Marble Hard Boiled Eggs
Well friends, this will be my first post which contains a recipe. It's as simple as making a hard boiled egg with a slight adjustment of course...it's just that...it will take at least 2-3 hours of your time.
I know, I know...what an irony...I wrote about how I don't like cooking a slow cooked dish according to my post titled "And let it simmer for 6 hours...." and here I am, on my first recipe post, I'm doing completely the opposite. Well, that's life folks, sometimes you must do things that you don't like to...ah what the heck...who am I to preach. I said I'd do the slow cooking method to impress, so, although I am not a fan of slow cooking, I surely am a fan of impressing other people with my cooking.
If you like to impress people just as much as I do, this is one easy way to do it. Next time you invite people for an Asian meal, throw in this traditional dish from my home country. You'll see how their eyes open wide in amazement and ask you the common question that people ask when they see the marble hard boiled egg for the first time, "How did you make those?"
This kind of hard boilled egg is well known in Indonesia. It's usually served as a side dish. There are many different ways of cooking this dish using different herbs, spices and leaves. Unfortunately if you are not living in Indonesia, or in one of the South East Asian countires, there are some ingredients that you will probably not be able to find such as Apple Guava leaves or Teak leaves.
But, I got a tip from one of the ladies from the Permanent Mission of Indonesia to the United Nations and other International Organizations in Geneva, Switzerland who told me that I can use tea bags instead. Aparently this is a common trick. She said it wouldn't change anything taste wise because the purpose of the Apple Guava or Teak leaves is to add the color, so tea bags will do, just make sure it's black tea. Crazy as I am, I probably will try other types of tea like red berries or apple cinnamon, but that will be another story.
Telur Pindang
(Prounounced something like Teh-loor Peen-dung)
Ingredients:- 8 Medium sized eggs
- 3 tea bags, i.e. Lipton black tea
- 1/2 a cup of shallots' skin
- 1 inch of Thai Ginger (Galanga root) crushed
- 1 stick of lemon grass crushed
- 3 Bay leaves
- 3 cups of water.
Cracked, un-peeled and cooked for 3 hours
Instruction:
- Put all the ingredients in a pot and let it boil until the eggs are hard (approx. 6 minutes after the water boils)
- Take the eggs out one by one and crack the shell of each egg, don't peel. This will create the marble pattern on the egg when they're done
- Put the eggs back into the water in which they were boiled
- Let them cook on low heat for about 2-3 hours (the longer they cook the better they'll taste)
- Peel them and serve
Like I said before, the marble hard boiled eggs are usually served as a side dish. You can eat it simply with boilled jasmin rice or basmati rice and sambal or you can have it with other side dishes to complete a meal.
Served with simple white rice and Opor Ayam (Chicken in White Coconut Gravy)
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