Ingredients with Measurements:
- 1 kg fresh mussels, cleaned and debearded
- 2 liters water
- 2 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 3 cloves garlic, chopped
- 2 shallots, chopped
- 2 red chilies, sliced
- 3 tablespoons tamarind paste
- 2 tablespoons palm sugar
- 2 tablespoons fish sauce
- Salt to taste
Special equipment needed:
- Large pot
- Ladle
- Strainer
Step-by-step instructions:
1. In a large pot, bring the water to a boil.
2. Add the lemongrass, kaffir lime leaves, garlic, shallots, and red chilies. Let it simmer for 5 minutes.
3. Add the tamarind paste, palm sugar, fish sauce, and salt. Stir until the sugar has dissolved.
4. Add the mussels and let it cook until the shells open, about 5-7 minutes.
5. Using a ladle, transfer the mussels to a serving bowl.
6. Strain the broth and pour it over the mussels.
7. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 3g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Mussels can be substituted with clams or other shellfish.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Fish sauce can be substituted with soy sauce or salt.
Variations:
- Add vegetables such as bok choy or spinach for a more nutritious dish.
- Use chicken or beef instead of shellfish for a different flavor.
- Add coconut milk for a creamier broth.
Tips and tricks:
- Make sure to clean and debeard the mussels before cooking.
- Do not overcook the mussels as they can become tough and rubbery.
- Adjust the amount of chili according to your preference for spiciness.
Storage instructions:
Leftovers can be stored 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 in a large bowl with the broth and mussels in the center and garnish with fresh herbs.
Garnishes:
- Fresh cilantro or parsley
- Sliced red chili
- Lime wedges
Pairings:
- Steamed rice
- Crusty bread
- Beer or white wine
Suggested side dishes:
- Stir-fried vegetables
- Green salad
- Fried tofu
Troubleshooting advice:
- If the mussels do not open after cooking, discard them as they may be spoiled.
- If the broth is too sour, add more sugar to balance the flavor.
Food safety advice:
- Make sure to discard any mussels that do not open after cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Pindang Kerang is a traditional Indonesian dish that originated from the Palembang region in South Sumatra. It is a popular seafood dish that is often served during special occasions.
Flavor profiles:
Pindang Kerang has a tangy and slightly sweet broth with a hint of spiciness from the chili. The mussels are tender and flavorful.
Serving suggestions:
Serve hot with steamed rice and garnish with fresh herbs.
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Region: Indonesian