The scorching weather in usually-wet-Kuching for the past week sucks. I can’t believe I’m still bloody perspiring under the ceiling fan spinning on full speed.
And the fact that Cindy (and not Hanis) won in MDG isn’t any help. But um, that’s totally non-relevant.
So anyway, back to the weather-bashing. Not that I could get the heat of the weather off my mind though. Bloody sunny days. Good for the trees, birds, butterflies and flowers but so not for me and the rapidly melting ice in my glass of teh-C peng. =(
Well that other day, during one of those very, very rare trips of mine to the supermarket with my parents, I managed to get mom to buy a whole bottle of syrup off the shelves of Choice Premier. Not just any syrup, but one that could only be used to make one drink — teh-C peng. No points for guessing right. =P
I also managed to find the Carnation brand evaporated milk, which is from where the C in ‘teh-C peng’ originates. Call me a caveman but that was really the first time I ever recall seeing that particular brand. =\ I really didn’t know the C stood for Carnation. Caveman, I know.
So it was one of those really hot afternoons when I thought I’d make myself that drink I’ve been so used to order everytime I eat out.
First, I attempted to brew the tea. I could’ve boiled the whole kettle of water by placing it under the sun outside but I did otherwise. Not wanting to fail my first attempt in making my own teh-C peng, I used two tea bags for that added oomph. The cup of tea turned so dark I wondered if I accidentally submerged Kopi-o bags into the cup instead.
Then I made a cup of syrup peng, followed by another cup of Syrup-C peng.
No seriously, I had no idea the proportions required of each ingredient. I poured the syrup until it felt like it should be enough, roughly with the help of mental images of how three-layer teh-C peng glasses looked like. But when pouring in the milk, I got too immersed in making sure the two ingredients didn’t mix until, well, you decide if that’s too much milk. =\
As for the grand finale, the tea I brewed earlier was introduced into the concoction. This part was tricky, I got lazy and forgot all about retaining the distinct three-layer effect when I poured the tea in too fast. Thus, mixing up much of the milk and tea. As a result, I had to scoop the remainder of the tea into the cup, spoon by spoon, to make up for the loss.
After a whole hour spent in the kitchen, with amazing productivity, I produced a grand total of .. one glass. And that’s not even including the time I left the tea (and the teabags) to brew.
Gee, I didn’t know making a glass of teh-C peng could be this painstaking.
P.S.: Check out my page on the drink here. I added a reference to this post under the header on how to make yourself a glass of teh-C peng. =)
P.P.S: Be forewarned, this post only serves as a very very brief walkthrough and is by no means a complete guide. Never ever use it as a benchmark.. unless you like tasteless teh-C pengs. =P Seriously man. =(
ohhhhhhhh
so that is how they make 3 layer tcp!
never knew that they sell gula tcp…wahlau..i learn something new everyday! LOL
one tcp with extra oomph pls~
it LOOKS like the real thang!!
looks like in making food you gotta follow your heart hey? LOL. tasteless meh?
but it loooketh gooodeth I also wan order. 1 please kurang manis! 😉
@pink cotton, Never knew until I saw it sitting on the shelves too! =P
@Eunice, looks can be deceiving! Its taste didn’t even remotely resemble teh-C pengs I could find outside. =(
the gula tcp is actually the gula atap le, isn’t it? just because the 3-layered-tcp become famous then people change its name so that everyone recognises it.
btw, ah han, don’t drink too much. you might have high potential to be a diabetes type-1 patient. Your Islets of Langerhans might not be able to produce enough insulin to change the glucose in your body to glycogen and to store it in your liver. In that case you might have to go for dilation, which will take 3 hours per time. The symptoms for diabetes are: frequent urinating, drinking water frequently, and also… oh oooops, i’m sorry. Did i tell you i’m having my semester exam next week? xD
Oii, don’t scare away my customers man. I’m trying to make a living here selling teh-C pengs. Have pity will ya? =(
Reading all that brought me back briefly to SPM days, gawd. How you guys even stand taking bio for another two years? >.< By the way I’ve heard of gula atap being used in 3 layer TCPs. No idea if the syrup is the same thing or not though.
ok ok, you let me try then i promote for you mah. i’m a tcp lover too.
ya know, i can ask you the same question but it’s about physics. xD and, it’s not just for another 2 years. it might be the rest of my life. haha. =P
Wahaha, if you drink my teh-C peng you’ll never touch another cup again I assure you. (hint: phobia) xD
Um, well you got a point there. Haha. Let’s see who gets bored of their majors first then. XD Physics? Ugh. I surrender. You win. =\
I have this sinking feeling you’ll get diabetes from one of those.
Ember special teh-c-peng. For UBER sweet tooths.
=P
Aww..you don’t have to be picking on teh-C peng do you? =( Seriously, there are a lot of stuff out there today that will lead you in that direction. But not teh-C peng!
One day, I’m..I’m gonna run a study to prove that teh-C pengs are indeed a ..must.. for.. health!
Seriously though, having them once a while doesn’t hurt .. right?. =(
Beautiful template+header!
Why thanks!