Ginger and turmeric infusion with black pepper and calamansi
MAKES 1.25 L
“In the cooler months, warm pots of ginger-laden tea, known as salabat, are made to ward off colds. It’s also loved as a drink on its own merits,” says Yasmin Newman. “Here I’ve made it with fresh turmeric and served it over ice.” Pictured p138
2 tbsp finely grated fresh turmeric
2 tbsp finely grated ginger
2 tbsp honey
2 tbsp freshly squeezed calamansi (see note) or lemon juice
1 tsp freshly cracked black pepper
1 Combine all ingredients and 1.25 litres (5 cups) of water in a large saucepan; bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 15 minutes to infuse. Enjoy piping hot or serve chilled over ice.
Note Calamansi, also known as green round cumquats, can be found at Filipino sari-sari (variety) stores, or grown by members of the Filipino community.
Spread across this vast land and 80 ethno-linguistic groups is a shared heritage, as well as palate. Go anywhere and there’s a version of adobo, kare-kare and kakakin. Yet in each small town and city, you’ll find vibrant local cuisines, carved from their unique terrain and set of traditions.
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Bu hikaye Gourmet Traveller dergisinin December 2021 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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