Ingredients with Measurements:
- 6 eggs
- 4 cups water
- 2 cups black tea
- 1 cinnamon stick
- 2 star anise
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sugar
- 2 tbsp vegetable oil
For Sambal:
- 5 red chili peppers, chopped
- 3 shallots, chopped
- 2 garlic cloves, chopped
- 1 tbsp vegetable oil
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp lime juice
Special Equipment Needed:
- Pot
- Strainer
- Bowl
- Blender
Step-by-Step Instructions:
1. In a pot, bring water, black tea, cinnamon stick, star anise, salt, black pepper, and sugar to a boil.
2. Add eggs to the pot and let them simmer for 30 minutes.
3. Remove the eggs from the pot and let them cool.
4. In a bowl, mix vegetable oil with the eggs and set aside.
5. In a blender, blend red chili peppers, shallots, garlic, vegetable oil, salt, sugar, and lime juice until smooth.
6. Serve the eggs with the sambal on top.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Boiling
Serving size:
6 servings
Nutritional information:
Calories per serving: 180
Fat: 12g
Protein: 8g
Carbohydrates: 10g
Fiber: 2g
Sugar: 6g
Sodium: 500mg
Substitutions for ingredients:
- Black tea can be substituted with regular tea.
- Vegetable oil can be substituted with any other cooking oil.
- Red chili peppers can be substituted with any other chili pepper.
Variations:
- Add chopped scallions on top for extra flavor.
- Substitute the sambal with any other spicy sauce.
Tips and Tricks:
- Use older eggs for easier peeling.
- Let the eggs cool completely before peeling.
- Use a spoon to gently crack the eggshell before peeling.
Storage Instructions:
Store the eggs in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the eggs in the microwave or in boiling water for a few minutes.
Presentation Ideas:
Serve the eggs on a bed of lettuce or rice.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Pair with steamed rice or noodles.
Suggested Side Dishes:
Serve with stir-fried vegetables or a side salad.
Troubleshooting Advice:
- If the eggs are difficult to peel, try cracking the eggshell all over before peeling.
- If the sambal is too spicy, add more sugar or lime juice to balance the flavors.
Food Safety Advice:
- Make sure the eggs are fully cooked before serving.
- Store the eggs in the refrigerator to prevent bacterial growth.
Food History:
Telur Pindang is a traditional Indonesian dish that originated in Java.
Flavor Profiles:
Spicy, savory, and slightly sweet.
Serving Suggestions:
Serve as a main dish or as an appetizer.
Related Categories
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Region: Indonesian