MARIA COOKS

Drinking coffee in Singapore is a very interested experience. If you get cofee from any hawker shops, traditionally they mix brewed black coffee  with sweetened condenced milk unless specified. You taste the cream more than the coffee.

The most common coffee menu is as follows:-  

• Kopi, coffee with condensed milk
• Kopi-gau, coffee with condensed milk in strong brew
• Kopi-po, coffee with condensed milk in weak brew
• Kopi-C, coffee with evaporated milk
• Kopi-C-kosong, coffee with evaporated milk and no sugar
• Kopi-O, coffee with sugar only – means “coffee black”
• Kopi-O-kosong, coffee without sugar or milk
• Kopi-O-kosong-gau, a strong brew of coffee without sugar or milk
• Kopi-bing or Kopi-ice, coffee with milk, sugar and ice
• Kopi-siu-dai, coffee with less sweetened milk
• Kopi-gah-dai, coffee with extra sweetened milk

Tweet This Post

Bubble tea is “pearl milk tea” (also known as “boba milk tea”), contain small chewy balls made of tapioca starch. This tea originated in tea shops in Taichung city, Taiwan during the 1980s. Bubble teas contain a tea base mixed with fruit (or fruit syrup) and/or milk.

Ingredients: (for 2-3 servings)
Ripe Mango – 1, peeled & cut into chunks
Low Fat milk – 1 cup
Water – about half cup
Sugar – 2 tbsp
Tapioca Pearls – half cup
Honey – to taste

Method:
1) Cook the Tapioca Pearls according to package directions – for mine, I boiled about 3 cups water and slowly stirred in the tapioca pearls and let them cook for 5 mins, covered on medium flame, till plumped up and soft. Scoop them out to a bowl and add a few tbsp of the water that the tapioca pearls were cooked in, 1 tbsp sugar and a bit of honey and mix well. This will keep it soft until ready to serve.

2) Blend mango pieces, milk, water as required (so it’s not too thick) & sugar to taste.

3) To serve, add tapioca pearls to the cup, mango juice, (black tea, if using can be added at this point). It makes for a filling, refreshing drink.

Tweet This Post