Jamu is a traditional Indonesian wellness shot. There are many different varieties, but the golden yellow version made with turmeric is probably the best known. Many Indonesians believe Jamu has a number of health and wellness benefits, and the drink has been part of Indonesian culture for more than thousand years. Today, many people in Indonesia still drink Jamu as part of their daily routine.
I learned how to make Jamu from Apri when Steve and I we were staying at Adiwana Alas Harum in Bali. Apri told me that both his father and grandfather drink Jamu every single morning.
This recipe is quick and easy to make. It’s all about finding the right balance between the different ingredients, so taste as you go and adjust to your liking.
Notes
Turmeric extract: Blend a small amount of fresh turmeric, then strain it through cheesecloth or a fine mesh sieve. You can also squeeze the blended turmeric with your hands to extract as much juice as possible. Save the juice, as this is the turmeric extract used in the recipe.
Palm sugar syrup: Dissolve palm sugar in a small amount of hot water until you have a thin syrup. If you don’t have palm sugar, honey works well as a substitute. The flavor will be a little different, but it’s still delicious. You can also use brown sugar dissolved in a small amount of hot water to make a quick syrup.
Lime or tamarind? Fresh lime juice can be replaced with tamarind juice, or tamarind paste mixed with a little water. Tamarind gives the drink a rounder, more traditional flavor that many people in Indonesia prefer.
A quick warning: Fresh turmeric stains just about everything it comes into contact with. Your hands, kitchen towels, and countertops can quickly turn bright yellow.
My blog post about Adiwana Alas Harum
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Recipe: Jamu – Indonesia’s Traditional Wellness Shot
2
shotsIngredients
2-3 inches (5 to 7 cm) fresh turmeric
1 inch (2 to 3 cm) fresh ginger
2 tablespoons (30 ml) turmeric extract
2 tablespoons (30 ml) palm sugar syrup
2 tablespoons (30 ml) freshly squeezed lime juice
Directions
- Peel the turmeric and scrape the skin off the ginger with a spoon.
- Cut both into smaller pieces and place them in a mortar. Pound them until they’re coarsely crushed and the juices begin to release.
- Transfer the coarsely crushed turmeric and ginger to a cocktail shaker with a built in strainer. If you don’t have a cocktail shaker, use a measuring cup or a glass and strain the mixture afterwards.
- Add the turmeric extract, palm sugar syrup, and lime juice. Apri used roughly equal amounts of each, about 2 tablespoons (30ml).
- Stir everything well with a teaspoon, then strain the mixture into two shot glasses.
