Known to cure a variety of ailments, the fiery root ginger is revered not just in the Philippines, but Southeast Asia, China to Greece and Rome. In cold countries, whisky, lemon, and honey are added to the mix for a powerful cold remedy. There are variations to this tea, but Mandala Spa & Villas' version is for us the best. It's the spa's signature warm drink served usually after a massage or spa treatment and we promise you it is great tasting and soothing.
Mandala says it serves the tea for its health benefits. Ginger tea is known to relieve nausea, indigestion, reduces inflammations and respiratory problems, fights infection and bad breath, said to detoxify the liver, help raise good cholesterol, and according to some, has cancer-busting properties.
So how does one make the perfect ginger tea? Mandala's Prana restaurant executive chef Peter Montemayor says “the secret is to pound the ginger and slowly reduce the ginger base. This will allow the full flavor of the ginger to develop.”
Try this recipe on a lazy weekend when you have time to kill. The ginger base has to simmer for hours. But once you've got this done, you have a concoction in the fridge always on the ready to serve. We promise you it's all worth the effort.
Ingredients for the ginger base:
500g sliced then pounded ginger
6 liters water
Ingredients for the ginger tea (for one teapot):
25ml ginger base
1tsp muscovado syrup
Procedure for the ginger base:
1. Add the ginger to the water and bring to a boil.
2. Simmer the stock until the water is reduced to half.
3. Allow it to cool and set aside.
Procedure for the ginger tea:
1. Mix ingredients together and bring to a boil.
2. Serve hot in a teapot.
Chef Peter Montemayor spearheaded the recent relaunch of Prana restaurant, the in house restaurant of Boracay island's Mandala Spa & Villas. Prana aims at providing a healthier alternative to Boracay's dining scene, with a strong adherence to the farm-to-table philosophy, using ingredients that are locally available. Chef Peter worked as villa chef at Amanyara Resort in the Turks and Caicos Islands, Caribbean; chef de cuisine at Betelnut Restaurant, Burirasa Boutique Resort on Chaweng beach in Koh Samui, Thailand (2008 – 2010); executive sous chef to executive chef at Nikki Beach in Koh Samui, and pre-opening executive chef at Nikki Beach in Phuket, Thailand (January 2014), and executive chef (Task Force) at Nikki Beach in Bali, Indonesia (December 2014).
Find out more about Chef Peter Montemayor. Visit Boracay Mandala Spa's Prana Restaurant. Visit Mandala Spa, awarded the Philippines leading resort and the Philippines leading spa resort at the World Travel Awards 2015.
Published March 2016