Wednesday, 17 June 2015

Wedang Cincau

The holy month of Ramadhan is upon us. If you're a muslim, you'll know that means a whole month of fasting and breaking our fast when the sun goes down. In our custom, breaking fast with warm and sweet dishes is advised, so as not to send our stomachs into a shock after letting it rest for several hours. The Prophet himself prefers to do so by savouring dates. Personally, I'm not fond of them because they are too sweet for my teeth. For those of you who feel the same - and, due to your schedules, can't always prepare such delicious dishes - this might be a good solution for you. It is warm, it is hutritious and it is quick to prepare. I feel guilty calling this a recipe myself since the only cooking you'd have to do is boil water, really. For everyone who will be fasting in the coming Ramadhan, I wish you an incredible month and may we all succeed in our devotion to God. Marhaban ya Ramadhan!

  • 150 ml hot water
  • 50ml water
  • grass jelly
  • nata de coco
  • 1 tsp. basil seeds
  • 1 sachet ginger essence
  • sugar/brown sugar, to taste
  • syrup, to taste
  1. If you don't have hot water handy, boil some water first
  2. Dice up the grass jelly (unless it's already diced) or cut it any other way you like
  3. Pour the ginger essence into a glass then add water and stir until dissolved
  4. Add in the basil seeds, nata de coco and grass jelly, to taste
  5. If you want something a bit more sweet, feel free to add the syrup
How to make the wedang traditionally (if you want)
  1. Peel 100gr ginger and wash thoroughly
  2. Crack the ginger by laying the knife down on it and push hard with your palm
  3. Boil the water and add the ginger, 2 cloves, 1 pandan leaf, 1 lemongrass, 3 lime leaves and 30gr sugar (or to taste) into the pan
  4. Turn down the fire when the water has boiled
  5. Keep boiling until the water has evaporated a bit and the scent starts to grow
  6. Strain the water and serve

 Tips: Wedang is the name of the warm ginger water. For this recipe, I used packaged "Wedang Jahe" powder sachets but I'm not sure if it's sold anywhere else in the world. If it's not, you can make it traditionally (as written above) in a large sauce pan, store it in the fridge and warm it up when you want to drink it. There is no measurement on the grass jelly and the nata de coco because it is all dependent on your taste, so feel free to add as many as you like. They are both initially natural ingredients so it's safe to devour in plentiful. This recipe can also be served chilled, which might create an interesting contrast to the warmth from the ginger. Lass euch schmecken!

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