Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, eggs boiled with herbs and spices (telur pindang). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Eggs Boiled With Herbs and Spices (Telur Pindang) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Eggs Boiled With Herbs and Spices (Telur Pindang) is something which I have loved my whole life.
Pindang telur or telur pindang is similar to how the Chinese tea eggs. The hard-boiled eggs are braised in a liquid flavored with tea leaves, aromatic spices, herbs, and soy sauce. Traditional telur pindang however, also use teak leaves, guava leaves, shallot skin (yes, from peeling shallots.
To begin with this particular recipe, we must prepare a few ingredients. You can cook eggs boiled with herbs and spices (telur pindang) using 8 ingredients and 1 steps. Here is how you cook it.
The ingredients needed to make Eggs Boiled With Herbs and Spices (Telur Pindang):
- Get 6 eggs
- Prepare 2 tablespoon tea leaves
- Take 3 salam leaves (or bay leaves a substitute)
- Take 2 stalk lemon grass, bruised
- Make ready 1 tablespoon shallots skin
- Get 1 teaspoon chopped turmeric
- Get 2 Sliced galangal, bruised
- Get 1 tablespoon salt
Bring slowly to a boil with enogh water to cover them. Telur pindang or pindang eggs are hard boiled eggs cooked in pindang process, originating from Javanese cuisine, Indonesia, and popular in Malay as well as Palembangese cuisine. Telur pindang or pindang eggs are hard boiled eggs cooked in pindang process, originating from Javanese cuisine, Indonesia. The eggs are boiled slowly in water mixed with salt, soy sauce, shallot skins, teak leaf and other spices.
Instructions to make Eggs Boiled With Herbs and Spices (Telur Pindang):
- Put eggs in a pan with other Ingrediants, and cover with water. Boil for about 10 minutes. - Heat the shell lightly to crack them. Continue cooking over low heat about 30 minutes or 1 hours until the colour and aroma are absorbed.
Due to its origins, it bears striking similarities with Chinese tea eggs. Combining cooked sambal with hard boiled eggs, sambal telur or egg sambal is great with rice. Sambal telur or egg sambal is a Malay concoction. I usually fry up a huge batch of sambal in oil until it reaches the perfect texture, flavor, and consistency and then I'd store my sambal in the fridge for days. Telur pindang or pindang eggs are hard boiled eggs common in Indonesia and Malaysia, boiled slowly in water mixed with salt, soy sauce, shallot skins, teak leaf and other spices.
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