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Malaysian Recipes

Malaysian Recipes

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Teh Tarik 

Teh Tarik, which literally means 'Pulled Tea' is a very popular drink in Malaysia. The reason why it is called teh tarik is because the drink is achieved by 'pulling' the tea from a big container into another until it is foamy and frosty. Once the tea is mixed, one has to pour the tea, from as high as possible, and put it into another glass. This has to be done a few times until you find the desired texture. The process of pulling and pouring will eventually make the tea frosty and foamy. Teh tarik must always be mixed with condensed milk and be served in a clear glass instead of a cup. It is widely found in almost any restaurant in Malaysia, and if you happen to be away from this country, here is a recipe for you to try at home.    


Ingredients (serving for 1 person):

  • 2 tbsp black tealeaves (e.g. BOH Cameron Highlands “Broken Orange Pekoe” tea)
  • 5 tbsp condensed milk
  • sugar according to taste
Preparation:
  • Put 2 tbsp of tealeaves into a large glass or cup. Add boiling water (approx. 300 ml) and leave the tea to infuse for about five minutes.
  • Sieve and transfer the tea into another glass. Add condensed milk and sugar according to taste. Stir well.
  • Take two big glasses, and start pouring the tea from one glass to the other, ensuring that you pull it from low to above and from as high above as you can.
  • Stop when you have achieved the desired foamy texture.

Note: Make sure the tea is as thick as possible if you want to achieve the best result. Too little tea will not produce the desired taste and will be too plain and bland. The condensed milk which you get in Malaysia is very sweet. If you use less sweet condensed milk, as common in Europe, add sugar according to taste. You can also try to add a piece of fresh ginger to the tealeaves before infusing them with boiling water. You will achieve a unique, spicy flavour of teh tarik.

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’BOH’ Cameronian Golden Glow                                                                                                      

-  A „cool“ cocktail recipe with or without alcohol  -   

 Ingredients (serving for 2):

  • 2 teabags of BOH Cameronian Gold Blend
  • 400 ml fresh boiling water
  • ¼ tablespoon ground nutmeg
  • 4 tablespoons fresh lemon juice
  • 4 to 6 tablespoons sugar syrup or maple syrup (or to taste)
  • ice cubes
  •  For alcoholic cocktail add 2 tablespoons of Cognac  
 Preparation:
  • Put teabags and ground nutmeg into a cup. Pour fresh boiling water onto the teabags and ground nutmeg to infuse for 5 to 10 minutes. Remove teabags and leave tea to cool.
  • Sieve tea into a glass, add in sugar or maple syrup and lemon juice and stir well.
  • Add ice cubes and serve immediately.
  • For alcoholic cocktail add Cognac to make it go with a swing.

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’BOH’ Mango Sensation 

- a „cool“ cocktail recipe with or without alcohol -

 
Ingredients (serving for 2):
  • 3 teabags of BOH Seri Songket Mango
  • 200 ml fresh boiling water
  • 200 ml pure orange juice
  • 200 ml soda water
  • some crushed mint leaves
  • sugar syrup or maple syrup to taste
  • ice cubes
  • For alcoholic cocktail: 2 tablespoons Japanese Sake  
Preparation:
  • Pour fresh boiling water onto the teabags and infuse for 5 to 10 minutes. Remove teabags and leave tea to cool.
  • Mix tea with orange juice, soda water, sugar or maple syrup and stir well.
  •  Add ice cubes and mint leaves.
  • Serve immediately.
  • For alcoholic cocktail: Add Japanese Sake to make it go with a swing.

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Malaysian Beef Curry "Beef Rendang"  

Beef Rendang is usually cooked by the Malays for joyous celebrations. A lot of effort and care is put into the preparation of this meat disch which can take hours. It has to be stirred constantly over a low fire, till the coconut milk and spices have been absorbed and the beef rendered to a superb tenderness. This recipe is a variation with the addition of black peppercorns from Sarawak.

Ingredients (serving for 4):
  • 500 g beef, cut into cubes
  • 4 teaspoons red chilli paste
  • 20 g coriander seeds
  • 2 cm turmeric (or turmeric powder)
  • 2 onions
  • 1 teaspoon fennel powder
  • 10 g ginger
  • 10 g black peppercorns
  • 3 turmeric leaves, thinly sliced
  • 1 stalk lemon grass, crushed
  • 1 fragrant lime leaf
  • 1 liter coconut milk
  • 1 teaspoon sugar
Preparation:
  • Grind together: coriander seeds, turmeric, onions, fennel powder, ginger, peppercorns
  • In a bowl, combine the ground ingredients, chilli paste and meat. Mix well.
  • Heat oil in a pot, add the coconut milk, seasoned meat, sugar, turmeric leaf, crushed lemon grass and fragrant lime leaf.
  • Cook on high heat for 15-20 minutes, then lower the fire and simmer until the meat is tender and the liquid has evaporated, stirring regularly to prevent burning.

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