Jamu Kunyit Asam & Wedang Jahe
(jah-moo koon-yit ah-sahm & weh-dahng jah-heh)
Food for Masuk Angin (When the Wind Enters: Sick Day Comforts)
Bruised rhizomes and fresh roots sit ready to bleed. By day, Jamu Kunyit Asam is a bright elixir of cobek-crushed fresh turmeric that stains the cutting board neon orange, ground with tamarind against a dark block of palm sugar in a heavy granite mortar. By night, Wedang Jahe is a smoky, deeply warming mug of fire-roasted ginger that radiates through the chest, extracted, smashed, and burned into something that actually works—forget the polite, pale ginger teas of wellness blogs, wrap both hands around the hot ceramic, and drink while the steam still stings your eyes.
Before you start
Mind the turmeric.
Fresh turmeric will dye your skin, your favorite wooden spoon, and your cutting board a violent, beautiful gold for days. Wear kitchen gloves if you care.
Ingredients
- fresh turmeric rhizomes1 cup
- seedless tamarind paste1/3 cup
- dark palm sugar3/4 cup
- kosher salt1/2 tsp
- water6 cup
- mature ginger150 g
- fresh lemongrass stalks2 large
- fresh pandan leaves3 med
- cinnamon stick1 med
- whole cloves3 small
- rock sugar3/4 cup
- kosher salt1/4 tsp
- water6 cup
Method
- 01
Extract the turmeric for the Jamu.
Blend the chopped turmeric with 2 cups of the water until pulverized. Strain the mixture through a nut-milk bag or cheesecloth into a large pot, squeezing ruthlessly to extract every last drop of the bright orange juice. Discard the dry fibrous pulp.
- 02
Simmer the Jamu to kill the raw bite.
Add the remaining 4 cups of water, tamarind paste, palm sugar, and salt to the pot. Bring to a gentle boil over medium heat, then lower the heat and simmer uncovered for 15 to 20 minutes. This mandatory simmer cooks out the harsh, botanical taste of raw turmeric. Strain once more, and serve warm or chilled.
- 03
Roast the ginger for the Wedang Jahe.
Hold the unpeeled ginger directly over a gas flame using metal tongs. Turn occasionally until the skin is blistered, charred, and smoking, which takes about 5 to 7 minutes. This ancient trick alters the heat profile from sharp to a deep, radiating warmth. Let it cool slightly, then rinse under running water while rubbing off the burnt skin.
- 04
Smash the aromatics for the Wedang Jahe.
Place the roasted ginger and the bulb ends of the lemongrass on a heavy board. Use a heavy pestle or the flat side of a cleaver to violently bruise them until the fibers shatter. This guarantees an instant, aggressive release of their essential oils into the broth.
- 05
Steep the Wedang Jahe brew.
Combine the smashed ginger, smashed lemongrass, knotted pandan leaves, cinnamon, cloves, rock sugar, salt, and water in a medium pot. Bring to a rolling boil, then immediately drop the heat to its absolute lowest setting. Cover tightly with a lid so the volatile oils cannot escape, and simmer gently for 20 to 30 minutes. Strain into a mug and drink it as hot as you can stand.
Notes
When to drink what.
Kunyit Asam is the daytime preventative, meant for when you feel the sickness coming on. Wedang Jahe is the nighttime cure, meant to be consumed right before sweating it out under the covers.
A richer late-night variation.
To make Wedang Jahe Susu, stir a spoonful of sweetened condensed milk into your mug before pouring in the hot ginger brew. It adds a milky, decadent comfort.