Unfortunately, there weren't as many stellar fill options here, so I threw in TEA EGG for some interest.
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Then it's turned to rubble and spooned over rice, with half a tea egg tucked in, its yolk a dying sun.
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Modern versions there may be embedded with a whole tea egg or curls of cheese, or arrive sheathed in a scallion-flecked omelet.
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The eggs can be eaten at any time. The longer they are allowed to steep, the richer the flavor will be. The perfect spiced tea egg should have a balance between the egg's natural flavor and that of the spices. This form of tea egg is very similar to the soy egg.
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Lontong cap go meh, a Chinese- style (Peranakan) of lontong can be found around Jakarta. The more elaborate recipe of lontong is lontong cap go meh, a Peranakan Chinese Indonesian adaptation on traditional Indonesian dishes, lontong served with rich opor ayam, sayur lodeh, sambal goreng ati (beef liver in sambal), acar, telur pindang (hard boiled tea egg), abon (beef floss), and koya powder (mixture of soy and dried shrimp powder). Lontong cap go meh usually consumed by Chinese Indonesian community during Cap go meh celebration.
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Tea egg is a typical Chinese savory food commonly sold as a snack, in which a boiled egg is cracked slightly and then boiled again in tea, and sauce or spices. It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns. Commonly sold by street vendors or in night markets in most Chinese communities throughout the world,Tea: A Global History, Helen Saberi, 2010, p. 41 it is also commonly served in Asian restaurants.
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Telur pindang (the Malaysian variation of the tea egg recipe) is said to have its roots in the state of Johor, where the cuisine is most popular, but can also can be found in other parts of the Malay Peninsula. The dish even has sub-variations of the traditional Johorean recipe in many other southern regions. Telur pindang is an occasional cuisine, requiring time and resource-consuming work, and would only be served on special occasions such as weddings. Today, however, there are many commercial telur pindang suppliers nationwide.
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A mesh tea infuser ball Open infuser ball filled with Genmaicha tea A stainless tea infuser ball A tea infuser is a device in which loose, dried tea leaves are placed for steeping or brewing, in a mug or a teapot full of hot water; it is often called a teaball or tea maker, and sometimes a tea egg. The tea infuser gained popularity in the first half of the 19th century. Tea infusers enable one to easily steep tea from fannings and broken leaf teas. Some infusers are removed along with the tea leaves from the pot, while so called shut-off infusers are left in the pot after the brewing process is complete.
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