Ingredients with Measurements:
- 6 cups water
- 5-6 kaffir lime leaves
- 1 cinnamon stick
- 3 cloves
- 1 star anise
- 1 inch ginger, sliced
- 2 lemongrass stalks, bruised
- 1/2 cup palm sugar
- 1/4 cup honey
- 1/4 cup tamarind paste
- 1/4 cup orange juice
- 1/4 cup lime juice
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, bring water to a boil.
2. Add kaffir lime leaves, cinnamon stick, cloves, star anise, ginger, and lemongrass. Let it simmer for 10 minutes.
3. Add palm sugar, honey, tamarind paste, orange juice, and lime juice. Stir until the sugar is dissolved.
4. Let it simmer for another 10 minutes.
5. Strain the mixture and discard the solids.
6. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 130
- Fat: 0g
- Carbohydrates: 34g
- Protein: 0g
- Sodium: 10mg
- Fiber: 0g
Substitutions for ingredients:
- Brown sugar can be used instead of palm sugar.
- Lemon juice can be used instead of lime juice.
Variations:
- Wedang Uwuh can be made with different spices such as cardamom, nutmeg, and black pepper.
- Coconut milk can be added for a creamier version.
Tips and tricks:
- Bruise the lemongrass stalks before adding them to the pot to release more flavor.
- Adjust the sweetness and sourness to your liking by adding more or less sugar and citrus juice.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until hot.
Presentation ideas:
- Serve in a clear glass mug or cup to show off the beautiful color of the drink.
Garnishes:
- Fresh mint leaves or sliced lime can be used as a garnish.
Pairings:
- Wedang Uwuh pairs well with Indonesian snacks such as fried bananas or cassava chips.
Suggested side dishes:
- None needed.
Troubleshooting advice:
- If the drink is too sweet, add more citrus juice to balance it out.
- If the drink is too sour, add more sugar to balance it out.
Food safety advice:
- Make sure to wash all the ingredients before using them.
- Discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- Wedang Uwuh is a traditional Indonesian drink made with herbs and spices. It is believed to have originated in Central Java.
Flavor profiles:
- Wedang Uwuh has a sweet and sour flavor with hints of spice from the cinnamon, cloves, and star anise.
Serving suggestions:
- Serve hot as a comforting drink on a cold day.
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Region: Indonesian