TELOR PINDANG( INDONESIAN HARD BOILED BRAISED EGGS)
Over the years I must have eaten these eggs a number of times, especially in restaurants where they are served mostly with set rice dishes. And have never given them a second thought
But this once I decided to make them at home since my mom and sister are here from India and are eggitarians.
PINDANG refers to a style of cooking.
Years ago when chinese labourers came to Indonesia, they married the local women and thier cooking merged to become pernakan style cooking.
These eggs are a cousin to the chinese tea eggs.
The traditional old fashioned way is to boil the eggs , peel them and reboil with guava leaves, onion peels, teak leaves, etc.
Not all of these are readily available, so onto an easier method which I saw on a local channel. Delicately flavoured, and a lovely brown look. These eggs taste good.
Today I will share the recipe for hard boiled Pindang eggs as well as the batik design ones.
The batik ones to tell you frankly, are very pretty no doubt. But one needs to patiently remove the egg shell without loosening the membrane as the design is stronger on it.
These eggs can be served with fried rice, or even as starters with a home made chillie sambal sauce..
Do try out this simple recipe.
And pls excuse the not so perfect looking eggs, as this was my first time in making these eggs.
10 boiled eggs.
1 tsp white pepper
1 tsp salt
1 tsp white sugar
1 tsp corriander seed powder.
50 gms chopped palm sugar( do try to get the dark brown gur)
3 tbsps Indonesian Kecap manis( sweet soya sauce)
4 fresh bay leaves
1 inch pc ginger
1 inch pc galangal
4 garlic pods.
1 tea bag.
750 ml water.
Shell 5 of the boiled eggs and place in a saucepan.
Take the other 5 eggs, and tap each with the back of a spoon, cracking the shell without peeling it.
Place these eggs in the saucepan along with the peeled eggs.
Take ginger and galangal and roast lightly on an open flame till the skin is charred. Bash lightly to release flavours and add to the saucepan containing eggs, add rest of the ingredients and bring to a boil. Once the water boils, add the tea bag.
Lower the heat, cover and let the eggs braise for 45 mins.
Shut the fire, and let eggs cool down in the water itself.
The longer you let them sit, the deeper the tinge on the eggs.
Remove the peeled eggs and either serve whole or cut into 2.
Peel the cracked eggs very carefully without lifting the inner membrane.
These make for a pretty plate..