Hi Paast10,

I can understand where you are coming from..I' m Scottish!!!

Cheers

Jockomaly

Hi Paast10,

All I am saying is that there are Indians who drink tea with condensed milk,  You are saying you don't know of any...Scientific survey in my office..

I quote..

Hey Paul..You Indian?
Yep my parents come from Kerela.
Do you drink Teh Tarik?
Yes I do you.

So there you have it..

Pulled tea is of Indian origin..which is the translation of Teh Tarik into Malay.

Interestingly, you seem to be differentiating between North Indians and South Indians, perhaps it is you who are generalising?  Authentic Indian food is not only North Indian.

What is authentic anyway??


Cheers

Jockomalay

Hi paast10,

I know of thousands of Indians and others who have tea like this, here in Malaysia there are rows and rows of condensed milk in the supermarkets and it mostly used for making Teh Tarik which I am afraid I find disgusting. Imagine a 1/2 pint mug  1/4 filled with sweetened condensed milk add three spoons of sugar top up with stewed tea which is made from tea dust, they then put pour it into a big jug and pour it backwards and forwards about 5 or 6 times so it froths up and then serve...They even have competitions for best pourer..Don't believe me see..

http://202.186.86.35/special/online/usjweb/usjteh.htm note  "Often found in Indian hawker stalls or restaurants"

Cheers

Jockomalay

Oh I forgot got to add re the previous recipe post I think that the Laksa recipe has been Ken Hom(ogenised)..

Cheers

Jockomalay

Re Laksa..

Had a look through the previous posts...Sorry to sound like an anorak  but there are loads of varieties of Laksa ..Nonya is only one type .Nonya FYI are mainly Chinese (Hokkien) who settled in the Malay region about 1-200 years ago and they have a whole ethic cuisine of their own which is widely spread in Malaysia & Singapore and include some pretty good curries.
see
http://en.wikipedia.org/wiki/Nonya_Food

There is.. Thai style Laksa, Singapore Laksa, Curry Mee Laksa, Sarawak Laksa plus many others.. some are based on chicken and others fish/seafood, some use Basil, Coriander and other types, mint. They are all noodle based using various types of noodle eg mee or kueh yeoy which are flat noodles

see  http://en.wikipedia.org/wiki/Laksa#Curry_laksa

Check the following site which has a good authentic recipe..even though it is Australian

http://www.delaksa.com/ak_laksa.php

Couple of changes though, I would add some aubergine slices and  then add a couple of halved hard boiled eggs & slices of puffed  tofu ,add these just  before serving, and use fresh coriander instead of mint.. If you like a bit more bite , add thin sliver slices of fresh green chilli.

Give it a try!!

Cheers

Jockomalay

Hi Yellow Fingers,

After you have cooked everything.  If you are have having Balti style chicken breast for example, the chicken it should be just this side of pink. Heat 2tbls of oil till it's really hot, then add a couple of ladles of the complete sauce in quick succession, it will fire up as the hot oil spontaneously combusts, it should only flame for a couple of seconds as the sauce will bring down the temperature below combustion level. There will be a lot of smoke, turn down the heat immediately and sizzle for around 1-2 mins, stir around and at the end add a good two tablespoons of chopped fresh coriander leaves. As I said in my previous posts it is best to do this outside, unless of course you have an industrial sized extractor fan.

Cheers
Jockomalay

Hi Ashes,

Yeah, I know. It was taken using my son's mobile phone.  Also, anyone there advise how to reduce the physical size (dimensions) of the photo being uploaded.

Cheers

Jockomaly

Here's what it looks like after the firing

Cheers

Jockomalay

Here are some pictures of my Balti Curry being fired off

Cheers

Jockomalay

Hi Panpot,

It's funny, here in Malaysia there there are lot's of rumours kicking around that some stallholders actually add small amounts of opium to the Biryani rice..maybe just urban legend, but I was told they were very popular. :-) 

We can have curry for breakfast,(which I often do) with an Indian bread called Roti Chennai .You have them with curry sauce or Dhall. There are all different varieties of Roti which are a bit like a cross between a flat croissant & fried chappati with onion, egg, or sardine?!? 
Nasi Lemak is another favorite which is coconut rice with ikan billis (small deepfried fish like small whitebait), peanuts , cucumber, and sambal which is searingly spicy mix of chilli & belechan (shrimp paste) and if you like you can add a piece of chicken curry with it as well... Not for the fainthearted at 8:00am, but very addictive.

Cheers