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Yucca/Cassava Balls | Getuk Lindri

Makes two dozen

Mildly sweet, bite-sized balls of mashed, sweetened cassava (yucca). This unusual treat is a big hit in Brunei. Read on to learn my struggles with this dessert. My first epic fail.

Ingredients:

1/2 cup sugar
1/8 cup water
1/2 tsp vanilla extract
1 pound cassava root, peeled, rough fibers removed, and cubed
1/4 tsp salt
red & green food coloring

Method:

1. Peel and cube cassava (yucca). Steam for 30 minutes or until cooked.

2. Add sugar, water, and vanilla extract to a small saucepan. Heat over low until sugar dissolves. This is unbleached organic sugar, which is why it looks a little darker.

Vanilla extract is possibly the best thing in the whole wide world.

Don’t forget that bit of salt.

3. Now, let the games begin. I fought and fought to get my cassava (yucca) smooth, creamy, and without fibers. The battle ended with a food mill, but I’m not sure, even then, that I got everything out. I may have stomped my feet around and yelled a few times. I’ll just show you one picture, before the battle got ugly:

Here’s the yucca, split between two bowls. The sugar mixture is also split into two small bowls and food coloring added.

Next, I had to beat in the food coloring. Red in one, green in the other. At this point I may or may not have been crying due to the sugar mixture setting up as hard as a rock and yucca generally sucking the life out of me… and not absorbing the color evenly.

I tried everything I could to shape this desert. The original recipe calls for a mold, but I didn’t have one.

I tried a rolled tube, but it was no good. Too soft. Plus, look at all they “yuccky” bits that still weren’t eliminated by the food mill!

I tried layering in a small casserole, but I couldn’t get nice slices out.

Even though the potential was there for quite a stunning, colorful, layered dessert.

I even ran it through a pasta machine (I’ve seen some done that way) but just ended up wrecking my pasta maker. Out of respect for the deceased, I’m not showing that photo.

In the end, after several batches of Getuk Lindri, I ended up rolling them into balls.

And then I realized I didn’t have coconut to roll them in.
So I went to bed.
.
.
Yucca/Cassava Balls | Getuk Lindri
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Mildly sweet, bite-sized balls of mashed, sweetened cassava (yucca). This unusual treat is a big hit in Brunei.
Yucca/Cassava Balls | Getuk Lindri
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Mildly sweet, bite-sized balls of mashed, sweetened cassava (yucca). This unusual treat is a big hit in Brunei.
Ingredients
  • 1/2 cup sugar
  • 1/8 cup water
  • 1/2 tsp vanilla extract
  • 1 lb cassava root , peeled, rough fibers removed, and cubed
  • 1/4 tsp salt
  • red food coloring
  • green food coloring
Servings:
Units:
Instructions
  1. Peel and cube cassava (yucca).
  2. Steam for 30 minutes or until cooked.
  3. Add sugar, water, and vanilla extract to a small saucepan. Heat over low until sugar dissolves.
  4. Add salt
  5. Run cassava through a food mill to remove all of the fibers.
  6. Mix cassava with saucepan ingredients
  7. Split the mixture between two bowls and add the food coloring to each and roll into balls.

Shrimp and Vegetable Curry | Sayur Lodeh

Serves 4

This yellow, mild curry is a great way to mix up monotonous meal plans. A little spice and creamy coconut milk do the trick for a show-stoppingly good meal.

Ingredients:

Rempah Curry Spice Mix

1 can coconut milk
1/2 cup water

1/2 head of green cabbage, thinly sliced
3 cups mushrooms, sliced
3 cups long beans or green beans, trimmed and cut into small pieces
2 carrots, sliced
16 shrimp
vegetable oil

Method:

1. Add rempah to hot vegetable oil in a large pan and cook for about 5 minutes, or until fragrant and slightly browned.

Add one beautiful, thick can of coconut milk.

And a little water to thin things out.

2. Let simmer for about 10 minutes. Meanwhile, chop your veggies.

First the cabbage. Cabbage is so underrated.

Then the mushrooms. If you don’t love them like I do, add something you love. Or just leave them out.

Mmm, into the pan.

I like to pretend the mushrooms have to to be in the dish, so my husband has to eat them. I’m sneaky like that 😉

Don’t forget about the long beans! Regular green beans are okay, but look how beautiful long beans are …

I think long beans taste like a cross between a green bean and an artichoke. But maybe that’s just me.

At this point, my pan was pretty full. So I decided to cook things down before I added any more ingredients.

While I waited, I chopped up my carrots.

After about 10 minutes, look how much the other veggies shrunk up! Some people like their cabbage with crunch. Not me.

Just before all the veggies are cooked how you like them, add shrimp to the curry and cover with a lid. They’ll steam in just a few minutes.

They are done when the shrimp turn pink and opaque all the way through. Don’t overcook shrimp because they become rubbery. And that would be a crime in a meal this good!

Check it out! Our Sayur Lodeh with Lontong, or rice steamed in banana leaves.. Brunei would be proud!

Shrimp and Vegetable Curry | Sayur Lodeh
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Rating: 5
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This yellow, mild curry is a great way to mix up monotonous meal plans. A little spice and creamy coconut milk do the trick for a show-stoppingly good meal.
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Shrimp and Vegetable Curry | Sayur Lodeh
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This yellow, mild curry is a great way to mix up monotonous meal plans. A little spice and creamy coconut milk do the trick for a show-stoppingly good meal.
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Ingredients
  • Rempah
  • 15 ounces coconut milk
  • 1/2 cup water
  • 1/2 head green cabbage , thinly sliced
  • 3 cups mushrooms , sliced
  • 3 cups long beans trimmed and cut into small pieces.
  • 2 carrots , sliced
  • 16 shrimp
  • vegetable oil
Servings: people
Units:
Instructions
  1. Add rempah to hot vegetable oil in a large pan and cook for about 5 minutes, or until fragrant and slightly browned.
  2. Add one beautiful, thick can of coconut milk and a little water to thin things out.
  3. Let simmer for about 10 minutes. Meanwhile, chop your veggies.
  4. Just before all the veggies are cooked how you like them, add shrimp to the curry and cover with a lid. They’ll steam in just a few minutes.
  5. They are done when the shrimp turn pink and opaque all the way through. Don’t overcook shrimp because they become rubbery.
  6. Enjoy immediately with lontong.
Recipe Notes

Homemade Rempah Curry Spice Mix is fantastic in this dish.

Green beans may be substituted for long beans.

Serve with Lontong or other rice dish.

Curry Spice Mix | Rempah

Makes enough for about 2 curries (more if you like them mild)

Rempah, a common curry blend in Brunei, will infuse your meal with the most haunting flavors of garlic, ginger, lemongrass… spicy chili pwder and golden turmeric. The entire kitchen smells like paradise when you cook with Rempah. PS. You can use this in our recipe for Sayur Lodeh.

Ingredients:

1/8 cup cashews
1 onion, chopped
3 cloves garlic
1 tsp chili powder
1 tsp ground turmeric
1 tsp ground coriander
1 Tbsp belachan or anchovy paste
1 Tbsp chopped, fresh lemongrass
1″ fresh ginger, chopped
1 Tbsp vegetable oil

Method:

1. Add all ingredients to a small food processor.

The fresh lemongrass is actually from my garden! It looks like a giant piece of overgrown grass, but with the most incredible, lemony-spring scent. Clip the lemongrass as close to the ground as you can. Here’s what not to do:

The bottom ends have all sorts of tasty goodness that gets infused into the curry, when it cooks.

Don’t forget the bechalon/anchovy paste. It adds a salty “more please” that every curry should have. I never thought I’d say that. But it’s true.

Look at this beautiful color!

You can eat Rempah in any curry – vegetarian, chicken, fish, meat!

There’ll be some small pieces… no worries, you’ll cook everything soft when you make the final dish. You just need a little oil and a hot pan.

And maybe a little coconut milk richness. If you can handle it.

Don’t worry, you can thin with a little water. Plus, you’re going to add veggies which totally cancels out the coconut milk.

Here’s how it looks with veggies and shrimp.

Curry Spice Mix | Rempah
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Rempah, a common curry blend in Brunei, will infuse your meal with the most haunting flavors of garlic, ginger, lemongrass... spicy chili pwder and golden turmeric. The entire kitchen smells like paradise when you cook with Rempah. PS. You can use this in our recipe for Sayur Lodeh.
Curry Spice Mix | Rempah
Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
Rempah, a common curry blend in Brunei, will infuse your meal with the most haunting flavors of garlic, ginger, lemongrass... spicy chili pwder and golden turmeric. The entire kitchen smells like paradise when you cook with Rempah. PS. You can use this in our recipe for Sayur Lodeh.
Ingredients
  • 1/8 cup cashews
  • 1 onion , chopped
  • 3 cloves garlic
  • 1 tsp chili powder
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 Tbsp shrimp paste , can also use belachan or anchovy paste
  • 1 Tbsp lemongrass , fresh, chopped
Servings:
Units:
Instructions
  1. Add all ingredients to a food processor.

The Durians of Brunei (with polls)

I don’t think I told you. Keith’s been out of town all week so my mom’s been helping me and Ava pass the time. An extended pajama party, really. We’ve been to the water park, played with dollies, cooked, cleaned, torn apart my closets and made mounds of donations. We’ve been really busy and had tons of fun, but today I’m just counting the hours until I see my sweetie. He’ll be home at five. Tick. Tick. Tick. Is it five yet?

What are you counting down to? Help pass a little time with these fun facts (and poll) from Brunei.

Happy Friday!

Durian. Photo courtesy of Yun Huang Yong

Brunei Fun Facts:

  • Brunei is in both the northern and western hemispheres. I guess that technically makes Brunei a country with “food around the world” within its own borders. 😀
  • Relative humidity is high throughout the year, averaging 93%. That’s so humid, it might as well rain!
  • Food is passed and eaten with the right hand only. The left hand is considered unclean. One exception – when holding a heavy plate with the right hand, the left hand can be used to support the right wrist.
  • Shoes are traditionally removed before entering the home.
  • Brunei agriculture includes rice, vegetables, tropical fruit such as bananas, papayas, watermelon. They also raise chicken.
  • A variety of less common fruit is also grown, such as the Durian and Rambutan.
  • The Durian has been described as tasting like vomit, sewage, turpentine, and roasted almond. It just depends on the fruit you pick. This unusual specimen is added to candies, desserts, rice, and soups. The thick, woody husk is even used to smoke fish.
  • Rambutan means hairy fruit and, indeed, it is. The red and green, hairy exterior hides a creamy white or pink interior – sweet and a little acidic. Be careful with the seed. It is poisonous unless cooked.
  • Alcohol is not permitted in Brunei.

Rambutan. Photo Courtesy of David Ansley

Rice in Banana Leaves (Lontong)

The people of Brunei are brilliant. I’ve got proof – the lontong. This compact, slightly perfumed packet of white rice, stuffed inside a banana leaf, is portable, sliceable, flavorful, and affordable. Oh, and cutting the rice logs up into neat coins makes for easy portion control.

Well. Ok. I’ll be honest. The coins just make it easier to pop a hundred million of them into my mouth. Yum.

Lontong represents everything I love about food around the world. While we share similar staples – rice, potato, pasta, beans – it is the seasoning and the preparation which gives each country a unique spin.

In the case of lontong, banana leaves infuse long grain rice with an earthy, grassy flavor. The result is mild “other-worldliness” – and insane, instantaneous addiction. I totally get why lontong is adored throughout Indonesia.

Kids will love the novelty of this savory treat with curry and soups. Serve at room temperature or chilled.

 

Ingredients:

2 cups white long grain rice
4 cups water (or 2 cups water and 2 cups coconut milk)
salt
pepper
banana leaves
toothpicks

NOTE: Banana leaves are available at Latino and Asian grocers – either in the produce or frozen food section.

Method:

1. Add rice, water, salt, and pepper to a pot and bring to a boil. Reduce heat, cover and simmer for about 15 minutes. Remove from heat, uncover and let cool slightly.

2. Roll banana leaves around a tube (an empty paper towel roll works perfectly) and secure end with a toothpick. Make them no taller than your pot. You can adjust the height by leaving more – or less – hanging off the end of the tube.

NOTE: There are two edges to a banana leaf – a tough edge with a light colored band and a soft end. You need to fold the soft end, so leave that hanging off the roll.

It’s easy as one…

two…

three…

Next, stuff banana leaves with rice mixture, tamping it in to make a nice firm roll.

3. Steam, with toothpick end down, in a tall pot for about 2 hours.

The banana leaves will turn a brownish green.

4. Let cool and unwrap. Slice into discs and serve at room temperature or cold.

Look. Lontong. Calling your name… with some lovely Sayur Lodeh (shrimp and vegetable curry).

Do you want some?

Rice in Banana Leaves (Lontong)
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Lontong represents everything I love about food around the world. While we share similar staples – rice, potato, pasta, beans – it is the seasoning and the preparation which gives each country a unique spin. In the case of lontong, banana leaves infuse long grain rice with an earthy, grassy flavor. The result is mild “other-worldliness” – and insane, instantaneous addiction. I totally get why lontong is adored throughout Indonesia. Serve at room temperature or chilled.
Servings Prep Time
4-6 people 30 minutes
Cook Time
2 1/4 hours
Servings Prep Time
4-6 people 30 minutes
Cook Time
2 1/4 hours
Rice in Banana Leaves (Lontong)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Lontong represents everything I love about food around the world. While we share similar staples – rice, potato, pasta, beans – it is the seasoning and the preparation which gives each country a unique spin. In the case of lontong, banana leaves infuse long grain rice with an earthy, grassy flavor. The result is mild “other-worldliness” – and insane, instantaneous addiction. I totally get why lontong is adored throughout Indonesia. Serve at room temperature or chilled.
Servings Prep Time
4-6 people 30 minutes
Cook Time
2 1/4 hours
Servings Prep Time
4-6 people 30 minutes
Cook Time
2 1/4 hours
Ingredients
  • 2 cups white rice (long-grain)
  • 2 cups water
  • 2 cups coconut milk (or 2 cups water)
  • banana leaves
  • salt
  • pepper
Materials
  • toothpicks
Servings: people
Units:
Instructions
  1. Add rice, water, salt, and pepper to a pot and bring to a boil. Reduce heat, cover and simmer for about 15 minutes. Remove from heat, uncover and let cool slightly.
  2. Roll banana leaves around a tube (an empty paper towel roll works perfectly) and secure end with a toothpick. Make them no taller than your pot. You can adjust the height by leaving more – or less – hanging off the end of the tube.
  3. NOTE: There are two edges to a banana leaf – a tough edge with a light colored band and a soft end. You need to fold the soft end, so leave that hanging off the roll.
  4. Next, stuff banana leaves with rice mixture, tamping it in to make a nice firm roll.
  5. Steam, with toothpick end down, in a tall pot for about 2 hours. The banana leaves will turn a brownish green.
  6. Let cool and unwrap. Slice into discs and serve at room temperature or cold.
Recipe Notes

Banana leaves are available at Latino and Asian grocers – either in the produce or frozen food section.

Menu: Brunei

Way up north, in Boston, my mother devours this blog. My biggest fan, she not only tells everyone she meets about the blog, she literally saves each post to her computer “just in case” (even though I tell her the server backs it up). That’s some serious love. This week, she is in Tulsa for a visit. She will finally get a chance to climb out from behind the computer and devour the food. And she’ll see the love and craziness that goes into each posting (is there any other way to do things than with love and craziness?). Thank you, Brunei, for feeding my mother during her stay.

Shrimp and Vegetable Curry (Sayur Lodeh) [Recipe]
Long beans, cabbage, mushrooms, carrots, and shrimp simmered in rich coconut milk curry seasoned with rempah.

Curry Spice Mix (Rempah) [Recipe]
A hot and savory blend of garlic, onion, ginger, lemon grass, chili powder, turmeric, coriander, and belachan/anchovy paste. Add this blend to curry dishes to taste.

Rice Cooked in Banana Leaves (Lontong) [Recipe]
Cooked rice is stacked in rolled banana leaves and steamed for hours, absorbing the grassy, tropical flavor of the banana leaf. The sticky mixture sets up and is sliced into rounds.

Cassava Balls (Getuk Lindri) [Recipe]
Mildly sweet, doughy balls of steamed cassava. Roll in shredded coconut if desired.

About the Food of Brunei

Something is fishy in  Brunei, and I like it! With miles of coastline, fish and seafood (such as shrimp and squid) make regular appearances at the dinner table. Even if you’re not eating fish, your meal may include belachan, or shrimp paste.

The tiny country of Brunei (about the size of Delaware) boasts rain forests, low-lying plains, and oceanfront vistas. Sweet tropical fruits (such as mango, membangan,  papaya, watermelon, durian, kembayau, Brunei cherry, and rambutan – like lychee) are beloved throughout Brunei.

The food blends local flavors with Malaysian, Chinese, and Indian cuisines. Typical of the region, most meals are served with either rice or noodles and seasoning is usually hot. In fact, curries are the norm. For example, Sayur Lodeh (recipe), vegetable curry, is a lovely blend of cabbage, long beans, and other vegetables, simmered in creamy coconut milk and spicy rempah (a popular seasoning blend – recipe). Shrimp, fish, or tofu can be added for protein. Yes, please!

For chicken lovers, satay is a popular skewered preparation available with dipping sauces. You may have had chicken satay before with peanut dipping sauce at a Thai restaurant.

This is the week you get to dust off your spice rack – the cuisine of Brunei uses all sorts of lovely seasonings. Recipes often feature hot chilies and chili powder, cinnamon, fennel, cumin, coriander, turmeric, lemongrass, garlic, ginger, pandan leaf, and onion.

If you’re thinking about washing down the hot curry with some booze, think again. Alcohol is prohibited by law in Brunei and, although some exceptions can be made for foreigners, no liquor is sold in the country.

Rice can simply be steamed in water or coconut milk, or even wrapped and cooked in banana leaves and cut into coins (this is called lontong – see our video and recipe).  Any of these preparations makes a perfect bed for the stews, soups, and curries found throughout Brunei.

Desserts can include rice as well, including Kueh, steamed sticky rice with coconut milk, eggs, and vivid green pandan leaves. Sweetened cassava is another popular dessert (getuk lindri) – recipe.

P.S. Happy belated birthday to the Sultan of Brunei, who celebrated his 64th birthday on July 15. 🙂

Monday Meal Review: Brazil

Things that make you go “Mmmm.”  The food of Brazil is simple and decidedly non-fussy. Many dishes have a short list of ingredients, however they pack intense flavor into each bite. This food practically assembles itself, allowing the hostess to enjoy the fruits of her labor and dance at her own party.

Speaking of dancing, Ava LOVES music. This weekend we played some Brazilian music and she did a cute baby dance while holding on to the coffee table (I call it the diaper-butt bounce). I. Love. The. Diaper-Butt. Bounce. 😀

Black Beans with Assorted Meats (feijoada completa) [Recipe]


What I liked most about this dish:

This meal provides slow-burning energy for a hungry soul. The black beans soak up the salty, smoky flavor of the meat – particularly the sausage and the smoked pork shank bone. Typical of a stew, the longer you cook your feijoada, the better the flavor. In fact, this dish is ideal a day or two after cooking because the flavors continue to mingle and soften.

What I liked least about this dish:

Feijoada needs to be served with a heaping side of vegetable for someone like me, who does not normally eat a lot of red meat. This helps cut the intensity of the meat and beans. It seemed strange not to throw in some carrots and celery into the pot and, although some people surely do this, vegetables did not show up anywhere in the traditional recipes I reviewed.

Sauteed Red Kale [Recipe]


What I liked most about this dish:

Sauteed Red Kale is another easy side dish packed full of nutrition. Cooking up some greens in just a few minutes makes a healthy weeknight dinner attainable. Move over spinach, Popeye has a new arm-bulging treat to add to the rotation! 🙂

What I liked least about this dish:

To be honest the bitter greens did not go over well with my dear sweet husband. I’d love to entertain you with the image of us arm wrestling over how much he had to eat but, in reality, I wage a much quieter war: for every rib he ate, he had to eat two bites of kale. Easy. And “mean,” according to him. Hey… as a result, he ate far less heart-stopping ribs and 100% more greens. If that’s not an awesome double whammy, I don’t know what is.

Brazilian Iced Mocha-Cola [Recipe]

What I liked most about this dish:

Cold. Coffee. Chocolate. Cola. Whipped Cream. Someone pick me up off the floor. This drink is an all around winner. I could see serving this if surprise guests popped over on a steamy summer afternoon. I can easily keep a few cola’s and coffee on hand. And I could be convinced to keep this decadent chocolate milk stocked all the time, if it means I get to drink a beverage as good as this!

What I liked least about this dish:

I got nothin.’  But, just for the heck of it, here’s a tip: Make sure your coffee is cool before you add it to the ice. That would stink if you melted everything into a watery mess before you ever got a sip. Do like I do, and just set the coffee in the freezer for a few minutes to draw most of the heat out.

Romeo and Juliet (Romeu e Julieta) [Recipe]


What I liked most about this dish:

The name is so alluring, so romantic, so mysterious. I built up this dessert so much in my mind, I just knew it was going to be a new favorite….

What I liked least about this dish:

Unfortunately, I had many problems with this dessert. First, finding the ingredients was difficult. I went to 2 Hispanic markets and 1 Asian market before finding Guava paste. Tulsa, here’s your local connection: Super Mercados Merelos. I called this store from the parking lot to check inventory (I couldn’t bring myself to just “run in” to one more store. The last place I called had said they had it – when I got there, they didn’t, so I was rather grumpy. We were nearing dinnertime and Ava, me, and my back, were tired of failed shopping trips)… the clerk, when he heard I had a baby with me, actually brought the guava paste up to the register. What awesome customer service. So thoughtful!

My second problem was that the briny cheese with sweet guava paste was a not a match for my palate. I took several bites, trying to acquire the taste for this blissful sounding dessert, but I never fell in love with Romeo and Juliet. Dare I say, the dessert died a tragic death in my mouth. If, however, you like salty/sweet combinations, go for it. You just might find true love. And I hope you do.

Ava’s Corner

Ava tried the feijoada this week. Check out what our sweet girl thought…

Brazilian Iced coffee | Mocha-Cola

Serves 4

Brazilian iced coffee has the spirit of a root-beer float. Rich chocolate milk and fizzy cola sweetens the drink, while the coffee gives it a nice kick (although decaf is a great option, too)! Kids will love the novelty of plain old chocolate milk with cola, without the coffee. Feel free to top with vanilla ice cream, instead of whipped cream. Mmm….

Ingredients:

1 cup double strength coffee
12 oz can cola
3 cups chocolate milk

Whipped cream or vanilla ice cream

Method:

1. Brew coffee twice as strong as package recommendations. I used instant because I haven’t been drinking coffee lately, but you can, and should, use the best quality you have. Chill coffee. I placed mine in the freezer for 15 minutes and that took the edge off.

2. Combine coffee, cola, and chocolate milk.

3. Pour over ice and  top with whipped cream. Serve immediately.

Brazilian Iced coffee | Mocha-Cola
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Brazilian iced coffee has the spirit of a root-beer float. Rich chocolate milk and fizzy cola sweetens the drink, while the coffee gives it a nice kick (although decaf is a great option, too)! Kids will love the novelty of plain old chocolate milk with cola, without the coffee. Feel free to top with vanilla ice cream, instead of whipped cream. Mmm....
Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Brazilian Iced coffee | Mocha-Cola
Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
Brazilian iced coffee has the spirit of a root-beer float. Rich chocolate milk and fizzy cola sweetens the drink, while the coffee gives it a nice kick (although decaf is a great option, too)! Kids will love the novelty of plain old chocolate milk with cola, without the coffee. Feel free to top with vanilla ice cream, instead of whipped cream. Mmm....
Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Ingredients
  • 1 cup brewed coffee (double strength)
  • 12 ounce cola
  • 3 cups chocolate milk
  • whipped cream , or vanilla ice cream
Servings: people
Units:
Instructions
  1. Brew coffee twice as strong as package recommendations. I used instant because I haven't been drinking coffee lately, but you can, and should, use the best quality you have. Chill coffee. I placed mine in the freezer for 15 minutes and that took the edge off.
  2. Combine coffee, cola, and chocolate milk.
  3. Pour over ice and top with whipped cream. Serve immediately.

Brazilian Romeo and Juliet | Romeu e Julieta

Brazilian Romeo and Juliet (Romeu e Julieta)

Makes 10 servings

This unusual treat can be served either for dessert or as a snack. The sweet and salty combination is shocking to my sheltered palette, but Brazilians serve this beloved treat up in many forms. For less of a salty/sweet contrast, try spreading a dab of cream cheese on top of the Guava paste. This mild spread is more suited to the sweet guava. Also, consider using queso blanco, a less salty cheese.

 

P.S. Here’s a related recipe, called the Martin Fierro, which we made when we cooked Uruguay.

Ingredients:

1 block of guava paste (available at some Latino and Asian grocers)
1 block of white cheese, (like queso fresco or canastra)
toothpicks

Method:

1. Slice guava paste and cheese in thin, even slices (preferably thinner than what I did – I just know you’ll do a better job because you won’t have a teething baby begging you to get a move on).

2. Layer 2-4 per toothpick, alternating colors.

Brazilian Romeo and Juliet (Romeu e Julieta)

3. Serve chilled or room temperature.

Brazilian Romeo and Juliet | Romeu e Julieta
Votes: 10
Rating: 2.6
You:
Rate this recipe!
Print Recipe
This unusual treat can be served either for dessert or as a snack. The sweet and salty combination is shocking to my sheltered palette, but Brazilians serve this beloved treat up in many forms. For less of a salty/sweet contrast, try spreading a dab of cream cheese on top of the Guava paste. This mild spread is more suited to the sweet guava. Also, consider using queso blanco, a less salty cheese.
Servings Prep Time
10 people 15 minutes
Servings Prep Time
10 people 15 minutes
Brazilian Romeo and Juliet | Romeu e Julieta
Votes: 10
Rating: 2.6
You:
Rate this recipe!
Print Recipe
This unusual treat can be served either for dessert or as a snack. The sweet and salty combination is shocking to my sheltered palette, but Brazilians serve this beloved treat up in many forms. For less of a salty/sweet contrast, try spreading a dab of cream cheese on top of the Guava paste. This mild spread is more suited to the sweet guava. Also, consider using queso blanco, a less salty cheese.
Servings Prep Time
10 people 15 minutes
Servings Prep Time
10 people 15 minutes
Ingredients
  • 1 block guava paste
  • 1 block queso fresco (canastra may be substituted)
Materials
  • toothpicks
Servings: people
Units:
Instructions
  1. Slice guava paste and cheese in thin, even slices.
  2. Layer 2-4 per toothpick, alternating colors.
  3. Serve chilled or room temperature.

Sauteed Red Kale

Ingredients:

1 bunch red kale
olive oil
vinegar (red or white wine)

Method:

1. Rinse and trim the kale. Kale is full of good-for-you vitamins and minerals so eat it up!

2. Heat oil in a large skillet. Add kale and vinegar. The vinegar gives the bitter greens an upbeat kick! You could even use fresh squeezed lemon juice, if you were in the mood 🙂

3. Cook until tender, about 15 minutes. This photo shows the greens halfway. You can cook them even longer, if you like them more tender.


Sauteed Red Kale
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Print Recipe
Kale is full of good-for-you vitamins and minerals so eat it up!
Cook Time
15 minutes
Cook Time
15 minutes
Sauteed Red Kale
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Kale is full of good-for-you vitamins and minerals so eat it up!
Cook Time
15 minutes
Cook Time
15 minutes
Ingredients
  • 1 bunch red kale
  • olive oil
  • vinegar , red or white wine
Servings:
Units:
Instructions
  1. Rinse and trim the kale.
  2. Heat oil in a large skillet. Add kale and vinegar.
  3. Cook until tender, about 15 minutes. You can cook them even longer, if you like them more tender.
Recipe Notes

The vinegar gives the bitter greens an upbeat kick! You could even use fresh squeezed lemon juice, if you were in the mood 🙂