Pindang

Pindangrefers to a cooking method in theIndonesianandMalay languageofboilingingredients inbrineor acidic solutions.Usually employed to cookfishoregg, the technique is native toSumatraespecially inPalembang, but has spread toJavaandKalimantan.The term also could refer to a specific sour and spicyfish soupwhich employs seasonings liketamarind.Pindanghasfood preservationproperties, which extends the shelf life of fish products.
TheIndonesian dictionarydescribespindangas "salted and seasoned fish, and then smoked or boiled until dry for preservation".In Indonesia, various boiled fish products are generally known aspindang.In Malaysia, it is known aspindangin Southwest coast of Malay peninsula, andsinggangin Northeast coast of Malay peninsula.
Pindang is often described as Indonesian salt-boiled fish, particularly in Java.On the other hand, inBalipindang specifically refers to seasoned fishbrine, whererujak kuah pindang, or Bali style fruitrujakwith fish brine stock is a popular dish.
Although cooking methods and dishes described aspindangcould be found all across Indonesia, from Jepara and Banyuwangi in coastal Java to fishing towns of Sumatra,pindangis strongly associated withthe local cuisine of Palembang, wherepindang patin(Pangasiusfish pindang) is its specialty,and theprovincehas rich variety of pindang dishes.
Freshwater fishsuch asikan patin(Pangasius sp.),catfish,carporgouramiare popularly used to cook pindang. However, seafood such asred snapper,milkfish,mackerel,tuna,grouper, orshrimpcan be cooked as pindang as well.
The cleaned fish flesh is boiled in water mixed in spices, includingtamarind juice,garlic,shallot,ginger,turmeric,lemongrass,galangal, chili pepper,daun salam(Indonesian bayleaf), citrus leaf,shrimp paste,palm sugarand salt. The soup usually also contains pieces ofchili pepper,tomato,cucumber,lemon basilandpineapple. This soupy dish has a pronounced sourness with a hint of mild sweetness and light hot spicyness.Beefmay also be used in the preparation of Indonesian-stylepindang.
In Malaysia, pindang is consumed in Southwest coast of Malay peninsula, the region that facing Malacca strait and Sumatra,with some region has its own variation and different names. For example, pindang recipes have been pass down for generation byChitty, thePeranakanTamils ofMalaccathat is unique to the state.
The termpindangrefer to the cooking process of boiling the ingredients insalttogether with certain spices that containstannin,usually soy sauce, shallot skin, guava leaves, teak leaves, tea or other spices common in Southeast Asia. This gives the food a yellowish to brown color and lasts longer compared to plainly boiled fish or eggs, thuspindangis an Indonesian traditional method to preserve food, usually employed for fish and eggs.In Indonesia,ikan pindang(fish pindang) is also known asikan cue. Both terms are often erroneously used interchangeably, although not all pindang fish are made ofcuefish (Caranx sp.).
Pindang is regarded as one offish preservationmethod through boiling with salt addition. Although the method is used in other parts of the world, it is only of major commercial significance in Southeast Asia. The shelf life of the products varies from one or two days to several months.The technique is native to Java and Sumatra. In Indonesia, various preserved pindang fish are available in traditional markets. Common fish being processed as pindang aretongkol(mackerel tuna orEuthynnus),bandeng(milkfish),kembung(mackerel orRastrelliger),lejang(Decapterus), and alsokuweorcue(Caranx sp.).
Pindang preparation is often called the "wet preservation", i.e. after covered in coarse salt, instead of being dried in the sun likesalted fish, it is boiled on a low flame until the liquids are evaporated and the salt seasoning absorbed well into fish.Compared to salted fish, pindang uses less salt, thus the taste is not as salty as salted fish. Other preserving methods common in Indonesian cuisine includeasin(salted) or cured and dried in salt, anddendengwhich is cured and dried in sugar,acar(pickling), and alsoasap(smoked).
Pindang variants can be differentiated according to the kind of fish species used, or according to specific regional recipes which use different ingredients andspices combination. Pindang recipes can be found in various cooking traditions of Southeast Asia; fromJavanese,Betawi,Palembang, andMalay cuisine. In Indonesia, pindang recipes show exceptional diversity inSouth Sumatra.