 Unpeeledtelur pindang, hard boiled eggs in spices | |
| Place of origin | Indonesia[1] |
|---|---|
| Region or state | Java andSumatra |
| Associatedcuisine | Indonesia,Malaysia andSingapore |
| Main ingredients | Eggs boiled in salt, soy sauce, shallot skins, and teak leaf |
Telur pindang orpindang eggs are hard-boiledeggs cooked in thepindang process, originating fromJavanese cuisine,Indonesia, and popular inMalay as well asPalembang cuisine. The eggs are boiled slowly in water mixed withsalt,soy sauce,shallot skins,teak leaf, and other spices. Due to its origins, it bears striking similarities with Chinesetea eggs. However, instead ofblack tea, this version uses leftovershallot skins,teak leaves[2] orguava leaves[3] as dark brownishcoloring agents.
The termpindang refers to the cooking process of boiling the ingredients insalt together with certain spices that containtannin,[2] 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, thuspindang is an Indonesian traditional method to preserve food, usually employed for fish and eggs.[2] The technique is native to Java and Sumatra. Other preserving methods includeasin or cured and dried in salt, anddendeng which is cured and dried in sugar,acar (pickling), and alsoasap (smoked).[citation needed]
Today, thetelur pindang is widely spread throughout theIndonesian archipelago; however, it is found more prevalent inJavanese cuisine[4] ofCentral andEast 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.[1] The use of teak leaf as coloring agent might suggest its Javanese origin, since Java is famous for itsteak wood 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 ofshallots than commononion, and subsequently the peeled shallot skins are usually collected and spared as key ingredient to make pindang eggs later.[citation needed]
Thetelur pindang is often served as part oftumpeng,nasi kuning ornasi campur. InYogyakarta,telur pindang often served withgudeg[5] or juststeamed rice.[6] 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.[7]
Telur pindang in 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,[8] having significant similarities totea eggs.
Another possible theory suggests that it was probably brought byJavanese immigrants instead, that settled in Johor about a century ago.[9] 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 pindang are shallot skins,tamarind,fennel,coriander,soy sauce, and various leaves such as guava leaves ormangosteen leaves, although different recipes have different mixes of these ingredients or even additional ingredients, giving it a unique flavor.[10] The notable difference between Malaysian and Indonesiantelur pindang is the use of teak leaves, which are replaced with other leaves in most traditional Malaysiantelur pindang recipes.
Telur pindang has a deep cultural heritage within Johorean, and in turn Malaysian, society. However, the daily use oftelur pindang is 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.[citation needed]
