Pindang Telur (Soy Sauce Eggs)
Ingredients:
- 10 hard-boiled eggs, peeled
- 3 cloves garlic, minced
- 1 tablespoon shrimp paste (petis) – or use the one typically used for tahu tek
- 1 tablespoon salt
- 1 tablespoon granulated sugar
- Sweet soy sauce, to taste
- 1 tea bag (or 1 teaspoon loose tea leaves, if tea bags are unavailable)
- Water, as needed
Instructions:
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In a mixing bowl, combine the minced garlic, shrimp paste, salt, and sugar. Stir well to blend the ingredients thoroughly. Gradually add a small amount of water to create a flavorful marinade. Adjust the consistency to a thick, paste-like consistency.
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Arrange the peeled hard-boiled eggs in a single layer in a pot. Pour the marinade mixture over the eggs, ensuring they are evenly coated.
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Fill the pot with water until the eggs are completely submerged, adding more if necessary to cover the eggs by at least an inch. Bring the water to a boil over medium heat.
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Once the water begins to bubble, add the sweet soy sauce to the pot. Reduce the heat to low and allow the eggs to simmer gently. Continue cooking until the liquid reduces significantly and the eggs have absorbed the flavors, about 30 minutes to an hour.
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Remove the pot from heat and let the eggs cool in the marinade. This resting period will allow the flavors to further infuse into the eggs.
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Serve the Pindang Telur as a delicious accompaniment to dishes such as soto or mie ayam, or enjoy them on their own. The rich, savory flavors make these eggs a versatile addition to any meal.
Enjoy your flavorful Pindang Telur, perfect for adding a special touch to your dining experience!
