Wedang Jahe

A warming Javanese ginger tea of bruised fresh ginger simmered with palm sugar and pandan leaves.

Ingredients

• 1 kg large prawns
• 300g rice noodles
• 1 tbsp minced garlic
• 1 tsp tamarind paste
• 2 tbsp neutral vegetable oil
• 1 cup bean sprouts, sliced
• a handful of fresh kaffir lime leaves, chopped
• lime wedges, to taste
• 500ml tamarind water
• 1/2 tsp ground cumin
• 1 cup long beans, sliced

Instructions

1. 1

   Combine the jasmine rice and chicken stock in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the coriander seeds and coconut cream, 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 15 mins.

4. 4

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

5. 5

   Sweeten to taste with lime wedges, 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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