關於 coconut juice with pulp ，我們在網路上蒐集到這些相關的討論、資訊與評價

Share this with your Nasi Lemak kakis 👉 Beautiful Blue Pea Nasi Lemak

Marinate your chicken wings using this delicious homemade rempah (spice paste) and reducing it into a thick sauce, every bite of your chicken wing will be bursting with flavour.

This recipe uses luscious pandan and coconut infused basmati rice as a base for crispy chicken wings, sambal lady's finger and not forgetting the classics, sunny side up and fried ikan bilis.

⬇️ Ingredients here ⬇️
2 cups Basmati rice grains
250ml Water
2g dried Blue Pea flowers (green stems removed
250ml Coconut milk
4 pieces Pandan leaves (tear each leaf into half and tie them into knots)
3 slices Galangal (lightly smashed)
1 stalk Lemongrass (white part only, lightly smashed)

Spices for marinate:
8 pieces Large chicken wings
4 pieces Red chilli
2 pieces Chilli padis
2 pieces Candles nuts
1 piece Lemongrass (white part only)
1 knob Galangal
1 knob Turmeric
2 tsp Gula melaka / raw sugar
½ tsp Cumin seeds
½ tsp Fennel seeds
300ml Coconut milk
4 tbsp Tamarind juice (1 tbsp of tamarind pulp to 6 tbsp hot water)
Salt to taste

For frying:
2 tbsp Cornflour
8 tbsp Potato starch
Salt to taste
½ tsp Baking soda
½ tsp Baking powder

Sambal Spices:
300g Lady’s fingers (sliced)
6 Red chillies
3 Chilli padis
3 cloves Garlic
6 Shallots
20g Dried shrimps
10g Belachan
3g Torch ginger bud
1 tbsp Light soy sauce
1 tsp Sugar

Side Condiments:
8 slices Cucumbers
150g Fried ikan billis
100g Fried peanuts
4 Fried eggs
4 sheets of banana leaves for serving
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Full recipe here: https://themeatmen.sg/blue-pea-nasi-lemak/

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Explore the ingredients from different countries and support Singapore’s food diversification efforts. #ExploreOurFoodSG #SGFoodSources.

You won't believe how quickly we got this cooked! From prep to finish, all under 15 mins.

This recipe is hot and spicy, great for the chilli-lovers. 🌶 A little twist to the regular sambal sotong from the hawker centre bbq stalls, this sambal sotong balances the chillis' heat and pungent flavours of belachan with sweet onions and coconut milk. A must-try!

⬇️ Ingredients here ⬇️
500g Sotong (cleaned & cut into bite sizes)
4 tbsp Coconut milk
1½ tbsp Tamarind pulp (Dilute with ½ cup hot water, strained as we only need the juice)
Sugar to taste
Salt to taste

Spice Paste:
8 Shallots
4 cloves Garlic
½ tbsp Toasted belachan
4 tbsp Chilli paste
100g Red onion
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Full recipe: https://themeatmen.sg/sambal-sotong-2/

There's nothing better than a chilled cup of CocoCane on a hot day. I actually drink CocoCane frequently as it is one of the guilt-free pleasures. Their drinks are mostly naturally sweetened and super hydrating. They have an outlet in Compass One, so I always grab a cup after running errands. My usual go-to drink is their signature CocoCane, a mixture of pure coconut water and sugarcane juice which is so tasty and refreshing. Plus it comes with fresh coconut meat pulp.

Last week, the kind folks from CocoCane SG delivered some of their best sellers for us to try. I have a few new found favourites now. The Watermelon Lychee Sugarcane is lovely — they pair blended fresh watermelon with sugarcane and sweet lychee bits. The creamy Coconut Avocado Gula Melaka combines fresh avocado, low-fat milk, and gula melaka is so rich and satisfying. They also have the nutritious superfood Goji berries as one of their toppings which you can add to any of your drinks.

Available at Waterway Point, CompassOne, Woodlands MRT, Yew Tee Point and City Square Mall. CocoCane's beverages contain no preservatives, are juiced fresh upon order, and contain no added sugar. Grab one today!