Marbled eggs

Marbled eggs

Pindang telur

By
From
South East Asian Food

Ingredients

Quantity Ingredient
8 eggs
a handful the skins of shallots or brown onions
2 small garlic cloves
2cm piece galangal, bruised
1 stalk lemongrass, bruised

Method

  1. Place everything in a saucepan and pour in water to cover. Bring to the boil and boil for about 20 minutes, until the eggs are hard.
  2. Take out the eggs and knock them on a hard surface to craze the shells slightly. Put back into the liquor and simmer gently for another two hours or so to let the eggs absorb the delicate flavours. Add more water to the liquid if it threatens to boil away too much. Remove the eggs, allow them to cool and shell them. They will have a marbled pattern.
  3. Make a party meal of white rice, Pindang telur, an Ayam panggang or goreng, Urap, Empal, Sambal goreng Udang and Sambal goreng kering. Add a sayur if you want to have something more liquid on the table as well.
Tags:
SBS
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