Tag Archives: TEA

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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Earl Grey Tea Chiffon Cake Recipe

Earl Grey Tea Chiffon Cake.

I love baking, and I make sure that there are always some baked goods in my home for snacking. Among the many different things I bake, the one thing that everyone loves is a chiffon cake. It doesn’t matter which kind, as long as it’s a chiffon cake, I know it won’t last long in my home.

For tea lovers, this chiffon cake will be a dream come true. Every bite fills with the fragrance of Earl Grey tea, and though I usually have my cake with a cup of coffee, I think pairing this cake with a cup of freshly brewed Earl Grey tea is simply divine.

Ingredients for Earl Grey tea chiffon cake: Earl Grey tea, milk, eggs, cake flour, baking powder, canola oil, powdered sugar, salt, and vinegar.

Ingredients for Earl Grey tea chiffon cake: Earl Grey tea, milk, eggs, cake flour, baking powder, canola oil, powdered sugar, salt, and vinegar.

Ingredients for Earl Grey tea chiffon cake

Earl Grey milk tea

The recipe needs two tea bags of Earl Grey and half a cup of milk. If you prefer to use loose leaves, you will need about 1 tablespoon worth of loose leaves.

Chiffon cake

For the chiffon cake batter, we will need eggs, canola oil (or other neutral-flavored oil), cake flour, baking powder, salt, powdered sugar, and vinegar (or cream of tartar).

If you have all-purpose flour and cornstarch at home, you can make your own cake flour using this formula:

1 cup cake flour = (1 cup – 2 tablespoons) all-purpose flour + 2 tablespoons cornstarch

(1) Beat egg yolks and powdered sugar. (2) Add Earl Grey milk tea, tea leaves, and canola oil. (3) Sift in cake flour, baking powder, and salt. (4) Egg yolk batter.

(1) Beat egg yolks and powdered sugar. (2) Add Earl Grey milk tea, tea leaves, and canola oil. (3) Sift in cake flour, baking powder, and salt. (4) Egg yolk batter.

Prepare the chiffon cake batter

1. Earl Grey milk tea

Heat the milk until hot but not boiling, then add the tea bags to steep following the tea packaging instruction.

Squeeze out as much liquid from the tea bags, and cut open one of the tea bags to obtain a bag’s worth of tea leaves.

2. Egg yolk batter

Beat egg yolks and powdered sugar in a mixing bowl until well mixed. Add milk tea, tea leaves, and oil, continue beating until well mixed. Sift in cake flour, baking powder, and salt, and beat until just combined.

3. Egg white batter

In another large mixing bowl, whisk egg whites until foamy. Add cream of tartar (or vinegar), followed with powdered sugar in 3 batches, whisk until stiff peak.

4. Chiffon batter

Fold 1/3 of egg white batter into egg yolk batter with a whisk/spatula until well mixed, then pour this into the remaining egg white batter and fold again until well mixed.

(5) Stiff peak egg white batter. (6) Fold 1/3 of egg white batter to egg yolk batter. (7) Pour egg yolk batter into the remaining egg white batter and fold until smooth. (8) Pour batter into an ungreased and unlined 7-inch angel food cake pan.

(5) Stiff peak egg white batter. (6) Fold 1/3 of egg white batter to egg yolk batter. (7) Pour egg yolk batter into the remaining egg white batter and fold until smooth. (8) Pour batter into an ungreased and unlined 7-inch angel food cake pan.

Baking and cooling the cake

Bake the cake

Pour the batter into an ungreased and unlined 7-inch angel food pan. Gently tap the pan to remove air bubbles. Bake in the preheated oven of 180 Celsius (350 Fahrenheit) for 15 minutes.

After 15 minutes, reduce the oven temperature to 160 Celsius (320 Fahrenheit). Continue baking for another 30-35 minutes, or until a cake tester comes out clean.

Cool the cake upside down

Cool the chiffon cake by inverting the pan to prevent the cake from collapsing. It will take about 3-4 hours to cool it to room temperature. Once the cake is completely cool, gently run a thin knife along the edges of the pan to unmold the cake.

Cool the cake to room temperature, then gently run a thin knife along the edges of the pan to unmold the cake.

Cool the cake to room temperature, then gently run a thin knife along the edges of the pan to unmold the cake.

Serving and storing the cake

Cut the cake into eight slices, and serve at room temperature with a cup of hot tea or coffee.

Store any leftovers in an airtight container. The cake will stay fresh at room temperature for up to 3 days. Or you can store the cake in the fridge for up to 1 week.

You can reheat the cake by putting it in the microwave for 15 seconds.

Cut the cake into 8 slices and serve.

Cut the cake into 8 slices and serve.

Other chiffon cake recipes and troubleshooting a chiffon cake

If you are a chiffon cake lover, you may want to try some of these recipes too:

Should you encounter any trouble baking the perfect chiffon cake, please read through my troubleshooting a chiffon cake guide at the last section of my post for the pandan chiffon cake.

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R&B TEA INDONESIA – Jakarta

No. 23 Oolong Macchiato with Tea Cream IDR 31k (R)/ IDR 37k (L)

Traveled far from Singapore, R&B Tea is finally here in Indonesia! Their first outlet is situated in Emporium Pluit Mall, Jakarta.

Cheese Brulee Brown Sugar Pearl Fresh Milk IDR 38k (R), Grape Yogi IDR 43k (L)

Open for public starting from 4th July, some of you might be familiar with this brand already if you have travelled to Singapore recently.

Our first experience with R&B Tea was last year and we can easily agree that they serve great brown sugar boba milk drink. The tea cafe offers wide ranges of tea based drinks.

Cheese Brulee Brown Sugar Pearl Fresh Milk IDR 38k (R), Devil’s Booster IDR 43k (L)

We’re still in quarantine mode and have the drinks delivered to our place. Here are some of the signature that we tried.

Devil’s Booster IDR 43k (L)
Pineapple, yuzu, sunkist orange, peach oolong
For refreshing citrusy drink, they have this one, it’s more on the sweet side and not sour. We can say that the it’s a refreshing fruity combination that simply cannot go wrong, we have no complain about it but it didn’t leave any deep impression.

Grape Yogi IDR 43k (L), Devil’s Booster IDR 43k (L)

Grape Yogi IDR 43k (L)
This one is rather unique because they combine tea and yoghurt. Yupsss tea infused grape drink with yoghurt, chewy crystal jelly, soft grape jelly. The best way to enjoy it is by mixing it well. The taste is somewhere between fruity light and creamy yoghurt, unique but a bit confusing.

No. 23 Oolong Macchiato with Tea Cream IDR 31k (R)/ IDR 37k (L)
Our second top fav! Fragrant oolong tea topped with tea cream. Yesss you read it right, TEA CREAM!! The macchiato cream is really good because you get strong tea flavor both from the tea and cream. AnakJajan gotta give them double thumbs up for the tea cream.

No. 23 Oolong Macchiato with Tea Cream IDR 31k (R)/ IDR 37k (L)
No. 23 Oolong Macchiato with Tea Cream IDR 31k (R)/ IDR 37k (L)

Cheese Brulee Brown Sugar Pearl Fresh Milk IDR 38k (R)
Last but not least, the most popular drink that happens to be our favorite. Fresh milk drink with brown sugar pearl and cheese cream with caramelized brown sugar. The cream cheese brulee is really good, it gives the drink a nice creamy salty taste and caramelized burnt aroma on the drink. We usually sip the brulee first, then eat the brown sugar boba on its own before mixing it well.

Cheese Brulee Brown Sugar Pearl Fresh Milk IDR 38k (R), No. 23 Oolong Macchiato with Tea Cream IDR 31k (R)/ IDR 37k (L)
Cheese Brulee Brown Sugar Pearl Fresh Milk IDR 38k (R)
Cheese Brulee Brown Sugar Pearl Fresh Milk IDR 38k (R)

We gotta say that the one in Indonesia tastes as good as Singapore’s. It got us slurping non stop, perfect level of creaminess with soft and slightly chewy brown sugar boba texture.

Cheese Brulee Brown Sugar Pearl Fresh Milk IDR 38k (R)

Overall, Cheese Brulee Brown Sugar Pearl Fresh Milk and No. 23 Oolong Macchiato with Tea Cream are both our top favs, give it a try and let us know what do you think about it? 🙂

R&B Tea Indonesia – Emporium Pluit Mall

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