Brengkes is a Javanese word that refers to a specific dish, i.e. a fish slathered with spices and wrapped in a banana leaf. The most commonly used fish is a "''pindang''", which is a Javanese word for a fermented fish. Hence "''brengkes pindang''" is the most popular type of this dish. ''Peda'' (salted fish) can also be used.

Etymology

The Javanese word "''brengkes''" is commonly used to refer to this dish. Some people call it "''brengkesan''" (''brengkes'', suffix -''an'') which actually means "the many types of ''brengkes''". Not to be confused with "''

brongkos ''Brongkos'' is a Javanese spicy meat and beans stew, specialty of Yogyakarta and other cities in Central Java, Indonesia. Brongkos stew should not be confused with the similarly named ''brengkes''—the Javanese name for ''pepes'' which is fo ...

''", a very different dish from Java.

Cooking method

To cook a ''brengkes'', prepare the spices and fish or vegetables you're going to use as the main ingredient. ''Brengkes godhong pohung'' will need cassava leaves. ''Brengkes pindang'' will need a ''pindang'' fish, which is a fermented fish commonly eaten in Java. There are different types of ''pindang'' fish. Mostly used are ''pindang tongkol'' and ''salem''. Gather all the ingredients. Pound the spices with a mortar, put a part of it on a banana leaf, put the ''pindang'' fish or cassava leaves on, then put the remaining spices. If the fish is too small, you can add shredded coconut into the spice mixture, to give it a little bit of weight. It might look similar to a ''

botok ''Botok'' or ''ꦧꦺꦴꦛꦺꦴꦏ꧀'' ''(Bothok)'' (sometimes called as ''Bobotok'' in its plural form or ''Botok-botok'') is a traditional Javanese dish made from shredded coconut flesh which has been squeezed of its coconut milk, often ...

'' at this point, but in case of botok, you must cut the fish into small pieces. ''Brengkes'' requires you to use a whole fish.

Variants

There are different types of brengkes, like ''brengkes pindang, brengkes peda, brengkes godhong sembukan,'' and ''brengkes'' ''godhong pohung''. Brengkes has been introduced to other regions by Javanese diaspora or by colonial ties: *''Brengkes tempoyak'' (Palembang), where tempoyak sauce is used. *''Brengkes daoen poehoeng'' (Dutch). ''Daoen'' is an Indonesian word for leaf, while ''poehoeng'' (new romanized spelling: pohung) is a Javanese word for cassava.

Similar dishes

*''Pepes'' (Sundanese). *''Pesan'', ''Tum'' (Balinese). *''Palai, paley'' (Sumatrans).

References

{{Reflist Javanese cuisine Javanese diaspora