Teh tarik, or ‘pulled tea’, is more than a beverage. An iconic Malaysian drink, the process of making the tea is a form of art. At mamak stalls where teh tarik is usually found, the tea-maker would skillfully pour and pull a long stream of freshly brewed tea from one huge steel mug to another, occasionally doing some stunts.
As teh tarik is inexpensive and found at every corner in Malaysia, I’ve never thought of making it at home until seeing my partner’s grandmother brewing and pulling the tea in the kitchen.
Amma, a loving lady in her 80s, is particular about making the best, authentic food for her family, even if it is just a cup of chai. She would pull the tea over the sink because she said it is more ‘sedap’ (tasty) that way.
Preparation time: 10 minutes
2 ½ tbsp Tea dust
500 ml (2 cups) Water, hot
4 tbsp Condensed milk
Mug with handle x 2
TO MAKE TEA:
In a big steel cup with a handle, put powdered tea and add hot water. Cover and leave it to steep for about 5 minutes. Strain through a coffee filter into another steel cup with a handle. Add condensed milk. Stir well.
TO MAKE PULL TEA:
Holding a clean steel cup with tea in one hand, pour tea into a mug in another. Repeat the process a few times until tea is frothy. Try to pull it from as high as possible, allowing it to mix thoroughly and frothy. Serve hot or with a few cubes of ice for teh ais.
This is one one of the many recipes in ‘Malaysian Meals In 30 Minutes’ cookbook. If you like this recipe, you would like the rest of them which includes petai sambal, Portuguese grilled fish, Malaysian BBQ chicken, begedil, dried oyster and peanut congee, nasi lemak, cekodok and more.
I’ve also included tips on food items to store in your pantry, recommended kitchen appliances and tools on top of tips to speed up cooking. Get a copy at major bookstores in Malaysia (MPH, Borders, Times and Kinokuniya).
Is this your favourite drink at mamak?