Telur Pindang Kak Adib
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 humungous 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!
- 1 tbsp cumin seeds
- 1 tbsp fennel
- 1 tbsp coriander seeds
- 1 tbsp chilli paste
- 10 bulbs shallots
- 5 cloves garlic
- 4 stalks lemongrass
- 2 inches galangal
- 20 medium-sized eggs (size C)
- 2 tbsp tamarind paste
- 1 tbsp of salt
- a handful young guava leaves
- a handful fresh turmeric 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
- Prepare a large deep pot. Line all the leaves at the base of the pot.
- Place the eggs gently on top of the leaves.
- Place the blended ingredients on top of the eggs. Fill with water slowly & gently till it covers the eggs. Sprinkle with salt.
- 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.
- Even when the fire is off, let the eggs continue to soak in the water to allow the flavours of the water to absorb into the eggs fully.
- Continue boiling on & off for four days at your convenience in whatever time frame that suits you. Importantly the herbs & leaves must remain in the water.
- 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 korma 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 on 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!