This is a Filipino ginger drink, often consumed when a person has a fever, sore throat, and when it is cold outside (not a chance of that happening here in Thailand except for the far north). This can be made on the stop top as well. Why a pressure cooker for this? Flavor! Keep the flavor in the tea and not evaporating off like on a stove top. Another reason is savings on energy consumption. Follow your pressure cooker safety guidelines at all times for your model of pressure cooker.
41 inch pieces fresh ginger, thinly slice each piece
2tablespoonsbrown sugar
Instructions
Add the ingredients to your pressure cooker. Place the lid on and lock, add the weight (jiggler) to the lid, and place on high heat.
When the jiggler starts to move and venting pressure (indicating full pressure), start your timer for 1 minute and reduce heat to low or medium low, just enough heat to keep the jiggler moving and venting pressure.
When 1 minute has passed, turn off the heat and move the pressure cooker to an unused burner to cool and release pressure naturally.
When you have indication that zero pressure remains inside the cooker, pull off the weight, then open the lid.
Allow the tea to cool a bit then remove the ginger slices, pour into mugs, and enjoy (and hopefully feel better).
Notes
Variant: 1. For a slightly stronger flavor, cook on high pressure for 1½ - 2 minutes.Adapted to a pressure cooker recipe by Lee Thayer, Thailand, and kitchen tested by Ryan Guo, Thailand.