Jamu is a traditional health-elixir recipe from Bali. It’s simple to make, and its main ingredient, turmeric, is easily available in most urban markets worldwide.
Jamu is a magical “heal all.” This delicious drink is sold in every market, street corner — and even five-star restaurants — all across Bali. For Indonesians, such as myself, every household has their own interpretation of Jamu, where recipes are passed down from generation to generation. High in anti-inflammatory properties, it is a go-to during the onset of a cold and is good for pretty much any bodily ailment.
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
¾ cup of fresh/dried turmeric root
Thumb-sized ginger root
1-2 tbsp honey (or sweetener of choice)
Lime juice to taste
4 cups filtered water
What you’ll need:
Peeler
Knife
Blender/food processor
Saucepan
Nut milk bag/fine sieve
Instructions:
- Peel, clean, and slice turmeric and ginger root.
- Put turmeric, ginger root, and 4 cups filtered water in a blender. Blend until smooth.
- Remove mixture from the blender and transfer to a saucepan. Simmer on low heat for 15-20 minutes to activate the benefits of the ingredients.
- Remove from heat and add lime juice and honey. Adjust taste accordingly.
- Strain the mixture through a nut milk bag/fine sieve.
- Place mixture into a large glass jar. Refrigerate overnight.
- Serve jamu cold, with or without ice.
Note: Jamu keeps for about 1 week in the fridge.
From Vanessa Budihardja in Bali.
