Indo-style Guacamole

Ingredients

While the original Mexican guacamole is traditionally made with lime juice, cilantro, and jalapenos, our Indo-style Guacamole incorporates ingredients commonly found in Indonesian cuisine. We use lime juice as well as tamarind paste for a tangy kick, cilantro and mint for freshness, and red chili peppers for a spicy twist. Additionally, we add toasted coconut flakes for a unique texture and flavor. We alse have the original recipe for Guacamole, so you can check it out.

• 2 ripe avocados 2 ripe avocados
• 1 lime, juiced 1 lime, juiced
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 2 tablespoons chopped cilantro 2 tablespoons chopped cilantro
• 2 tablespoons chopped mint leaves 2 tablespoons chopped mint leaves
• 1 red chili pepper, finely chopped 1 red chili pepper, finely chopped
• 2 tablespoons toasted coconut flakes 2 tablespoons toasted coconut flakes
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 160 kcal / 670 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 9g, 1g
• Protein: 2g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
2. 2.
   Mash the avocados with a fork until smooth, but still slightly chunky.
3. 3.
   Add the lime juice, tamarind paste, chopped cilantro, chopped mint leaves, and finely chopped red chili pepper to the bowl. Mix well to combine.
4. 4.
   Gently fold in the toasted coconut flakes.
5. 5.
   Season with salt to taste.
6. 6.
   Serve immediately or refrigerate for up to 1 hour to allow the flavors to meld together.

Treat your ingredients with care...

• Avocados — Choose ripe avocados that yield to gentle pressure when squeezed. If they are not ripe enough, the guacamole will lack creaminess.
• Tamarind paste — Soak the tamarind paste in warm water for a few minutes before using to soften it. Remove any seeds or fibers before adding it to the guacamole.
• Red chili pepper — Adjust the amount of chili pepper according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For a creamier texture, blend half of the avocados with the lime juice and tamarind paste before adding the remaining ingredients.
• If you prefer a smoother guacamole, use a food processor instead of mashing the avocados with a fork.
• Add a pinch of sugar to balance the tanginess of the tamarind paste if desired.
• Serve the guacamole with traditional Indo-style crackers or vegetable sticks for a delightful crunch.
• Customize the level of spiciness by adding more or less red chili pepper.

Serving advice

Serve the Indo-style Guacamole as a dip with crispy crackers or alongside your favorite Indo cuisine dishes. It also pairs well with grilled meats or as a topping for tacos and burgers.

Presentation advice

Garnish the guacamole with a sprinkle of chopped cilantro, mint leaves, and toasted coconut flakes for an enticing visual appeal. Serve it in a colorful bowl or on a platter to showcase the vibrant green color of the guacamole.