Pindang
Pindang refers to a cooking method in the Indonesian and Malay language of boiling ingredients in brine or acidic solutions. Usually employed to cook fish or egg, the technique is native to Sumatra especially in Palembang, but has spread to Java and Kalimantan. The term also could refer to a specific sour and spicy fish soup which employs seasonings like tamarind. Pindang has food preservation properties, which extends the shelf life of fish products.
Pindang patin, pangasius fish in pindang soup | |
| Place of origin | Indonesia |
|---|---|
| Region or state | South Sumatra |
| Associated cuisine | Indonesia, Malaysia and Singapore |
| Main ingredients | salt-boiled fish, i.e. fish cooked in salt and spices including tamarind juice, garlic, shallot, ginger, turmeric, lemongrass, galangal, chili pepper, Indonesian bayleaf, citrus leaf, shrimp paste, and palm sugar. |
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