Sunday, February 15, 2015

Pennywort Creamy Drink (makes 2 drinks)

I recently blended 1 kg (2.2 pounds) of pennywort (rau ma) leaves and stems in 600 mL (2.5 cups) water. It is best to add a handful of leaves/stems at a time to blend before adding more. I used a hand-made strainer (made from cloth and wire) to squeeze out the juice. I used part of the juice extracted to make a special drink by adding coconut water and meat (coconut) with a little condensed milk. The result is "OK" per my cousin Mien Lai who stopped by for a short visit. He tells me his "Ok" means good!

pennywort (rau ma)
Pennywort Extract (makes about 3 3/4 cups)

Ingredients:

1 kg (2.2 lbs) pennywort leaves and stems, washed well 
600 mL (2.5 cups) water

Method:

Depending on the size of your blender either use the full amount of water or use half. If using half water then divide the pennywort leaves/stems into 2 batches. Blend about a handful of leaves/stems at a time until well blended before adding more. Repeat until all the leaves/stems are gone. Squeeze out the juice (may use cheese cloth) and discard the pulp. Keep the juice in the refrigerator until ready to use. May keep for 2-3 days.

home-made strainer and pulp
Pennywort Creamy Drink (makes 2 glasses)

Ingredients:

1 cup of pennywort (rau ma) extract (recipe above)
1 young coconut water and meat (about 2 cups total)
1 1/2 to 2 Tbsp condensed milk (more or less depending on your taste)
Ice

Method:

In a blender blend everything together until well blended.

*The young coconuts that I have seen here are generally have about 2-2 1/2 cups of water. After the water is taken out then these are cut in half. I like to eat the soft meat inside by using a spoon to scoop it out. For this recipe I just spoon the meat and make this special delicious blend.

Here is a coconut that I have emptied the water from.
Next I take my cleaver and cut it in half to get to the meat.

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