📝 About This Recipe
Bir Pletok is a legendary herb-and-spice infusion hailing from the Betawi people of Jakarta, born from a desire to mimic the warming sensation of colonial Dutch beer without the alcohol. This vibrant, crimson-hued elixir is a masterclass in balance, blending the spicy heat of ginger with the floral notes of lemongrass and the earthy depth of sappan wood. It is an aromatic journey that offers both health benefits and a sophisticated, festive flavor profile that can be enjoyed hot or chilled.
🥗 Ingredients
The Aromatics
- 250 grams Old Ginger (washed, charred over an open flame, and bruised)
- 6 stalks Lemongrass (white parts only, bruised)
- 3 pieces Pandanus Leaves (tied into knots)
- 5 pieces Kaffir Lime Leaves (torn slightly to release oils)
The Spice Blend
- 2 sticks Cinnamon Sticks (about 5cm each)
- 6 pieces Cloves (whole)
- 3 pieces Star Anise (whole)
- 5 pieces Cardamom Pods (cracked open)
- 1/2 piece Nutmeg (roughly crushed)
- 1 teaspoon Black Peppercorns (slightly bruised)
Color and Sweetener
- 15-20 grams Sappan Wood (Kayu Secang) (dried shavings for the signature red color)
- 200-250 grams Granulated Sugar (adjust to preferred sweetness)
- 1/2 teaspoon Salt (to balance the flavors)
- 2 liters Water (filtered water)
👨🍳 Instructions
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1
Prepare the ginger by roasting it over a gas flame or under a broiler until the skin is slightly charred; this releases a deeper, smokier aroma.
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2
Scrape off any excessively burnt skin from the ginger, then use a heavy pestle or the side of a knife to bruise (geprek) the ginger thoroughly.
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3
In a large stainless steel or clay pot, bring 2 liters of water to a gentle boil over medium heat.
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4
Add the bruised ginger, lemongrass, and pandan leaves to the pot. Let them simmer for about 10 minutes until the water becomes fragrant.
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5
Incorporate the 'hard' spices: cinnamon, cloves, star anise, cracked cardamom, crushed nutmeg, and black peppercorns.
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6
Add the kaffir lime leaves, ensuring you tear them slightly before dropping them in to maximize their citrusy perfume.
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7
Reduce the heat to low and allow the mixture to simmer gently for 25-30 minutes. The liquid should reduce slightly and the aroma should be intensely spicy.
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8
Add the Secang (sappan wood) shavings. Watch as the liquid magically transforms into a deep, beautiful ruby red.
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9
Stir in the sugar and salt. Continue to simmer for another 5 minutes until the sugar is completely dissolved.
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10
Taste the brew. It should have a sharp ginger kick, a complex spice background, and a clean sweetness. Adjust sugar if necessary.
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11
Turn off the heat and strain the liquid through a fine-mesh sieve or cheesecloth into a clean pitcher to remove all the solids.
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12
To achieve the 'pletok' effect (froth), you can pour the hot liquid back and forth between two containers from a height, or simply shake it vigorously in a closed container before serving.
💡 Chef's Tips
Use 'Jahe Emprit' (small white ginger) if you want a sharper spicy kick, or 'Jahe Gajah' for a milder flavor. Always roast the ginger first; this is the secret to an authentic, sophisticated Betawi taste. Do not boil the Secang wood for too long (over 15 minutes) as it can sometimes introduce a very slight woody bitterness. If you prefer a clearer beverage, use a coffee filter or double-layered cheesecloth during the final straining process. Store any leftovers in the refrigerator for up to 3 days; the flavors often deepen after 24 hours.
🍽️ Serving Suggestions
Serve steaming hot in a ceramic mug on a rainy evening to warm the soul. Pour over a glass full of ice cubes for a refreshing, spicy summer cooler. Pair with traditional Betawi snacks like Kerak Telor or Kue Pancong. Serve as a palate cleanser after a rich, coconut-milk-based meal like Nasi Uduk. Garnish with a fresh cinnamon stick or a slice of lime for a modern cafe-style presentation.