Ingredients with Measurements:
- 500g fresh mushrooms (button, shiitake, or oyster)
- 1 lemongrass stalk, bruised
- 3 kaffir lime leaves
- 2 bay leaves
- 2 red chilies, sliced
- 1 tsp salt
- 1 tsp sugar
- 1 tsp tamarind paste
- 1 liter water
- 2 tbsp oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 tomato, chopped
Special equipment needed:
- None
Step-by-step instructions:
1. Clean and slice the mushrooms into bite-sized pieces.
2. In a pot, heat the oil over medium heat.
3. Add the garlic, onion, and tomato. Sauté until fragrant.
4. Add the lemongrass, kaffir lime leaves, bay leaves, and sliced chilies. Stir well.
5. Add the sliced mushrooms and stir until coated with the spices.
6. Add the water, salt, sugar, and tamarind paste. Stir well.
7. Bring to a boil, then reduce the heat and simmer for 20-30 minutes until the mushrooms are tender.
8. Taste and adjust the seasoning if needed.
9. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 110
- Total fat: 6g
- Total carbohydrates: 12g
- Protein: 4g
Substitutions for ingredients:
- Lemongrass: Use lemongrass paste or zest of 1 lemon as a substitute.
- Kaffir lime leaves: Use lime zest or bay leaves as a substitute.
- Tamarind paste: Use lime juice or vinegar as a substitute.
Variations:
- Add chicken or beef for a meatier version.
- Add vegetables such as carrots, potatoes, or green beans for a more nutritious version.
- Use different types of mushrooms for a more flavorful version.
Tips and tricks:
- Use fresh mushrooms for the best results.
- Adjust the spiciness level by adding more or less chilies.
- Use a non-stick pot to prevent the mushrooms from sticking to the bottom.
- Serve with a squeeze of lime juice for extra freshness.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until hot.
Presentation ideas:
- Serve in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Sliced chilies
Pairings:
- Steamed rice
- Fried tofu
Suggested side dishes:
- Stir-fried vegetables
- Fried tempeh
Troubleshooting advice:
- If the broth is too spicy, add more water or coconut milk to balance the flavor.
- If the mushrooms are too tough, simmer for a longer time until tender.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before cooking.
- Store leftovers 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 soup or stew that is usually made with fish or meat and flavored with tamarind.
Flavor profiles:
- Spicy, sour, savory
Serving suggestions:
- Serve hot with steamed rice and other Indonesian dishes.
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Region: Indonesian