📝 About This Recipe
Hailing from the heart of Java, Wedang Jahe is Indonesia's most beloved heritage ginger tea, celebrated for its potent ability to warm the body and soothe the soul. This aromatic infusion balances the fiery heat of charred old ginger with the deep, earthy sweetness of Javanese palm sugar and a bouquet of exotic spices. It is more than just a beverage; it is a medicinal embrace that captures the vibrant spice trade history of the archipelago in every steaming cup.
🥗 Ingredients
The Aromatic Base
- 150 grams Old Ginger (Jahe Emprit or Jahe Gajah) (unpeeled, scrubbed clean, and charred over an open flame)
- 1.2 liters Water (filtered water is preferred for a cleaner taste)
- 2 stalks Lemongrass (bruised and tied into a knot)
- 2 pieces Pandan Leaves (tied into a knot for a floral aroma)
The Spice Infusion
- 5 cm Cinnamon Stick (whole)
- 4-5 pieces Cloves (whole)
- 3 pieces Cardamom Pods (lightly crushed)
- 1/2 teaspoon Black Peppercorns (whole, for an extra kick of heat)
- 1 pinch Salt (to balance and enhance the sweetness)
Sweeteners and Finishers
- 100-120 grams Gula Jawa (Palm Sugar) (finely chopped; adjust to your sweetness preference)
- 1 tablespoon Granulated Sugar (optional, to sharpen the sweetness)
- 4 pieces Lime Wedges (for serving)
👨🍳 Instructions
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1
Begin by charring the ginger. Hold the whole ginger pieces with tongs over a gas stove flame or place them on a cast-iron skillet until the skin is blackened and fragrant. This step is crucial for a smoky, deep flavor.
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2
Once charred, scrape off the excess burnt skin lightly with a spoon (don't worry about removing it all) and crush the ginger using a pestle or the side of a heavy knife to release the essential oils.
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3
Prepare the lemongrass by cutting off the dry leafy tops, then bruise the white bulbous end and tie the stalk into a neat knot.
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4
In a large stainless steel or clay pot, bring 1.2 liters of water to a rolling boil over medium-high heat.
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5
Add the crushed charred ginger, bruised lemongrass, and knotted pandan leaves to the boiling water.
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6
Incorporate the cinnamon stick, cloves, cardamom pods, and black peppercorns into the pot.
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7
Reduce the heat to low, cover the pot with a lid, and let the mixture simmer gently for 15-20 minutes. This slow infusion ensures the ginger's heat is fully extracted.
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8
Add the chopped Gula Jawa (palm sugar) and a pinch of salt. Stir until the sugar is completely dissolved and the liquid turns a rich, amber-brown color.
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9
Taste the brew. If you prefer it sweeter, add the granulated sugar or more palm sugar. If it is too strong, add a splash of hot water.
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10
Allow the mixture to simmer for another 5 minutes uncovered to slightly concentrate the flavors.
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11
Turn off the heat and strain the liquid through a fine-mesh sieve into a teapot or directly into individual serving mugs.
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12
Serve immediately while steaming hot, garnished with a fresh cinnamon stick or a slice of ginger if desired.
💡 Chef's Tips
Use 'Old Ginger' (Jahe Tua) rather than young ginger; it has a significantly higher gingerol content for that signature spicy bite. Charring the ginger is the secret 'warung' technique that adds a complex, smoky dimension you cannot get from raw ginger. If you cannot find Gula Jawa, substitute with dark brown sugar or coconut sugar, though the flavor will be slightly less earthy. Avoid boiling on high heat after adding the spices; a gentle simmer prevents the spices from turning bitter. For a vegan creamy version, add a splash of thick coconut milk just before serving.
🍽️ Serving Suggestions
Pair with 'Pisang Goreng' (Indonesian banana fritters) for the ultimate afternoon snack. Serve alongside 'Kacang Rebus' (boiled peanuts) for a traditional Javanese night-time experience. Add a squeeze of fresh lime juice at the table to brighten the flavors and cut through the spice. Enjoy with a side of 'Kue Lapis' or other chewy rice-flour based Indonesian sweets. For a cold version, let it cool and serve over large ice cubes with a sprig of mint.