Ingredients with Measurements:
- 6 hard-boiled eggs
- 2 cups water
- 1 cup tamarind juice
- 1 stalk lemongrass, bruised
- 3 kaffir lime leaves
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons cooking oil
- 2 cloves garlic, minced
- 2 shallots, sliced
- 5 red chilies, sliced
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the cooking oil in a pot over medium heat.
2. Add the garlic, shallots, and red chilies. Saute until fragrant.
3. Add the water, tamarind juice, lemongrass, kaffir lime leaves, bay leaves, salt, and sugar. Bring to a boil.
4. Add the hard-boiled eggs and simmer for 15 minutes.
5. Remove from heat and let it cool.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 15g
- Carbohydrates: 10g
- Protein: 8g
Substitutions for ingredients:
- Tamarind juice can be substituted with lime juice or vinegar.
- Kaffir lime leaves can be substituted with lime zest.
- Red chilies can be substituted with any chili pepper.
Variations:
- Pindang Telur can be made with chicken, fish, or beef instead of eggs.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the amount of chili according to your preference.
- Serve with steamed rice.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with the eggs and broth.
Garnishes:
- Garnish with chopped cilantro or scallions.
Pairings:
- Pindang Telur pairs well with steamed rice and vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the broth is too sour, add more sugar.
- If the broth is too salty, add more water.
Food safety advice:
- Make sure the eggs are fully cooked before adding them to the broth.
Food history:
- Pindang Telur is a traditional Indonesian dish that originated from Palembang, South Sumatra.
Flavor profiles:
- Sour, savory, and slightly spicy.
Serving suggestions:
- Serve hot as a main dish.
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Region: Indonesian