Teh Si Kosong

You know where a man's priorities are when, in the face of a deadly Covid19 storm, he tells his wife to learn how to make teh si kosong the way the Chong Pang hawkers make it. At the back of The Husband's mind, I know there is the spectre of a full on lock down. Even if there isn't a full on lock down, some of the hawkers may choose to close shop if the schools close. They will need to stay home to watch their children.

So, The Husband is preparing for a lock down, by asking me to learn how to make teh si kosong. Mind you...that is all he is doing. The Husband's version of lockdown preparation starts and ends with asking me to learn how to make teh si kosong the way the Chong Pang hawkers do it. He said nothing about protein, vegetables and fruits.

So, I masked up and went out bright and early to get New Hill Bird tea dust, Carnation full cream milk and the actual teh si kosong made by the professionals. For those who don't know, tea dust is the lowest grade of tea. It is the dust that comes off tea leaves meant for teacups to be held daintily with the pinkie sticking out. This tea dust is swept up and sold to hawker stalls for them to make teh si kosong. I am not complaining. If something of the poorest grade can make teh si kosong of the best grade, why not?

Hopefully, my teh si kosong is good enough to do justice to the apple tart I made last night...

... and we will enjoy both whilst admiring a pretty piece of art and craft I bought from Chong Pang Market... In the dark days of Covid19, I found a pop of colour.