Ingredients with Measurements:
- 6 eggs
- 6 cups water
- 2 cups black tea leaves
- 1 cup soy sauce
- 1 cup palm sugar
- 10 red chilies
- 5 garlic cloves
- 1 teaspoon salt
- 1 tablespoon vegetable oil
Special equipment needed:
- Large pot
- Strainer
- Blender
Step-by-step instructions:
1. Boil 6 cups of water and add 2 cups of black tea leaves. Let it steep for 5 minutes.
2. Strain the tea and add 1 cup of soy sauce and 1 cup of palm sugar. Stir until the sugar dissolves.
3. Add 6 eggs to the tea mixture and bring it to a boil. Reduce the heat and let it simmer for 2 hours.
4. Remove the eggs from the tea mixture and let them cool.
5. In a blender, blend 10 red chilies, 5 garlic cloves, and 1 teaspoon of salt until it becomes a paste.
6. Heat 1 tablespoon of vegetable oil in a pan and sauté the chili paste for 2 minutes.
7. Peel the eggs and cut them in half. Serve them with the chili paste on top.
Time:
Preparation time: 10 minutes
Cooking time: 2 hours and 10 minutes
5. Temperature:
Boiling temperature for the tea mixture
Serving size:
6 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Protein: 18g
Carbohydrates: 30g
Sodium: 2000mg
Substitutions for ingredients:
- Black tea leaves can be substituted with any tea leaves.
- Soy sauce can be substituted with tamari or liquid aminos.
- Palm sugar can be substituted with brown sugar or honey.
- Red chilies can be substituted with any chili pepper.
Variations:
- Add sliced ginger to the tea mixture for extra flavor.
- Use quail eggs instead of chicken eggs.
- Add chopped scallions on top for garnish.
Tips and tricks:
- Use older eggs for easier peeling.
- Let the eggs cool before peeling to prevent burning your fingers.
- Make the chili paste spicier by adding more chilies.
Storage instructions:
Store the Telur Pindang in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the Telur Pindang in a microwave or on a stovetop until heated through.
Presentation ideas:
Arrange the Telur Pindang on a platter and drizzle the chili paste on top. Garnish with chopped scallions.
Garnishes:
Chopped scallions
Pairings:
- Steamed rice
- Stir-fried vegetables
- Grilled chicken
Suggested side dishes:
- Indonesian fried rice
- Gado-gado salad
- Sate skewers
Troubleshooting advice:
- If the eggs are not fully cooked after 2 hours, let them simmer for an additional 30 minutes.
- If the chili paste is too spicy, add more garlic or sugar to balance the flavor.
Food safety advice:
- Make sure the eggs are fully submerged in the tea mixture to prevent bacteria growth.
- Store the Telur Pindang in the refrigerator to prevent spoilage.
Food history:
Telur Pindang is a traditional Indonesian dish that originated in Java. It is a popular snack and is often served as a side dish.
Flavor profiles:
The Telur Pindang has a salty and sweet flavor from the tea mixture and palm sugar. The chili paste adds a spicy and garlicky flavor.
Serving suggestions:
Serve the Telur Pindang as a snack or as a side dish with a main course.
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Region: Indonesian