INGREDIENTS for ANGEL HOUSE UBUD’s JAMU
- 1/2 cup finally chopped yellow or white TURMERIC or a mix of both (if you are lucky to source in your local Asian supermarket).
- 1/2 cup finally chopped fresh GINGER or if you can substitute Galangal root.
- 2 tabs of TAMARIND PASTE (or a thumb size piece of fresh Tamarind pulp)
- 1/4 – 1/2 cup palm sugar or 2-3 tabs of Raw Honey (or sweeten to taste after cooking).
PLUS TO ADD TO THE JAMU AFTER COOKING
JUICE OF: 5-10 limes OR 3-5 Lemons OR 3 fresh Grapefruit.
NOTE: Turmeric will stain your hands, bench and all utensils used. Be aware that making Jamu in your best clothes or in a white T-shirt may result in permanent staining 😉
I always wear an apron/pinny when I make this. I don’t mind having yellow hands and nails but if you do not want staining then wear gloves 🙂
- In a large saucepan or stock pot, add ingredients and 2 litres of water and bring to the boil. Simmer with LID OFF for 30-45 minutes until it gets a slightly creamy texture and water is reduced to approx. 1.5 litres.
- Let the Jamu cool and strain through a sieve, squeezing the remaining pulp to extract as much of the goodness as possible. ADD YOUR CHOSEN JUICE 🙂
- Poor into clean and sterilised bottles and store in the fridge.
- Dilute by 50% with either HOT or COLD water and drink. Selamat Minum 🙂
Jamu is a traditional medicine from Indonesia. It is predominantly a herbal medicine made from natural materials, such as roots, bark, flowers, seeds, leaves and fruits. Wikipedia