Ingredients with Measurements:
- 1 whole milkfish (about 500g)
- 1 liter water
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 3 cloves garlic, crushed
- 3 shallots, sliced
- 2 red chilies, sliced
- 2 tomatoes, sliced
- 2 tablespoons tamarind paste
- 2 tablespoons palm sugar
- 2 tablespoons fish sauce
- Salt to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Clean the milkfish by removing the scales, guts, and gills. Rinse with cold water and pat dry with paper towels.
2. In a large pot or Dutch oven, add water, lemongrass, kaffir lime leaves, garlic, shallots, and red chilies. Bring to a boil over medium-high heat.
3. Add the milkfish to the pot and let it simmer for 10 minutes.
4. Add the sliced tomatoes, tamarind paste, palm sugar, and fish sauce. Stir well and let it simmer for another 10 minutes.
5. Season with salt to taste.
6. Remove the pot from the heat and let it cool down for a few minutes.
7. Serve the Pindang Bandeng hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 5g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Milkfish can be substituted with any firm white fish.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add vegetables such as eggplant, okra, or green beans.
- Use chicken or beef instead of fish.
Tips and tricks:
- To remove the fishy smell of the milkfish, rub it with salt and let it sit for a few minutes before rinsing.
- Use fresh ingredients for the best flavor.
- Adjust the amount of chili according to your preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve the Pindang Bandeng in a large bowl with steamed rice on the side.
Garnishes:
- Garnish with chopped scallions and cilantro.
Pairings:
- Serve with a side of pickled vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the broth is too sour, add more palm sugar to balance the flavor.
- If the broth is too salty, add more water.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Pindang Bandeng is a traditional Indonesian dish that originated from Central Java.
Flavor profiles:
- Sour, sweet, and savory.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Indonesian