Indonesian Soy-Braised Eggs (Pindang Telur)

Pindang Telur: Indonesian Soy-Braised Eggs

Ingredients:

• 12 large eggs
• 2 stalks lemongrass
• 3 bay leaves
• 1 small cinnamon stick
• Sweet soy sauce (kecap manis), to taste
• Salt, to taste
• Seasoning (optional), to taste
• A small amount of cooking oil

For the spice paste:

• 5 shallots
• 7 cloves garlic
• 1 thumb-sized piece of ginger
• 1 thumb-sized piece of galangal
• 1/2 pinky finger-sized piece of turmeric

Instructions:

1. Prepare the Eggs: Begin by thoroughly washing the eggs. Place them in a pot and cover with water. Bring to a boil and cook for 20 minutes. Ensure there’s enough water as you’ll use it later for simmering with the spices.

2. Prepare the Spice Paste: While the eggs are cooking, blend the shallots, garlic, ginger, galangal, and turmeric into a smooth paste.

3. Add the Spice Paste: After the eggs have cooked for 20 minutes, add the prepared spice paste to the pot.

4. Crack the Eggs: Gently crack the eggs while still in their shells. This helps the flavors to penetrate the eggs.

5. Season the Dish: Add salt, sweet soy sauce, and optional seasoning to the pot. Stir to combine.

6. Add Oil: Drizzle a small amount of cooking oil over the top to give the dish a shiny appearance.

7. Simmer: Cover the pot and let it simmer until the water reduces and the flavors have melded together, which will give the eggs a rich color and taste.

8. Serve: Once the liquid has reduced and the eggs have absorbed the flavors, serve your pindang telur with vegetables or other side dishes of your choice.

Enjoy this flavorful Indonesian classic, perfect for adding a touch of exotic taste to your meals!