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#creatorsearchinsights Ingredients 4 big mangos 2 grapefruits or 1 pomelo 1/2 cup of small sago 400 ml of Kara classic coconut milk (If use other brand, you might need to mix with coconut cream cuz they are usually not fatty enough) 1/2 cup of milk ~1/4 cup of condense milk (Amount depends on how sweet the mangos are) Instruction 1. Take out the meat from Grapefruit carefully without popping the pockets of juice 2. Cut Mango; separate the trims from the good looking cubes. Trim:Cube ~1:1 3. Cook sago in boiling water for 5 minutes. Keep stirring for the first 1 minute. Turn off the stove. Let it steep in hot water for 10 minutes 4. Drian the sago, followed by rinsing and draining with tap water 2 - 3 times to cool down and remove excess starch. Let it steep in ice water while working on the next steps 5. Blend Mango trims in coconut milk and milk to make mango puree. Add condense milk to adjust sweetness. 6. Assemble. Mix the Mango puree, mango cubes, grapefruit meat and sago together, and let it sit in the fridge overnight. It tastes much better after a day.
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Salmorejo Recipe Ingredients ~2 lbs of tomato 2 small cloves of garlic 2 tsp of salt 2 tbs of sherry vinegar 1 medium size baguette or equivalent amount of leftover stale bread 1 cup of extra virgin olive oil Hard boiled eggs Instruction 1. Remove the stem of tomato, cut them into large chunks 2. Add Garlic and salt, and blend 3. Add vinegar and baguette 4. Soak baguette for 15 minutes 5. Blend again 6. Turn on blender at a slow speed while drizzling olive oil into blender slow. The mixture should turn from pink to creamy orange 7. Optional step: Add 1 or 2 hard boiled eggs and blend 8. Top with hard boiled egg and drizzle more olive oil before serving 9. Top with Jamon if you are bougie Liver Pate Ingredients 1/2 lb of Pork liver 1/2 large onion a bundle of thyme 2 tbs of Butter 1 tbs of olive oil Leftover wine or liquor (Anything that is available in your pantry) 1/2 cup of Half n half or cream or milk Salt for taste Instruction 1. Cut the pork liver in to small pieces 2. Slice the onion 3. Heat up a pan, add butter and olive oil, and fry the liver pieces 4. Add thyme and wine into the pan when the liver is almost cooked 5. Cook until the alcohol fully evaporated 6. Remove the liver pieces from the pan. 7. Cook the onion in the remaining juice until it turns sweet and soft 8. Add Liver pieces, cooked onion, salt, and half and half into food processor, or blender 9. Blend until smooth 10. Chill it in the fridge for 5 hours#creatorsearchinsights

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