BUSINESS LEGACY: TELUR PINDANG RAJA HAWA

The blackish-brown colour of boiled eggs makes them different from regular boiled eggs.

(Source: What to cook today.com)

Hawa who had worked as a Business Development Executive at a local automotive company before, launched her own company to carry on the tradition of her ancestors, who once lived in the palace and produced the blackish-brown boiled eggs.

“Raja Hawa is my ancestor's name, and this recipe is hereditary from her, who lived in the palace once upon a time ago.

“The recipe and the process of making the pindang eggs are originally from her and I processed it according to the suitability of today,” said Hawa during an interview via Whatsapp with Berita DIMENSi.

The products are made from fresh herbal leaves and quality spices such as curry leaves, bay leaves, galangal leaves and lemongrass that impart unforgetful flavour and aroma.

(Source: Telur Pindang Raja Hawa Facebook Page)

“So far, we only produced about 3,000 eggs maximum for a week and estimated 8,000 to 10,000 eggs for a month. We focus on maintaining quality over quantity to ensure that our eggs can satisfy the customer.

“We also do not use additional dyes, such as soy sauce or shallot skin. Our egg’s colour is naturally golden brown, and we also offer other services such as finding packaging for our customers if needed,” Hawa added.

Some of the packaging services for goodies/door gifts that Hawa offers for special occasions such as wedding ceremonies, birthday celebrations and baby shower events.

Source: Hawa Hisham

Hawa also mentioned that one of the reasons their customers are happy with their products is that they only sell an A grade egg, which costs RM 2.30 per piece for purchases of more than 100 pieces.

Rashid Romly, 54, a loyal customer, expressed his thoughts on the business and stated that it is well-trusted.

His family's favourite traditional food during special occasions is Telur Pindang Raja Hawa pindang eggs.

“All my family enjoyed her pindang eggs and the taste of the spices and herbs are perfect according to my taste. My son has once eaten seven of the pindang eggs in a row,” Rashid said through WhatsApp during an interview with Berita DIMENSi.

He said that it was a delight to find Telur Pindang Raja Hawa because the pindang is tasty and affordable. He may order in the future for any special occasion, as it is also a Johorean tradition.

After six years in pindang eggs business, Hawa also shared some encouraging advice for future entrepreneurs.

“My advice for those afraid and not confident to start a business is just doing it. If you feel it, just do it.

“You need to make sure that you start your business using a proper channel, and you also need to manage your finances properly as it is crucial to keep your business profitable,” she added.

In the future, she hopes to develop her business and produce more than just pindang eggs and also start producing other traditional foods and exporting to other nations.

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