Comments on: Spicy!

By: Pat

Pat — Thu, 07 Aug 2008 00:26:35 +0000

That’s teh halia or teh tarik in Singapore! That’s yummy especially since the tea is “pulled” i.e. poured from one container to another to introduce air and bubbles before being served in glass nice and frothy.

By: Icak

Icak — Fri, 18 Jul 2008 07:01:38 +0000

i luv “wedang Jahe”-”ginger tea” but i always mix it with milk, so i called it “wedang susu jahe”-”milk ginger tea”…just try it

By: The Mug Collection « hogwash

The Mug Collection « hogwash — Sat, 22 Dec 2007 13:31:50 +0000

[...] control the size of a particular vessel, so some are quite large, which is best for green tea (or Pat’s outrageous ginger tea, which is sweetened with pandan syrup), while others are un peu trop petit. They make excellent paperweights, [...]

By: Pat

Pat — Thu, 20 Dec 2007 16:33:35 +0000

Marvin, ginger tea is soooo good!
Niki, I won’t be surprised if pandan cocktails start popping up in bars across the nation!

By: Niki

Niki — Thu, 20 Dec 2007 05:23:17 +0000

This was amazing, I’m going and getting some leaves and ginger this weekend for sure. Since simple syrup is a common cocktail ingredient, I also wonder if the pandan syrup could give a nice herbal touch to the right mixed drink as well!

By: Marvin

Marvin — Wed, 19 Dec 2007 17:32:12 +0000

Your ginger tea looks so comforting. I must find some pandan leaves!

By: Pat

Pat — Tue, 18 Dec 2007 20:44:53 +0000

I’ll have to try your version, Diane. Anything with cardamom tastes great in my book! Thanks for sharing.

By: Diane

Diane — Mon, 17 Dec 2007 06:21:05 +0000

I make a version of this often in winter…min is an Indian version: fresh ginger boiled in water for at least 10 minutes with cardamom and jaggery (an unprocessed sugar similar to but better than brown sugar). Mmmmmmmmm…..

By: mo

mo — Thu, 13 Dec 2007 19:03:30 +0000

tasty!

By: jess

jess — Thu, 13 Dec 2007 01:52:27 +0000

. . .BEST . . . tea . . .ever. Best.