Salabat is a tea served throughout most of Asia. Jaffrey writes:
My own grandmother served it to us in India when we had colds, saying that it would make us fell all better. It did.This sounded exactly like what we needed around here. So off I went to the kitchen to make a pot of ginger tea. Two 1-inch cubes of fresh ginger, peeled and coarsely chopped, are cooked with 4 cups of water and honey. First, it's simmered, covered, for 25 minutes. Then it's boiled, uncovered, for another 15 minutes. Strain and serve. This recipe calls for 3 heaping tablespoons of honey (does honey "heap"?), which seemed way to much to me, so I used only 2. This was still very sweet, but was balanced by the sharp ginger taste.
Do I feel better? Maybe. I might try again when I've replenished my stash of ginger.
More or less the same recipe can be found in Jaffrey's Far Eastern Cookery (p258), calling for 3 cubes of ginger with 1 liter of water (more or less 4 cups) and only 4-5 teaspoons of honey.
This post is shared with this week's I Heart Cooking Clubs.