Telur Pindang is a traditional delicacy popular in Muar, Johor, known for its unique appearance and rich flavour. The eggs are slow cooked for several hours with a mixture of herbs and natural ingredients such as onion skins, guava leaves, turmeric, tamarind peel, and spices. This long simmering process gives the eggs their distinctive marbled brown colour and deep, savoury aroma. Telur Pindang is often served during weddings, festive events, and special family occasions, symbolizing blessings and good fortune. Its fragrant, mildly salty taste and attractive marbled pattern make it a cherished culinary heritage of Muar.
Telur Pindang Recipe
Bahan-bahan:
Bahan Utama:
1 cekak daun salam.
1 cekak daun jambu batu.
1 cekak daun senduduk (berbunga ungu).
1 cekak daun manggis.
1 cekak daun mengkudu.
5 tangkai daun serai wangi.
1 cekak daun bebuas.
6 batang serai (lebih lagi baik).
sebuku lengkuas.
2 sudu besar Jintan kasar.
2 sudu besar Jintan halus.
2 sudu besar Ketumbar.
Garam kasar sepeket kecil.
Telur 30 biji.
Air.
Cara Penyediaan:
- Basuh dulu telur dan segala bahan bersih-bersih.
- Susun telur berselang seli dengan segala daun dan rempah.
- Masukkan air melebihi telur sehingga telur tenggelam.
Reneh semua sekali dalam 3 hari 3 malam dalam api kecik. - Hari ke-4 keluarkan telur daripada periuk.