Eggs Boiled With Herbs and Spices (Telur Pindang). Telur pindang is a really simple dish of hard-boiled eggs braised in a blend of spices and herbs. The marbled patterns make this humble dish extra special. Instead of tea to tint the eggs brown, telur pindang relies instead on teak leaves (Indonesian: daun jati), guava leaves (Indonesian: daun jambu.
Pindang telur or telur pindang is similar to how the Chinese tea eggs.
The hard-boiled eggs are braised in a liquid flavored with tea leaves, aromatic spices, herbs, and soy sauce.
Traditional telur pindang however, also use teak leaves, guava leaves, shallot skin (yes, from peeling shallots.
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process of Eggs Boiled With Herbs and Spices (Telur Pindang)
- Prepare 6 of eggs.
- Prepare 2 tablespoon of tea leaves.
- It's 3 of salam leaves (or bay leaves a substitute).
- Prepare 2 stalk of lemon grass, bruised.
- You need 1 tablespoon of shallots skin.
- You need 1 teaspoon of chopped turmeric.
- You need 2 of Sliced galangal, bruised.
- You need 1 tablespoon of salt.
Impress your friends with these beautiful spiced hard boiled eggs! Feel free to change or substitute ingredients depending on what is available, and on desired Wash your eggs! Combine all ingredients (without black tea bags) in a saucepan. Bring slowly to a boil with enogh water to cover them.
Eggs Boiled With Herbs and Spices (Telur Pindang) compound
- Put eggs in a pan with other Ingrediants, and cover with water. Boil for about 10 minutes. Heat the shell lightly to crack them. Continue cooking over low heat about 30 minutes or 1 hours until the colour and aroma are absorbed..
Telur pindang or pindang eggs are hard boiled eggs cooked in pindang process, originating from Javanese cuisine, Indonesia. The eggs are boiled slowly in water mixed with salt, soy sauce, shallot skins, teak leaf and other spices. Due to its origins, it bears striking similarities with Chinese tea eggs. Telur pindang or pindang eggs are hard boiled eggs cooked in pindang process, originating from Javanese cuisine, Indonesia. The eggs are boiled slowly in water mixed with salt, soy sauce, shallot skins, teak leaf and other spices.