Daily Archives: June 14, 2012

Thai Iced Tea

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During the summer, a glass of iced tea, specifically Thai iced tea is satisfying. Instead of purchasing the orange colored tea at a restaurant, we can enjoy the light sweetness and milky flavored tea at home.

Adapted from Instructables

Yields: 2 glasses of tea

    • 2/3 cup Thai tea leaves
    • 1 2/3 cup water
    • 1/3 cup sugar in the raw or agave nectar
    • 1 1/2 cup evaporated Milk (12 ounce can) or soy milk

Boil water and once the water begins to boil, remove the pot from the heat to stop the boiling, and then add the tea leaves to the pot, stirring to moisten them.

Do not boil the tea, just let the tea steep in hot water for 4 minutes. Carefully strain the tea into heat resistant pitcher through a sieve.

When the tea is in the pitcher, add your sweetener, and stir to dissolve. You have to add the sweetener when the tea is hot, otherwise you’ll never get it to dissolve fully. Put the tea in the fridge for a few hours to cool it down.

To serve the tea, fill a tall glass with ice, and pour the tea over the ice, leaving about 1/4 of the glass empty at the top. Top the glass off with evaporated or soy milk. Pour slowly, so that the layers stay distinct. Serve with a straw or long spoon for mixing.

Pepper Sky’s, Central Square, Cambridge

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In search for some Thai cusine, one of my dear friends and I decided to catch up at Pepper Sky’s on Pearl Street, in Central Square. This was a first time visit to the Cambridge restaurant revered by its loyal customers for dining in, delivery and take out. After taking cooking classes in Chiang Mai, we wanted to see the difference between American vs authentic Thai (BMH’s visit to Smart Cook, Thai Cookery School, Chiang Mai).

Pepper Sky’s Thai Sensation holds a special place in my dining companion’s heart, because Pepper Sky’s was where she had her first date with her fiance. Over multiple Pepper Sky’s dishes and an exchange of travel stories they are now engaged. Adorable.

Before entering Pepper Sky’s, I could not help but admire the pop of color in a neighboring cement building.

Upon entrance, we noticed the stereotypical Asian fish tank. Good feng shui. The restaurant was very busy and the ambiance cozy and casual.

Pepper Sky’s dinner menu includes salads and appetizers such as fresh rolls and papaya salad, soups including my favorite tom yum soup, as well as curries and fried rice. Their Specials Menu has more Pan-Asian dishes such edamame, scallion pancakes and chicken wings.

My friend had I both had a refreshing homemade limeade. There was a nice balance between citrus flavor and sweetness. In fact, the limeade was a bit tangy, which was exactly what I wanted.

I greatly enjoyed an order of the Vegetable Pad Thai ($9.95) with a side of fried tofu. The harmonious blend of egg, broccoli, blanched string bean, fresh bell pepper with crushed peanut and bean sprouts was crunchy, lightly sweet and delicious. I would definitely order this again or try the Spicy Pad Thai next time.

I sampled my friend’s Drunken Noodle ($9.95) and I wish I ordered that dish! The spicy wide noodle was stir-fried with onion, basil, bell pepper, chili, bamboo, tomato and string bean. The combination was a perfect combo of hot, sweet, salty, savory and umami.

According to the menu, Drunken noodles were originally stir-fried by a singing drunkard to starve off midnight hunger.Ingredients previously thought to be incompatible were tossed into the wok, and voila Drunken noodle.

Whenever we are in Central Square next, can not wait to sample more of Pepper Sky’s menu.

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