No, to the dark side.

So I still haven’t joined the dark side. That is to be able to drink black coffee, without making faces; I have to disguise the coffee taste with milk and sugar. The coffee should be of the instant type, still not to keen on the brewed type, even if I make strong coffe, I don’t like the taste of “usual” coffee.

It turns out that I am in the right country for this aversion of pure coffee. If you order Kopi in Malaysia you will get coffee with sugar and milk (actually its sweetened creamer). If you don’t want the milk you have to ask for Kopi-O and the real killer is if you want black coffee without sugar, you have to ask for Kopi-O kosong. The O actually means kosong as well, which is Malaysian for zero.
So the less you want in your coffee the more you have to ask for? As Malaysian’s are lazy mouthed, in the sense that they want to say as much as possible with as few syllabus as possible, we can draw the conclusion that most Malaysian drink white coffee with sugar most of the time.
The same goes for the Teh, Teh is with sugar and milk and so on. Add an O if you want it without milk and O-kosong if you want it without the sugar as well.
My view is that Teh should be avoided unless you are having Keropok and make the Teh yourself. The Teh they serve at the Surau is just disgusting. I might have The-O at home sometimes but I wouldn’t order it at a restaurant. The last time I did I must have gotten a deciliter of sugar in my mug? Sweat as h**l and still had half a deciliter of un-dissolved sugar lying on the bottom of the mug. Uhhhhhh.
So for a really enjoyable cup of tea you pour freshly boiled water over the tea. If you use teabags, leave them in while you enjoy your tea. If you prefer tealeaves straight in the mug, let the mug stand for at least 3 minutes to develop the flavour before you sieve the tealeaves. Alternatively put the tealeaves in boiling water and let it simmer.
Aaaah, I could do with a cuppa now.