Page 221 - The Guide To Sarawak

THE GUIDE TO SARAWAK
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Teh tarik, Malaysia’s famous “pulled tea” is available pre-packed from franchises and designer outlets, but traditionalists always prefer the old- fashioned coffee-shop variety.
Chinese-made Tsingtao, but premium imported beers are increasingly available. Most hotels and fine dining outlets carry
a selection of wines from France, Italy, Australia, New Zealand, Germany, California, Chile and Argentina, and specialist wine shops (and some supermarkets) in the major towns have vast selections for home consumption. Fine Cognac was formerly the beverage of choice
for wealthier drinkers, but nowadays single malt whiskies and exotic spirits and liqueurs are widely available, and the better outlets mix some splendid cocktails.
Coffee is hugely popular
– the local variety is made with imported beans roasted with margarine to add flavour, then served with syrupy condensed milk. However, western- style coffee bars are
more popular among younger customers. Tea
is grown in the highlands of Mayang, although teas from Peninsular Malaysia, China and Sri Lanka are equally popular. 3-layered tea (teh-si-special) laced with pandan, palm sugar and milk is popular among the young, while the famous teh tarik (‘pulled’ tea) is enjoyed everywhere. Cold drinks include fresh coconut juice, chin-
cau (black grass jelly in sarsaparilla) and various tropical fruit juices.
Making air tebu (sugarcane juice). The peeled sugarcane is crushed in a mill and the thick green juice is served fresh to the waiting customer.