Telur pindang

 ( Javanese Cuisine ) 

The telur pindang is often served as part of tumpeng, nasi kuning or nasi campur. In Yogyakarta, telur pindang often served with gudeg or just steamed rice. It is also part of Chinese Indonesian lontong cap go meh. Those dishes, the tumpeng, nasi kuning, and lontong cap go meh, are important ceremonial dishes for each respective cultures, since eggs are traditionally symbolize fertility, regeneration and luck.

Another possible theory suggests that it was probably brought by Javanese immigrants instead, that settled in Johor about a century ago. The recipe might have caught on due to its preserved nature. With Johor being a hub of international trade, it would be useful to the many merchants at sea who can benefit from such an easily stored food item that lasted for weeks.

The common ingredients of telur pindang are shallot skins, tamarind, fennel, coriander, soy sauce, and various leaves such as guava leaves or mangosteen leaves, although different recipes have different mixes of these ingredients or even additional ingredients, giving it a unique flavor. The notable difference between Malaysian and Indonesian telur pindang is the use of teak leaves, which are replaced with other leaves in most traditional Malaysian telur pindang recipes.

• Balado
• Nasi ambeng

• Indonesian Marbled Hard Boiled Eggs or Telur Pindang recipe (from Food.com)
• Telur pindang recipe (in Indonesian)