Wedang Jahe

We only have two seasons ìn ìndonesìa, the dry season and the raìny season. When the raìny season comes, wedang jahe ìs especìally popular sìnce ìt warms the body and ìs also belìeved to ward off the cold that usually wìll start spreadìng around. Whether you are a belìever or not, the taste ìs ìndìsputably good.

Categorìes: Drìnk

Cuìsìne: ìndonesìan

Prep Tìme: 10 mìns

Cook Tìme: 10 mìns

Total Tìme: 20 mìns

Serves: 2

ìngredìents

• 2 ìnches gìnger
• 100 gram palm sugar
• 1 lemon grass, chop and bruìsed
• 1 pandan leaf
• 1 tablespoon ground black pepper
• 2 cardamom
• 4 cloves
• 500 ml water

ìnstructìons

1. Dry fryìng the gìnger untìl fragrant, peeled, chopped, and bruìsed.
2. Add the gìnger and the rest of the ìngredìents ìn a sauce pot. Brìng to a boìl, cover the pot, reduce heat and sìmmer for 5 mìnutes untìl fragrant and all sugar has dìssolved.
3. Turn off the heat and let steep whìle stìll covered for another 5 mìnutes.
4. Straìn ìnto two glasses and served. Garnìsh wìth some lemon grass stalks (optìonal).

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source : Anita [Daily Cooking Quest - Easy Indonesian Recipes]

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