Johor!!! Johor!!! Johor!!!
Telor Pindang/Malay red Eggs boiled with herbs and spices originate from Johor."The 'telur pindang' is unique in its taste and colour. Its dark colour and the smell of herbs differentiates it from the ordinary boiled egg that most of us are used to."Its taste comes from the myriad of herbs and condiments that gets absorbed during the boiling process," explained Siti Aishah when met by Bernama recently.Siti Aishah added that, "Though the tradition of giving away 'telur pindang' originates from Johor, nowadays it is seen during weddings in other states as well."In those days, most of the guests would not leave before receiving the telur pindang' and even now I believe those who want to savour the 'telur pindang' will be waiting for the eggs," she said.HOW TO MAKE THEM According to Siti Aishah, making 'telur pindang' entails lots of patience because it takes a long time to prepare.Moreover, it is a delicate process right from choosing the eggs and boiling it for three days with herbs and spices.The founder of Perusahaan Telur Pindang Warisan, Jalil Nasir when contacted by Bernama, illustrated step-by step on how the Telur Pindang Warisan is made by his company."Firstly, only fresh and good eggs are chosen from the poultry farm. Before that we will also make sure the chicken is given quality feed."Then, the eggs are washed before boiled with spices and herbs," he explained.According to Jalil, throughout the process the eggs being delicate must be handled carefully. Any carelessness during the process would bring unwarranted results.More than 10 types of spice and herb are boiled together with the eggs to produce dark coloured eggs with exotic taste. Among the spice and herbs often used are the mangosteen leaves, senduduk leaves(Melastoma Malabthricum), guava leaves, ginger, galingale, cinnamon, star anise, clove, cardamom and lemon grass."The mixture of the leaves from the senduduk, guava and mangosteen trees provides the dark colour for the eggs," said Jalil"While the galingale, ginger and lemon grass gives it the flavouring," he said emphasizing that no preservatives or artificial flavourings added.It takes three days for the eggs to absorb the herbal infusion and only then it will be packed and distributed.MAINTAINING THE IDENTITY Jalil's earnestness is paying of now as he is producing up to 25,000 'telur pindang' that is distributed to more than 385 kiosks, stalls and eateries all over the Klang Valley.Jalil noted that he ventured into the business not only because of his interest and to make money but also to ensure the 'telur pindang' doesn't fade away from the Malay wedding tradition."If Japan is known for its Sushi then why not Malaysia for its 'telur pindang'," said Jalil in jest adding that the eggs could be taken as supplement as well."The 'telur pindang' should not be confined to Malay weddings only as it can be given away during other gatherings like Quran recital, head shaving for babies, royal ceremonies and other events."The Malaysian society must appreciate the telur pindang's potential not only as a delicacy but also as a product that that can bring lucrative returns."Moreover, 'telur pindang' is part of a tradition to foster close ties in the society that we live in especially when we meet during social gatherings. This is the culture that we should preserve," he explained.
