PenangTime.com: Recipe Guide
NUTMEG JUICE
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- 4-5 fresh nutmeg fruits
- 1 cup sugar
- 4 cups water
- 1-2 sour plums (optional).
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Prepare the Nutmeg Fruit: Wash the nutmeg fruits. Separate the flesh from the seed. The seed is the nutmeg spice, and the flesh is used for the juice.
- Juice the Fruit: You can either blend the nutmeg flesh with a little water and then strain it, or use a juicer to extract the juice.
- Make the Syrup: In a saucepan, combine the sugar and water. Heat until the sugar is completely dissolved to make a simple syrup.
- Combine and Chill: Mix the fresh nutmeg juice with the simple syrup. Add the sour plums if desired for an extra tangy flavour. Chill the juice in the refrigerator.
- Serve: Serve the nutmeg juice cold, with ice.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Use fresh nutmeg fruit for the best flavour.
- The amount of sugar can be adjusted depending on the sweetness of the fruit and your preference.
- The addition of sour plums is a popular local variation that balances the sweetness.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Nutmeg Juice in Penang and compare flavour profiles.