Teh Tarik Malaysian Style
Read time: 7 minutes
Malaysia is a beautiful country with an enclitic blending of people and cultures that harmoniously live and thrive side by side. Each facet of the various cities, neighborhoods, and regions blends seamlessly, keeping their own identity yet, highlighting individual customary daily foods, drinks, and practices for locals and visitors alike.
I woke up early on a Friday Morning excited. I was meeting a local guide to show me around Kuala Lumpur. I told him I wanted to go where the locals eat and experience each neighborhood’s specialties. I had arranged for five hours of his time to learn his wealth of knowledge about his hometown and sample all the food I could in that time frame. Kuala Lumpur is a modern city yet maintains a rich multicultural vibe. From the Petronas Towers, twin skyscrapers to village cafes serving Malaysian kampung favorites like Nasi Ayan Goreng Kunyit. It was my first trip to Malaysia, and I wanted to discover everything. Often when I arrive in a new country, finding a one-on-one local to bring me to all their favorite spots for food, shopping, drinks, and historical sites, not on the mainstream tours, has always served me well. While walking to our agreed meeting location, I noticed most of the cafes were closed, and the streets were quiet.
I had been in Kuala Lumpur for a few days already, so I knew this quiet would soon turn into a busy street filled with street vendors, motorbikes, many cafes with Teh Tarik, and an abundance of foods and sweet treats to indulge. Seeing TJ, my guide, whom I had briefly met the day before. We set off on the day of my delightful adventures.
As we walked to our first stop, we popped into a 7-11 store to buy water. I received my first tidbit about a favorite breakfast food from locals called Kaya Toast. He showed me the can, small in size. It contained a sweet smooth coconut jam that usually is spread on warm toast in the mornings alongside a cup of Kopi or Teh Tarik. TJ explained it had other uses, like in desserts and sauces, but it was one of the staples most people had in their kitchen.
Once leaving the store, just a short walk away was our first stop.Restoran Yusoof Dan Zaknir is located in Chinatown near the Central Market in Kuala Lumpur. It is a well-established place where locals of all backgrounds and tourists alike frequently visit while in the Central Market Area. It was early enough, whereas the first rush of early workers had already come through, and the tourists and locals were not up and about yet. Perfect timing was my opportunity to learn about the country’s well-loved Drink, Teh Tarik. First, what does Teh Tarik mean? Teh in Malay means TEA, and the word Tarik means PULLED. So, “Pulled Tea” best describes the art of the Master Tea Pullers that prepare, pour, and serve this warm creamy sweetened Malaysian Drink. The tea maker uses two cups or, in this case, two stainless steel milk frothing pitchers to transfer the hot liquid between them. Starting from low close to the pitcher to a higher level creates a hot liquid waterfall that mixes the milk sugars together to form a frothy consistency. Simultaneously, cooling off the Teh to be at a drinkable temperature after the pulling is completed, on average, 3 to 4 rounds of Tarik “pulls” will do the trick. Now the best part is serving this warm, satisfying drink in a glass with a perfect amount of foam. So Delicious!
TJ recommended I have the Roti canai. A customary morning meal served with dal. I asked if there was a less sweet drink I could order. Yes, he replied, there is a version of the Teh Tarik called Teh Kurang, which is the same drink but with less sweetness for my taste. I learned and used that word for the length of my stay in Malaysia, which made ordering in cafes much easier. When making our drinks, I watched the Master Tea Puller of 30 years make TJ drink first. He did it in a flash! I commented, “how does he not burn himself?” TJ laughed and said 30 years of experience.
Then much to my surprise, I was asked if I wanted to try to make a Teh Tarik. Wow, sure! They took me behind the counter, explained the steps, and showed me how to hold the two stainless steel milk pitchers. I carefully started pouring the hot liquid from their first pitcher low to high from one to another. In the second round, I began to see froth forming. I was thankful I had watchful eyes on me as I stumbled through the first two pulls. Admittedly, there was spilling involved. It looks a lot easier than it is. I was a little clumsy but soon got the hang of it and was very happy when I saw the froth forming and my drink was complete. Having the opportunity to learn from a Master Tea Puller of 30 years in the country where this drink was established by immigrants close to 75 years ago was a memorable moment I won’t soon forget. I am so grateful that TJ was so kind to film these lessons and the moments I could not stop smiling from delight when I completed my first drink.
Check out the tutorial marvel at the Master Tea Puller of 30 years and for a laugh, me having my hand at it.
We enjoyed the breakfast of freshly made Roti canai, and dhal and TJ explained to me more history about Teh Tarik. Here are some highlights of its history to the present day.
• Singapore was believed to initially begin with Indian-Muslim Immigrants bringing Black Tea with them, creating Teh Tarik, a drink for the working people.
• Brought to Malaysia, proprietors would set up stands outside the rubber plantations after World War II. During the building boom, supplying the workers with refreshments and the Teh Tarik provided energy and a welcome break before continuing their work day.
• Many different versions throughout Southeast Asia exist today, especially in Singapore, Malaysia, and Indonesia. Meeting taste and health requirements. Ensuring no one is left out!
• Tea Makers from all over the globe come together to compete every year to see who can pull the best Teh Tarik. It has become very competitive, especially in Malaysia, Singapore, and Indonesia. The ones who prepare and masterfully display how to properly pull Teh Tarik without spilling and with individual styles win.
• Examples standard variations which include, adding ginger called Teh Halia
• Teh Tarik Madu this is made with honey and is mostly served cold
• Teh Kurang which is the way I enjoy my Teh. Kurang means LESS SWEET served warm.
How to make Teh Tarik
Teh Tarik ingredients are straightforward.
• Black Tea most preferable is Ceylon (any Black Tea )
• Sweetened Condensed Milk
• Hot Water
• Pinch of Salt preference is Sea Salt
See blog tab recipes/beverages
A tea sock is used to seep the loose-leaf Black Ceylon Tea. It is made of natural cotton material with a stainless steel handle for durability. I smile as I visit cafés throughout Southeast Asia with their windows filled with the red and white Carnation Milk & Carnation Sweetened Condensed Milk cans displayed in the windows. It is no surprise the number one country of the Red and White Carnation Can is:
Malaysia is the #1 importer of sweetened condensed milk coming in at 274,718.00 Metric Tons in 2022! Saudi Arabia #2 at 151,000.00O Metric Tons. United States #3 at 97,326.00 Metric Tons. That is a Ton of “Sweetness” to go around the world!
Ok, I couldn’t help myself with that one. Essential simple ingredients can create so many delicious treats. The most common version of Teh Tarik is the original customary one dating from World War II. I have heard that there may be a hundred variations due to dietary and ever-changing health needs. There are versions for vegans, plant milk versions, etc. So no one is left out of ordering their favorite Teh. Tea makers also put their customizations on this highly consumed drink.
I have included the recipes for the classic Teh Tarik. I encourage you to make this at home. See who in the family is a natural Teh Tarik maker. Check out my tutorial video watching the master of 30 years pulling tea and me trying to give it a go.
I hope I introduce you to or refresh your fond memories of the Malaysian Teh Tarik.
Send me a message with your version of Teh Tarik to [email protected] or send pictures of you pulling tea to Shellythefoodscholar on IG more recipes on Shellythefoodscholar on Pinterest
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Shelly
The Food Scholar