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heh, this will be helpful to no one.

I HAVE MASTERED THAI COFFEE

Yep.

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.

Comments

( 5 comments — Leave a comment )
punkalicia
Feb. 3rd, 2006 07:44 pm (UTC)
hot damn! that's pretty fucking cool.
uncletravelling
Feb. 5th, 2006 08:25 am (UTC)
so are you gonna tell me how to make it, goddammit, or do I have to figure it out for myself?
maddening
Feb. 5th, 2006 05:53 pm (UTC)
Haha.

Do you have a small french press? If you don't, you'll need a tea sock.
3 tbsp Oliang (you can get it in a lot of asian markets, and online)
a cup or so (8oz) boiling water.
pour the water over the grounds in the press, let it steep for 10 minutes, then strain the grounds witht he pluger. If you're using a tea sock, you'll let the sock steep for 10 minutes and then drain.

That's the really simple part.
For sweetness, you're best off with sugar syrup. Simple syrup can be made ahead of time and kept in the fridge for a few weeks. 1 cup water, 1 cup sugar in a saucepan until all the sugar is melted. Make sure you don't over cook it or it will carmelize.

Hot Coffee:
Sugar syrup should be put in with the hot coffee. Then add either fresh half and half OR (a little more authentic) some room temperature sweetened condensed milk.

Cold Coffee: (Thai Iced Coffee)
Let the coffee cool. Pour it over ice in a tall glass. Add sugar syrup to taste and then add in either half and half or the room temp. condensed milk.

Sugar first is always important becuase you want the creamer to sort of float near the top/flow through naturally instead of being mixed up. You can also make sugar syrup with palm sugar (again, most asian markets will have it), which adds a nicer flavor. Palm sugar is exactly the same, it just isn't as "filtered" so it actually has more flavor. You can also make a little custom mix of condensed milk and half and half to thin out the condensed milk.
uncletravelling
Feb. 6th, 2006 04:43 am (UTC)
yes!
I've been meaning to get a french press ever since I moved here to sunny Arizona -- now it's happening on WEDNESDAY.

I'll be trying coconut milk or soy milk or both instead of the cow-shit (me allergic).

I'll tell you how it is, sistah.

Thanks to you, Hitchcock seems sillier, but at least my coffee may taste better...

maddening
Feb. 6th, 2006 02:29 pm (UTC)
Re: yes!
Hehe... actually the sweetened silk might work pretty well. Like.. the vanilla I think it is? Any soy milk is sweetened (soy beans and rock sugar. heh) so you can cut back on your amount of sugar in the coffee.
( 5 comments — Leave a comment )

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