Tag Archives: Jahe

Wedang Jahe Recipe | Daily Cooking Quest

We only have two seasons in Indonesia, the dry season and the rainy season. When the rainy season comes, wedang jahe is especially popular since it warms the body and is also believed to ward off the cold that usually will start spreading around. I make plenty of this drink when the season turns to fall, and I love having this throughout the fall and the winter. 

Ingredients to prepare wedang jahe: ginger, palm sugar, lemongrass, pandan leaves, black peppercorns, cardamom, cloves.

All the spices and herbs needed to prepare wedang jahe

Wedang means drink and jahe means ginger, so the literal translation for wedang jahe is ginger drink, and of course, ginger is the first thing you will taste when you sip this drink. But it’s not just ginger that’s flavoring this drink, there are many other herbs and spices that all work beautifully together in this traditional drink. I usually add all of these to make my wedang jahe:

  • ginger (Indonesian: jahe)
  • palm sugar (Indonesian: gula Jawa)
  • lemongrass (Indonesian: sereh)
  • pandan leaf (Indonesian: daun pandan)
  • whole black peppercorns (Indonesian: biji lada hitam)
  • green cardamom pods (Indonesian: kapulaga)
  • cloves (Indonesian: cengkeh)
Wedang jahe - Indonesian ginger tea.

Wedang jahe – Indonesian ginger tea.

How to prepare wedang jahe

Brewing a batch of Indonesian ginger tea is not difficult, but it does involve several steps:

  1. Prepare the ginger. Dry fry the ginger to concentrate its flavor (optional step, though highly recommended), then cut into smaller pieces and bruised.
  2. Bruise and knot lemongrass. Or cut lemongrass into smaller sections and bruised.
  3. Knot pandan leaves.
  4. Shave or chop palm sugar block. If you use granulated palm sugar, you don’t need to do this step.
  5. Crush whole black peppercorns and cardamom pods. A mortar and pestle will do the job nicely.

Once you have finished the above prep works, simply boil all the ingredients with water in a sauce pot. Reduce the heat and simmer for 5 minutes. Turn off the heat and let the tea steep further for another 5 minutes. To serve, simply strain into individual tea cups.

Wedang jahe - Indonesian ginger tea.

Wedang jahe – Indonesian ginger tea.

Try other wedang/Indonesian traditional tea

If you prefer simpler wedang with less ingredients, you may want to try these instead:

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Wedang Jahe Sereh – Ginger Lemongrass Tea Recipe

Indonesia has many wedang (hot tea/hot drink) recipes, from more complicated wedang jahe with plenty of spices, to something much simpler like this wedang jahe sereh (ginger lemongrass tea).

Though usually translates to tea, not all wedang actually has any tea in it, such as this version. Instead, this wedang is made with only lemongrass and ginger! The lemongrass gives a decidedly fresh citrus grassy aroma while the ginger lends the hot spicy note.

This two ingredients wedang is simply perfect for the colder season, and will sure to bring you a big smile and warm up your body. This is also great for those nursing a cold. ♥

You only need lemongrass and ginger to make Indonesian wednag jahe sereh (ginger and lemongrass tea).

Lemongrass and ginger

To get the best tasting wedang, you will want to start with fresh ingredients, in this case, you will want:

Lemongrass should be available in most Asian grocery stores. They are usually in the produce section. Ginger is much easier to find as they are widely available in almost any grocery store, but your Asian grocery stores should have them as well.

How to store/freeze lemongrass

For those who need to travel quite a distance to reach the nearest Asian grocery stores, you can buy lemongrass in bulk and freeze them for longer storage. Here’s what I usually do:

  • remove the outer layers
  • chop away the top parts (about 4″)
  • chop away the bottom parts (about 1/2″)
  • wipe away any remaining dirt with a damp kitchen towel, the lemongrass should look like the photo above at this stage
  • store in a freezer-safe ziplock bag

If you use a gallon-size bag, you should be able to store the lemongrass as is once you go through the above steps. If you use a smaller bag, like a quart-size bag, you can cut each stalk into two to make it easier to store them. When you need some lemongrass for your recipes, simply grab the needed amount from your freezer and use directly without thawing.

How to use lemongrass in recipes

Lemongrass is very fragrant, almost like a lemon, but without any of the acidic property of a real lemon. To release as much of this lemony fragrance from lemongrass, you need to bruise it. Or in a gorier but yet more appropriate term, you want to whack the lemongrass, like really whack it.

Confession time, I cook so many dishes with lemongrass that I use my meat tenderizer more to whack lemongrass than to tenderize my meat. So, if you have a meat tenderizer sitting in your kitchen drawer somewhere, whacking some lemongrass is a great stress reliever, and of course, to release the lemon fragrance from lemongrass. 😀

Wedang Jahe Sereh – Ginger Lemongrass Tea

Wedang Jahe Sereh – Ginger Lemongrass Tea

How to prepare wedang jahe sereh

Preparing this traditional Indonesian lemongrass and ginger tea cannot be simpler. Simply place all ingredients in a small pot and bring to a boil. Then reduce the heat and simmer for another 10 minutes. And the drink is done! To serve, strain into individual tea cups. It is best to enjoy the drink while it is hot.

Trying other Indonesian wedang

If you love this tea, you may want to give other traditional Indonesian tea/wedang a try. Some of my favorites include:

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Jamur Jahe Wangi – Aneka Resep Vegetarian

Hidangan vegetarian dengan bahan utama dari olahan kaki jamur dan jahe yang menggugah selera makan, cocok sebagai lauk-pauk. Jahe yang populer sebagai rempah-rempah dan tumbuhan herbal, dalam kreasi masakan vegetarian sering digunakan sebagai bahan bumbu alternatif untuk menggantikan bawang merah dan bawang putih.

BAHAN:
100 gr kaki jamur
4 sdm susu bubuk
2 butir telur
4 sdm kecap manis
1/2 sdm kecap asin
1 buah cabai merah besar, iris miring
1 buah cabai hijau besar, iris miring
1 buah jahe ukuran sedang, potong korek api
1 sdt minyak wijen
Merica, garam, penyedap rasa secukupnya
4 sdm minyak goreng untuk menumis

CARA MEMBUAT:
1. Rendam kaki jamur selama satu malam, kemudian peras dan tumbuk sebentar, campurkan telur, susu bubuk, garam, dan penyedap rasa, aduk rata, dan diamkan selama 4 jam, kemudian kukus selama 15 menit, angkat.
2. Panaskan minyak goreng dalam wajan dengan api sedang, tumis jahe, cabai merah, dan cabai hijau sampai harum, lalu masukkan kaki jamur, aduk-aduk sebentar, kemudian tuangkan minyak wijen, kecap manis, dan kecap asin, aduk sampai semua bahan tercampur rata dan bumbu meresap, angkat.
3. Sajikan.

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