Ingredients with Measurements:
- 6 eggs
- 4 cups water
- 2 cups black tea leaves
- 1 cup coconut cream
- 2 teaspoons salt
- 1 teaspoon sugar
- 2 kaffir lime leaves
- 1 lemongrass stalk, bruised
- 2 shallots, sliced
- 2 garlic cloves, sliced
- 2 red chilies, sliced
- 1 tablespoon vegetable oil
Special equipment needed:
- Pot
- Strainer
- Bowl
- Saucepan
- Wooden spoon
Step-by-step instructions:
1. In a pot, boil the eggs for 10 minutes. Remove from heat and let cool.
2. In a separate pot, bring the water to a boil and add the black tea leaves. Let steep for 5 minutes.
3. Strain the tea and add the coconut cream, salt, sugar, kaffir lime leaves, and lemongrass. Bring to a simmer.
4. Add the eggs to the pot and let simmer for 30 minutes.
5. In a saucepan, heat the vegetable oil and sauté the shallots, garlic, and red chilies until fragrant.
6. Serve the telur pindang with the coconut cream sauce and the sautéed shallots, garlic, and chilies on top.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
5. Temperature:
Simmer
Serving size:
6 servings
Nutritional information:
Calories per serving: 230
Total fat: 18g
Saturated fat: 12g
Cholesterol: 190mg
Sodium: 800mg
Total carbohydrates: 8g
Dietary fiber: 1g
Sugar: 3g
Protein: 9g
Substitutions for ingredients:
- Black tea leaves can be substituted with any type of tea leaves.
- Coconut cream can be substituted with coconut milk or heavy cream.
- Kaffir lime leaves can be substituted with lime zest.
- Lemongrass can be substituted with lemon zest.
Variations:
- Add sliced tomatoes or cucumbers as a garnish.
- Use quail eggs instead of chicken eggs for a smaller serving size.
- Add shrimp or chicken to the coconut cream sauce for a heartier meal.
Tips and tricks:
- Use older eggs for easier peeling.
- Pierce the eggs with a needle before boiling to prevent cracking.
- Let the eggs cool before peeling to prevent burning your fingers.
Storage instructions:
Store leftover telur pindang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the telur pindang in a pot over medium heat until heated through.
Presentation ideas:
Serve the telur pindang in a shallow bowl with the coconut cream sauce poured over the eggs.
Garnishes:
- Sliced tomatoes or cucumbers
- Fresh herbs such as cilantro or parsley
Pairings:
- Steamed rice
- Fried rice
- Noodles
Suggested side dishes:
- Stir-fried vegetables
- Pickled vegetables
- Fresh fruit
Troubleshooting advice:
- If the eggs crack while boiling, add a teaspoon of vinegar to the water to help coagulate the egg whites.
Food safety advice:
- Make sure to fully cook the eggs to prevent foodborne illness.
Food history:
Telur pindang is a traditional Indonesian dish that originated in Java. It is made by boiling eggs in a mixture of tea, salt, and spices.
Flavor profiles:
The telur pindang has a savory and slightly sweet flavor from the coconut cream sauce. The sautéed shallots, garlic, and chilies add a spicy and aromatic flavor.
Serving suggestions:
Serve the telur pindang as a main dish for lunch or dinner.
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Region: Indonesian