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Thursday, 1 May 2014

Telur Pindang


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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