Kuala Lumpur - While times may have changed with people discarding many of the customary practices, the handing out of boiled eggs to guests during Malay weddings has not changed much.
Only that, nowadays, the normal boiled eggs are increasingly being replaced by the `telur pindang` that was once confined to the southern state of Johor or `telur merah` (red coloured eggs) that comes from the Chinese custom.
The boiled eggs are given as a sign of gratitude to the guests who attended the wedding.
TASTE AND COLOUR
According to Siti Aishah Md Kosim, 25, who produces `telur pindang` through her company Perusahaan Telur Pindang Warisan (ELPIN), these 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.
RED EGGS
Meanwhile, the `telur merah`, that is red colour eggs linked to the Chinese traditions is slowly gaining acceptance in weddings and social functions.
Amidah Ahmad, 62, who owns a small business producing red eggs in Melaka, said the red eggs symbolise fertility for the Chinese.
Thus that is why the red eggs are often given away during weddings or birth of a child.
The red colour is due to the colouring and there is no special recipe.
When celebrating a birth, the red eggs are given away to close family members and well wishers and in return will receive clothings for the baby and supplements like chicken essence for the mother.
"The eggs are dipped in red dye as the Chinese believe red is the colour of prosperity and happiness," explained Amidah who admitted red is a beautiful colour that attracts attention.
Amidah who considers herself as a small scale entrepreneur is now producing up to 5,000 coloured eggs when there are orders.
As for Aishah, Jalil and Amidah their unique business not only gives them good returns but also ensures the continuity of a unique custom for generations to come. Nabilah Saleh
Source: http://www.bernama.com (November 06, 2008)
