Telur pindang

Telur pindang is a traditional dish from Indonesia, specifically from the Javanese cuisine. It is a type of boiled egg dish that is cooked in a mixture of spices and herbs, resulting in a uniquely flavored and colored egg.

History

The history of telur pindang is deeply rooted in the culinary traditions of the Javanese people. It is believed to have originated from the Yogyakarta and Central Java regions, where it is still a popular dish today. The dish is often prepared for special occasions and ceremonies, such as weddings and traditional Javanese celebrations.

Preparation

The preparation of telur pindang involves boiling eggs in a mixture of spices and herbs. The most commonly used spices include shallots, garlic, coriander seeds, lemongrass, bay leaves, and tamarind. The eggs are boiled in this mixture until they absorb the flavors and take on a brownish color. The dish is typically served with rice and other side dishes.

Cultural Significance

Telur pindang holds a significant place in Javanese culture. It is often served during traditional ceremonies and celebrations as a symbol of fertility and prosperity. The dish is also commonly found in warungs, which are small, family-owned businesses that serve traditional Indonesian food.

Variations

There are several variations of telur pindang across different regions in Indonesia. Some variations may include additional ingredients such as coconut milk, chili peppers, or palm sugar. The dish can also be made with different types of eggs, such as duck eggs or quail eggs.

See Also

• Indonesian cuisine
• Javanese cuisine
• List of egg dishes

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  Telur pindang

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  Lontong Cap Go Meh with telur pindang

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  Telur pindang in colorful decorative wrap