Ingredients with Measurements:
- 6 eggs
- 4 cups water
- 1 cup soy sauce
- 1 cup palm sugar
- 4 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 teaspoons salt
Special Equipment Needed:
- Large pot
- Slotted spoon
Step-by-Step Instructions:
1. In a large pot, combine water, soy sauce, palm sugar, lemongrass, kaffir lime leaves, and salt. Bring to a boil.
2. Gently add the eggs to the pot and reduce heat to a simmer.
3. Simmer for 1 hour, stirring occasionally to ensure even cooking.
4. Remove the pot from heat and let eggs cool in the liquid for at least 30 minutes.
5. Once cooled, remove the eggs from the liquid with a slotted spoon and gently peel the shells off.
6. Serve the eggs whole or sliced in half.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 170
Total Fat: 7g
Saturated Fat: 2g
Cholesterol: 186mg
Sodium: 2080mg
Total Carbohydrates: 18g
Dietary Fiber: 0g
Sugar: 16g
Protein: 10g
Substitutions for ingredients:
- Brown sugar can be used instead of palm sugar.
- Lemongrass can be substituted with ginger.
Variations:
- Add chili flakes for a spicy kick.
- Use quail eggs instead of chicken eggs for a bite-sized version.
Tips and Tricks:
- Gently crack the eggs before adding them to the liquid to allow the flavor to penetrate the egg.
- Store the eggs in the liquid in the fridge for up to a week for a quick snack or addition to a salad.
Storage Instructions:
Store the eggs in the liquid in an airtight container in the fridge for up to a week.
Reheating Instructions:
Reheat the eggs in the liquid on low heat until warmed through.
Presentation Ideas:
Serve the eggs whole or sliced in half on a platter with the lemongrass and kaffir lime leaves as a garnish.
Garnishes:
- Sliced chili peppers
- Chopped scallions
- Cilantro leaves
Pairings:
- Steamed rice
- Pickled vegetables
- Fried tofu
Suggested Side Dishes:
- Stir-fried vegetables
- Noodle salad
- Coconut rice
Troubleshooting Advice:
- If the eggs are not fully submerged in the liquid, rotate them occasionally to ensure even cooking.
- If the eggs are overcooked and have a green ring around the yolk, reduce the cooking time.
Food Safety Advice:
- Make sure the eggs are fully submerged in the liquid to prevent bacteria growth.
- Store the eggs in the liquid in the fridge to prevent spoilage.
Food History:
Telur Pindang is a traditional Indonesian dish that is often served as a snack or appetizer.
Flavor Profiles:
The eggs are infused with the flavors of lemongrass, kaffir lime leaves, and soy sauce, resulting in a savory and slightly sweet taste.
Serving Suggestions:
Serve the eggs as a snack or appetizer, or as a side dish to a larger meal.
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Region: Indonesian