If you’re looking for a sweet treat that’s also packed with nutrients, look no further than the avocado smoothie. This luscious, creamy treat is inspired by the Vietnamese sinh to bơ. This creamy blend of ripe avocado, sweetened condensed milk, and ice is a delightful way to start your day or enjoy as a mid-afternoon pick-me-up. In Vietnam, this smoothie is a popular street food, due to its rich texture and satisfying flavor. The result is a drink that feels indulgent yet offers a wealth of health benefits. Avocados are a powerhouse of nutrients. Rich in healthy fats, they help keep you full and energized throughout the morning. They’re also packed with fiber, vitamins, and antioxidants, making this smoothie a balanced option for breakfast or even dessert, so let’s get into it.

This season was a mango growing disaster in Miami, a complete letdown. I was actually in a funk. But a couple weeks later, avocados came into season and it looks like they came in with a vengeance. So feast or famine? I choose feast;)

I know Florida avocados get a bad rap but I have a theory. I think that’s because too many people in the US are used to industrial food. Everything has to look the same and taste the same or it’s not good. Maybe we need to embrace differences and changes more readily. Yes Florida avocados are more watery. But why is that a bad thing? The sweet, mildly grassy taste is refreshing and delicious. Plus it’s much fresher, growing just a couple miles away. So please try your local foods and give them a shot. Florida avocados, which are larger and have a lighter, more watery texture, can also be used for a slightly less dense smoothie and half of one will work for this recipe. (Slice the other half and make my Avocado Fries!)

Start by slicing the avocado around the middle and twisting the two halves apart.

Now comes the part that elevates this from a regular avocado smoothie into something magical. Condensed milk is a staple in Vietnamese cuisine, prized for its rich, creamy sweetness. It’s commonly used in a variety of desserts like my version of bánh flan (Vietnamese caramel custard). Perhaps most famously, it’s a key ingredient in Vietnamese iced coffee, where it balances the boldness of strong, dark coffee. In smoothies the condensed milk adds a velvety texture and sweetness, creating a deliciously indulgent tasting treat. I put in 8 tablespoons, which gives it a light sweetness, but if you want the smoothie sweeter you can certainly use more.

Now I add ice to make it chilled and fluffy, and water to thin it out a bit.

These creamy delights are great on a sweltering day, often served over ice in Vietnam. Whether a quick breakfast, easy afternoon snack, or a sweet way to end the day… avocado smoothies are a delicious treat that always hits the spot!

Let me know when you try them, and don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you!  Looking for some more refreshing drinks to ride out the dog days of summer?  Try our Strawberry Lychee Lemonades or some Iced Barley Tea.

Avocado Smoothie

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• Author: Funky Asian Kitchen
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: serves 2
• Category: drinks
• Cuisine: Vietnamese

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Ingredients

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• 1 haas avocado (or ½ a Florida avocado)
• 8 Tablespoons Condensed milk
• 1 Tablespoon sugar (optional)
• Juice of 1 lime
• 2 cups ice cubes
• 1 cup water

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Instructions

1. Cut the avocado around the center with a knife. Twist the avocado open.
2. Take out the seed and then scoop the avocado flesh into the blender.
3. Add the ice cubes, lime juice, and condensed milk.
4. I like my avocado smoothie less sweet but feel free to add the sugar (or more condensed milk) if you prefer.
5. Blend until smooth. Pour into two cups and serve immediately.

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Keywords: sinh to bo, smoothie, avocado, breakfast, healthy sweets

You don’t see a lot of cheese in most Asian cuisines. But boy does that change in South Korea! Dating back to the war when American army bases would hand out some of their rations like Spam, canned corn, corn meal, and sliced cheese, Koreans started finding all kinds of innovative uses for them. This Corn Cheese is one of the most beloved fusion creations, coming out of their very vibrant street food scene. Combining the sweetness of corn with the richness of cheese (wait until you see the cheese pull!) this dish is a perfect side to warm weather foods like grilled chicken or fish. If ever there were a kid friendly veggie dish, this is it!

Conversely, it also makes a divine snack served as a dip with chips; Corn Cheese belongs to a uniquely Korean class of snacks known as anju which are foods that are served when drinking alcohol. Make some of my Watermelon Soju and you will have an instant party! You are going to love the ooey, gooey, cheesy, bubbly, sweet and salty corn-filled goodness of it all, so let’s get into it.

When I visited Seoul this past winter, Corn Cheese was everywhere, often as an accompaniment to Korean Bbq. This is such a simple recipe, and relies on basic, inexpensive pantry staples. You could probably make it now without having to make a grocery run. And while you could make corn cheese with fresh or frozen corn, an authentic Korean Corn Cheese relies on canned corn, which is available year round. Both the consistency and texture of canned corn insures this comes out perfectly every time, with sweet and tender kernels. Make sure you drain it well before using.

This recipe is the most familiar version of Corn Cheese but you can put your own spin on it. Try adding a sprinkle of gochugaru (Korean chili flakes) for some heat, some diced sautéed red bell peppers for color, or maybe some finely diced green beans/ snap peas if you want to sneak some other veggies in (too much of a mom suggestion?).

As always, I recommend having your ingredients prepped before beginning because it all comes together so quickly and you don’t want to forget anything once you start cooking.

Since the corn is already cooked, just stir it into the onion mixture and then move the pan off the heat. If you heat up the corn too much, you’ll need to cool it off a bit before adding the mayonnaise, which will split if added to piping hot corn. Plus, the corn will continue heating in the oven under the broiler. I used low fat mayonnaise because that’s all I have in the house but feel free to use regular or even vegan mayo.

Corn cheese typically straddles the savory/sweet line but I’ve tasted some versions that are just too sweet for me. I scaled back the sugar in the recipe to my taste. It’s just a touch sweet but not cloying. If you prefer a sweeter dish, add more sugar to your liking.

Now it’s time to add the cheese and put it under the broiler for that magic melty browned goodness. If your skillet isn’t oven-safe, transfer the corn and then add the cheese. Mozzarella is king in Korea for all things cheesey, probably because it’s so mild and also because of the melt factor. But you can use other cheeses too. Anything that is mild and melts well will be fine.

Remember to keep a close eye when it’s under the broiler so it doesn’t go from perfectly melty and bronzed to burnt. Garnish with the green onions and the Corn Cheese is ready to serve.

Look at that cheese pull! This is perfect served alongside Mom’s Chicken or Teriyaki Meatballs for kid pleasing meals, or with a Kimchi Pancake and your favorite adult beverages for a grownup’s pleasing meal. Let me know how you serve it by dropping a comment below, and don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you!

Corn Cheese

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• Author: Funky Asian Kitchen
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: serves 3-4 1x

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Ingredients

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• 1 can corn, drained well
• ¼ large onion, chopped fine
• 1 large clove garlic, minced
• 1 Tablespoon unsalted butter
• ¼ cup mayonnaise
• 1 teaspoon sugar
• A couple dashes salt and ground black pepper
• 4 ounces (1 cup) shredded mozzarella cheese 

For garnish:

1 scallion, trimmed and minced

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Instructions

1. Heat a small skillet over medium heat for several minutes. Add the butter, onions, and a dash of salt.
2. Saute for 5-6 minutes until the onion softens and turns translucent. Add the garlic and stir for 10 seconds. Then add the corn and stir to combine. Take the pan off the heat and set aside.
3. Turn on the broiler and move the oven shelf to the upper middle shelf (if your oven only has 3 shelves, put the rack at the top).
4. Add the mayonnaise and sugar to the corn and stir to combine. Season with salt and pepper to taste.
5. If your skillet is not oven safe, transfer the corn to an oven safe dish or skillet. Sprinkle the mozzarella cheese evenly over the top of the corn.
6. Place the skillet in the oven and broil for several minutes until the cheese is melted and slightly browned. Sprinkle with the green onions.
7. Serve Corn Cheese immediately.

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Notes

*If you’re vegan, substitute the mayo, cheese, and butter for vegan products.

*Any leftovers store well in the fridge for several days. Heat in the microwave for a couple minutes before serving.

Keywords: kon-chijeu, corn cheese, Korean, snacks, veggie sides, street food