Oliang (or Olieng.. there isn't a unified Anglo Thai alphabet so spelling varies) from Pantainorasingh Manufacturing Company. We recently found a great online grocer where we could get fresh Thai eggplant (which I can actually get locally), Kaffir Lime leaves, galangal, etc. and they also have lots of other general thai products. Everything from rice cookers (silver pot with the steamer top) to "lightening soap" and garlands. So I've been playing around with the coffee in various ways becuase I didn't get a tea sock to brew it properly. I tried regular sugar, palm sugar, simple syrup, half and half, condensed milk, hot coffee, cold coffee, etc.
And it's like.. *perfect*. It's like I ordered it at the local Thai joint (and we have lots of fairly authentic ones in the area, though they're working with the American ingredients and that changes things a LOT).
Don't believe any of those "thai coffee" recipies you see online telling you to use regular coffee and cardamom. That might simulate it, but Oliang is a combination of coffee, corn, soy, and sesame. It's very distinctive. Recommendations like that to me are just like those people who think you can simulate dark roast coffee by mixing chicory with any old Maxwell House swill.
After having gotten some actual Thai curry pastes and fish sauce and stuff I've realized that the difference between 'Thai hot' and "American hot" isn't just a matter of more or less chilis. It's the variety of peppers itself. They're all the same strain, same type technically, but believe me, 1 chili that was grown in the US is like... 5 grown in Thailand.
I don't think I've ever mentioned the Thai food obsession on the journal. Karl and I are both big fans, and have started just getting the ingredients and learning how to make it all at home. I make incredibly good Panang and really good Tom Kar soup. I'm working on getting the Green curry right. I like the fact that all the Thai food stuff is so *literal*. Tom Kar Kai (or Tum Kah Gai, again, no unified alphabet) literally means "coconut soup with chiken". Tom Yum = clear soup. Tom Kar = coconut soup. Gai/Gar = chicken. Tod = fried. Tou Hu Tod = fried tofu.
and on and on.
AND.. I just ordered some more thai sticky rice (different from the "sticky" rice from other countries becuase it's longer grain. It's a *must* for coconut sticky rice), and some tapioca. No.. not for my own bubble drinks (bleh), but there are several deserts made with tapioca and young coconut that I would like to try. I need to learn the main courses first, but if eventually I could learn how to make Layer Cake (Kanom Chunn) OH DEAR LORD HAPINESS.