Jamu

Ingredients

Kunyit asam

• 200 gfresh turmeric
• 100 gfresh ginger
• 50 gtamarind pulp
• 1 litrewater
• 100 gpalm sugar
• a pinch of salt
• juice of 1 lime

Beras kencur

• 100 graw rice, soaked
• 100 gkencur
• 50 gfresh ginger
• palm sugar
• 1 litrewater

To serve

• ice, optional

Directions

1. Slice them and either pound them in a stone mortar or blend them with a little of the water.
2. Simmer the pulp with the rest of the water, the tamarind, palm sugar and salt for 15 to 20 minutes. Do not boil it hard.
3. Strain it through a fine cloth, squeezing hard.
4. Add the lime juice off the heat, which lifts the whole thing and brightens the colour. The lime is the last step and it does more than season: acid keeps turmeric’s colour vivid rather than muddy.
5. Simmer with water and palm sugar for 15 minutes, strain, and serve; it is cloudy and pale where kunyit asam is orange.
6. Serve either warm or cold over ice, and shake before pouring because both separate as they stand.

Technique

• Fresh rhizomes rather than dried powder. The difference is enormous and powder makes something else entirely.
• Kencur is aromatic ginger, a distinct rhizome, and neither galangal nor ordinary ginger stands in for it.
• It is drunk as a daily tonic rather than a treat, and a seller’s regulars have a standing order.

Substitutions

• Tamarind concentrate in place of pulp.
• Honey instead of palm sugar.

Variations

• Beras kencur, the rice and aromatic ginger version.
• Jamu pahitan, the bitter one made with sambiloto leaves.
• With a raw egg beaten in, which is a traditional strengthening version.

History

Herbal tonics of turmeric, ginger and tamarind, carried in baskets by jamu gendong sellers; UNESCO listed jamu culture in 2023.

Frequently asked questions

What is Jamu?

Jamu is a drink from Indonesia: herbal tonics of turmeric, ginger and tamarind, sold bottled. Herbal tonics of turmeric, ginger and tamarind, carried in baskets by jamu gendong sellers; UNESCO listed jamu culture in 2023.

How long does Jamu take to make?

Jamu takes 20 min of preparation and 20 min of cooking. The recipe makes 4 glasses. It is rated easy to make.

What can I substitute in Jamu?

Yes, within limits. Tamarind concentrate in place of pulp. Honey instead of palm sugar.

What is the most important thing to get right in Jamu?

Simmer the pulp with the rest of the water, the tamarind, palm sugar and salt for 15 to 20 minutes. Do not boil it hard.