Jamu

A traditional Javanese herbal tonic of turmeric, ginger, tamarind, and palm sugar drunk fresh each morning.

Ingredients

• 1 kg firm tofu
• 400g compressed rice cakes (lontong)
• 2 tbsp sliced shallots
• 1 1/2 tsp tamarind paste
• 1/4 cup neutral vegetable oil
• 1 cup shallots, sliced
• a handful of fresh Thai basil, chopped
• a drizzle of coconut cream
• 2 cups chicken stock
• 1/2 tsp palm sugar
• 200g chayote

Instructions

1. 1

   Combine the compressed rice cakes (lontong) and water in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the palm sugar and sambal, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 10 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with roasted peanuts, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

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