Hello, Hello, Hello π
Is today Boxing Day as well, in your part of the world? Luckily I live in a small town, so we don’t see people trampled on each other,not even lineups, like one would see in big cities. I am going out later on though, for groceries π Think 2 days of eating turkey is enough for everyone in the house π
This year we got close to 18 lbs turkey bird, free from my workplace. So grateful. With all being so crazy expensive, the turkey was a great gift. Talking about gift, my coworker gifted me a dozen of backyard chicken eggs, wrapped in gift wrapper paper. Made it festive π Grateful for those eggs too. Inflation is so bad in Canada. Food buying is meh big time for majority. Am just happy kids are home for another week, so I can save a little $ in my bank account til then π€£ππ€£π
Today’s recipe share is a traditional drink recipe from Indonesia. It is been said that this kind of traditional drink is a healthy herbal drink. We refer this kind of drinks as JAMU.
Various jamu in Indonesia. From immunity, tummy aid during period, brightening skin and healthy hair and cuticles etc etc etc In fact, there are jamu for men strength in bed π€£π€£π€£π€£ Not kidding here. Jamu can be in the form of liquid, powder, or even in capsules/tablets forms.
I love my jamu on the sweeter side. Many real traditional jamu are often on the bitter side though. Growing up, there were ladies selling jamu in woven basket that they carried on their head or on their back. Inside the basket, would be bottles of colorful jamu (turmeric drink, ginger drink, rice drink, lesser galangal drink, etc). They would go house to house, calling out customers by saying “jamu, jamu”. We call them Jamu Gendong. I miss those days. The last time I saw jamu gendong was back in 2005, and it was super rare already. In fact, the jamu lady was on motorcycle.
Back to the recipe sharing!
This following jamu would last a week, store nicely in the fridge, so you can have it daily π
70 g fresh ginger
70 g fresh turmeric
70 g fresh lemongrass
Honey (raw would be best instead pasteurized) to taste
1 lemon – freshly squeezed lemon juice
1 L of water, I like using filtered, but tap water is fine.
Scrape the skin off off ginger and turmeric either with a spoon or peel with a knife.
Slice thin ginger, turmeric, and lemongrass. I know many would grate if not process the ginger and turmeric in an electric blender, or even juice them. I prefer slicing them thinly. I explained this in the vlog π
Place sliced roots into a pot, fill up with water, bring to fully boil. Once boiling, lower heat to low, and let mixture simmer for 20-30 mins, covered.
Take off lid, let cool to room temperature and then bottle them up. You can definitely serve your jamu warm, lukewarm, room temperature, or chilled, it’s up to you. Noe for serving, you can drink up as is, OR you can sweetened it with raw honey, and stir in freshly squeezed of a lemon.
Enjoy ππππ
Jamu
Ingredients
- 70 g fresh ginger
- 70 g fresh turmeric
- 70 g fresh lemongrass
- Honey raw would be best instead pasteurized to taste
- 1 lemon β freshly squeezed lemon juice
- 1 L of water I like using filtered, but tap water is fine.
Instructions
- Scrape the skin off off ginger and turmeric either with a spoon or peel with a knife.
- Slice thin ginger, turmeric, and lemongrass. I know many would grate if not process the ginger and turmeric in an electric blender, or even juice them. I prefer slicing them thinly. I explained this in the vlog π
- Place sliced roots into a pot, fill up with water, bring to fully boil. Once boiling, lower heat to low, and let mixture simmer for 20-30 mins, covered.
- Take off lid, let cool to room temperature and then bottle them up. You can definitely serve your jamu warm, lukewarm, room temperature, or chilled, itβs up to you. Noe for serving, you can drink up as is, OR you can sweetened it with raw honey, and stir in freshly squeezed of a lemon.
