To pacify myself, let me take you to the tea that is so synonymous to my friend Jehanne’s native land. I don’t know if you are aware, but Malaysia is the house to a lot of Keralite Muslims, who settled there ages ago and went on to be residents. My great grandfather was one of them. I have relatives who have their roots in Malaysia, families and businesses there. Even Jehanne is one – considering that she has already mentioned about it in her blog long time ago. Two things that they really treasure are the Kerala porottas and their karak chai. I guess it must be taken up from our Keralite blood that went and settled their. Jehanne always keeps telling that their cuisine is a melting pot of South Asian and Indian food, which I feel is true. A cousin of mine is married to a Malaysian – yes, whose roots are Keralite, of course. Sometimes, she cooks her limited Malaysian delicacies at home, however our tongues are such that we cannot take blank tastes and need a lot of spice, which is on the really lower side in their cuisine. Well, this is what I know really limited…
I came across this tea during my initial cooking madness, when I was browsing blog after blog. I really don’t know where I referred to for this, but from the time I tried it the first time, I keep making it when I am in a mood for a sugar rush. Yep, the condensed milk gives it a different sugary feel altogether. What I love the most is the froth on the top. It remains in the tea till you finish it! Do you know what Teh Terik means? “Pulled tea” – no wonder the froth! 🙂 Do try it if you are in a mood to play around with your usual cup of chai….
- 1 cup water
- 1 tbsp tea powder/ dust
- 2 tbsp condensed milk
- Heat the water and tea powder till the the tea gets strong. Switch off.
- Add the condensed milk and whisk till froth is formed. Pour from a height into your mug to maintain the froth.
- Enjoy it before the froth deflates!
The froth stays till the end, which is so good! I guess it came from the whisking as well as the pouring part! 🙂