Tamarind Turmeric Toddy
Ingredients
- 400 g aged turmeric
- 150 g tamarind
- 4 stems lemongrass, smacked
- 2 liters water
- 1/2 tsp salt
- Toddy palm sap syrup
- Warm water to soak the tamarind
Cooking Instructions
- Soak the tamarind in warm water for 15 minutes, then squeeze and set aside.
- Roast the turmeric until slightly browned, then peel, wash, and cut it into small pieces. Blend the it with 500 ml of water.
- In a pot, combine tamarind water, blended turmeric, lemongrass, and the remaining 1.5 liters of water. Stir well and bring to a boil.
- Turn off the heat, let the jamu cool, then strain and store it in a glass bottle in the refrigerator (can last for up to 7 days).
- To serve, take 200 ml of jamu and add 1 tbsp of toddy palm sap syrup as a sweetener.
- Did you know? The sap from toddy palm fruits has a low glycaemic index, making it a healthier sweetener for our daily consumptions.
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