Bandrek

Method

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1. Char the whole ginger directly over a gas flame or in a dry pan for 4 minutes, turning, until the skin blackens in patches.

   Mark done Start 4 min timer

2. Bruise it hard with the flat of a heavy knife until it splits along its length.

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3. Bring the water to the boil with the ginger, palm sugar, pandan, lemongrass, cloves, cinnamon and salt.

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4. Simmer, uncovered, for 20 minutes. It should reduce a little and darken.

   Mark done Start 20 min timer

5. Taste for sweetness and heat; add water if the ginger has become fierce, more palm sugar if it is thin.

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6. Strain into heatproof glasses.

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7. Serve very hot, with grated coconut floated on top or a spoonful of condensed milk stirred in.

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Chef’s Tips

• Char the ginger. It takes four minutes and is the difference between bandrek and hot ginger water.
• Bruise rather than slice — a split root gives its heat slowly over the whole simmer.
• Palm sugar, not brown sugar. The smoky caramel note is half the drink.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Fried banana, hot from the pan
• Peanuts, roasted and salted
• A cold night in the hills

Storage & Reheating

Refrigerate up to 4 days and reheat. It gets hotter with ginger as it sits, so dilute when reheating if it has gone fierce.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.