- 2 inch fresh ginger, sliced thinly
- 1 stick cinnamon
- 2 cloves
- 1 inch lemon grass, minced
- 2 fl. oz coffee (espresso)
- 1 cup milk or coconut milk
- 2 cm coconut sugar
- 1/2 tsp. salt
- 4 tbs young coconut flesh
- Heat the ginger, cinnamon, cloves and lemon grass in 3 cup water. Simmer ligthly for 10 minutes.
- Turn off the heat, add the ground coffe and allow to steep for a few minutes.
- Strain the solids from this liquid and add the coconut milk, palm sugar and salt. Simmer gently for 2 minutes
Jakarta, Indonesia, July 2005 One day our company brought in a fortune teller as promotional gimmick. When I first saw her, I thought to myself, she’s a fake and would tell us all a lot of tosh. When I was in the office my colleague said to me “give her a chance and see what she would say about my life”. So I sat in front of her and straight away she said. “I don’t take after my father, I have a very strong bond with my Mother and She said, she could see me watching my mom cook every day. At this point I had to agree with her because I remember every single recipe that my mother ever cooked in front of me. She looked into my eyes and told me “You will move to another country. I asked her, “when, Next year? She said “No! Not next year but this year you will move to another country”. Now, here I am, in the UK cooking the same food that I grew up watching my Mom Cook. I have compiled these traditional Indonesian recipes for you all to try, using all locally sourced ingredients. Anyhow I am Kind,generous,loveable, passionate, a lover of food 🙂