FEAST of flavours

In her second cookbook, Under Coconut Skies, YASMIN NEWMAN shares flavours and stories from the Philippines, where meals are always shared.

- YASMIN NEWMAN

SALABAT

Ginger and turmeric infusion with black pepper and calamansi

MAKES 1.25 L

“In the cooler months, warm pots of ginger-laden tea, known as salabat, are made to ward off colds. It’s also loved as a drink on its own merits,” says Yasmin Newman. “Here I’ve made it with fresh turmeric and served it over ice.” Pictured p138

2 tbsp finely grated fresh turmeric

2 tbsp finely grated ginger

2 tbsp honey

2 tbsp freshly squeezed calamansi (see note) or lemon juice

1 tsp freshly cracked black pepper

1 Combine all ingredients and 1.25 litres (5 cups) of water in a large saucepan; bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 15 minutes to infuse. Enjoy piping hot or serve chilled over ice.

Note Calamansi, also known as green round cumquats, can be found at Filipino sari-sari (variety) stores, or grown by members of the Filipino community.

An archipelago of incredible breadth, the Philippines boasts 7,107 islands, separated yet bound together by water – inland seas at the furthest points and straits and channels at the nearest. Together, its coastline is the longest discontinuous stretch in the world.

Spread across this vast land and 80 ethno-linguistic groups is a shared heritage, as well as palate. Go anywhere and there’s a version of adobo, kare-kare and kakakin. Yet in each small town and city, you’ll find vibrant local cuisines, carved from their unique terrain and set of traditions.