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Subject Item
dbpedia:Telur_pindang
rdfs:comment
Telur pindang or pindang eggs are hard boiled eggs common in Indonesia and Malaysia, 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 or guava leaves as dark brownish coloring agents.
foaf:name
Telur pindang
foaf:depiction
n8:JPG
dbpedia-owl:country
dbpedia:Indonesia dbpedia:Malaysia
dbpedia-owl:creatorOfDish
dbpedia:Indonesian_cuisine dbpedia:Malaysian_cuisine
dbpedia-owl:ingredient
dbpedia:Soy_sauce dbpedia:Salt n7:
dbpedia-owl:ingredientName
eggs boiled in salt, soy sauce, shallot skins, and teak leaf
dbpedia-owl:thumbnail
n4:300