250g fresh turmeric root (if your local fruit & veg shop doesn't have it then Coles stocks it - it is seasonal and winter is it's season)
100g fresh ginger root
Water (tap, reverse osmosis, filtered - choose your fave!)
Honey or sweetener to taste
& Love :0)
1/ Wash the turmeric and ginger well. Use a vege scrubber to really get into the joins otherwise your Jamu may taste a little 'earthy'.
2/ Cut the turmeric and ginger into chunks that your food processer/blender can handle.
3/ Add enough water to blend the above mixture to a pulpy delight.
4/ Place into a saucepan, add enough water (this will depend on your pot size and how strong you like your jamu). Bring to the boil then simmer until you have scrolled through your social media (that should be about 20mins people. Any longer and you need to get a life, in my opinion....just sayin).
5/ Caution: this mixture is hot!! Place another saucepan in your sink. Strain the first pulpy mixture into the new pot. *
6/ Squeeze the fresh limes into the fresh brew and serve.
7/ Add hot water and honey to taste.
* You can save the pulp and reboil it another day (keep in fridge until then!)
Preventing rookie error
Turmeric stains - I mean stains everything! Your cutting board, knife, blender, saucepans, dishcloths and hands. Take care if you have a hot date after cooking jamu as your fingers get so stained you look like a chain smoker.....And don't pour the mixtures wearing white for goodness sake, unless you are going for a splattered yellow pattern look.
Yours to Enjoy, from Vanessa