Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, eggs boiled with herbs and spices (telur pindang). It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Eggs Boiled With Herbs and Spices (Telur Pindang) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Eggs Boiled With Herbs and Spices (Telur Pindang) is something which I’ve 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 recipe, we must 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 that.
The ingredients needed to make Eggs Boiled With Herbs and Spices (Telur Pindang):
- Get 6 eggs
- Prepare 2 tablespoon tea leaves
- Make ready 3 salam leaves (or bay leaves a substitute)
- Prepare 2 stalk lemon grass, bruised
- Get 1 tablespoon shallots skin
- Prepare 1 teaspoon chopped turmeric
- Get 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. 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.
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.
Due to its origins, it bears striking similarities with Chinese tea eggs. 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. Combining cooked sambal with hard boiled eggs, sambal telur or egg sambal is great with rice.
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