Telor Pindang, or Indonesian spiced boiled eggs, are a delectable fusion of rich flavors and aromatic spices, perfect for any meal. This traditional dish features hard-boiled eggs infused with a savory blend of spices, resulting in a beautifully marbled exterior and a deliciously seasoned interior.
Ingredients
| Quantity | Ingredient |
|---|---|
| 5 | Chicken eggs (telor ayam) |
| 5 | Jati leaves (daun jati) |
| 2 | Shallots, thinly sliced (bawang merah) |
| 1 | Garlic, thinly sliced (bawang putih) |
| To taste | Salt (garam) |
| To taste | Granulated sugar (gula pasir) |
| 1 tbsp | Ground coriander (ketumbar bubuk) |
| 3 tbsp | Sweet soy sauce (kecap manis) |
| 3 tbsp | Shallot skins (kulit bawang merah) |
| 2 | Bay leaves (daun salam) |
| 3 | Kaffir lime leaves (daun jeruk) |
| 1 stalk | Lemongrass, crushed (serai) |
| 2 cm | Galangal, thinly sliced (lengkuas) |
| To taste | Water (air) |
Instructions
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Prepare the Ingredients: Begin by placing the eggs in a pot alongside the spices, shallots, garlic, and Jati leaves.
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Add Water: Pour enough water into the pot to completely submerge the eggs.
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Cooking: Bring the mixture to a boil. Once boiling, allow the eggs to cook until they are fully hard-boiled.
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Crack the Shells: Gently tap the eggs to crack their shells, which will help the spices penetrate the egg whites. Continue to simmer the eggs to ensure the flavors are well absorbed.
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Final Touch: Once the eggs have taken on a rich color and flavor, remove them from the pot. Allow them to cool slightly before peeling.
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Serve: Your Telor Pindang is now ready to be enjoyed. Serve as a side dish or as part of a larger meal.
Enjoy your culinary adventure with Telor Pindang! Happy cooking!