Ingredients with Measurements:
- 10 pandan leaves
- 2 cinnamon sticks
- 5 cloves
- 5 cardamom pods
- 2 lemongrass stalks, bruised
- 1 inch ginger, sliced
- 4 cups water
- 1/4 cup palm sugar
- 1/4 cup honey
- 1/4 cup tamarind paste
Special equipment needed: None
Step-by-step instructions:
1. In a pot, add water, pandan leaves, cinnamon sticks, cloves, cardamom pods, lemongrass stalks, and ginger.
2. Bring to a boil and let it simmer for 10 minutes.
3. Add palm sugar, honey, and tamarind paste. Stir until the sugar dissolves.
4. Simmer for another 5 minutes.
5. Strain the mixture and discard the solids.
6. Serve hot.
15 minutes
5. Temperature: Boiling
Serving size: 4 cups
Nutritional information:
- Calories: 150
- Fat: 0g
- Carbohydrates: 40g
- Protein: 0g
- Sodium: 10mg
- Sugar: 30g
Substitutions for ingredients:
- Pandan leaves: You can use pandan extract or pandan powder instead.
- Palm sugar: You can use brown sugar or white sugar instead.
- Tamarind paste: You can use lime juice or lemon juice instead.
Variations:
- You can add tea bags or coffee beans for a different flavor.
- You can add sliced fruits like oranges or apples for a fruity twist.
- You can add milk or cream for a creamy version.
Tips and tricks:
- Bruise the lemongrass stalks before adding them to the pot to release their flavor.
- Adjust the sweetness according to your preference.
- You can store the leftover wedang uwuh in the fridge for up to 3 days.
Storage instructions: Store in an airtight container in the fridge for up to 3 days.
Reheating instructions: Reheat in a pot over medium heat until hot.
Presentation ideas: Serve in a clear glass mug to showcase the beautiful color of the wedang uwuh.
Garnishes: You can garnish with a pandan leaf or a slice of lemon.
Pairings: This drink pairs well with Indonesian snacks like fried bananas or cassava chips.
Suggested side dishes: Indonesian rice cakes or steamed rice.
Troubleshooting advice: If the wedang uwuh is too sweet, add more water to dilute it. If it's too sour, add more honey or sugar.
Food safety advice: Make sure to wash the pandan leaves and lemongrass stalks thoroughly before using them.
Food history: Wedang uwuh is a traditional Indonesian drink made with herbs and spices. It's often served during cold weather to warm the body.
Flavor profiles: Wedang uwuh has a sweet and sour flavor with hints of cinnamon, cloves, and cardamom.
Serving suggestions: Serve hot as a comforting drink.
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Region: Indonesian