Telur Pindang
Makan Tengah Hari • Malaysia
How to Make Telur Pindang (Traditional & Healthy Version)
Telur Pindang is a beloved Malaysian dish, often served at festive occasions and family gatherings, particularly among the Johor and Perak communities. This unique dish consists of hard-boiled eggs slow-simmered in an aromatic broth of local herbs and spices, infusing them with subtle flavors and a signature marbled appearance. The eggs are typically enjoyed as an accompaniment to nasi minyak, nasi beriani, or simply as a flavorful snack. Originating from the rich multicultural tapestry of Malaysia, Telur Pindang reflects a harmonious blend of Malay, Chinese, and Indian culinary influences. The use of daun pandan, daun salam (Indonesian bay leaf), serai (lemongrass), and other local ingredients highlights the importance of fresh, aromatic herbs in Malaysian cuisine. The dish is not only visually appealing but also offers a robust, earthy taste with hints of sweetness and spice. Its preparation is a ritual of patience, making it a meaningful addition to festive meals and a symbol of Malaysian hospitality. Choosing Telur Pindang is a great option for those seeking a protein-rich, vegetarian-friendly meal that captures the essence of Malaysian heritage. The dish is naturally low in calories and fat, making it perfect for the health-conscious who still want to savor authentic Malaysian flavors.
Bahan-bahan(untuk 2 Telur Pindang per serving)
- 4 large Eggs (telur ayam)
- 3 stalks Pandan leaves (daun pandan, tied into knots)
- 6 cloves Shallots (hiris halus (thinly sliced))
- 3 cloves Garlic (hiris halus)
- 2 cm Ginger (sliced)
- 2 stalks Lemongrass (serai, bruised)
- 1 piece Tamarind peel (asam keping)
- 1 tbsp Black tea leaves (or 2 tea bags)
- 1 tbsp Soy sauce (low sodium) (kicap cair)
- 1/2 tsp Salt
- 1 liter Water
Arahan
- 1
Rinse the eggs thoroughly and gently crack the shells all over with the back of a spoon, being careful not to remove the shell. This helps create a marbled effect during boiling.
5 minutes
Cracking the shells finely gives a beautiful pattern on the cooked eggs.
- 2
In a large pot, add water, pandan leaves, shallots, garlic, ginger, lemongrass, tamarind peel, and black tea leaves. Bring to a gentle boil.
5 minutes
Tie the pandan leaves into knots for easy removal and extra aroma.
- 3
Add the cracked eggs into the pot. Pour in soy sauce and salt. Stir gently to ensure even coloring and flavoring.
2 minutes
Use low sodium soy sauce for a healthier option.
- 4
Simmer the eggs in the fragrant broth over low heat for 20 minutes. Stir occasionally to ensure even color and flavor distribution.
20 minutes
For a deeper flavor, simmer up to 1 hour on low, topping up water as necessary.
Kenapa hidangan ini sihat
This healthy Telur Pindang recipe is naturally low in fat and calories, making it ideal for weight management. By simmering eggs with antioxidant-rich local herbs and skipping oil or coconut milk, you enjoy authentic flavor with fewer calories. The dish’s high protein content supports satiety and muscle health, while its low glycemic index makes it suitable for diabetics. It’s a smart, nutritious choice for anyone seeking wholesome Malaysian cuisine.
Telur Pindang is a nutritious source of protein, essential for muscle repair and energy. Eggs provide vitamins such as B12, D, and minerals like selenium and choline. The use of pandan, lemongrass, and ginger boosts antioxidants and aids digestion. Using low sodium soy sauce helps manage salt intake, while the absence of frying keeps fat content low. This dish is suitable for a vegetarian diet and contains minimal carbohydrates, making it a wholesome addition to a balanced meal.
Petua
- 💡Tip 1: The longer you soak the eggs in the aromatic broth, the deeper the flavor and marbling.
- 💡Tip 2: Use free-range eggs for a richer taste and better nutrition.
- 💡Tip 3: Save leftover broth to flavor tofu or tempeh for another meal.
Penyimpanan & hidangan
Store Telur Pindang with shells on in an airtight container in the refrigerator for up to 1 week. For best flavor, keep the eggs immersed in the cooking liquid until ready to serve.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 90.0 kcal |
