Prep
5 mins
Cook
0 mins
Serves
2
Difficulty
EasyFreshly squeezed Indonesian citrus juice mixed with water, sugar, and ice for a bright and tangy refresher.
Ingredients
- 500g beef shin
- 2 cups compressed rice cakes (lontong)
- 2 tsp minced garlic
- a pinch of coriander seeds
- 2 tbsp coconut oil
- a generous handful of chayote
- a handful of fresh kaffir lime leaves, chopped
- a generous spoonful of coconut cream
- 1 cup tamarind water
- 1/2 tsp crushed candlenuts
Instructions
- 1
Combine the rice noodles and water in a saucepan, blender, or pitcher, stirring well.
- 2
Add the tamarind paste and sambal, stirring gently so their flavor infuses the mixture.
- 3
Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.
- 4
Strain through a fine sieve to remove any solids, if needed.
- 5
Sweeten to taste with roasted peanuts, adjusting gradually until the balance feels right.
- 6
Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.
- 7
Garnish with kaffir lime leaves just before serving.
- 8
Pour into your favorite glass or cup and enjoy.
Tips
•Make a big batch and keep it chilled in the fridge — the flavor often deepens after a few hours.
•Adjust the sweetness gradually, tasting as you go — you can always add more roasted peanuts, but you cannot take it away.
•If serving warm, gently reheat just before pouring rather than letting it come to a boil.