Air Jali dan Jeruk Nipis (Lime and Barley Drink)

I saw this grain before in Supermarket (Berastagi Supermarket) and wondering what was that for and how to use it.  I asked my Chinese friends, and she gave me this recipe. It is very simple to make and I'm very sure there is benefit of consuming the "Chinese Pearl Barley".

I had this drink first time in Nancy's house, I found it very satisfying though it has quite mellow taste. She made it with lemon, but I used lime instead since it is more available in Medan, beside there isn't big difference on taste.

I compiled a couple of articles from Wikipedia both English and Indonesian, might give us information if you never heard about it before. 

Dulu saya sering melihat biji-bjian ini di Supermarket (Berastagi Supermarket) dan bertanya dalam hati biji apa dan bagaimana memasaknya. Akhirnya saya tanyakan teman dan memberi saya resep minuman ini. Sangat mudah membuatnya dan saya yakin banyak manfaatnya mengkonsumsi biji jali ini.

Pertama sekali saya mencoba minuman ini adalah di rumah Nancy, rasanya sangat enak dan lembut. Nancy memberi irisan lemon dalam minuman air jali ini, saya pakai jeruk nipis karena lebih mudah di dapat di Medan dan rasanya tidak banyak berbeda, menambah kesegaran minuman.

Saya kumpulkan tulisan dari Wikipedia baik dalam bahasa Inggris maupun Indonesia dan satu artikel lainnya, mudah-mudahan akan memberi informasi tambahan bagi yang belum pernah mengenal biji jali ini.

Job's Tears ( Coix lacryma-jobi ), Coixseed, Tear Grass, Hato Mugi, adlay, or adlai, is a tall grain-bearing tropical plant of the family Poaceae (grass family) native to Southeast Asia but elsewhere cultivated in gardens as an annual. It has been naturalized in the southern United States and the New World tropics. In its native environment it is grown in higher areas where rice and corn do not grow well. Job's Tears are also commonly sold as Chinese pearl barley in Asian supermarkets, although C. lacryma-jobi is not closely related to barley (Hordeum vulgare).

Besides the use for ornamental purposes, Job's tears grains are useful as a source of food (cereals) and folk medicine.

Throughout East Asia, Vyjanti beads are available in dried form and cooked as a grain. The grains are generally spherical, with a groove on one end, and polished white in color, though in Japan unpolished yuuki hatomugi, which is unpolished and brown in color, is also available.

In Korea, a thick drink called yulmu cha (율무차, literally "Job's tears tea") is made from powdered Job's tears. A similar drink, called Yi Ren Jiang (薏仁漿), also appears in Chinese cuisine, and is made by simmering whole polished Job's Tears in water and sweetening the resulting thin, cloudy liquid with sugar. The grains are usually strained from the liquid but may also be consumed separately or together.

In both Korea and China, distilled liquors are also made from the grain. One such example is the South Korean liquor calledokroju (옥로주; hanja: 玉露酒), which is made from rice and Job's tears. In Japan, an aged vinegar is made from the grain.^[5]

In southern Vietnam, a sweet, cold soup called sâm bổ lượng has Job's Tears as one of its ingredients. This dish derives from the southern Chinese tong sui called qīng bǔ liáng (清補涼; Cantonese: ching1 bou2 leung4).

In Thailand, it is often consumed in teas and other drinks, such as soy milk.

It is also used alongside other herbs in traditional Chinese medicine.

Jali (Coix lacryma-jobi L.), merupakan sejenis tumbuhan biji-bijian (serealia) tropika dari suku padi-padian atau Poaceae. Asalnya adalah Asia Timur dan Malaya namun sekarang telah tersebar ke berbagai penjuru dunia. Beberapa varietas memiliki biji yang dapat dimakan dan dijadikan sumber karbohidrat dan juga obat. Bulir yang masak terbungkus struktur yang keras, berbentuk oval dan berwarna putih.

Ada dua varietas yang ditanam orang. Coix lacryma-jobi var. lacryma-jobi memiliki cangkang (pseudokarpium) keras berwarna putih, bentuk oval, dan dipakai sebagai manik-manik. Coix lacryma-jobi var. ma-yuen dimakan orang dan juga menjadi bagian dari tradisi pengobatan Tiongkok.

Walaupun sekarang jali nyaris tidak lagi dikonsumsi, tumbuhan ini masih dikenal orang, seperti dalam lagu gambang kromong "Jali-jali". Di perdagangan internasional ia dikenal sebagai Chinese pearl wheat (gandum mutiara Cina), walaupun ia lebih dekat kekerabatannya dengan jagung daripada gandum.

Pernah mendengar tanaman jali? Jali merupakan tanaman pangan seperti padi. Masyarakat awam bahkan lebih mengenal biji jali sebagai bahan manik-manik dan tasbih. Harap mafhum biji tanaman anggota famili Poaceae itu di kedua ujung berlubang sehingga mudah diselipkan benang. Biji jali tersebut sebenarnya buah yang berwarna abu-abu hingga merah tua. Buah tersebut mirip air mata sehingga melekat sebutan tears (Inggris) atau lacyrma (Latin).

Prof Dr (HC) Muhammad Yusuf, ahli pengobatan China di Sukabumi, Jawa Barat menuturkan, di China semua daerah mengenal jali sebagai pangan fungsional secara turun-temurun. Itu berlangsung sejak 2000 tahun lalu. Menurut Yusuf, di China jali dikonsumsi untuk memperlancar buang air besar dan buang air kecil. Jali banyak mengandung serat. Di Klinik Citra Insani, klinik pengobatan kanker ternama, milik Yusuf, jali dipakai sebagai penganan pendukung bagi pasien penderita kanker atau penyakit lain yang berefek sulit buang air besar dan buang air kecil.Kalau tidak ada keluhan itu, pasien tidak diberi resep jali. Yusuf biasanya meresepkan 30 g jali dibuat bubur untuk sekali konsumsi. Supaya lancar buang air besar dan kecil konsumi bubur jali 2–3 kali sehari.

Berbagai literatur seperti Medicinal Herb (1986) karya Chan Minyi, Chinese Medicated Diet (1988) karya Zhang Wengao, atau The English-Chinese Encyclopedia of Practical Traditional Medicine karya Xu Xiangcai, ketiganya menyebutkan bahwa jali yang di Jepang dipakai mengobati kaku, kejang serta ketidakmampuan menekuk atau melipat di tungkai tangan atau anggota badan lainnya dapat menyembuhkan berbagai penyakit berkaitan dengan pencernaan.

Sebagai tanaman pangan jali termasuk salah satu tanaman serelia sumber karbohidrat. Unsur gizi jali antara lain kalsium, fosfor, besi, protein dan vitamin B. Protein, besi dan kalsium, paling banyak terkandung di jali.

A. Protein (serelia rata-rata 7% per 100 gram): Jali: 11% per 100 gram; Beras: 8% per 100 gram

B. Besi (serelia rata-rata 3–4 mg per 100 gram): Jali: 11 mg per 100 gram; Hati ayam: 16 mg per 100 gram

C. Kalsium (serelia rata-rata 30 mg per 100 gram): Jali: 213 mg per 100 gram; Susu sapi cair: 143 mg per 100 gram; Susu kerbau: 216 mg per 100 gram; Beras giling: 140 mg per 100 gram http://www.bebeja.com/mau-lancar-buang-air-besar-konsumsi-jali/

Bahan - Bahan  /  Ingredients

200 gr jali-jali

200 gr barley

200 - 300 gr gula batu

200 - 300 gr lump sugar

2 lembar daun pandan

2 pandan leaves

2 jeruk nipis atau lemon

2 lemon or lime

2 L air

2 L water

Cara Membuat  /  Preparations

Cuci jali sampai bersih seperti mencuci beras

Rinse  the barley like you rinse rice

Rebus jali, gula dan pandan selama 40 - 50 menit atau sampai lunak, 

Boil the barley, sugar and panda for 40 - 50 minutes or until soft

Sajikan bersama irisan lemon atau jeruk nipis, panas atau dingin.

Serve with slices lemon or lime, hot or cold

Bandrek Kak Ros (Ros' Spice Drink)

Minuman bandrek sangat populer di Medan, banyak dijual di warung-warung terutama di malam hari, rasa rempah yang khas dan pedas sangat disukai terutama di malam yang sejuk. Minuman ini langsung memberi rasa hangat ke badan, banyak yang percaya banyak yang percaya minuman ini membantu meredakan masuk angin.

Resep bandrek kak Ros berbeda dengan umumnya yang menggunakan banyak jenis rempah. Rasanya hangat dan ringan, banyak teman-teman yang mencoba sangat menyukainya. Tambahan pandan dan sereh menambah harum aroma.

Bandrek selalu dihidangkan panas-panas tetapi resep kak Ros ini enak sekali diminum dingin.  Banyak juga yang menambahkan susu pada bandrek panas, inilah yang disebut bandrek susu.

This Spice drink is very popular in Medan, there are many hawkers selling it specially in the evening. The spice taste is very prominent, best drink in cooler nights. Many believe this spicy drink help to relieve "masuk angin" our term for feeling unwell.

Ros' recipe is different to the normal one, it has less spices! hence it is less spicy, my friends just love it. The addition of lemon grass and pandan provide an extra pleasant aroma.

Normally spice drink served hot, but Ros' recipe also great to drink cold. Some people add milk  to enrich the taste this called "Bandrek Susu", milky spice drink.

Bahan - Bahan  /  Ingredients

300 gr jahe segar, kupas dan memarkan

300 gr fresh ginger, peeled and bruised

300 gr gula merah

300 gr palm sugar

1 sdt merica hitam utuh

1 tsp pepper corn

10 gr kayu manis

10 gr cinnamon stick

5 gr cengkeh

5 gr cloves

3 batang sereh, memarkan

3 stalk lemon grass, bruised

5 lembar pandan

5 pandan leaves

3 L air

3 L water

1/2 sdt garam

1/2 tsp salt

Cara memasak / Preparations

Campur semua bahan kemudian didihkan selama 10 menit, kecilkan api dan lanjutkan memasak selama 20 - 30 menit. Tutup panci. Saring dan air bandrek siap dihidangkan panas maupun dingin.

Mix in all ingredients and bring to boil for 10 minutes, then simmer for another 20 - 30 minutes. Put the lid on. Put through the sieve and ready to be served hot or cold 

Tips 

Untuk mendapatkan rasa yang lebih mantap simpan campuran dalam kulkas selama 1 - 2 hari, panaskan   kemudian disaring.

To get a richer taste, keep the mixture in the fridge for 1 - 2 days (to let the aroma to develope), reheat and put through the sieve.

Healthy and tasty soy milk ( Susu Kedele )

More and more people are drinking soy mild instead of dairy milk. Some are for dieting and some are for health reason. You can buy in supermarket or market and there are quite a few brand available. But most of them contain sugar and additive.

If you wish to make yourself there are many machine, juicer or food processor able to make quick soy milk. I make it once a week this last two years with a special juicer that separate the milk and residue instantly, but honestly the old fashion way is far better both in taste or texture. It is more work and fiddly, but its well worth it.

The addition of sesame seeds and pandan leaves give an extra flavour and richer in taste...... My recipe here is thick and rich, please add more water if you wish to have it thinner while you were boiling the mixture.

Saya membuat susu kedele hampir seminggu sekali dengan menggunakan mesin, tapi akhirnya saya kembali ke metode lama karena memang rasa dan teksturnya lebih enak dan bagus, memang lebih banyak pekerjaan....

Resep saya memakai biji wijen dan daun pandan agar rasanya lebih enak. Resep ini juga menghasilkan susu kedele yang cukup kental, jika anda menyukai lebih encer, silahkan menambah jumlah air sewaktu merebus campuran kedele. Silahkan mencoba.

you will need / bahan-bahan

300 gr soy beans (soaked overnight, will make approximately 700 gr)

300 gr kacang kedele ( direndam satu malam, akan menjadi 700 gr)

3 tbsp sesame seeds (roast)

3 sdm wijen (digoreng sangan)

3 pandan leaves

3 lembar daun pandan

3 L water

3 L air

sugar (optional)

gula (jika perlu)

 method / cara memamasak

Put the soaked soy beans together with sesame seeds in a blender with some water (from the 3 L) in batches until smooth and put in a large saucepan with the rest of the water.

masukkan kedele yang telah direndam dan biji wijen kedalam blender dengan sedikit air (dari yang 3 L), buat beberapa kali sampai halus, kemudian masukkan ke dalam panci dengan sisa air.

Add the pandan leaves in the mixture and bring to a boil on medium heat and stir constantly, to avoid from sticking to bottom of the pan. 

Masukkan pandan dalam campuran kedele dan didihkan dengan api sedang sambil terus diaduk, supaya tidak mengendap dan melekat di dasar panci.

Immediately turn the heat down and simmer for another 20 minutes, stir occasionally.

Segera kecilkan api dan lanjutkan memasak selama 20 menit, aduk sekali-sekali

Use a cheese cloth or coffee filter or any material you think you can use to filter the soybean residue. 

Gunakan kain muslin atau apa bahan apa saja yang anda gunakan untuk menyaring.

At this point, you can use or drink the soy milk, but I prefer to simmer it for further 15 minutes for richer taste and will keep longer in the fridge.

Sebenarnya sekarang sudah bisa digunakan atau dimimum tapi saya lebih suka merebusnya lagi selama 15 menit atau lebih supaya rasanya lebih kaya dan lebih awet di simpan di kulkas.

Champagne and Fruit Jelly (Jelly Champagne dan buah)

We had  some good friends over for dinner. and we had roast  duck breast for main course. It was cooked to perfection the skin was crispy and the middle was pink. My mother in law and I worked together and we were very happy as the main course turned out right. It was delicious, tender and rich.

So the choice of making Fizzy Drink Fruit Jelly as dessert was just right after a rich main course. It was refreshing and clean the palate. The other reason of choosing this dessert is because it is simple  and take no time at all as well as foolproof.

Here is the ingredients / bahan yang diperlukan

4 tsp gelatine or 1 sachet
    sdt gelatin atau 1 sachet

140 ml elderflower cordial (home made last summer) or rose water
    elderflower cordial atau rose water atau rasa spa saga yang and a suka....markisah? melon.? sillahkan mencoba

2 tbsp of caster sugar
    sdm gula

420 ml of fizz (sweet fizzy white wine, she made with prosecco or champagne)
    anggur putih manis...mertuaku pakai prosecco atau champagne, tapi kalau tidak mau pakai alkohol, mungkin bisa diganti dengan Sprite.

   
Method / Cara membuatnya

Put fizz, cordial and sugar in a pan, sprinkle on the top the gelatine, let it melt
Dalam panci masukkan minuman (yang berkarbonat) pilihan anda, syrup pilihan anda dan gula kemudian taburkan gelatin diatasnya. Biarkan sebentar sampai gelatine larut.

Put the pan on low medium heat, keep stirring until the sugar and gelatine completely  dissolves, set aside for 10 minute
Panaskan panci dengan api kecil-sedang, aduk-aduk terus sampai semua gula dan gelatine benar-benar larut. Biarkan dingin kira-kira 10 menit.

Meanwhile, fill the individual glass 1/2 full  with the mix fruit. Use any fruits of your choice except pineapple and Kiwi because the gelatine won't set....!!!. We used seedless red and green grapes and blueberry.
Sementara itu, isi gelas setengah penuh dengan buah pilihan anda, kecuali buah kiwi dan nenas karena gelatine tidak akan set (mengeras). Kami menggunakan anggur hijau dan merah tanpa biji dan blueberry.

Pour in the liquid into the glass. Let it set in the fridge overnight before serving
Masukkan minuman ke dalam gelas. Masukkan ke dalam kulkas dan biarkan satu malam supaya set mengeras (set)

Manisan Tomat ( Cherry Tomato Compote )

This is my friend's recipe, that she made and shared for us. It was very refreshing and different. Very good for dessert after heavy and rich meal. She made it with red wine and I made it with white, both taste good.


Tomato compote

Ingredients / bahan

200 gr cherry tomatoes

            Tomat cherry

50 gr lump sugar

             Gula batu

180 ml water

              Air

3 tbsp white wine

              Sdm anggur putih

Method / persiapan

Blanched the tomatoes, wait until the skin start to split then peel the skin off, set aside

Siram Tomat dengan air panas, diamkan beberapa saat sampai kulit mulai pecah. Kupas kulit Tomat, sisihkan

Put water, lump sugar with white wine  ( red or even brandy ) in a pot, bring to boil over medium heat until all the lump sugar dissolve

Masukkan air, gula batu, dan anggur putih kedalam panci. Didihkan dengan    api kecil sampai semua gula larut.

Put the tomatoes in the pot and simmer for 10 minutes. Remove from the heat.

Masukkan Tomat kedalam panci dan masak dengan api kecil selama 10 menit. Matikan api.

Leave to cool, and put in a container and keep in the fridge  Biarkan dingin, kemudian masukkan kedalam kulkas

It is better to serve the next day, the flavour will improve.

Lebih enak disajikan keesokan harinya karena rasa gula dan wine akan lebih meresap.

Untuk 2 - 3 porsi

For 3 servings

Rujak Serut Aceh (Aromatic mix fruit salad)

Rujak serut Aceh

A very refreshing dessert after rich and heavy meal. I made this as one of the desserts in my sister's birthday party. That afternoon was hot and humid. This mix fruits drink, sweet, sour and a hint of chili is just the right one to have.

You can really put any fruit  you fancy but I give a bit of twist from the original recipe by adding passion fruit juice and passion fruit, resulting a deeper taste.

Bahan / Ingredient

450 gr timun

                  Cucumber

550 gr bengkoang

                 Jicama

250 gr wortel

                 Carrot

4 buah kweni

                 Mango

6 buah markisah 

                 Passion fruit

1   Buah nenas 

                 Pineapple

2 jeruk nipis

                 Lime or lemon juice

300 ml syrup markisah

                Passion fruit syrup

1/2 jeruk Bali

                Pomelo

4 Cabe merah atau sesuai selera

                Red chili or to taste

Gula secukupnya atau 100 gr ( tergantung manis syrup markisahnya)

                Sugar to taste or 100 gr depend on the sweetness of the syrup

1000 ml air dingin atau bisa diganti dengan es batu kira-kira dgn jumlah saja

                Ice cold water or ice cube 

 1 sdt Garam   

                Salt

Preparations

Cabe diblender halus

Red chilli, smoothly ground

Nenas dan kweni dipotong korek api

Pineapple and mango matchstick cut

Ambil biji markisah

Remove the passion fruit from the shell

Sisa buah diparut atau gunakan   food processor

Grate the rest of the fruits or use food processor

Sajikan dingin

Serve ice cold.

Syrup Jambu Merah (Red Guava Syrup)

Guava syrup

Buah dan Jus jambu merah tiba-tiba menjadi primadona di pasar dan supermarket. Para petani mulai tertarik menanamnya. Rasanya yang manis, daging buah yang lembut dan aroma khas jambu membuat buah ini disukai. Tetapi yang membuat buah ini dicari karena banyak orang yakin jus jambu merah membantu mengembalikan kesehatan penderita demam berdarah.

Dan sekarang menjadi jus favorit di restoran……

Kita tidak tahu sudah berapa lama umur jus yang dijual dan apa saja yang terkandung didalamnya selain jambu. Jadi bagaimana kalau kita membuat sendiri, tidak lama dan tidak sulit…..

Bahan yang anda butuhkan

750 gr jambu merah, kupas dan potong dadu kecil

450 gr gula

250 ml air

8 buah markisah, ambil isinya

1/2 sdt citroon zuur (citric acid)

Cara membuatnya 

Masukkan semua bahan dalam panci stainless steel

Didihkan selama 5 menit, kemudian lanjutkan memasak selama 30 menit dengan api kecil

Saring sambil ditekan, sehingga hanya biji jambu yang tertinggal

Masukkan dalam botol yang telah disterilkan

Setelah dingin simpan di kulkas.

Lebih baik disajikan dingin, campurkan 1 : 3 dengan air atau sesuai selera

This is the English version…., I think apricot will be a very good substitute for red guava and will make just as nice syrup…., beside this is summer apricot will be available every where

750 gr red guava, peel and diced

450 gr sugar

250 ml water

8 passion fruit, take the flesh

1/2 tsp citric acid

Put all ingredients in a stainless steel pan

Bring to aboil for 5 minutes, then simmer for 30 minute

Put the mixture through a strainer

Keep the juice in sterilised bottle. When it is completely cold leave it in the fridge.

Serve cold by making a mixture 1 : 3 to the water

Elderflower Cordial

Week two in the Uk. We stay in the country side. Along the drives up to the house, many Elderflowers bushes in the hedgerow. I always enjoy drinking Elderflower cordial, and June is the best time to collect the flowers. So I take the opportunity to ask Aunty Pat (my mother in law's sister) the recipe, since last year she gave us a bottle of her home made. I reduce the sugar  and add more elderflower heads to enhance fragrance. 

Ingredients

2 pt  (1.2 L) of boiled water

1 lbs  (600 gr) sugar

30 fully bloom Elderflower head

2 lemon, use the peel and the juice

45 mg citric acid

Preparation

                                     

• Shake the flower head to ensure no insect remain inside the flower.
• Remove the stalk and immerse in cold water, strain and put in a bowl
• Take the zest of the lemon with potato peeler or with paring knife leave the lemon to take the juice the following morning.
• Pour in the boiled water over elderflower and the lemon peel
• Leave it cool and cover with cling film 
• 
  

• The next morning, add the lemon juice in the mixture and put it through the sieve or muslin cloth

• Add in the sugar and citric acid and bring it to the boil and remove immediately from the heat.
• Leave it to cool before storing it in sterilised bottle. 
• Serve with cold water or hot water, even use it as a mixture in your cocktail as many cocktail recipe suggested.

Kweni Juice

These are typical fruits we always use as juice or punch

Kweni  (Type of mango)

Kweni Juice, most ordered juice in any eatery places

Here is my version :

2           Kweni, peel and take the flesh ( about 1 cup)

2   cup  Ice cold Water

3   tsp   sugar ( use honey for substitute or don't put at all )

3   tsp   lime or lemon juice

Put all ingredients in a blender till all smooth, pour in a glass ........  it is ready 

(serve 2)