2 properly ripe avocados (peeled, pitted and mashed)
1 diced tomato
½ cup minced onion
1 teaspoon minced garlic
1 pinch salt
1 pinch pepper and a pinch of chicken stock (optional)
2 tablespoon lime juice
Dreamy, and creamy, and faintly tangy - this is the best sensation of flavours for guacamole fans coming from all walks of life. Indeed, people have been enjoying guacamole for more than five centuries since the Aztec Empire in Central America. And since then, it has spread to many countries, including Singapore.
This chunky avocado-mash mixed with anything from raw tomatoes to onions and garlic has a very epic texture and taste alike, and its orientation doesn’t stop with chips. Guacamole can be tucked inside warm tortillas, mixed into rice or soup, served as a great party appetiser snack, or spooned onto grilled anything (fish, chicken, steak). Plus it also serves up a whole feast of benefits - from improving your heart, skin, and hair health to a stronger immune and digestive system.
So to get a taste of this robust, great guacamole, you may find our ultimate recipe here, deliciously whipped to life by Kraton Home.
How to make a delicious Guacamole?
In a medium Kawah bowl, place two ripe avocados. Pick avocados that you can slightly push and feel slightly soft but not mushy. You can see that these avocados may have slightly darker colours than the unripe ones. Use a knife to slice the avocados in half on Kelly’s wooden board, then twist to remove the pit in it. The pit should pop right off the flesh. Next, use a fruit scoop, or Dompu Spoon that is great for scooping to scoop the avocados flesh. When you’re done, place it back inside the bowl.
Next, peel and dice up one medium onion. Make some horizontal cuts into the onion and then cut down vertically. Take one garlic and chop it to the same size as the onion. Add your chopped ingredients over your avocados, as you prepare a tomato. Slice the tomato into small squares. You can see the tomato can be pretty juicing, so if you don't want the extra juice in your guacamole, you can just dice it up and then pat it dry with a paper towel to get rid of the extra juice. Stir that together with the rest of the ingredients. For easy chopping/dicing, you can upgrade to Kelly’s wooden board ($55.00) or Sandy’s wooden board ($60.00) from Kraton Home.
Note: An alternative ingredient used i
n this recipe is the Roma tomato. Roma tomatoes work well with avocados, and if you have them freshly plucked from your garden, it will take your guacamole to the next level.
As you amass your ingredients into the Kawah bowl, gently mash up those avocados and the rest of the ingredients until they’re well combined and you get that lovely buttery consistency. Next, add a pinch of salt and pepper. That way, your guacamole will taste blessedly tangy. The usual amount of salt and pepper is good, for sure, but seasoning to your own taste is like, ooh...
Last but not least, squeeze a fresh lime right over your guacamole and transfer the coarse paste to a bowl. Remember, guacamole oxidises and turns brown pretty quickly, so by adding lime juice not only does it help to slow that process down but also keep the guacamole vivid green in colour. Another brilliant tip is to take a sheet of plastic wrap and place it directly over the surface of the guacamole if you're not serving the guacamole right away. Pop that in the refrigerator after that and serve chips in our Raung bowl and serve.