My favorite jus to order is alpokat, or avocado, because it is blended with just enough avocados and ice that is tastes as sweet and as creamy as ice cream custard. I'm finding an interesting difference between how I ate avocados back home in the U.S. and how I am eating them now. In Indonesia, avocados are combined with sugar and served as either a jus or dessert item. Back home, I only had avocados made into guacamole or sliced and accompanied by salsa. I made guacamole for my co-teachers here in Indonesia once, and I think that it wasn't very well received!
West Sumatra is a very fertile area, even within the resource-rich country of Indonesia. Because of how good the soil is for growing, rice paddies are everywhere, fruit trees and vegetable pastures are frequent in yards, and animals are plentiful. One doesn't need to travel that far to find a landscape that has mountains, lakes, rivers, and the ocean all in one view. The people here make use of everything that might be able to grow in the soil, such as adding ginger, coconut, onions, lemongrass, tumeric and chilies into a paste that is boiled over beef or chicken to make the famous rendang, or es telor (a drink made with milk, coconut, avocado, mango, syrups and a variety of other fruits over ice) or teh telur, which is prepared with strong aromatic tea mixed with egg yolks, sugar, and lime juice and is widely considered very revitalizing. Most of the foods that I have described were at some point were enjoyed by Minangkabou royalty only. Today, these once mystic dishes meant only for royaly are enjoyed by everyone and anyone.
