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 Indian Masda Tea (Chai)
By Maralyn Hill and Brenda Hill ‘The Tandem Tasters’
While in Singapore, one morning we participated in a walk around this property’s spice garden. The Fort Canning Hill spice garden is a small replica of the original 19-hectare garden, established in 1822 by Sir Stamford Raffles. We enjoyed some Singapore – Indian Masda Tea (Chai). Since Chai tea is so popular in the US we thought we share the recipe from “Our Love Affairs with Food & Travel.”
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Ingredients:
4 cups (.95 liter) water
5 green cardamom pods
¾ -1 ounce (20-25 gr) fresh ginger
1 teaspoon (5 ml) fennel seeds
3 tablespoons (45 gr) black tea leaves
or 5 tea bags
2 tablespoons (28 gr) sugar
3 tablespoons (45 ml) evaporated milk
Directions:
1. Bring water to boil.
2. Pound ginger and cardamom pods.
3. Add fennel seeds and continue to boil for 3 minutes.
4. Add in tealeaves and boil for another two minutes.
5. Add sugar and milk.
6. Strain and serve. |
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 Maralyn
Hill and Brenda Hill,
(not related) have been working together as friends for over twenty
years. They have shared joys, sorrows, and worldwide adventures and
married men with the same last name. They are the authors of ‘Our Love
Affairs with Food & Travel - Recipes & Tips from Chefs Around the
World’, Master Chef Hervé Laurent’s ‘Cooking Secrets—The Why and How’,
and their new book '$uccess, Your Path to a Successful Book'.
Visit
www.whereandwhatintheworld.com
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This site developed by Big Blend Magazine™. copyrighted since 1998. No part of it may be reproduced for any reason, with out written permission from Big Blend Magazine, P.O. Box 867, Green Valley, AZ 85622.Opinions expressed by contributors are not necessarily that of this publication or any of its staff. We reserve the right to edit submittals. All subject matter is intended for general information only and not to be take as personal advice in any matter. Although every effort is made to be accurate, we cannot be held responsible for inaccuracies or plagiarized copy submitted to us by advertisers or contributors. |
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