Telur pindang usually comes as one of the many side dishes in either Jogja’s nasi gudeg, or Solo’s nasi liwet. The hard boiled eggs are cooked in spice broth until the sauce is reduced and the eggs have a deep brown color. As with other Javanese dishes, don’t be alarmed if this is on a sweet side 🙂
Traditionally, the color comes from teak leaves, shallot skins, and guava leaves. Since it is almost impossible to get a hold of said leaves outside of Indonesia, I tweaked the recipe to use black tea leaves instead, a surprisingly good substitute if I have to say so myself.
- 12 hard boiled eggs, peeled
- 2 bags/pouched black tea
- 2 cloves garlic, minced
- 50 gram shallots, minced
- 2 Indonesian bay leaves (Indonesian: daun salam)
- 4 kaffir lime leaves (Indonesian: daun jeruk)
- 1 lemongrass (Indonesian: sereh), bruised
- 600 ml water
- 1 tablespoon Indonesian sweet soy sauce (Indonesian: kecap manis)
- 1 tablespoon salt
- 2 teaspoon sugar
- Place all ingredients in a sauce pot and bring to a boil.
- Reduce to a simmer and keep cooking until the sauce is reduced and the eggs have the color of dark brown.
- Turn off heat, and served immediately.