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. Our guests at Angel House often ask for the recipe of our traditional jamu which we serve either hot or cold at breakfast. I have provided our own recipe so you can make it at home. Jamu will boost your mood, help you feel more energetic, increase immunity and reduce inflammation. Our jamu recipe is sure to remind you of your time in Bali.
INGREDIENTS
- 1/2 cup finely chopped yellow or white TURMERIC or a mix of both (if you are lucky to source in your local Asian supermarket).
- 1/2 cup finely 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 (sweeten to taste after cooking)
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, nails, bench and all utensils used. Wear gloves and an apron to prevent staining of hands and clothes.
METHOD
- In a large saucepan or stock pot, add ingredients and 2 litres of water and bring to a boil. Simmer with the lid off for 30-45 minutes until the jamu gets a slightly creamy texture and the water is reduced to approx. 1.5 litres.
- Let the jamu mixture cool.
- Strain through a large sieve, squeezing the remaining pulp to extract as much of the goodness as possible.
- Add your chosen juice.
- Pour into clean and sterilised bottles and store in the fridge.
TO SERVE
- Dilute the jamu by 50% with either hot or cold water.
Selamat Minum
Credit: Angel House Ubud
