User:Nninino/sandbox

Oliang or Oleng
Oliang or Oleng(Thai: โอเลี้ยง  [ʔoːlíəŋ], is from Teochew dialect 烏涼 or Pe̍h-ōe-jī: o͘-liâng), commonly known as Thai black iced coffee. The language spoken by the majority of the Thai Chinese, where O means "black" and Liang means "cold”. According to the history, many Chinese people emigrated to Thailand since after the end of Ayutthaya period. This point proved that this kind of beverage originally came from China. (Mao, 2013) It isiced coffee drink which blends the coffee together with soybeans, corn, sesame seeds, and other additives. It is traditionally brewed using a thung tom kafae, a cloth bag attached to a metal ring.  Oliang is sometimes served with condensed milk, or with a small pitcher of evaporated milk, and one of simple syrup with which the drinker can sweeten the oliang to their taste. Powdered premixed oliang is available online and at some Asian grocery suppliers.

Utensils
- A tung dtom Kaffee.

- A tea/ coffee sock with a metal ring and a handle.

- A cotton cloth bag

(Thai, Thai Iced Coffee Recipes, 2006)

Ingredients
-Oliang Powder

-Sugar

-Sweete4ned condensed milk

-Evaporate Milk

-Hot Water

-Ice

How To Make
Recipe 1

- 1/4 cup strong French roasted coffee

- 1/2 cup boiling water

- 2 tsp. sweetened condensed milk

- Mix the above and pour over ice.

There is also a stronger version of Thai coffee called "Oliang or Oleng" which is very strong to me and to a lot of coffee lovers. 6 to 8 tablespoons ground espresso or French roast coffee, 4 to 6 green cardamom pods, crushed sugar to taste, half-and-half or cream and ice cubes Put the cardamom pods and the ground dark-roast coffee into a coffee press, espresso maker, or the filter of a drip coffee maker (if using a drip-style coffee maker, use half the water). Brew coffee as for espresso, stir in sugar. Fill a large glass with ice and pour coffee over ice, leaving about 1/2 inch at the top. Place a spoon at the surface of the coffee and slowly pour half-and-half or cream into the spoon, so that it spreads across the top of the coffee rather than sinking in. (You'll stir it in yourself anyway, but this is a much prettier presentation and it's as used in most Thai restaurants.)

Recipe2

Make very strong coffee (50-100% more coffee to water than usual), use a blend with chicory. Pour 6-8 oz into cup and add about 1 Tbs. sweetened condensed milk. Stir, then pour over ice. You'll have to experiment with the strength and milk so you get lots of taste after the ice/water dilutes it. Alternatively, this version which comes from a newspaper article of many years ago simply calls for grinding two or three fresh cardamom pods and putting them in with the coffee grounds. Make a strong coffee with a fresh dark roast, chill it, sweeten and add half-and-half to taste. Lastly, we have the following recipe: - Makes 1 8-cup pot of coffee

- 6 tablespoons whole rich coffee beans, ground fine

- 1/4 teaspoon ground coriander powder

- 4 or 5 whole green cardamom pods, ground

- Place the coffee and spices in the filter cone of your coffee maker. Brew coffee as usual; let it cool.

- In a tall glass, dissolve 1 or 2 teaspoons of sugar in an ounce of the coffee (it's easier to dissolve than if you put it right over ice). Add 5-6 ice cubes and pour coffee to within about 1" of the top of the glass.

- Rest a spoon on top of the coffee and slowly pour whipping cream into the spoon. This will make the cream float on top of the coffee rather than dispersing into it right away.

Recipe3

- Strong, black ground coffee

- Sugar

- Evaporated (not condensed) milk

- Cardamom pods

Prepare a pot of coffee at a good European strength (Miriam Nadel suggests 2 tablespoons per cup, which I'd say is about right). In the ground coffee, add 2 or 3 freshly ground cardamom pods. Sweeten while hot, then cool quickly. Serve over ice, with unsweetened evaporated milk (or heavy cream if you're feeling extra indulgent). To get the layered effect, place a spoon atop the coffee and pour the milk carefully into the spoon so that it floats on the top of the coffee. (Owen, 2006)