How to make a good cup of Malaysian tea.
May 05, 2009
Ask any passing Malaysian on the street while in Kuala Lumpur what their favorite drink is, and chances are that they'll profess their undying love for a cup of teh tarik.
If you directly translate teh tarik, it means 'pull tea', and it is aptly called so because it is usually made this way:

Yes, it might look rather ridiculous, but it actually blends the drink perfectly and adds to its good taste, believe it or not. This also takes a lot of skill and practice. Not just anybody can do this -- ever seen that one Amazing Race episode where they had to pull this off as a challenge? Yeah. Total disaster.
However, at home, unless you want a puddle of good tea on the floor of your kitchen area, this method isn't reccomended. Instead, try it this way:
1) Teh tarik is usually made with tea dust -- English tea or Ceylon tea is fine. Spoon out two tablespoonfulls of teadust into a mug (depending on the serving and your liking, of course.)
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Here, i'm using a measuring cup with a beak for convenience.
2) Add boiling hot water, again to liking.
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Stir well, then leave it to blend for a couple of minutes.
3) Stir again, and then sieve out the excess tea dust (believe me, there will be a lot -- you don't want a mouthful of this in your drink.)
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Do this a few times, if you like, but the first time usually does the trick for me.
4) Add spoonfuls of condensed milk to taste! I usually go for two and a half tablespoonfuls.

5) Stir well until condensed milk is fully dissolved, and then take a sip. If it's too bitter, add more milk. If it's all right, then tadaaaa you have your drink!
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Enjoy. *raises mug*






























































