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1
Rinse sambiloto, brotowali stem, and temulawak rhizome under cold running water. Slice the temulawak into rounds. Prepare the sambiloto and brotowali as whole pieces or rough sections. The materials should be clean and free of soil.
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2
Combine all three botanicals in a pot with 1 litre of water. Bring to the boil, then reduce to a steady simmer and decoct until the liquid is visibly reduced and has taken on a deep, dark amber colour carrying the characteristic bitter profile of all three plants — this is where the dish lives or dies: insufficient extraction leaves the tonic medicinally inert, while excessive reduction renders it undrinkably harsh. The liquid should smell sharply green-bitter, with the warm, earthy undertone of temulawak rising beneath.
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3
Strain the decoction through a fine sieve, pressing the solids lightly. Discard the spent botanical matter. The strained liquid should be clear and uniformly dark amber in the cup.
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4
Serve warm or at room temperature in small cups. The flavour on the palate should be intensely and cleanly bitter — sharp at the front of the tongue from the sambiloto, with a secondary bitter-cooling note from the brotowali and a grounding warmth from the temulawak.