Ingredients with Measurements:
- 6 eggs
- 2 cups water
- 1 cup black tea leaves
- 1/2 cup soy sauce
- 1/2 cup palm sugar
- 1/4 cup shrimp paste
- 2 cloves garlic, minced
- 2 red chilies, sliced
- 1 tablespoon vegetable oil
Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
- Saucepan
- Whisk
Step-by-step instructions:
1. In a large pot, bring water to a boil and add black tea leaves. Let it steep for 5 minutes and then strain the tea leaves.
2. In a mixing bowl, whisk together soy sauce, palm sugar, shrimp paste, garlic, and red chilies.
3. Add the tea to the mixing bowl and stir to combine.
4. In the same pot, add the eggs and pour the mixture over the eggs.
5. Bring the mixture to a boil and then reduce the heat to low. Let it simmer for 1 hour.
6. Remove the eggs from the pot and let them cool.
7. In a saucepan, heat the vegetable oil and fry the eggs until they are golden brown.
8. Serve hot with rice.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour and 10 minutes
5. Temperature:
Low heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 200
Fat: 10g
Protein: 12g
Carbohydrates: 15g
Fiber: 2g
Sugar: 10g
Sodium: 1000mg
Substitutions for ingredients:
- Black tea leaves can be substituted with any tea leaves.
- Palm sugar can be substituted with brown sugar.
- Shrimp paste can be substituted with fish sauce.
Variations:
- Telur Pindang can be made with chicken or beef instead of eggs.
- Vegetables such as carrots, potatoes, and onions can be added to the mixture.
Tips and tricks:
- Make sure to simmer the eggs on low heat to prevent them from cracking.
- Use a non-stick pan to fry the eggs to prevent them from sticking.
Storage instructions:
Store Telur Pindang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Telur Pindang in the microwave or on the stove until heated through.
Presentation ideas:
Serve Telur Pindang on a bed of rice with sliced cucumbers and tomatoes on the side.
Garnishes:
Garnish Telur Pindang with sliced scallions and cilantro.
Pairings:
Telur Pindang pairs well with steamed rice and stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables, steamed rice, and pickled vegetables.
Troubleshooting advice:
If the eggs crack while simmering, remove them from the pot and let them cool before frying.
Food safety advice:
Make sure to cook the eggs thoroughly to prevent foodborne illness.
Food history:
Telur Pindang is a traditional Indonesian dish that is commonly served as a snack or appetizer.
Flavor profiles:
Telur Pindang has a sweet and savory flavor with a hint of spiciness from the red chilies.
Serving suggestions:
Serve Telur Pindang with a side of steamed rice and vegetables for a complete meal.
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Region: Indonesian