TEH TARIK
Teh tarik (literally "pulled tea") is a hot Indian
milk tea beverage which can be commonly found in restaurants, outdoor stalls
and kopi tiams in southeastern Asian countries like Malaysia and Singapore. Its
name is derived from the pouring process of "pulling" the drink
during preparation. It is made from black tea, condensed milk and evaporated
milk.
Process of making Teh Tarik |
Originating from Malaysia
but famous the world over, teh tarik holds a special place in the hearts of
Southeast Asians. Teh tarik is comprised of black tea, sugar, and
condensed milk mixed to frothy perfection. While the ingredients are simple
enough, Malaysians know that pouring a proper cup of teh tarik is an art
requiring years to master.
The tea and milk are poured through the air between two cups
until it reaches a rich, frothy texture - skilled teh tarik artists never spill
a drop! More than just showmanship and tradition, pouring teh tarik
through the air cools the tea and produces a foamy head. The graceful
pours by artists bring out the full flavor of the tea in milk by combining the
mixture to extreme saturation. Teh tarik is typically served in a clear
glass so that the perfect mixture can be seen and appreciated.
Teh Tarik Recipe
- Add 4 tbsp of powdered black tea to boiling water; allow to brew for five minutes.
- Filter the tea into a separate glass, then add 2 tbsp of sugar and 4 tbsp of condensed milk.
Method:
- In a teapot or other non-reactive container, pour boiling water over tea leaves. Steep 10 minutes (this makes a wickedly strong brew).
- Strain tea into a large vessel with an easy-to-grip handle (such as a large measuring cup) containing the sweetened condensed milk.
Skill
- Tarik or "Pull" the tea by pouring it back and forth into another container in a long stream to generate froth. The longer the stream, the frothier the brew (at least 12 inches / 30 c.). Take your time and be careful, splatters from this can burn.
- Serve the Teh Tarik quickly, before it deflates.
Teh Tarik |
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