Ingredients with Measurements:
- 6 hard-boiled eggs, peeled
- 4 cups of water
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 2 teaspoons of tamarind paste
- 2 teaspoons of palm sugar
- 1 teaspoon of salt
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of ground turmeric
- 2 red chilies, sliced
- 2 shallots, sliced
- 3 cloves of garlic, sliced
- 2 tablespoons of vegetable oil
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the sliced shallots, garlic, and red chilies. Cook until fragrant, stirring occasionally.
3. Add the lemongrass, kaffir lime leaves, and bay leaves. Stir for a few seconds.
4. Add the water, tamarind paste, palm sugar, salt, ground coriander, ground cumin, and ground turmeric. Stir well.
5. Bring the broth to a boil and then reduce the heat to low.
6. Add the hard-boiled eggs to the broth and let them simmer for 15 minutes.
7. Turn off the heat and let the eggs sit in the broth for another 15 minutes to absorb the flavors.
8. Serve the eggs with the spicy broth.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 6 servings
Nutritional information:
- Calories: 170
- Fat: 11g
- Carbohydrates: 10g
- Protein: 8g
- Fiber: 2g
- Sodium: 440mg
Substitutions for ingredients:
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Red chilies can be substituted with chili flakes or chili powder.
- Shallots can be substituted with onions.
Variations:
- Add vegetables such as carrots, potatoes, or green beans to the broth.
- Use chicken or beef broth instead of water for a richer flavor.
- Add coconut milk for a creamier broth.
Tips and Tricks:
- Use older eggs for easier peeling.
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Adjust the spiciness level by adding more or less chilies.
Storage Instructions:
- Store the leftover broth and eggs in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the broth and eggs in a pot over low heat until heated through.
Presentation Ideas:
- Serve the eggs and broth in individual bowls.
- Garnish with fresh cilantro or scallions.
Garnishes:
- Fresh cilantro or scallions
Pairings:
- Steamed rice
- Crusty bread
Suggested Side Dishes:
- Stir-fried vegetables
- Fried tofu
Troubleshooting Advice:
- If the broth is too spicy, add more water or coconut milk to dilute it.
- If the broth is too sour, add more palm sugar or honey to balance the flavors.
Food Safety Advice:
- Make sure the eggs are fully cooked before adding them to the broth.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food History:
- Pindang Telur is a traditional Indonesian dish that originated in Palembang, South Sumatra.
Flavor Profiles:
- Spicy, sour, sweet, and savory.
Serving Suggestions:
- Serve hot as a main dish or appetizer.
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Region: Indonesian