It’s Bir Pletok. Or Pletok Beer. It’s Batavian spiced drink. Not “the beer” you usually have friday night 🙂 It’s a beer for people like me, who love cinnamon, ginger, nutmeg, clove, lemongrass, cardamom, and all the magic healing aroma of spices around the world.
Do not expect any alcohol. In fact, the only high you’ll get from drinking this, is only the high of rememberance of old time when spices were gold and whoever ruled spices was the king of the world.
The Famous Secang Wood
The flavor and smell was so strong it immediately kicks my afternoon laziness. The heat it produced brought comforting warmth I need before going to bed at night. Threw in some ice cubes and I was ready to have a picnic the Famous Five way (remember Julian, Dick, Anne, George, Timmy?).
For those of you who don’t really like spiced things, or are not used to herbal things, or are not sure if you’ll like it, I’m sorry I have to advice you to stay away from this drink.
You have been warned.
1,5 litre water
350 gr sugar
250 gr ginger, peeled, sliced, bruised
30 gr secang wood
3 kaffir leaves
3 sticks of lemongrass, bruised
10 cm cinnamon stick
1 whole nutmeg, bruise
3 pandan leaves, tear into big pieces
3 whole cardamoms
- The original recipe tells you to boil all the ingredients together, but I like to simmer them all without sugar on very low heat for quite some time (about 1 hour) to make sure all the spices give everything best they have to the unsweetened water.
- Let them cool, then add sugar or honey just before serving, so I can control the sweetness to my own preference.
You can do the original way or just do like I did. Or invent your own way, although I don’t see much more else you can do about it.
To spices! Cheers!