Enjoying the Taste of Jamu.  Friday, 8 May 2020 at  3.45pm for 4pm

ONLINE via Zoom 

We had our first ever Society event on Zoom last month where Chef Petty Elliott shared with us how to make kunyit asam and wedang uwuh. It was a well-attended event with more than 30 members participating in the event. Lots of questions were asked during the Q&A session.

If you missed the event, you can see the recording of the event here. To see some pictures taken during the event, click here.

Jamu (short for Jampi Husodo in Javanese) means Berdoa untuk Kesehatan (pray for health). A deep and holistic approach to a healthy lifestyle is to drink a glass of jamu every day. Such Javanese wisdom from the past is perhaps more than ever applicable in the modern world today as we face unprecedented challenges and seek a healthy life.

Kunyit AsamA delicious drink from fresh turmeric, tamarind, ginger, pandan leaves and palm sugar. 

You may discard the pandan leaves from this recipe if you don’t have them. And you can substitute either coconut sugar, light brown sugar or honey for the palm sugar – according to your preference. Serve it hot or cold.

Wedang Uwuh
This can be likened to mulled wine associated with winter – but you don’t need any wine and it is an enjoyable soothing drink, whatever the season! In fact you can drink it everyday.

It offers an elegant balance of flavour from the key spices of nutmeg, cloves and cinnamon accompanied by ginger and lemon grass.  Traditionally secang or sappan bark is added to give orangey reddish colour and it is the leaves of nutmeg, cinnamon and cloves that are used for this infusion, but since such leaves are not easy to find, dried spices are perfectly acceptable instead.

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