Most of us know Bali’s Potato Head as a famous beach club. But what some don’t know is that Potato Head expanded into a luxury hotel which opened for business right before COVID-19 locked down the world. How’s that for timing?
With international travel bans now behind us, Des Potato Head (as the hotel is known) is thriving. It’s a unique village where art and wellness meets sustainability and innovation – a haven for creative minds seeking to reconnect with the world around them.
At its core, Desa Potato Head looks to share a slice of traditional Bali with all its visitors – chiefly through its food and wellness practices. Jamu – a traditional Indonesian health tonic – is served at every restaurant at the hotel. There is even a dedicated Jamu bar at the entrance to the hotel.
I first came across Jamu when I started regular saunas. One sauna I attended offered Jamu shots to help with warmth and encourage the body to sweat more. But it was at Desa Potato Head that I learned the true power and significance of this drink. Over a thousand years old, jamu is a medicine found all over Indonesia but perhaps most prominently in the Java region. It’s been used traditionally to treat everything from fevers and coughs to gut problems. The tonic is so significant to the region that it’s been designated an intangible cultural heritage by UNESCO.
Through my time at Desa Potato Head, I learned there is no stock standard recipe for jamu. It often varies between regions and families, and even Desa Potato Head has its own particular recipes. Some people make it like a shot, others might drink it long, like a juice. During my stay, I took the jamu class and the makers shared the hotel’s signature recipe.
The process starts by making the water infusions from your rhizomes (ginger, turmeric, galangal), tamarind and spices. Separately, you’ll make a ginger infusion, ginger infusion, galangal infusion and tamarind infusion. Then you’ll make an infusion of water and all the spices. Once you have all your ingredients infused separately, you can mix the jamu together like a cocktail – and make sure to finish with a squeeze of lime. Of course, some of the ingredients can be harder to come by outside of Indonesia, so if you’re having trouble locating things pandan leaf, you can leave it out. Some recipes for jamu can be as simple as ginger, turmeric and coconut water. The key message from the class was: work with what you have.
With their permission, we share the recipe for Desa Potato Head’s Signature Jamu.
Ingredients
100g turmeric100g ginger100g galangal100g tamarind (swap with tamarind paste if fresh is unavailable)2g black pepper4-6 pieces of cardamom3 -5 pieces of star anise1 small cinnamon stick2 lemon grass stalks2 pandan leavesPalm sugar simple syrup or regular simple syrup1 Lime
How to make the rhizome and tamarind infusions:
Wash and peel the rhizome or tamarindAdd the rhizome or tamarind to an oven-proof frying pan. Heat in the oven or on the stove for 15 minutes without oil.Add to a blender and use a 1 to 1 ratio of water to blendIf the mix is too thick, strain through a cheese cloth or sieveThe infusion will keep for three days in the refrigerator
How to make the spice water reduction:
Put all the spices, lemongrass and pandan leaf in 750ml of water and boil for 15-30 minutesAdd the mix to a blender and blitz until the spices are incorporatedStrain the mixture through a sieve or cheeseclothThe spice infusion can keep for three-seven days in the refrigerator
Original Potato Head Energising Jamu:
20ml turmeric infusion20ml ginger infusion15ml galangal infusion10ml tamarind infusion10ml spice water reduction5ml palm sugar simple syrupSqueeze of lime from a small lime wedge
Pour all of the ingredients into a glass, mix and enjoy.
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