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Recipe: Yummy Telur Pindang || Telur Retak Seribu #162

Telur Pindang || Telur Retak Seribu #162. Telur pindang or pindang eggs are hard boiled eggs cooked in pindang process, originating from Javanese cuisine, Indonesia, and popular in Malay as well as Palembangese cuisine. The eggs are boiled slowly in water mixed with salt, soy sauce, shallot skins, teak leaf and other spices. Due to its origins, it bears striking similarities with Chinese tea eggs..

Telur Pindang || Telur Retak Seribu #162 Return eggs in the pot; add teabags. The only correct answer to that question now is to then do what Mama says endlessly: make yourself some Telur Pindang! Pindang is an Indonesian traditional method to preserve food, usually employing fish (ikan) and eggs (telur). You can cook Telur Pindang || Telur Retak Seribu #162 using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Telur Pindang || Telur Retak Seribu #162

  1. You need 6 butir of telur ayam rebus (me :8 butir).
  2. It's 2 kantung of teh celup(me: 3 kantong teh hitam sosro).
  3. It's 2 sdm of kecap manis(me: merk sedap).
  4. Prepare 1,5 sdm of gula pasir.
  5. It's 1 batang of sereh (geprek).
  6. It's 2 iris of lengkuas,geprek (tambahanku).
  7. Prepare 2 lembar of daun salam.
  8. It's 500 ml of air bersih.
  9. It's 5 butir of bawang merah (diiris).
  10. It's 2 siung of bawang putih (diiris).
  11. You need 1 sdt of garam.
  12. It's of Kulit bawang bersih (tambahanku,optional).

Telur Pindang is a Johorean signature, popular during auspicious occasions especially wedding. It's a door gift given in a form of "bunga telur" to guest attending the wedding invitation. It's a Johor tradition to use Telur Pindang instead of ordinary hardboiled eggs. Telur pindang is a traditional delicacy of those of Javanese descent in Johor.

Telur Pindang || Telur Retak Seribu #162 step by step

  1. Masukkan telur kedlm panci, beri air hingga menutupi permukaan telur. Masak hingga telur matang, kurleb 10 menit api sedang. Ada tips supaya mudah dikupas nantinya, bisa tambahkan 1 sdt cuka kedlm air rebusan, atau bisa tambahkan garam dan minyak sedikit kedlmnya..
  2. Setelah matang, agar cepat dingin, sy pindahkan telur kedlm wadah yg dialiri air keran. Utk jd telur pindang orisinil, bbrp telur dikupas semua cangkangnya. Yg akan dijadikan motif retak seribu, semua bagian cangkang telur diketuk dg punggung sendok hingga retak2. Sisihkan.
  3. Siapkan bumbu-bumbu. Kulit bawang, saya cuci dan dimasukkan sbg bumbu juga..
  4. Siapkan wajan/panci, masukkan air bersih,telur rebus, dan semua bumbu, didihkan dengan api sedang (wajan/panci tidak usah ditutup). Masak hingga air menyusut dan telur berubah warna sesuai selera. Note : Selama dimasak bolak balikkan telur agar warna telur pindangnya merata..
  5. Utk melihat motif retak seribu,kupas semua cangkang yg retak. Sajikan hangat. Cocok dimakan dg soto, lodeh, nasi uduk, nasi gurih, nasi kuning, gudeg dsb (lihat resep).

Pindang as a dish refer to a certain sour and spicy fish soup. Freshwater fish such as ikan patin (Pangasius sp.), catfish, carp or gourami are popularly used to cook pindang. However, seafood such as red snapper, milkfish, mackerel, tuna, grouper, or shrimp can be cooked as pindang as well. The cleaned fish flesh is boiled in water mixed in spices, including tamarind juice, garlic, shallot. Telur Pindang - Javanese Braised Eggs.

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