Give yourself a gentle cleanse using the plant-based powers of Potato Head’s detox jamu.
Preparation time: 1 hour Cooking time: 30 minutes
This recipe is like a hug from the inside. It combines red ginger, turmeric, lemongrass, pandan, cinnamon, cloves, tamarind and star anise – all full of gentle detoxifying and immune-boosting properties to keep you ticking. Enjoy.
BEFORE YOU START
Organisation is the key to good jamu making. Start by washing and peeling your ingredients where necessary. You’ll need a large pot for boiling and a blender, but don’t worry if you can’t access one. “You can easily use the traditional method,” says our head mixologist Hary Wahyudi, “just use a grater to crush ginger or turmeric”.
FIRST, WE EXTRACT
Jamu ingredients need to be extracted before they’re combined. Make each extraction separately and then store them in glass bottles – labelled and in the fridge – for up to 5 days. Fresher is, of course, always better, so if you’re not planning on consuming large amounts of jamu, adjust the quantities to suit your needs.
1.5 kg red ginger
1.5 kg turmeric
500 g lemongrass
100 g pandan
100 g cinnamon
50 g cloves
10 g star anise
1 kg coconut sugar
500 g sour tamarind
To extract red ginger, blend with 3.5 L filtered water until well combined, strain and store.
For turmeric, blend with 3.5 L filtered water, strain and store.
Boil lemongrass in 3.5 L filtered water with the lid on for 30 minutes, set aside to cool.
Boil pandan leaves in 1 L filtered water with the lid on. Set aside to cool.
Boil dried cinnamon in 2 L filtered water with the lid on for 15 minutes. Set aside to cool.
For cloves, boil in 1 L filtered water with the lid on for 15 minutes. Set aside to cool.
Boil star anise in 500 ml filtered water with the lid on for 30 minutes. Set aside to cool. Store.
Boil coconut sugar in 1 L filtered water, lid on for 15 minutes. Set aside to cool. Store.
Boil 500 g sour tamarind in 2 L filtered water, lid on. Set aside to cool. Store.
300 ml turmeric extract
100 ml red ginger extract
100 ml lemongrass water
50 ml cinnamon water
50 ml pandan water
50 ml clove water
50 ml star anise water
100 ml coconut sugar syrup
200 ml tamarind water
1 pinch sea salt
1 pinch black pepper
1 L filtered water
Combine all ingredients in a large saucepan or pot. Simmer at a low temperature for 30 minutes. Remove from heat and allow to cool before serving. We serve our jamu chilled, but it also can be enjoyed warm. Just simmer it again for a couple minutes until the liquid heats up.
For more Jamu recipes, follow these links to learn how to make a Jamu for energy or a Jamu to keep you in balance.
Looking for a way to reuse all those ginger and turmeric skins? Take a look at our root beer recipe.
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Disclaimer: this article and its recipes are not intended to replace the advice and treatment of a professional medical practitioner. Please seek advice from a registered practitioner before incorporating them into your health routine. These recipes belong to Potato Head and may not be republished in any form without written permission from the owner.