Oliang

Thai iced black coffee brewed from a robusta and grain blend, sweetened with condensed milk and poured over ice.

Ingredients

• 600g chicken thighs
• 400g roti dough
• 2 tbsp sliced lemongrass
• 1 1/2 tsp white pepper
• 2 tbsp coconut oil
• 200g Thai eggplant
• a handful of fresh Thai basil, chopped
• a drizzle of tamarind paste
• 500ml water

Instructions

1. 1

   Combine the rice noodles and coconut milk in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the palm sugar and lime wedges, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 5 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with fish sauce, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

7. 7

   Garnish with Thai basil just before serving.

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