Ingredients with Measurements:
- 1 kg of fish (mackerel, tuna, or any firm white fish)
- 2 liters of water
- 3 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 3 bay leaves
- 2 cm of galangal, sliced
- 5 shallots, sliced
- 5 cloves of garlic, sliced
- 5 red chilies, sliced
- 2 tomatoes, diced
- 2 tablespoons of tamarind paste
- 2 tablespoons of palm sugar
- Salt to taste
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Strainer
Step-by-Step Instructions:
1. Clean the fish and cut into serving pieces.
2. In a large pot or Dutch oven, bring water to a boil.
3. Add lemongrass, kaffir lime leaves, bay leaves, and galangal. Let it simmer for 10 minutes.
4. Add shallots, garlic, and red chilies. Stir and cook for 5 minutes.
5. Add tomatoes, tamarind paste, and palm sugar. Stir and cook for another 5 minutes.
6. Add fish pieces and salt. Let it simmer for 15-20 minutes or until the fish is cooked through.
7. Remove from heat and let it cool for a few minutes.
8. Using a strainer, remove the fish and set aside.
9. Serve the broth with the fish and steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Simmer over medium heat.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 5g
Protein: 30g
Carbohydrates: 20g
Fiber: 3g
Sodium: 500mg
Substitutions for ingredients:
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Red chilies can be substituted with chili flakes or cayenne pepper.
Variations:
- Pindang Ayam (chicken pindang) can be made by substituting fish with chicken.
- Pindang Telur (egg pindang) can be made by substituting fish with hard-boiled eggs.
Tips and Tricks:
- Use fresh fish for the best flavor.
- Adjust the amount of chili according to your preference.
- Let the broth cool down before adding the fish to prevent overcooking.
Storage Instructions:
Store the leftover pindang in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the pindang in a pot over medium heat until heated through.
Presentation Ideas:
Serve the pindang in a bowl with steamed rice and garnish with chopped cilantro.
Garnishes:
- Chopped cilantro
- Sliced green onions
- Fried shallots
Pairings:
- Steamed rice
- Fried noodles
- Pickled vegetables
Suggested Side Dishes:
- Stir-fried vegetables
- Fried tofu
- Sambal (Indonesian chili sauce)
Troubleshooting Advice:
- If the broth is too sour, add more palm sugar.
- If the broth is too sweet, add more tamarind paste or lime juice.
- If the broth is too salty, dilute with more water.
Food Safety Advice:
- Make sure the fish is cooked through before serving.
- Store the leftover pindang in the refrigerator and consume within 3 days.
Food History:
Pindang is a traditional Indonesian dish that originated from Palembang, South Sumatra. It is a type of sour and spicy soup that is usually made with fish, chicken, or eggs.
Flavor Profiles:
Sour, spicy, savory, and slightly sweet.
Serving Suggestions:
Serve the pindang as a main dish for lunch or dinner.
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Region: Indonesian