Monday, February 16, 2015

Pennywort, Pineapple & Milk Blend (serves 2)


In the refrigerator I still have some pennywort extract, pineapple, and some fresh milk. With all these ingredients I came up with this tasty and refreshing drink!

Pennywort, Pineapple & Milk Blend (serves 2)

Ingredients:

2 cups fresh pineapple pieces
1 cup pennywort extract (see recipe below)
180 mL fresh milk (about 3/4 cups)
1-2 Tbsp condensed milk (optional)
Ice

Method:

Grind all ingredients together in a blender until well blended. Serve with extra ice cubes if interested.

*Depending on the sweetness of your pineapple you may not need the condensed milk.
*When you blend anything with ice it does not stay cold for long in the tropical heat (especially in the Mekong Delta--Vietnam). I usually like to add more ice cubes in afterwards.

rau ma (pennywort leaves)
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.

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