Jamu healing drink

Jamu is a century old healing tonic, regarded as a national drink of Bali and often used as natural medicine. The key ingredient is turmeric, known to work as an anti-inflammatory, help with digestion and improve brain function.

• makes

  about 850 ml

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 170 g turmeric, peeled and chopped
• 60 g ginger, peeled and chopped
• 60 g tamarind paste
• 4 tbsp brown sugar
• 5 cloves
• ground black pepper, to serve

Instructions

1. Place the turmeric, ginger and 500 ml (2 cups) water in a blender and process until smooth.
2. Transfer the mixture to a saucepan and stir in the tamarind, sugar, cloves and another 500 ml (2 cups) water. Bring to the boil over medium heat, stirring with a wooden spoon to help break down the tamarind pulp. When the mixture comes to the boil, reduce the heat to low and simmer for 5 minutes.
3. Remove from the heat and stand for 15 minutes, then strain through a nut bag or fine mesh strainer into a jug and stand until cool.
4. Serve with a pinch of ground black pepper.

Experience Bali like the locals on Paradise Kitchen Bali with Lauren Camilleri.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.