Telur pindang
Indonesian Javanese hard boiled eggs / From Wikipedia, the free encyclopedia
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Telur pindang or pindang eggs are hard-boiled eggs cooked in the pindang process, originating from Javanese cuisine, Indonesia, and popular in Malay as well as Palembang cuisine. The eggs are boiled slowly in water mixed with salt, soy sauce, shallot skins, teak leaf, and other spices. Due to its origins, it bears striking similarities with Chinese tea eggs. However, instead of black tea, this version uses leftover shallot skins, teak leaves[2] or guava leaves[3] as dark brownish coloring agents.