients Crust 125g digestive biscuits 2 teaspoons granulated sugar 75g unsalted butter Cheesecake 300g cream cheese 50g icing sugar 1/4 cup condensed milk 1 tablespoon lemon juice 200g heavy cream 1 package pineapple popping candy Topping 1 pineapple a handful of fresh mint leaves 2 tablespoons granulated sugar Direction Put the biscuits in the resealable plastic bag, and crush them with a rolling pin until beginning to turn to crumbs. Pour crumbs and sugar into a bowl. Add butter, and stir until well combined. Press the crumbs mixture into a 20cm springform …

Cauliflower and Ground Beef Sloppy Joe - Dreamy Table

Cauliflower and Ground Beef Sloppy Joe - Dreamy Table

This cauliflower and ground beef sloppy joe is so easy to make and healthier than the regular sloppy joes. If you make this Cauliflower and Ground Beef Sloppy Joe, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Mediterranean Salmon and Cauliflower Rice Bowl Cauliflower and Ground Beef Sloppy Joe Ingredients 200g ground beef 300g grated cauliflower 1/2 onion, diced 2 cloves garlic, minced 1 cup ketchup 1/2 teaspoon smoked paprika 1 teaspoon worcestershire sauce 2 teaspoons brown sugar 1/2 cup water salt and freshly ground black pepper Direction In a medium skillet over medium-high heat, brown the ground beef. Drain off the fat. Add in the onion and garlic, cook until the onion fragrant, 3 to 5 minutes. Stir in cauliflower, ketchup, smoked paprika, brown sugar, worcestershire sauce, water, salt, and pepper to taste. Stir in to combine, then cover and let it simmer over medium-low heat for 15 to 20 minutes. To serve, spread the buns with the butter and brown them in a skillet. Spoon a good amount of the cauliflower-meat mixture onto the bottom of the buns, add sliced …

Tuna with Torch Ginger Sambal - Dreamy Table

Tuna with Torch Ginger Sambal - Dreamy Table

Tuna sambal kecombrang (tuna with torch ginger sambal). You can serve this mostly raw sambal with rice or serve it with salad. To make it, cut the blue steak tuna with a sharp knife into small cubes. Mix the tuna with thinly sliced shallots, garlic, torch ginger, kaffir lime leaves, bird’s eye chili, salt, a dash of sugar & Thai fish sauce. Then carefully pour very hot coconut oil over the tuna. Drizzle with fresh lime juice before serving. If you make this Tuna with Torch Ginger Sambal, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Crab Stick Salad with Sesame Mayonnaise Tuna with Torch Ginger Sambal 100g blue steak tuna 50g shallots 10g garlic 1 stalk torch ginger, remove the petal 3 kaffir lime leaves 1 stalk lemongrass, white part only 10g bird’s eye chilies, seeds intact 2 teaspoons Thai fish sauce 20ml coconut oil a pinch of salt and sugar Direction Cut the tuna with a sharp knife into 5mm cubes. Finely sliced shallots, garlic, torch ginger, kaffir lime leaves, lemongrass, and chilies. Put in a mixing bowl, add tuna …

Brazilian Lemonade - Dreamy Table

Brazilian Lemonade - Dreamy Table

Fresh lime juice combined with sweetened condensed milk creates sweet, creamy, and smoothie-like drink with a wonderful tang of lime. You can make this Brazilian lemonade right at home, so easy and quick. Peel or unpeel The original recipe uses unpeeled lime to make this drink, but I like to peel my limes because my limes have thick skin and it can make the drink bitter. If you don’t mind a slight bitterness in your lemonade just wash, quartered the limes, and remove the white pits in the middle. Brazilian Lemonade (serves 4) 3 limes 1/2 cup sweetened condensed milk 1/4 cup sugar 1 liter of water ice cubes Direction Wash the limes. If you don’t like bitterness in your juice, peel the limes with peeler or paring knife. Quarter the limes and remove the white pits in the middle. Put limes, sugar, sweetened condensed milk, and water in a blender. Pulse for 30 seconds until the limes thoroughly chopped. Pour the mixture over a strainer to remove the pulp. Serve lemonade immediately over ice.

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