Ingredients with Measurements:
- 1 kg of fish (any type of fish)
- 2 liters of water
- 4 cloves of garlic, minced
- 4 shallots, sliced
- 3 red chilies, sliced
- 2 green chilies, sliced
- 2 cm of ginger, sliced
- 2 cm of galangal, sliced
- 2 lemongrass, bruised
- 2 bay leaves
- 2 tomatoes, chopped
- 2 tablespoons of tamarind paste
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large pot
- Ladle
- Strainer
Step-by-step instructions:
1. Clean the fish and cut it into pieces. Set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the garlic, shallots, red chilies, green chilies, ginger, and galangal. Stir fry until fragrant.
3. Add the water, lemongrass, and bay leaves. Bring to a boil.
4. Add the fish pieces and chopped tomatoes. Cook for 10 minutes.
5. Add the tamarind paste, salt, and sugar. Stir well.
6. Cook for another 10 minutes or until the fish is cooked through.
7. Remove from heat and strain the broth.
8. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Total fat: 8g
Saturated fat: 2g
Cholesterol: 50mg
Sodium: 1000mg
Total carbohydrate: 10g
Dietary fiber: 2g
Sugar: 5g
Protein: 20g
Substitutions for ingredients:
- Fish can be substituted with chicken or beef.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as carrots, potatoes, and green beans.
- Use different types of fish for different flavors.
Tips and tricks:
- Use fresh ingredients for better flavor.
- Adjust the amount of chilies according to your preference.
- Add more water if the broth is too thick.
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 heated through.
Presentation ideas:
- Serve in a bowl with steamed rice.
Garnishes:
- Garnish with chopped cilantro or scallions.
Pairings:
- Serve with a side of pickled vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the broth is too sour, add more sugar.
- If the broth is too salty, add more water.
Food safety advice:
- Make sure the fish is fresh and properly cleaned before cooking.
Food history:
- Pindang Serani is a traditional Indonesian dish that originated from the city of Semarang in Central Java.
Flavor profiles:
- Spicy, sour, and savory.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Indonesian