Wedang jahe
Photo : Julia Topp / Unsplash
Boisson chaude javanaise au gingembre frais, à la citronnelle et au sucre de palme.
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Prepare the ginger
Wash the ginger (no need to peel). Slice it thinly. For more flavor, toast the slices in a dry pan for 2–3 minutes until they smell strong, then crush them a little with a rolling pin.
Simmer
Put the ginger, water, lemongrass, pandan leaf and cinnamon in a pot. Bring to a boil, then let it bubble gently for 10 minutes.
Add the sugar
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Strain and serve
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Prepare the ginger
Wash the ginger (no need to peel). Slice it thinly. For more flavor, toast the slices in a dry pan for 2–3 minutes until they smell strong, then crush them a little with a rolling pin.
Simmer
Put the ginger, water, lemongrass, pandan leaf and cinnamon in a pot. Bring to a boil, then let it bubble gently for 10 minutes.
Add the sugar
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Strain and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Wedang is the Javanese word for a hot drink. Ginger drinks have been part of jamu, Indonesia's tradition of herbal remedies, for hundreds of years.
In Yogyakarta and Solo, street stalls called angkringan serve wedang jahe late into the night, with small snacks and rice packets.
⭐ Why It's Famous
People drink it to warm up, to settle the stomach and to soothe colds, and it simply tastes good.
💡 Fun Fact
In the rainy season, many Javanese families make a big pot of wedang jahe every evening to share.
Central Java, Indonesia
-7.80°S, 110.37°E
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