Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, eggs boiled with herbs and spices (telur pindang). It is one of my favorites. For mine, I’m gonna make it a bit tasty. 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 meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Eggs Boiled With Herbs and Spices (Telur Pindang) is something which I have loved my whole life.
To begin with this 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 can achieve it.
The ingredients needed to make Eggs Boiled With Herbs and Spices (Telur Pindang):
- Make ready 6 eggs
- Take 2 tablespoon tea leaves
- Make ready 3 salam leaves (or bay leaves a substitute)
- Prepare 2 stalk lemon grass, bruised
- Take 1 tablespoon shallots skin
- Get 1 teaspoon chopped turmeric
- Prepare 2 Sliced galangal, bruised
- Prepare 1 tablespoon salt
Combine all ingredients (without black tea bags) in a saucepan. Bring slowly to a boil with enogh water to cover them. 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.
Steps 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.
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 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. 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.
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