Angel House Ubud (Balinese-Aussie version) Special Jamu recipe :)

Our guests often ask for the recipe of our famous Jamu served either hot or cold at breakfast! So now I have provided the recipe so you can make your own at home to boost your mood, feel more energy and reduce inflammation! Angel House Ubud Balinese-Aussie Jamu Recipe It will never be the same taste as the Angel House version but…it is a very good substitute and will remind you of the fabulous breakfasts Angel House Ubud serves.
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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

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