← Nouns Cooking · Indonesian & Filipino

Ingredients

• 150 g fresh turmeric root, scrubbed and roughly chopped
• 30 g Ginger, scrubbed and sliced
• 1.2 l Water
• 50 g tamarind pulp
• 120 g Palm sugar, chopped
• ½ tsp ground black pepper
• 1 pinch Salt
• 1 Lime, juiced (optional)
• 720 ml ice cubes, to serve (optional)

Method

1. Blend the turmeric and ginger with 500 ml of the water until as smooth as possible.
2. Pour into a saucepan with the rest of the water, the tamarind pulp, palm sugar, pepper and salt. Bring to a gentle simmer and cook for 15 min, stirring now and then to break up the tamarind; do not let it boil hard.
3. Strain through a fine sieve lined with muslin, pressing hard on the pulp, and taste: it should be sour first, then gently sweet. Add more palm sugar if you like.
4. Cool, then chill for 1 hour. Stir in the lime juice (if using) and serve cold over ice, or warm on a cool evening.

Tips

• Turmeric stains hands, boards and clothes; wear gloves and use a board you do not mind turning yellow.
• Keep it in a sealed bottle in the fridge for up to 5 days and shake before pouring.

Sources

Written in our own words after cross-checking these recipes:

Cook Me Indonesian What To Cook Today Nomadette