This is abbreviated, because I can’t find fresh turmeric in Japan. I use turmeric powder.
To make sure I’m not sharing something made-up, I’ve called my friend Nita, who is based in Ubud, Bali. One of my favorite jamus is served at the Villa and social enterprise Nita manages, the Villa Beji Indah.
the Villa Beji Indah:
The Villa Beji Indah is a quiet gem tucked away in Nyuh Kuning village behind the Monkey Forest in Ubud, Bali. While you’d never know it, The Villa Beji Indah is a sumptuous eleven-room hideaway built on the Ayung River. What’s special about the VBI is that it operates as a social enterprise, and is committed to to HIV and sexual health education for marginalized communities, sustainable tourism, and invests in the economy of the local neighborhood. An incredible village of service, Nyuh Kuning is also home to The Bumi Sehat Foundation, a community center offering midwifery, community health programs, youth education, and disaster relief, as well as the Taman Permata Hati Orphanage.
Photo: Nita Purna Kusuma
INGREDIENTS
1 heaping tablespoon organic dried turmeric ( I think mine are more like 2)
2 small knobs of fresh ginger, scrubbed and finely chopped*
A few generous grinds of black pepper
2 tablespoons tamarind puree**
Coconut sugar, to taste
1 liter water
* Some circles swear by fresh ginger in the morning, and powder form after noon. Don’t ask me why. It’s grandmothers’ wisdom.
** If you don’t have access to tamarind, skip this and add lemon juice or ACV when serving.
PREPARATION
Place the turmeric, ginger, pepper and water into a pan and bring to a boil. Once the water is rolling, lower heat and simmer with the lid on for 15 minutes. Add tamarind purée and cook for another 5 minutes. Turn off heat. Let cool, then strain into a sterilized bottle and refrigerate.
This will last three days in the fridge— I actually don’t know because it before that time.
How I sweeten: I enjoy my jamu hot. Sometimes, I skip the sugar when boiling and sweeten my jamu with honey, when serving. Dipping the teaspoon in the honey jar, I let the honey dribble back into the jar, leaving just a coat of honey on the spoon. I stir the honey-coated spoon into the jamu. This way, it’s not overly sweet and takes just the right amount of edge off from its pungency. If you have a sweet tooth, add more sweetener of your choice, to taste. Please do NOT feed infants and toddlers honey as it can be toxic to their systems.
I’m publishing this post on Mother’s Day. Thanks to Nita, and all the people who help me mother and be a better mother. Here’s a photo of my little with Nita.
Nita and little H, Bali 2018.