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.
It's unique in its taste and colour.
Its dark colour and the smell of herbs differentiates it from the ordinary
boiled egg. Its taste comes from the myriad of herbs and condiments that gets
absorbed during the boiling process.
The preparation of telur
pindang` entails lots of patience because it takes a long time to prepare. It begins
with the selection of the finest quality farm-fresh eggs. These eggs are
then washed and readied for boiling in a brew of herbs and spices over a period
of at least 3 days.
This special concoction is
made from herbal leaves with local names like, Daun Senduduk, Daun Manggis
(mangosteen leaf), Daun Jambu Batu (guava leaf), Daun Bebuas, Daun Serai Wangi
(lemongrass), Daun Salam, Daun Limau Purut (kaffir lime leaf), Daun Lengkuas
(wild ginger leaf), Daun Pandan and onion and garlic skins.
The mixture of the leaves
from the senduduk, guava and mangosteen trees provides the dark colour for the
eggs.
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