Rainy season and pancah robah ARE very easy to affect our body changes, starting from fatigue to sores, runny nose, or fever. Well, here I will discuss one more heritage recipe of my family .. hehehe sure the speaker is ... MY BELOVED MOM...
Materials :
TURMERIC 100 Gr
GINGER 100 Gr
GALANGA 100 Gr
LAOS/LENGKUAS (Alpinia Galanga Stuntz)100 Gr
KUNCI (Kaempferia Angustifolia Roscoe) 50 Gr
SERAI (Cymbopogon Nardus) 7 Stems
KAPULAGA (Amomum Cardomomum Wild) 30 cards. (Choose which has a circle shaped!! Not long cardamom (the long one has a characteristic smells good and can be eaten directly) the long one is for cook, it can not be managed become a Jamoo)
PALM SUGAR 150 Gr
SALT 1 tsp
LEAF BETEL 4 sheets
YOUNG PAPAYA LEAF 1 sheet (for an Optional papaya may be added or not, to savor its role is not the primary one. But, for those who want to add a sense of herbal medicine it will become bitter. Depending on you, if it is like bitter please be added. But this leaves also expedite the circulation of blood)
WATER 2500 cc / 2.5 Litres
JAVA TAMARIND 1 tbsp (here in we’re using the mature JAVA TAMARIND and black colored, do not use the red colored one because red color Javanese TAMARIND did not give any impact if included in this herb)
How to cook:
1. first : wash the turmeric, then crushed with the skin, and enter it into a blender along with ginger, galanga, laos, kunci. All materials should be with its skin, used rough Blender. When finished put them in the pot
2. second: Serai in crushed and put into the pot
3. Third: Cardamom split round with the skin, insert it into the pot.
4. Then enter the young Palm Sugar, salt, betel leaves, Javanese tamarind, and water to
the pot. Boil until boiling.
5. after boiling herbs ready to drink.
5. after boiling herbs ready to drink.
p.S :
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