{"id":68,"date":"2007-12-12T14:26:50","date_gmt":"2007-12-12T21:26:50","guid":{"rendered":"http:\/\/theasiangrandmotherscookbook.wordpress.com\/2007\/12\/12\/spicy\/"},"modified":"2007-12-12T14:26:50","modified_gmt":"2007-12-12T21:26:50","slug":"spicy","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/picklesandtea\/spicy\/","title":{"rendered":"Spicy! A Cup of Ginger Tea for Your Winter Woes"},"content":{"rendered":"

\"IMG_0303\"<\/a><\/p>\n

That’s how I’d describe my mum’s ginger tea, or as it’s called in Indonesian, wedang jahe. Ginger tea is wonderful\u00a0on a cold wintry day. I love how the\u00a0viscous liquid slides down my throat and\u00a0warms my chest–it’s my drink of choice as I curl up in front of\u00a0a toasty fire for a riveting read (no offense to all you hot chocolate fans out there). My mum insists that the secret to great ginger tea is daun pandan <\/a>(pandan or screwpine leaf) syrup. “Supaya harum,”\u00a0she says, or to make it\u00a0smell good.<\/p>\n

So the first step is to make the pandan syrup…<\/p>\n

Pandan Syrup<\/span><\/strong><\/p>\n

\"IMG_0242\"<\/a><\/p>\n

All it is is a simple syrup steeped with pandan leaves. You can find pandan leaves frozen (and to my utter delight, sometimes fresh!) at any Asian grocery store. This heady, fragrant leaf (I’ve heard people describe it’s flavor and fragrance as coconut-ty and it’s even compared\u00a0to buttered popcorn!). Sometimes called the Asian\u00a0vanilla,\u00a0the pandan leaf, in my opinion,\u00a0has\u00a0no substitute.<\/p>\n

Like all simple syrups, the ratio of sugar to water is 2:1 so you can adjust amounts according to your needs. Use 1 pandan leaf for every cup of sugar.\u00a0The cooled\u00a0syrup can be\u00a0bottled and\u00a0keeps in the refrigerator indefinitely. \u00a0You can use the syrup to sweeten regular tea too.<\/p>\n

Time: 15 minutes
\nMakes: 2-1\/2 cups<\/p>\n

2 cups sugar
\n1 cup water
\n2 pandan leaves, trimmed and tied into separate knots<\/p>\n

In a medium 2-quart saucepan, combine all ingredients and bring\u00a0a boil.\u00a0Lower heat and stir\u00a0continuously until sugar dissolves, about\u00a08 to 10 minutes.<\/p>\n

Remove leaves\u00a0and reserve syrup.<\/p>\n

My Mum’s\u00a0Wedang Jahe a.k.a. Ginger Tea<\/span><\/strong><\/p>\n

\"\"<\/p>\n

Time: 30 minutes
\nMakes: 8 servings<\/p>\n

8 oz fresh ginger root (2 knobs, each\u00a0about the size of your palm)
\n4 cups water
\n1\/2 cup pandan syrup (above)<\/p>\n

Smash ginger with flat part of a cleaver or large knife’s blade\u00a0until the skin splits and the inner flesh is exposed.<\/p>\n

In a large\u00a06 quart pot, combine all ingredients and bring to a boil. Lower heat and simmer for about 20 minutes. The longer you simmer, the stronger the ginger tea.<\/p>\n

Strain and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

That’s how I’d describe my mum’s ginger tea, or as it’s called in Indonesian, wedang jahe. Ginger tea is wonderful\u00a0on a cold wintry day. I love how the\u00a0viscous liquid slides down my throat and\u00a0warms my chest–it’s my drink of choice as I curl up in…<\/p>\n","protected":false},"author":1,"featured_media":2399,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[94,74],"tags":[95,96,97],"class_list":["post-68","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-drinks","category-indonesian","tag-ginger-tea","tag-pandan-leaf","tag-simple-syrup"],"yoast_head":"\nSpicy! 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