Ingredients with Measurements:
- 500g fresh tuna (tongkol)
- 2 cups water
- 1 cup sweet soy sauce (kecap manis)
- 1/2 cup tamarind juice
- 1/4 cup palm sugar
- 2 cloves garlic, minced
- 2 shallots, sliced
- 2 red chilies, sliced
- 2 bay leaves
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Mixing bowl
Step-by-step instructions:
1. Clean and cut the tuna into bite-sized pieces.
2. In a mixing bowl, combine sweet soy sauce, tamarind juice, palm sugar, garlic, shallots, and red chilies. Mix well.
3. In a large pot or Dutch oven, add water and bay leaves. Bring to a boil.
4. Add the tuna to the pot and cook for 5 minutes.
5. Pour the sweet soy sauce mixture into the pot and stir well.
6. Reduce the heat to low and let it simmer for 30 minutes or until the sauce thickens.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Medium-high heat for boiling water
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 5g
- Carbohydrates: 50g
- Protein: 30g
Substitutions for ingredients:
- Tuna can be substituted with other types of fish such as mackerel or salmon.
- Tamarind juice 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:
- Add vegetables such as carrots, bell peppers, or green beans.
- Use chicken or beef instead of fish.
- Add more spices such as ginger or lemongrass.
Tips and tricks:
- Use fresh fish for better taste.
- Adjust the sweetness and sourness of the sauce according to your preference.
- Let the sauce simmer until it thickens to ensure that the fish absorbs the flavor.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice and garnish with sliced red chilies and chopped cilantro.
Garnishes:
- Sliced red chilies
- Chopped cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Fried tofu
- Vegetable spring rolls
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a longer time until it thickens.
- If the sauce is too thick, add a little bit of water to thin it out.
Food safety advice:
- Make sure the fish is cooked thoroughly before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Pindang is a traditional Indonesian dish that is usually made with fish or meat. It is typically cooked in a sour and spicy broth.
Flavor profiles:
- Sweet, sour, and savory
Serving suggestions:
- Serve hot with steamed rice.
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Region: Indonesian