Wedang Jahe

Name: Wedang Jahe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 inches ginger (Indonesian: jahe); 100 gram palm sugar (Indonesian: gula Jawa), shaved or roughly chopped if using block version; 1 lemongrass (Indonesian: sereh), bruised and knotted; 1 pandan leaf (Indonesian: daun pandan), knotted; 1 tablespoon whole black peppercorns (Indonesian: biji lada hitam), crushed; 2 green cardamom pods (Indonesian: kapulaga), crushed; 4 cloves (Indonesian: cengkeh); 500 ml water

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 2

Author : Anita Jacobson

Ingredients

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2 inches ginger (Indonesian: jahe)100 gram palm sugar (Indonesian: gula Jawa), shaved or roughly chopped if using block version1 lemongrass (Indonesian: sereh), bruised and knotted1 pandan leaf (Indonesian: daun pandan), knotted1 tablespoon whole black peppercorns (Indonesian: biji lada hitam), crushed2 green cardamom pods (Indonesian: kapulaga), crushed4 cloves (Indonesian: cengkeh)500 ml water

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Instructions

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Step 1

Dry frying the ginger until fragrant, chopped, and bruised.

Step 2

Add the ginger and the rest of the ingredients in a sauce pot. Bring to a boil, cover the pot, reduce heat and simmer for 5 minutes until fragrant and all sugar has dissolved.

Step 3

Turn off the heat and let steep while still covered for another 5 minutes.

Step 4

Strain into individual tea cups and served. Garnish with some lemongrass stalks (optional).

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