Telur pindang

Telur pindangorpindang eggsare hard-boiledeggscooked in thepindangprocess, originating fromJavanese cuisine,Indonesia, and popular inMalayas well asPalembang cuisine. The eggs are boiled slowly in water mixed withsalt,soy sauce,shallotskins,teakleaf, and other spices. Due to its origins, it bears striking similarities with Chinesetea eggs. However, instead ofblack tea, this version uses leftovershallotskins,teakleavesorguavaleavesas dark brownishcoloring agents.
The termpindangrefers to the cooking process of boiling the ingredients insalttogether with certain spices that containtannin,usually soy sauce, shallot skin, guava leaves, teak leaves, tea, or other spices common in Southeast Asia. This gives the food a dark brown color and lasts longer compared to plainly boiled eggs, thuspindangis an Indonesian traditional method to preserve food, usually employed for fish and eggs.The technique is native to Java and Sumatra. Other preserving methods includeasinor cured and dried in salt, anddendengwhich is cured and dried in sugar,acar(pickling), and alsoasap(smoked).
Today, thetelur pindangis widely spread throughout theIndonesian archipelago; however, it is found more prevalent inJavanese cuisineofCentralandEast Java, and alsoSouth Sumatra. Despite sharing similarities with Chinese tea eggs that employs tea leaves, this Indonesian version favours the use of teak leaves, guava leaves or spared shallots skin instead.The use of teak leaf as coloring agent might suggest its Javanese origin, since Java is famous for itsteakwood for centuries. The teak leaf is also used to give reddish color in Yogyakarta'sgudeg, or even as dyeing material in traditional Javanesebatik-making. Indonesian cuisine favour the use ofshallotsthan commononion, and subsequently the peeled shallot skins are usually collected and spared as key ingredient to make pindang eggs later.
Thetelur pindangis often served as part oftumpeng,nasi kuningornasi campur. InYogyakarta,telur pindangoften served withgudegor juststeamed rice.It is also part of Chinese Indonesianlontong cap go meh. Those dishes, thetumpeng,nasi kuning, andlontong cap go meh, are important ceremonial dishes for each respective cultures, since eggs are traditionally symbolize fertility, regeneration and luck.
Telur pindangin Malaysia is most popular inJohor, the southernmost state inPeninsular Malaysia. The true origins of the dish are unclear; however, the cuisine most likely originated from Chinese merchants and settlers who came to the country in the 19th century throughthe once independent sultanate,having significant similarities totea eggs.
Another possible theory suggests that it was probably brought byJavanese immigrantsinstead, that settled in Johor about a century ago.The recipe might have caught on due to its preserved nature. With Johor being a hub of international trade, it would be useful to the many merchants at sea who can benefit from such an easily stored food item that lasted for weeks.
The common ingredients oftelur pindangare shallot skins,tamarind,fennel,coriander,soy sauce, and various leaves such as guava leaves ormangosteenleaves, although different recipes have different mixes of these ingredients or even additional ingredients, giving it a unique flavor.The notable difference between Malaysian and Indonesiantelur pindangis the use of teak leaves, which are replaced with other leaves in most traditional Malaysiantelur pindangrecipes.
Telur pindanghas a deep cultural heritage within Johorean, and in turn Malaysian, society. However, the daily use oftelur pindangis now far more uncommon today due to its complicated and time-consuming method of cooking, restricted to mostly festivities or commercial sales. In turn, this creates an appreciation for the cuisine, regarded as an important part of Malay tradition.