Home > Telur Tim (Fried Hard Boiled Eggs, Potato, Tofu, and Pickled Mustard Soup)

Telur Tim (Fried Hard Boiled Eggs, Potato, Tofu, and Pickled Mustard Soup)

Posting Date: 12/30/15

Telur Tim (Fried Hard Boiled Eggs, Potato, Tofu, and Pickled Mustard Soup)

Telur Tim (Fried Hard Boiled Eggs, Potato, Tofu, and Pickled Mustard Soup) is my mom's vegetarian take of Bebek Tim. Bebek Tim is made of duck meat. In Telur Tim, the duck meat is substituted with fried hard boiled egg. She made this dish often and I used to make this a lot when I was in college because this dish was cheap and good for my budget and tasted good. For people in a strict budget, this dish is for you. Eggs are cheaper than meat and this dish has all the ingredients you need for your body (proteins from tofu and egg, carbohydrates from potato, and vegetables from pickled mustard). I think my mom was smart. She saved money making this and fed us healthy food. This dish is good during winter and it is served with rice and peanut sauce on the side. When I am ready to eat it, I put the peanut sauce in the soup and mix it well. The chili and vinegar from the peanut sauce complements the broth and tofu from the soup. The pickled mustard also complements the soup with its texture and slightly sour taste. If you are not familiar with pickled mustard, you can click here. You can find pickled mustard in Asian stores. If you cannot find it, just replace it with baby bok choy or mustard green leaves. It will not have the sour taste that the pickled mustard provides but it will provide the soup the vegetable and crunchiness needed. Before you chop pickled mustard, make sure you rinse it well including in between the leaves. You have to rinse it multiple times. Otherwise, it would taste very sour and slightly salty. For the Chinese Five Spice powder, you can find it in the spice section of your regular grocery store or you can buy it in Asian stores.


  • 4 hard boiled egg, shell removed
  • 8 oz tofu, rinsed, dried with paper towel, and diced
  • Vegetable oil
  • 1 small shallot, minced
  • 1 clove garlic, finely minced
  • 1 medium size potato, diced
  • 3 cups water
  • 10 oz of pickled sour mustard, rinsed several times in cold water to get rid of the salt and vinegar brine, chopped to bite size. If you cannot find pickled sour mustard, use baby bok choy or mustard green leaves.
  • 2 tablespoons sweet soy sauce
  • 1/2 tsp salt or to taste
  • 1/2 tsp Chinese Five Spice powder
  • Pepper
  • For peanut sauce: 1/4 cup peanut butter
  • For peanut sauce: 3 tablespoons from the Telur Tim (Fried Hard Boiled Eggs, Potato, Tofu, and Pickled Mustard Soup) liquid
  • For peanut sauce: 1/4 tsp salt
  • For peanut sauce: 1 tablespoon vinegar
  • For peanut sauce: 1 tsp sambal oelek or to taste. I use Huy Fong brand for sambal oelek since they don't add shrimp paste or garlic to it and thus, I got the chili pepper I need without any other flavors I don't want.
  • For peanut sauce: 1 tablespoon hot water


  1. Peel off the shells of hard boiled eggs.
  2. Fry hard boiled eggs in vegetable oil on medium heat until all sides become golden. Be careful when frying them because oil might splatter. Use splatter screen to prevent it from splattering everywhere. To avoid splattering, I use medium heat. Once golden, remove them and put them on a plate lined with paper towel.
  3. Make sure tofu is dry before frying them. Fry tofu in vegetable oil on medium high until all sides become golden. Remove them to a plate lined with paper towel.
  4. Heat up vegetable oil on a pot. Make sure the pot is big enough to put all the ingredients (eggs, tofu, potato, and pickled mustard). Saute shallot and garlic in the pot.
  5. Once it becomes fragrant, add fried hard boiled eggs, fried tofu, potato and 3 cups of water. Make sure you add the water little by little in case the pot is still too hot. Boil them until potato is cooked.
  6. Add pickled sour mustard, sweet soy sauce, salt, Chinese Five Spice powder, and pepper. Mix it well and let everything boil for 5 min. Taste it and add more salt, pepper or sweet soy sauce if needed.
  7. In the meantime, make the peanut sauce by combining peanut sauce with 3 tablespoons of the liquid taken from Telur Tim pot in a small bowl. The liquid from Telur Tim will flavor the peanut sauce. Mix them well. Add salt, vinegar, sambal oelek, and hot water and mix them well. Add more sambal oelek if you like it hot.
  8. Remove the pot from heat and split them to 4 individual bowls. Serve them with rice and peanut sauce.

All images, materials, and recipes on Indonesiancooking101.com are protected by copyright. Please do not use or republish the recipes, materials, or images without prior written permission from Indonesian Cooking 101. If you want to share this recipe, please share the link rather than the whole recipe.

Follow Us: twitter button twitter button instagram button