Garuda Indonesia Colours Magazine June 2018 | Page 92

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Explore | Flavours
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Preparing telur pindang, special hard-boiled eggs, famously
involves the use of many indigenous ingredients such as
turmeric, lime, galangal, guava, lemongrass and fresh ginger…
One or two black tea bags are added during the boiling process.
Sambal goreng hati, or chicken liver sambal,
is considered an essential pleasure at family
celebrations. The chicken liver is cut into
cubes, fried and often mixed with fried
potato cubes and a paste of chilli, garlic and
shallots for the sambal. Some people add
chopped tomatoes for a different taste.
Rendang, a beef curry dish from Minangkabau,
West Sumatra, is another national favourite.
The best results are achieved by slow cooking:
start with a low to medium heat to retain a
succulent texture before turning up the heat
to reduce and caramelise this delicious mix
of thick coconut and spices into a unique
texture. Some prefer to present this dish with
a deeper, almost black hue by using dark
roasted, finely ground coconut with a touch
of tamarind and dried chilli. Either way,
it’s quickly eaten!
Semur daging, beef stew, is another popular
slow-cooked dish. The key is in the spices –
nutmeg, cloves and white pepper, plus garlic
and shallots – as well as the important addition
of sweet soya sauce. Sometimes, chunky-cut
potato and tomato wedges are also added.
Lontong sayur is a compression of rice and
vegetables, but do not be fooled into thinking
this is a vegetarian dish. Traditionally, it is
served with a delicious white curry, chicken
liver sambal, telur pindang, or hard-boiled
eggs prepared in a special way, and kerupuk
shrimp-flavoured crackers, or simple
crackers made with rice flour.
Preparing telur pindang hard-boiled eggs
famously involves the use of many indigenous
ingredients such as turmeric, lime, galangal,
guava, lemongrass, fresh ginger, coriander
seeds, a little bit of garlic and shallots. Season
with salt and a touch of sugar. The skin of
the shallots plus one or two black tea bags
are added during the boiling process. After
the initial hard-boiling of around 10 minutes,
you crack the shell and continue to boil the
eggs for an extra hour to an hour and a half
until the exteriors are dark brown.
If you prefer lighter flavours, there
is ayam kodok, or frog chicken, served
without heavy coconut cream and favoured
1 Rendang, a beef curry dish from Minangkabau, West
Sumatra, is another national favourite.
2 Telur pindang marmer, a traditional Javanese dish of
savoury marble eggs cooked in a tea-leaf-infused broth.