Similar Recipes
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Milk Tea Sherbet
This has more fat than your typical sherbet, but half and half adds welcome richness and milky flavor that tastes just like a cup of tea.
Hong Kong Milk Tea: An Authentic Recipe - The Woks of Life
Hong Kong Milk Tea is a very strong, perfectly sweet cup of tea enjoyed in bakeries, cafes and restaurants across Hong Kong. Here's how to make it at home!
Thai Iced Tea
Learn how to make Thai Iced Tea to go with your favorite spicy Thai dishes or just as a delicious, cooling beverage for the warmer months!
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Cheese Foam Tea
A creamy dollop of salted cheese foam adds delicious layers of texture and flavor to a classic bubble tea.
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Masala Chai
You can adjust this chai recipe to your own personal taste and preference. The ratio of milk to water (or indeed, choice to use cow's milk at all) is perhaps the biggest variable, followed by choice and amount of sweetener. Start with an easy recipe like this, and then adjust to emphasize the qualities you like best in your masala chai.
Bubble Tea
Homemade bubble tea is a real treat and does not contain load of artificial ingredients you find in powdered versions at retail places. our bubble tea recipe is made with only five simple ingredients: water, tea, sugar, half and half, and tapioca pearls.
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How to Make Chai
Chai, in the context of Indian cuisine, refers to tea made from boiled black tea with spices and boiled and aerated milk. Learn why tea type selection matters and how to properly brew, spice, and rest the perfect cup of chai.
Milk tart
This is a South African tart. Think custard tart but slightly more milky.
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Thai Tea Ice Cream
This ice cream tastes just like a cup of Thai iced tea, but with a stronger tea kick. Serve with a slurp (or two) of sweetened condensed milk. If you want to remove all tea particles from the ice cream, strain the custard through a cheesecloth.
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Thai Tea Cake with Condensed Milk Custard Sauce
We've captured the flavor of one of the most famous Thai beverages, Thai iced tea with condensed milk, and put it in this tender tea-infused cake to be served with warm, rich, silky custard sauce.
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Teh Tarik (Sweet and Frothy Malaysian milk tea) consists of boiled black tea, evaporated creamer and condensed milk that is "pulled" until frothy and well combined. The result is a rich, sweet, and slightly tannic hot tea drink.
Serve With
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Nasi Lemak (Malaysian Coconut Rice)
Frequently served with toppings and condiments like sambal tumis and dried anchovies, this coconut rice is what many Malaysians crave when they wake up in the morning.
Nasi goreng
This has to be an all-time favourite of mine. Simple to make and so tasty!
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Nasi Goreng (Indonesian Fried Rice)
Nasi goreng, Indonesia's version of fried rice, gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste.
Nasi Goreng (Indonesian Fried Rice)
A traditional recipe for Nasi Goreng, Indonesian / Bali fried rice. Easy and fast to make, and no hunting down unusual ingredients!
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Laksa Lemak (Katong Style) From 'The World's Best Spicy Food'
In Lonely Planet's The World's Best Spicy Food, writer Tienlon Ho describes laksa lemak as "a reassuring hug followed by a pinch in the cheek; it's creamy and smooth with a lingering spice kick."
Beef Rendang
The easy-to-make beef rendang is one of the most amazing curry dishes I'd ever eaten. A few specialty ingredients, from the Asian grocery is all you need to make it!
Laksa
This fresh, spicy little noodle dish has to be one of my favourites. If you haven't had laksa before, now is the time to make yourself one of these delicious bowls.
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Beef Rendang
One of Malaysia's better-known dishes is beef rendang, a slow-cooked dry curry deeply spiced with ginger and tumeric, kaffir lime and chilis. In Malaysian fashion, it fuses sweet, sour, and savory elements.
Nasi Goreng (Indonesian Fried Rice)
Nasi goreng is Indonesia’s national dish. It's made with cold leftover rice, seasoned with sweet soy sauce (kecap manis) and whatever leftovers and spices the cook has on hand. It's often topped with a fried egg and served for breakfast.
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Curry Laksa (Malacca Nyonya Laksa)
Debbie Teoh, food writer, caterer, and cooking instructor, taught us how to make laksa lemak in her family's kitchen in Melaka. Her recipe gives you a creamy, not too spicy laksa broth.