Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, eggs boiled with herbs and spices (telur pindang). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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.
Eggs Boiled With Herbs and Spices (Telur Pindang) is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Eggs Boiled With Herbs and Spices (Telur Pindang) is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have eggs boiled with herbs and spices (telur pindang) using 8 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make Eggs Boiled With Herbs and Spices (Telur Pindang):
- Get 6 eggs
- Get 2 tablespoon tea leaves
- Get 3 salam leaves (or bay leaves a substitute)
- Take 2 stalk lemon grass, bruised
- Prepare 1 tablespoon shallots skin
- Make ready 1 teaspoon chopped turmeric
- Make ready 2 Sliced galangal, bruised
- Make ready 1 tablespoon salt
The eggs are boiled slowly in water mixed with salt, soy sauce, shallot skins, teak leaf and other spices. Due to its origins, it bears striking similarities with Chinese tea eggs. Resepi warisan turun temurun dari Batu Pahat, Johor. If you want to tell a detailed story about making this pindang egg, it's just enough if you all let me know, this pindang egg must be boiled with all herbs and spices just now on a continuously for.
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.
Telur pindang or pindang eggs are hard boiled eggs cooked in pindang process, common in Indonesia and Malaysia. The eggs are boiled slowly in water mixed with salt, soy sauce, shallot skins, teak leaf and other spices. Due to its origins, it bears striking similarities with Chinese tea eggs. 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. Due to its origins, it bears striking similarities with Chinese tea eggs.
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