Telur Pindang Kak Adip
Every time we are in the midst of preparing for each of our weddings, my unassuming cousin Ramlah (we call her Kak Adib) will come with bunches of unusual looking leaves and start cooking them in humungus pots with 'millions' of eggs.
Every time we are in the midst of preparing for each of our weddings, my unassuming cousin Ramlah (we call her Kak Adib) will come with bunches of unusual looking leaves and start cooking them in humungus pots with 'millions' of eggs. This I finally understood, is how Telur Pindang is made! Telur Pindang is a Johorean trademark, enjoyed during auspicious occasions.
Ingredients
- Ingredients to blend coarsely
- cumin seeds1 tbsp
- fennel1 tbsp
- coriander seeds1 tbsp
- chili paste1 tbsp
- shallots10 bulbs
- garlic5 cloves
- lemongrass4 stalks
- galangal2 inches
- Other ingredients
- sized eggs(size C)20 medium
- tamarind paste2 tbsp
- of salt1 tbsp
- a handful young guava leaves
- a handful fresh tumeric leaves
- a handful cashew nut leaves
- a handful noni young leaves
- a handful sekentut leaves
- a handful coriander leaves
- a handful mint leaves
- a handful shallot skin
- a handful garlic skin
Instructions
- 1.
Prepare a large deep pot.
- 2.
Line all the leaves at the base of the pot.
- 3.
Place the eggs gently on top of the leaves.
- 4.
Place the blended ingredients on top of the eggs.
- 5.
Fill with water slowly & gently till it covers the eggs.
- 6.
Sprinkle with salt.
- 7.
Boil on very very low fire for approximately 4 hours.
- 8.
Top with additional water as the water evaporates.
- 9.
Maintain the same level of water at all times.
- 10.
Even when the fire is off, let the eggs continue to soak in the water to allow the flavours from the water to fully absorb into the eggs.
- 11.
Continue boiling on & off for four days at your convenience at whatever time frame that suits you.
- 12.
Importantly the herbs & leaves must remain in the water.
- 13.
Remove & drain.
- 14.
A properly cooked Telur Pindang keeps very well.