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telur pindang
Telur pindang or pindang eggs are hard boiled eggs common in Indonesia and Malaysia, boiled slowly in water mixed with salt, soy sauce, shallot skins, teak leaf and other spices. Due to its origins, it bears striking similarities with Chinese tea eggs. However, instead of black tea, this version uses leftover shallot skins, teak leaves or guava leaves as dark brownish coloring agents.
== Terminology ==
The term ''pindang'' refer to the cooking process of boiling the ingredients in salt together with certain spices that contains tannin,〔 usually soy sauce, shallot skin, guava leaves, teak leaves, tea or other spices common in Southeast Asia. This gives the food a dark brown color and lasts longer compared to plainly boiled eggs, thus ''pindang'' is an Indonesian traditional method to preserve food, usually employed for fish and eggs.〔 The technique is native to Java and Sumatra. Other preserving method includes ''asin'' or cured and dried in salt, and ''dendeng'' which is cured and dried in sugar, ''acar'' (pickling), and also ''asap'' (smoked).
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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