Telur Pindang: Savory Indonesian Tea Eggs
Telur Pindang, a delightful Indonesian delicacy, combines the rich flavors of spices and tea to create a unique dish perfect for accompanying rice dishes like Nasi Liwet or Gudeg. Follow this simple recipe to bring this savory treat to your table.
Ingredients
| Quantity | Ingredient |
|---|---|
| 6 | Steamed eggs, peeled |
| 2 bags | Tea bags (preferably black) |
| 2 tablespoons | Brown sugar |
| 2 tablespoons | Sweet soy sauce |
| 1 piece | Galangal (about 1-inch) |
| 5 leaves | Salam leaves (Indonesian bay leaves) |
| To taste | Water |
Spice Paste
| Quantity | Ingredient |
|---|---|
| 4 | Shallots |
| 3 | Garlic cloves |
| 2 | Candlenuts |
| 1 teaspoon | Coriander |
| ½ teaspoon | Pepper |
| To taste | Salt and broth powder |
Instructions
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Prepare the Cooking Liquid: In a pot, bring enough water to a boil along with the spice paste ingredients. Once boiling, add the tea bags, brown sugar, sweet soy sauce, galangal, and salam leaves. Allow the mixture to simmer until it turns a deep brown color.
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Add the Eggs: Gently place the peeled steamed eggs into the pot, ensuring they are fully submerged in the liquid.
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Simmer: Cook on low heat for approximately one hour or longer, allowing the water to reduce and the flavors to infuse into the eggs. Remember to occasionally turn the eggs for even coloring.
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Cool Down: Once the cooking time is complete, remove the pot from heat. Let the eggs cool in the broth until they are at room temperature. For an even richer flavor, consider preparing this dish a day in advance; the longer they sit, the more intense the color and taste will be.
Serving Suggestions
Serve your Telur Pindang alongside steaming rice or as part of a traditional Indonesian meal. These eggs not only enhance the visual appeal of your dish but also provide a delightful flavor that complements many meals.
Enjoy this ultimate blend of savory goodness and aromatic spices that will transport your taste buds straight to Indonesia!
