@dietitianjoey: I have used these beautiful Shepard Avocados from Australia (@australianavocadoasia) to create this recipe. Shepard Avocado stay fresh longer even when cut. 🥑 Avocado toast and salmon bowls are safe and good, but this combo is divine 😮‍💨🤌🏻 Asam Jawa cuts through the richness of avocado. Avocado softens the acidity. If you're looking for more protein, you can also add shredded chicken or edamame. If you're making for 2? Double the sauce. If you have half an avocado left? Store in an airtight container in the fridge, it lasts up to 3 days. Squeeze a little lime or lemon over the flesh before sealing to keep it fresh longer.🍋 Leave your avocado at room temperature and put it in the fridge when it’s ripe. To speed up ripening, place it in a brown bag with a banana or an apple 🍎 🍌 Tamarind Avocado Rice Bowl 🥣 ½ Shepard avocado 2 eggs ½ tbsp cooking oil 1 cup cherry tomatoes, halved 1 small bowl of cooked rice ( I mix brown, edamame & corn) Sauce ½ tbsp tamarind paste 1 teaspoons fish sauce 2 tsp light soy sauce 2 tsp sugar 1 calamansi lime, juiced 1 bird’s eye chili, chopped 1 clove garlic, grated Steps 🍳 Mix all ingredients for the tamarind drizzle. Adjust to taste, more sugar if too sharp, more lime if you like it tangy. Let it sit for ~10 mins to mingle. Cut avocado into halves. Carefully spoon the flesh out to remove the skin. Thinly slice them Heat oil and fry 2 sunny side up eggs until the edges are crispy. Assemble: rice → eggs → avocado → tomatoes. Finish with a drizzle of the tamarind sauce over the plate. enJOEY! #AustralianAvocados #AustralianAvocadosAsia #AustralianGrown #EatWellLiveWell

Joey Khor | Dietitian

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Wednesday 06 May 2026 07:40:13 GMT