How To Make A Pathan Chai




Tonight I would like to demonstrate how to create a 'Phatan Chai'. It is a creamed chai that once you tasted it you will desire to have more. How did I get this receipe? It was way back when I was a student and use to mix with my Pakistani fellow friends. Myself and all my dearest friends Kodi, Mat, Zul, Shaari, Saadon, Dato' Dr Q, Mr Su, Zaini, Kamal and many more that I miss to mention their names here would then realise the nostalgic events that we shared in Jamat and when the experience to taste the 'Phatan Chai' started. This chai only best to taste and feel when it is hot and the significant aroma and climax will subside if it is getting cold. Here is a simple instruction for those who would like to try.

Milk ( your own measurement depends on how many people you would like to serve)
Tea leaves. You can use teh uncang if you are so lazy to strain the leaves.
Cadamon - optional, but it will give you additional aroma if you crush and dip into the milk)

First, boil the milk ( please take extra care not to let the milk to evaporate and spill over the pot). Then throw the teh uncang and let the tea to absorb into the milk and change to peach colour. Remove from the stove and ready to serve your guests. Sugar to your own preference.
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Selamat mencuba ye member member semua.

Comments

Mohamad said…
How could i forget Pathan Tea... lovely lovely...
Abu Ikhlas said…
tu lah mat...nostalfia ...nostalgia

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