Telur pindang [SEP] country of origin
Telur pindang
Telur pindang or pindang eggs are hard boiled eggs cooked in "pindang" process, common in Indonesia. 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. However, instead of black tea, this version uses leftover shallot skins, teak leaves or guava leaves as dark brownish coloring agents.
Terminology.
The term "pindang" refer to the cooking process of
to Kuala Lumpur and other parts of Malaysia heartland, that led to the popularity of "Nasi Padang" (originated from Padang city, West Sumatra) not only in Malaysia, but also in Singapore.
The Malay cuisine of southernmost state of Johor, reflects the influences of Javanese who settled there for over past two centuries. Popular Javanese-origin dishes in Johor includes "ayam penyet", "nasi ambeng", "telur pindang", "sayur lodeh", "mee rebus" and "pechal".