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Making Jamu Tonic

Turmeric Tamarind Tonic (Jamu) 5 ½ oz fresh turmeric root, unpeeled 1 ½ oz fresh ginger root, unpeeled 2 ¾ oz seedless tamarind block or (1 cup sauce if making from scratch) ½ cup coconut sugar pinch of sea salt freshly ground pepper 2 quarts distilled or filtered water Method: Start by cleaning your turmeric, ginger and galangal roots (if using), leave the skins on for this recipe. Leave the roots to soak in water for about 2 minutes to loosen dirt that may be in the crevices, then scrub them under water and rinse. Set aside. Next, make the tamarind concentrate. If using a block, break up the tamarind block into very small pieces, then put them into a large, stainless steel saucepan, along with the coconut sugar, salt and pepper and about 2 cups of water. (Use only one cup water if making the tamarind sauce from scratch, as below.) If making tamarind paste from scratch, using whole tamarind pods, remove the shells, place the fruit in water. Allow them to sit for about 20 minutes to soften. Use clean hands to massage the fruit away from the seeds. This should make a thick sauce. When seeds are cleaned, strain the seeds from the sauce with a strainer and discard. Use 1 cup of the tamarind sauce in the recipe above instead of the tamarind block method described. Place tamarind sauce and coconut sugar, salt and pepper over high heat and bring to a simmer, then reduce to low-medium and simmer for about 10-20 minutes until the tamarind has changed color and the sugar has dissolved. Don't let it boil. Meanwhile chop the turmeric, ginger and galangal roots into smaller chunks and add them to a blender. Add about 2 cups water and blend on high (preferably with a high-speed blender) for a few minutes or until the mixture is very smooth. Once tamarind pulp is ready, turn the heat down to low, and add the blended root paste and the remaining water (one quart) to the pan with the tamarind. Mix with a wooden spoon. If using the pandan leaf, tie it in a knot and add it to the pot. Gently simmer the mixture for anywhere from 5 to 30 minutes, depending upon your taste. Stir occasionally. Remove from heat. Allow to cool. Once cooled, strain the mixture into a bowl through a sieve. Taste the tonic and adjust sweetness to your liking. You can add honey to sweeten. Bottle and refrigerate. You can drink Jamu hot or cold, but preferably first thing in the morning on an empty stomach. Tanita de Ruijt’s Turmeric Tonic: The All-Curing Indonesian Elixir: https://suitcasemag.com/trailblazers/... How to Make Tamarind Sauce: https://www.fusioncraftiness.com/how-...