Dish · malaysian
Teh Tarik
Strong black tea sweetened with condensed milk, poured back and forth between two containers from a height until it froths, then served hot.
Where it comes from
The pulling technique cools the tea to a drinkable temperature while aerating it, a method tied to Indian Muslim tea stall culture in Malaysia, where the pour became a bit of visible showmanship.
What cooks argue about
Vendors argue over how many pulls make a proper froth: too few leaves it flat, too many cools it down too fast, and the height of the pour matters as much as the count.
Versions
Nobody has published a teh tarik here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
condensed milk
evaporated milk