Summary

Ingredients

• 1 avocado (s), fully ripe
• 60 g coconut milk, creamy
• 4 g chicken broth, instant
• 2 tablespoon chili sauce (sweet-sour-hot sauce, Thai style No. 4) see my recipes
• 2 clove (s) garlic, fresh
• 1 tablespoon oil
• 2 tablespoon lime juice
• 3 tablespoon guava juice
• 2 rice vinegar, milder, more Chinese
• 1 teaspoon honey
• 1 pinch (s) mace (s), finely ground, alternatively: nutmeg, freshly grated

Optional:

• 1 small chilli pepper (s), green (cabe rawit hijau)

Also: (add after pureeing 🙂

• 2 tablespoon chili sauce (sweet-sour-hot sauce, Thai style No. 4) see my recipes
• 1 tablespoon dill, fresher

For seasoning:

• Chicken broth, instant, or salt
• honey or sugar

To garnish:

• Flowers and leaves for garnish
• Dill
• Chilli sauce (sweet-sour-hot sauce, Thai style No. 4) see my recipes

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Instructions

1. Halve the ripe avocado lengthways around the large core, remove the core and spoon 170 g of green-yellow pulp from the fruit halves. For those who love a little more spiciness, wash a small, green chilli, remove the stem and quarter it crosswise and mash it with the grains. Put the avocado pulp and all the ingredients in the blender and purée finely for one minute on the highest setting. Add the other ingredients, mix in and season to taste.
2. This dip goes better with many salads than any mayo. This dip goes well with fried squid rings.