| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3815.1 | pointer to cookbook | GIAMEM::FARLEY | purple is a primary color | Mon Jun 28 1993 16:32 | 3 |
| Note #2202 has some suggestions for Thai cookbooks if this helps.
k.
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| 3815.2 | Find Thai tea to start with | DEVMKO::BROWN_J | I llove my llamas! | Mon Jun 28 1993 19:07 | 12 |
| We have loved the taste of the tea served at Royal Bangkok
here in Merrimack,NH and found it being sold as loose tea.
It really is quite a different taste from any other tea I've
ever had, maybe that's what you need to make the iced tea
you seek. I'll find out tonight where my husband bought
it, and if it has an offical name (we just call it "Thia
tea").
What a great idea, I think we'll try it!
JanB
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| 3815.3 | | PATE::MACNEAL | ruck `n' roll | Tue Jun 29 1993 16:06 | 1 |
| I think it is Jasmine tea.
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| 3815.4 | Thai Iced Tea | ASDG::HARRIS | Brian Harris | Tue Jun 29 1993 19:30 | 33 |
|
From "Thai Home Cooking" by William Crawford & Kamolmal Pootaraksa
Thai Iced Tea (Cha Yen)
~~~~~~~~~~~~~~~~~~~~~~~
Thai iced tea is a very sweet, milky drink to which some are absolutely
addicted. It is one of those foods that you either like a great deal
or don't care for at all. Please use only Tai tea, because it blends
with the two types of milk much better than any other kind. Standard
tea will, to put it simply, create a disaster. The tea may seem too
strong when you first brew it, but remember that a lot of milk will be
added. Thai tea is packed in 1-pound cellophane packets; it has a
texture somewhat like instant coffee and a faint vanilla aroma.
1/2 cup Thai tea
3 cups water
1 can (14 oz) sweetened condensed milk
1 1/2 cups evaporated milk or half-and-half
Place the tea in a bag made of muslin or other fine cloth. Bring the
water to a rapid boil, pour it over the tea, and let it steep for 3
minutes. Transfer the bag to another container and pour the tea back
over the bag. Repeat 5 or 6 times until it is a deep orange color and
is flavored strongly. Strain the tea well, pressing out all the liquid
that you can. Add the sweetened condensed milk to the warm tea and mix
it well. Allow to cool to room temperature. Just before serving, fill
each glass with cracked ice. Fill it half to three-quarters full of
tea. Add evaporated milk or half-and-half to fill the glass. Stir
well.
Variation: If you prefer a darker colored and stronger flavored tea,
substitute 3/4 cup granulated sugar for the sweetened condensed milk.
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| 3815.5 | Dirty Water? | ASDG::HARRIS | Brian Harris | Tue Jun 29 1993 19:34 | 8 |
|
re: .3
Very weak jasmine tea is often served in Thai restaurants instead of
water. In Thailand the purpose is to show that the water has been
boiled (for sanitary reasons, presumably). In the US it is simply a
nod to custom.
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| 3815.6 | Thai tea it is! | DEVMKO::BROWN_J | I llove my llamas! | Tue Jun 29 1993 19:55 | 13 |
| Well, we can't remember the "official" name of the tea
but we bought it at Joyce Chen's in Amherst, NH. And if
you ask for "Thai tea" they should know what you mean.
It is definitely not jasmine tea, at least not just plain
jasmine -- this is a dark red/brown tea which is much
stronger than jasmine.
Good luck -- do you want me to mail you some? I didn't
see where the basenoter was located, if NH is too far we
could probably work out a shipment. Send mail if needed.
JanB
|