Cha Yen Recipes

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CHA YEN (THAI ICED TEA)

This homemade Thai iced tea gets its complex flavor from black tea, rooibos tea, star anise and cloves, and its sweetness from condensed milk. Adapted from the cookbook "Bangkok" by Leela Punyaratabandhu, this version is hardly typical: Most Thai iced tea sold on the streets of Bangkok - or in Thai restaurants stateside - contains an immoderate amount of sweetened condensed milk and uses a store-bought mix, which contains food coloring. The tea blend used here is intense on its own, but mellowed by ice and milk. Chill the tea fully before pouring it over ice so its flavors don't get diluted.

Provided by Alexa Weibel

Categories     non-alcoholic drinks

Time 20m

Yield 4 servings

Number Of Ingredients 9



Cha Yen (Thai Iced Tea) image

Steps:

  • Add 4 cups water to a medium saucepan. Cover with a lid and bring to a boil. Remove from the heat. Add rooibos tea, black tea, sugar, star anise and cloves; cover and let steep, 10 minutes. Strain tea, pressing on tea leaves and spices to extract as much liquid as possible, then discarding solids. Refrigerate tea until chilled, at least 1 hour.
  • In a measuring glass, stir together the half-and-half, condensed milk and vanilla extract.
  • Fill a pint glass with ice. Add 3/4 cup tea mixture and top with about 2½ tablespoons condensed milk mixture. Serve immediately.

4 tablespoons loose red rooibos tea leaves (or the contents of 10 rooibos tea bags)
3 tablespoons loose black tea leaves (or the contents of 7 black tea bags)
3 tablespoons granulated sugar
10 star anise pods, broken into pieces or roughly chopped
10 whole cloves
1/2 cup half-and-half
1/2 cup sweetened condensed milk
1 tablespoon vanilla extract
Ice, for serving

BUN CHA

When you can't decide if you want refreshing cold noodles or a steamy bowl of hot brothy soup, give bun cha (grilled pork patties with rice noodles) a try. It's the best of both worlds and one of the most famous dishes to come out of Vietnam's capital city, Hanoi. Springy rice noodles are served with a side of grilled marinated pork patties (and, in this case, pork belly too) that sit in a warm dipping sauce that doubles as a sweet-tart broth. Whether you dip the noodles into the sauce, spoon it over your entire dish or slurp it straight from the bowl, there is no wrong way to enjoy bun cha.

Provided by Food Network Kitchen

Categories     main-dish

Time 9h25m

Yield 6 servings

Number Of Ingredients 24



Bun Cha image

Steps:

  • For the grilled pork patties and pork belly: Turn on a kitchen exhaust fan or open a nearby window. Things are about to get smoky! Combine the sugar and 1 tablespoon of water in a medium saucepan and set over medium heat. Stir gently until the sugar dissolves. Cook until the sugar mixture darkens to a deep, dark brown hue similar to soy sauce and the mixture is smoking, 5 to 7 minutes; swirl the pan as needed to ensure even cooking.
  • Immediately turn off the heat and remove the saucepan from the hot stovetop. Carefully add 2 tablespoons of water to the saucepan (the mixture may sputter). Use a heat-safe rubber spatula to stir the caramel until completely smooth. Transfer the caramel to a medium heat-safe bowl and allow to cool slightly, about 5 minutes. It will thicken as it cools.
  • Meanwhile, put the ground pork and the pork belly into 2 separate medium bowls.
  • Stir the fish sauce, oyster sauce, garlic, shallots, lemongrass, bouillon and black pepper into the caramel until well combined. Add 6 tablespoons of the sauce to the ground pork then add the remaining sauce to the pork belly. Use your hands to mix each meat with the sauce until well combined. Refrigerate each for at least 1 hour and up to 8 hours. (Do not refrigerate overnight or the meat will get too salty.)
  • Scoop the marinated ground pork into 18 portions (about a scant 1/4 cup each), placing each on a large baking sheet. Roll each portion into a ball then flatten into a 1/2-inch-thick patty about 2 inches wide.
  • Position a rack in the center of the oven and preheat to 250 degrees F. Preheat an outdoor grill or a large 2-burner cast-iron grill pan over medium-high heat. Lightly grease the grill grates or grill pan with oil. Working in batches if needed, cook the pork patties until charred and cooked through, 3 to 4 minutes per side, rotating the meat as needed to ensure even cooking. Transfer the cooked patties to a clean baking sheet.
  • Reduce the heat slightly (between medium and medium-high). Working in batches if needed, cook the pork belly until charred and cooked through, 2 to 4 minutes per side, rotating the meat as needed to ensure even cooking. Place the cooked pork belly to the same baking sheet as the pork patties and place in the oven to keep warm while you make the dipping sauce.
  • For the dipping sauce: Combine the sugar and 1 1/4 cups water in a medium saucepan. Set over medium heat and cook until the sugar dissolves and the mixture is hot and starts to steam, about 3 minutes, stirring occasionally. Turn off the heat and add 1/2 cup cold water, the fish sauce, lime juice, garlic, carrot, green papaya and chiles. Stir to combine.
  • For serving: Divide the vermicelli among 6 individual serving bowls. Place the lettuce, bean sprouts, cucumber, cilantro and mint on a platter.
  • Divide the pork patties and pork belly between 6 medium serving bowls or plates. Pour 1/2 cup of the warm sauce over the meat in each bowl. Serve each diner a bowl of pork and a small bowl of noodles. Pass the platter of vegetables and herbs. To eat, dip the noodles, herbs and vegetables into the warm sauce. Alternatively, you can hand tear the lettuce and herbs and add them to the sauce along with the other vegetables before dipping in the noodles, or enjoy the dish anyway you like.

3 tablespoons sugar
1 1/2 pounds ground pork
One 12-ounce piece skin-off pork belly (1 1/2- to 2-inches wide), sliced crosswise into 1/4-inch-thick pieces (36 to 42 pieces total)
3 tablespoons fish sauce
2 tablespoons oyster sauce
4 large cloves garlic, minced (about 1 heaping tablespoon)
1/4 cup finely minced shallots
2 tablespoons minced lemongrass
1 teaspoon Asian chicken bouillon powder (also called chicken broth mix)
3/4 teaspoon freshly ground black pepper
Canola oil, for greasing
1/3 cup sugar
1/3 cup fish sauce
1/4 cup fresh lime juice (from about 2 large limes)
4 large cloves garlic, minced (about 1 heaping tablespoon)
1 medium carrot (about 2 1/2 ounces), peeled and cut into thin rounds
One 6-ounce wedge green (unripe) papaya, peeled, halved lengthwise and thinly sliced
1 to 2 red Thai chiles, thinly sliced
Two 14- to 15-ounce packages rice vermicelli noodles (bun tuoi), cooked according to package directions and at room temperature
1 large head green leaf lettuce (about 6 ounces), leaves separated
3 cups bean sprouts (about 6 ounces)
1 small English cucumber (8 to 10 ounces), thinly sliced on the diagonal
1 small bunch cilantro, sturdy stems removed
1 small bunch mint, separated into sprigs

CHA YEN

In America's Thai restaurants, this cool, sweet treat converts many a timid first-timer to a Thai food fanatic on the spot. Cha Yen or "cold tea" is made form a special Thai blend of chopped black tea leaves flavored and perfumed with star anise, cinnamon, vanilla, and other sweet spices. A little food coloring gives it it's signature terra-cotta hue. It is sold in Asian markets in 1-pound bags, usually labeled Thai tea or cha Thai. In Thailand, it is only served cold and supersweet, crowned with a luxurious cloud of evaporated milk floating on the ice. Thais like their tea very sweet. But you can decrease the amount of syrup to taste. The tea-syrup mixture will keep in the refrigerator for 1 week.

Provided by Food Network

Categories     dessert

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7



Cha Yen image

Steps:

  • In a medium saucepan, bring the water to a rolling boil, and place a heatproof 1-quart pitcher in the sink. When the water boils, add the tea and remove the pan from the heat. The tea will float to the top until you stir gently to coax it into the water. When all of the tea leaves are wet, let it steep for 3 minutes.
  • Pour the contents of the saucepan into the pitcher, and don't worry if the dregs are left behind. Pour the tea back and forth between the pitcher and the saucepan 7 times as it becomes darker and stronger, ending up with the tea in the saucepan. Rinse out the pitcher and strain the tea through a coffee filter back into the pitcher. Add the syrup and stir to dissolve. Cool to room temperature, cover and chill until serving time.
  • To serve, fill tall glasses with crushed iced. Add 3/4 cup of the chilled Thai tea per glass. Top off each glass with 3 to 4 tablespoons evaporated milk. Serve as the milk cascades over the ice and swirls into the tea.
  • Combine the sugar and water in a small saucepan and bring to a rolling boil over high heat. Reduce the heat to maintain an active simmer and cook until liquid has thickened and colored slightly, about 5 minutes. Remove from the heat and cool to room temperature.
  • Pour the cooled syrup into a jar with a tight-fitting lid, cover, and store at room temperature for 1 week, or in the refrigerator for several weeks.

4 cups water
3/4 cup Thai tea
1 1/2 cups Sugar Syrup, recipe follows
Crushed ice or ice cubes to fill each glass
1 to 1 1/2 cups evaporated milk or half-and-half (3 to 4 tablespoons per glass)
1 cup sugar
1 cup water

CHA YEN - COLD THAI TEA

One day on my lunch break, I was reading the Wall Street Journal and they were featuring a piece about Nestle's products around the world. Apparently, in Asia, sweetened condensed milk is used like a condiment - and Nestle sells it in a squeeze bottle to use on things like toast... and this tea! Went online to find a recipe for this Thai tea and found it on thaitable.com. Thai tea is orange and can be found at a Thai grocer "Thai chai."

Provided by ThatSouthernBelle

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5



Cha Yen - Cold Thai Tea image

Steps:

  • Add sugar and sweet condensed milk together in a cup.
  • Place a tea sock or cheese cloth directly above the glass with the sugar mixture in it.
  • Add the tea to the top of the sock or cheese cloth.
  • Pour hot water over the tea.
  • Set the tea sock aside.
  • Stir until the sugar and sweet condensed milk are dissolved.
  • Add ice and top the tea with milk. (Reduce sugar and condensed milk by half if you want to drink it hot.).

Nutrition Facts : Calories 113.4, Fat 1.9, SaturatedFat 1.2, Cholesterol 7.2, Sodium 31.5, Carbohydrate 23.2, Sugar 23, Protein 1.7

1 -2 tablespoon Thai tea
1 tablespoon sweetened condensed milk
1 tablespoon sugar
1 teaspoon milk
1 cup hot water

THAI ICED TEA (CHA YEN)

A drink that is starting to gain popularity. Almost like a latte but made with tea. My husband loves this.

Provided by metzstar

Categories     World Cuisine Recipes     Asian     Thai

Time 20m

Yield 2

Number Of Ingredients 6



Thai Iced Tea (Cha Yen) image

Steps:

  • Bring water to a boil in a small saucepan. Remove from heat and add black tea; let steep about 10 minutes or to desired strength.
  • Strain tea into a container and discard leaves. Add sugar and evaporated milk; stir until sugar is dissolved.
  • Fill 2 glasses with ice. Pour tea over ice. Top each glass with 1 1/2 teaspoon milk.

Nutrition Facts : Calories 158.9 calories, Carbohydrate 31.8 g, Cholesterol 9.7 mg, Fat 2.6 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 41.8 mg, Sugar 31.6 g

1 cup water
2 ½ tablespoons black tea leaves
4 ½ tablespoons white sugar
¼ cup evaporated milk
crushed ice
1 tablespoon milk, divided

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