Place of origin | Indonesia[1] |
---|---|
Region or state | South Sumatra[2][3] |
Associated cuisine | Indonesia,[4][5] Malaysia and Singapore[6] |
Main ingredients | salt-boiled fish,[7] 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. |
Pindang refers to a cooking method in the Indonesian and Malay language of boiling ingredients in brine or acidic solutions.[8][9] Usually employed to cook fish or egg, the technique is native to Sumatra especially in Palembang, but has spread to Java and Kalimantan.[10] 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/pin·dang/ n ikan yang digarami dan dibumbui kemudian diasapi atau direbus sampai kering agar dapat tahan lama
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