Ingredients with Measurements:
- 1 kg catfish, cleaned and cut into pieces
- 2 liters water
- 5 kaffir lime leaves
- 3 lemongrass stalks, bruised
- 5 shallots, sliced
- 5 garlic cloves, sliced
- 5 red chili peppers, sliced
- 3 bird's eye chili peppers, sliced
- 2 teaspoons tamarind paste
- 2 teaspoons salt
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
Special equipment needed: None.
Step-by-step instructions:
1. In a pot, heat the vegetable oil over medium heat. Add the shallots, garlic, red chili peppers, and bird's eye chili peppers. Saute until fragrant.
2. Add the water, kaffir lime leaves, lemongrass, tamarind paste, salt, and sugar. Bring to a boil.
3. Add the catfish pieces and simmer for 15-20 minutes or until the fish is cooked through.
4. Serve hot with steamed rice.
Preparation time is 15 minutes. Cooking time is 20 minutes.
5. Temperature: Bring the broth to a boil and then simmer over medium heat.
Serving size: This recipe serves 4-6 people.
Nutritional information: Each serving contains approximately 300 calories, 30g protein, 10g fat, and 20g carbohydrates.
Substitutions for ingredients:
- Catfish can be substituted with any firm white fish.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as bok choy, carrots, or mushrooms to the broth.
- Use chicken or beef instead of fish.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the amount of chili peppers according to your preference for spiciness.
- Serve with lime wedges for added freshness.
Storage instructions: Store any leftover broth and fish in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: Reheat the broth and fish in a pot over medium heat until heated through.
Presentation ideas: Serve the Pindang Patin in a large bowl with the fish pieces arranged on top of the broth.
Garnishes: Garnish with chopped cilantro or scallions.
Pairings: Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes: Stir-fried vegetables or a simple cucumber salad.
Troubleshooting advice: If the broth is too spicy, add more water to dilute it.
Food safety advice: Make sure the fish is cooked through before serving.
Food history: Pindang Patin is a traditional Indonesian dish that originated in Palembang, South Sumatra.
Flavor profiles: This dish has a spicy and tangy flavor from the chili peppers and tamarind paste.
Serving suggestions: Serve hot with steamed rice and a side of vegetables.
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Region: Indonesian