Drink it up

The Star Malaysia - Star2 - - TASTE - By S. INDRAMALAR

THE good thing about liv­ing in mul­ti­cul­tural Malaysia is that we feel a part of each oth­ers’ cul­tures with­out even hav­ing to make an ef­fort.

As the Lu­nar New Year ap­proaches, I find my­self get­ting into the spirit of the celebration ... I’ve spring cleaned my house and have my small change ready for the up­com­ing gam­bling ses­sions. Of course, the house is also stocked with tra­di­tional cook­ies like kuih kapit (love let­ters) and pineap­ple tarts.

And then there are the or­anges ... lots and lots of or­anges. For a per­son who, re­gret­fully, doesn’t eat much fruit, I find that I ac­tu­ally have too many or­anges than I know what to do with! It’s easy to get rid of the ex­cess Man­darins by mak­ing all kinds of cake, but real­is­ti­cally, how many orange cakes can one per­son eat, right?

So, the best way that I thought of to use up the or­anges was to make dif­fer­ent kinds of orange-based smooth­ies. Orange and co­conut, orange and yo­ghurt, orange and gin­ger ... think­ing of vari­a­tions to try is quite fun.

I love smooth­ies and end up pay­ing an in­sane amount of money on store-bought ones. So I sup­pose I should be thank­ful for the over­flow of or­anges as it has prompted me to make my own.


2 Man­darin or­anges, peeled and taken apart ¼ cup oats ¼ cup Greek yo­ghurt, chilled* 1 cup co­conut wa­ter 1 tbsp honey Pinch of turmeric 1 tbsp unsweet­ened des­ic­cated co­conut If you pre­fer an icy-cold smoothie, freeze the orange seg­ments at least two hours ahead of time.

Whizz up the oats till they be­come pow­dery. Then add the rest of the in­gre­di­ents and blend till smooth. * If you don’t have Greek yo­ghurt, wrap 3/4 cup reg­u­lar yo­ghurt in cheese cloth and leave it over a bowl for the whey to drain. What will re­main in the cheese cloth is thick, creamy yo­ghurt, just like Greek yo­ghurt.

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