Susan-Jane Beers - Jamu: The Ancient Indonesian Art of Herbal Healing
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Through the pages of this book youll learn about the closed world of ancient Javanese palaces where Indonesian jamu was perfected. You meet the healers and jamu makers whose skills have been passed from generation to generation and learn about their cures. Advice is offered on where to find these age-old remedies, including formulae that can be made safely at home. The information here is for people who wish to find out more about Indonesian health and beauty, draw their own conclusions and even try jamu for themselves.
An integrated system of inner and outer health and beauty, Indonesian jamu has a 1,200-year-old history, yet little is known about it outside this diverse island nation. The first book to comprehensively explore the background, materials and application of this holistic approach, Jamu: The Ancient Indonesian Art of Herbal Healing is the culmination of ten years of research and more than 100 interviews with practitioners and producersfrom housewives in kitchen apothecaries to CEOs of multinational corporations. Its publication coincides with the increasing availability in the West of modern preparations of these time-honored herbal remedies. Encompassing medicine, massage, cosmetics and folklore, jamu is as applicable to todays lifestyles as it was in the rarefied world of the ancient Javanese palaces where it was perfected.
Complemented by explanatory photographs shot on location, Jamu is the first definitive reference to this exotic yet practical healthcare system.
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Appendix
T his chapter outlines a number of jamu recipes that havefor the most partbeen given to the author by the ordinary Indonesian housewife. Special thanks go to Ibu Atun, Ibu Sujatno, Mbak Sumirah, Mbak Supriyani, Mbak Sriharti and Mbak Sumarsih. Most ingredients are culled from natures store cupboard, and in cases where fresh Indonesian ingredients are unobtainable or formul are complicated, you are advised to buy ready-made products. A tumbler, glass or mug denotes approximately a 50 ml (2 oz) measurement.
Measurements in Indonesia are a mystery. Most jamu makers rely on a mixture of instinct, experience and feeling to gauge just how much of a particular ingredient is required.
To give a first-hand example, when Ibu Sujatno, a traditional masseuse, jamu maker and housewife gave me a recipe for rheumatism massage oil, she simply listed the ingredients: ginger, greater galangal, cloves, lemongrass and coconut oil. She did not specify the quantities. I asked an Indonesian friend, Supriyani, to chase after her and check. When she returned, the list was untouched. I was flummoxed, but Supriyani remained unfazed as she went to the market to buy the five required items and two grated coconuts for making the basic oil. Supriyani set aside 1 kg of coconut, and deftly divided up the other ingredients. The result was excellent. When asked why she had chosen these amounts, her answer was I just know.
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