Sunday, 2 January 2011

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. This I finally understood, is how Telur Pindang is made! Telur Pindang is a Johorean trademark, enjoyed during auspicious occasions. Very special!

Ingredients to blend coarsely:~
  • 1 tbsp cumin seeds
  • 1 tbsp fennel
  • 1 tbsp coriander seeds
  • 1 tbsp chili paste
  • 10 bulbs shallots
  • 5 cloves garlic
  • 4 stalks lemongrass
  • 2 inches galangal

Other ingredients:~

  • 20 medium sized eggs(size C)
  • 2 tbsp tamarind paste
  • 1 tbsp of salt
  • 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

  1. Prepare a large deep pot. Line all the leaves at the base of the pot.
  2. Place the eggs gently on top of the leaves.
  3. Place the blended ingredients on top of the eggs. Fill with water slowly & gently till it covers the eggs. Sprinkle with salt.
  4. Boil on very very low fire for approximately 4 hours. Top with additional water as the water evaporates. Maintain the same level of water at all times.
  5. 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.
  6. Continue boiling on & off for four days at your convenience at whatever time frame that suits you. Importantly the herbs & leaves must remain in the water.
  7. Remove & drain. A properly cooked Telur Pindang keeps very well.

** Please bear in mind though, there is no hard & fast rule to cooking Telur Pindang.
I sometimes just bruise the galangal & lemongrass.
I occasionally put in curry powder or kormak powder or beriani powder to replace the spices.
If you cannot obtain some ingredients, don't worry, just use whatever is available.
I sometimes even use items not in the list and add other things which are not.
The recipe above is a basic guideline....If you feel unsure, feel free to email me!


Shida S Moreland said...

Salam Marina, I'm making this telur pindang right now. I wonder if I should leave the lid (cover) on the pot, or just cook the eggs uncovered?
Thank you very much for sharing your recipe here ... :)

WendyinKK said...

May I ask, are there any seasonings used? Kicap and salt?

Cooking with Marina Mustafa said...

Waalaikumsalam Shida. I boil the eggs uncovered. Hope it turned out for you.

Cooking with Marina Mustafa said...

Hi Wendy, there is already salt in the recipe as a seasoning. I know many use kicap as colouring nowadays, but I don't normally use it when cooking my Telur Pindang.


authorMarina Mustafa. Author of ten cookbooks.

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