Nope, bukan nama jiran sebelah rumah atau si penjual sayur di pasar.. Teh-c-peng ialah sejenis minuman yang dikatakan orang berasal dari Sarawak. Oh, tak kisahlah asal dari mana, yang penting sedapp..
I was first introduced to this drink by my brother during our family trip to Sabah in 2008. I was fascinated by the 3-layer effect, and it tasted sooo nice too. Kind of like cendol. Nyum nyum.. However, I could not find any mamak that does justice to this drink here in Semenanjung. It is only recently that I’ve decided to make it myself, with full determination that I’d make that three layer work no matter what, plus taste nice as well. I succeeded in creating such effect and taste on my third attempt. Yeay! Want to know my secret? The trick is in controlling the temperature. Shhh.. It’s a secret, yeah? *wink!
So here's my version of my special Teh-C-Peng..
Ingredients:
Gula Melaka / gula nipah / gula kabung
4 tbsp of condensed milk
1 bag of tea – I used Sabah black tea that dad brought home from Sabah
Boiling water
4 tsp of sugar
A pinch of salt
3 ice cubes
Special Utensils:
1 sexy clear glass – preferably kept in the freezer for about 10 minutes
1 sexy straw
Directions:
- Prepare gorgeous golden syrup by melting Gula Melaka with a bit of water on a stove.
- Prepare tea. Add in sugar.
- Keep all of these in the fridge just to cool them down.
- Pour in about 1.5 cm deep of cooled, golden syrup into a clear glass.
- Add in the ice cubes. Add in a pinch of salt.
- Spoon in, gently, about 4 tbsp of cooled condensed milk.
- Pour in, or spoon in, again, gently your cooled tea.
- Voila! Your special teh-c-peng. Enjoy!
Cheerios!
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