Ingredients with Measurements:
- 1 liter water
- 2 lemongrass stalks, bruised
- 2 pandan leaves, tied into a knot
- 2 cinnamon sticks
- 4 cloves
- 4 cardamom pods
- 1 star anise
- 1/2 cup roasted peanuts, crushed
- 1/2 cup palm sugar
- 1/4 cup tamarind paste
- 1/4 cup sweetened condensed milk
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, bring water to a boil.
2. Add lemongrass, pandan leaves, cinnamon sticks, cloves, cardamom pods, and star anise. Reduce heat and simmer for 10 minutes.
3. Add crushed peanuts, palm sugar, and tamarind paste. Stir well and simmer for another 10 minutes.
4. Add sweetened condensed milk and stir well. Simmer for another 5 minutes.
5. Remove from heat and strain the mixture through a fine-mesh sieve.
6. Serve hot.
30 minutes
5. Temperature: Simmer
Serving size: 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 42g
- Protein: 5g
Substitutions for ingredients:
- If pandan leaves are not available, you can substitute with vanilla extract.
- If tamarind paste is not available, you can substitute with lime juice.
Variations:
- You can add ginger or galangal for a spicier flavor.
- You can add orange peel for a citrusy flavor.
Tips and tricks:
- Crush the peanuts finely to get a smoother texture.
- Adjust the sweetness and sourness to your liking by adding more or less palm sugar and tamarind paste.
Storage instructions:
- Store leftover wedang uwuh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the wedang uwuh in a pot over low heat until heated through.
Presentation ideas:
- Serve in a clear glass mug to show off the beautiful colors of the drink.
Garnishes:
- Garnish with a sprig of mint or a slice of lemon.
Pairings:
- Wedang uwuh pairs well with traditional Indonesian snacks such as fried bananas or cassava chips.
Suggested side dishes:
- Serve with steamed rice or bread to balance out the sweetness of the drink.
Troubleshooting advice:
- If the wedang uwuh is too sweet, add more tamarind paste to balance out the sweetness.
- If the wedang uwuh is too sour, add more palm sugar to balance out the sourness.
Food safety advice:
- Make sure to wash all the herbs and spices thoroughly before using them in the recipe.
Food history:
- Wedang uwuh is a traditional Indonesian drink that is often served during the rainy season.
Flavor profiles:
- Wedang uwuh has a sweet, sour, and nutty flavor.
Serving suggestions:
- Serve hot on a cold day to warm up your body.
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Region: Indonesian