Jamu Kunyit Asam

- Indonesian Turmeric Tamarind Tonic -

Jamu is a type of medicinal drink popular and respected across Indonesia, and it is not only healthy but also quite refreshing. Back home, turmeric has been becoming more and more popular for its health benefits, and I know I have read about golden lattes online and using turmeric in smoothies. but I present you with a far older, tried and true turmeric tonic. Indonesians have been swearing by this drink for a very very long time.

The combination of turmeric, tamarind and palm sugar is thought to have all sorts of health benefits--especially for women--from helping blood circulation to relaxing muscles and reducing inflammation, especially during your time of the month. I am not sure about the validity of any of the specific health benefits of this drink, but I believe that it certainly is healthy, and I tend to drink it to help my overall immunity. Another thing to keep in mind is that since this is a sort of tonic, the recommended serving is a small glass's worth, and it is recommend you drink it every second day as opposed to every day.

This tonic is very easy to make provided you can find the ingredients you need. All you will need is fresh turmeric, fresh tamarind paste, and Asian palm or coconut sugar. Hopefully these are all readily available at your local Asian grocery store, or if you're on this side of the globe, they will certainly be easy to come by - fresh and cheap.

Jamu Kunyit Asam

- Indonesian Turmeric Tamarind Tonic -

Ingredients:

• 1 litre of hot water
• 150g fresh or frozen turmeric (kunyit)
• 100g fresh tamarind paste (asam Jawa)
• 150g palm or coconut sugar (gula merah)
• a pinch of salt

Directions:

• Wash and peel the fresh turmeric. Put 500ml of the fresh, hot water in a clean mixing bowl. Of that 500ml, take a little out and whiz it in a blender with the peeled turmeric. Add the turmeric mixture back to the bowl
• In a separate bowl, place the other 500ml of hot water along with the fresh tamarind. Let it steep for 10 minutes, and stir to dissolve the tamarind into the water
• On a clean cutting board, finely slice the palm sugar
• Strain both mixtures into a large heavy bottomed pot, and add the palm sugar and a pinch of salt
• Heat the mixture over a very low fire until it smokes a little and the sugar has dissolved - no need to bring it to the boil
• Once the mixture has cooled, strain it into a glass bottle and keep it in the fridge. It should keep for about a week.
• To serve: it is recommended you drink jamu warm, so mix the jamu with some hot water before you drink it.

Enjoy!