During my niece’s wedding in February, I promised my sister that I was going to make her 400 pieces of telur pindang. Telur pindang, a Johore delicacy is hard boiled egg cooked in herbs and spices and leaves for days and days. I googled for this recipe, and got some handy tips from one of my sisters making sure the eggs do not break. I used different sorts of leaves, from daun jambu, to daun salam, daun serai, daun manggis, daun senduduk, daun gajus and added in some spices like coriander seeds, fennel seeds, blackpepper, lemongrass among others. These telurs pindang were cooked in slow heat for 4 to 5 days. And they turned out to be yumm. My effort paid off.