Pindang Tea Eggs: A Flavorful Delight
Ingredients:
- 5-10 large eggs, hard-boiled and peeled
- 2 tea bags (any brand will do)
- 2 tablespoons sweet soy sauce (kecap manis)
- 2 tablespoons granulated sugar
- 3 tablespoons palm sugar, chopped
- 1 stalk lemongrass, bruised
- 2 bay leaves
- 3 kaffir lime leaves
- 1 liter water
- Salt and bouillon powder to taste
Instructions:
-
Combine Ingredients: In a large saucepan, combine all ingredients—eggs, tea bags, sweet soy sauce, granulated sugar, palm sugar, bruised lemongrass, bay leaves, kaffir lime leaves, water, salt, and bouillon powder.
-
Simmer: Stir the mixture well to dissolve the sugars and blend the flavors. Bring to a boil, then reduce the heat and let it simmer. Cook until the liquid is reduced by about half, which should take approximately 30-45 minutes.
-
Enhance the Color (Optional): For a deeper color and richer flavor, let the eggs remain in the simmering liquid overnight. If there is still liquid remaining after the initial cooking, allow the eggs to soak in it, covered, until the next day.
-
Serve: Once the eggs have absorbed the flavors and the liquid has reduced, remove them from the pan. Serve warm or at room temperature for a delightful treat.
Enjoy this savory, sweet delicacy that combines the depth of tea with the aromatic spices of traditional Indonesian cooking. Happy cooking!
