📝 About This Recipe
Originating from the bustling night markets of East Java, STMJ (Susu Telur Madu Jahe) is Indonesia's quintessential 'jamu' or medicinal tonic for strength and wellness. This creamy, golden beverage harmonizes the warmth of charred ginger with the richness of farm-fresh egg yolks and sweet floral honey. It is a comforting, soul-warming drink traditionally consumed to boost stamina and soothe the body after a long day.
🥗 Ingredients
The Aromatic Ginger Base
- 100 grams Old Ginger (Jahe Emprit) (washed and charred over an open flame for smokiness)
- 2 stalks Lemongrass (bruised and tied into a knot)
- 1 piece Cinnamon Stick (about 3 inches long)
- 3 pieces Cloves (whole)
- 2 pieces Cardamom Pods (cracked open)
- 400 ml Water (for simmering the spices)
The Creamy Body
- 400 ml Full Cream Milk (fresh liquid milk is preferred over UHT)
- 2-3 tablespoons Sweetened Condensed Milk (adjust to desired creaminess)
- 2 pieces Kampung Chicken Egg Yolks (must be very fresh and at room temperature)
- 4 tablespoons Wild Forest Honey (high quality raw honey for best flavor)
- 1 pinch Salt (to balance the sweetness)
Optional Garnishes
- 1 pinch Ground Cinnamon (for dusting)
- 2-3 crushed Black Peppercorns (for an extra spicy kick)
👨🍳 Instructions
-
1
Begin by charring the ginger directly over a gas flame or in a dry cast-iron skillet until the skin is blackened and aromatic. Peel off the charred skin and bruise the ginger heavily with a mallet to release its essential oils.
-
2
In a medium saucepan, combine the water, bruised ginger, lemongrass, cinnamon stick, cloves, and cardamom. Bring to a gentle boil.
-
3
Reduce the heat to low and simmer the spices for about 10 minutes until the liquid has reduced by a third and turned a deep amber color.
-
4
Pour the fresh milk and sweetened condensed milk into the spiced water. Stir continuously over medium-low heat.
-
5
Bring the milk mixture to a 'scalding' point—where small bubbles form around the edges—but do not let it reach a rolling boil to prevent the milk from curdling.
-
6
While the milk is heating, separate your egg yolks into two heat-proof mugs. Ensure no egg white remains, as whites will scramble and create clumps.
-
7
Add 2 tablespoons of honey to each mug with the egg yolk. Whisk the yolk and honey together vigorously with a small whisk or fork until slightly pale and frothy.
-
8
Strain the hot spiced milk through a fine-mesh sieve to remove the ginger and whole spices.
-
9
This is the crucial step: slowly pour a small amount of the hot milk into the egg yolk mixture while whisking constantly. This 'tempers' the yolk so it blends smoothly without cooking into chunks.
-
10
Continue pouring the remaining hot milk into the mugs while stirring until fully incorporated.
-
11
Taste and add a pinch of salt. If you prefer it sweeter, stir in an extra teaspoon of honey.
-
12
Finish with a light dusting of ground cinnamon or a crack of black pepper if you enjoy a spicy finish. Serve immediately while steaming hot.
💡 Chef's Tips
Always use 'Ayam Kampung' (free-range) eggs or pasteurized eggs since the yolks are only lightly cooked by the hot milk. Charring the ginger is the secret to a deep, smoky flavor that sets professional STMJ apart from home versions. If you are sensitive to the smell of eggs, add a drop of vanilla extract or an extra squeeze of lime juice to the yolk before whisking. Never boil the milk after adding the honey, as high heat can destroy the beneficial enzymes in raw honey. Use a frother at the very end to create a luxurious foam on top for a café-style presentation.
🍽️ Serving Suggestions
Pair with 'Pisang Goreng' (Indonesian fried bananas) for the perfect rainy-day snack. Serve alongside a plate of roasted peanuts or 'Kacang Rebus' (boiled peanuts). Enjoy as a nightcap to help soothe the throat and promote a restful sleep. Accompany with 'Singkong Goreng' (fried cassava) to balance the drink's sweetness with something salty and starchy. Great as a post-workout recovery drink due to the high protein and natural sugars.