Teh Peng

I only realised recently that the date and time stamp of my blog is totally messed up and I suspect it had been so since I upgraded the wordpress blog. I didn’t have the time to amend all of the post so I merely corrected the time of the posts that are on display on the first page. I don’t think it poses any problem but it does look strange that I am blogging at around 3am in retrospect.

I don’t usually talk about food on my blog but I will do that today – now that I realised that food is another profound art waiting for more youngsters to probe into. I went to the Coffeeshop No. 286 or whatever it is called for lunch this afternoon and ordered Teh-Peng as a beverage for the meal. For those non-singaporeans, Teh-Peng means Iced Tea with milk (Breakdown for dumber people: Teh – Tea with milk, Peng – Iced). I have been drinking Tea with milk since I was young and I only take it with ice when the weather is somewhat hot.

As I waited for my order to be processed by the absent-minded cashier, who asked me what I want when I approached the counter, asked again when I paid the money and one more time when the person in charge of making the drink asked her. Well, that I am quite used to. I observed the person making the tea. First, she added extremely thick tea into a cup of water, adding evapourated milk as she poured in the tea from the stocking kettle (this one you don’t know I can’t help – too local). Next, she scooped about three quarter teaspoon of condensed milk into the cup, stirred frenzily. Finally, she scooped in about half a soup-spoon of coarse sugar (not brown one) into the cup before stirring again and pouring the contents into a bag of ice for me to take it away.

Just a cup of tea, so many processes and mixture of different flavouring (though all are supposed to give a sweet taste). It is no wonder why the sweetness we taste is usually different at different coffeeshops. The key to obtaining the best tea is probably having the best permutation of the proportion of milk, tea, sugar or any other flavourings. There is still so many other kinds of tea and combination of ingredients for us to discover: Teh-Si, Teh-O and coffee too – Kopi, Kopi-Peng, Kopi-O, etc.


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