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Pindang refers to a cooking method in the
Indonesian Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to: * Indonesians, citizens of Indonesia ** Native Indonesians, diverse groups of local inhabitants of the archipelago ** Indonesian ...
and Malay language of
boiling Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. Th ...
ingredients in
brine Brine is a high-concentration solution of salt (NaCl) in water (H2O). In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for br ...
or acidic solutions. Usually employed to cook fish or
egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the a ...
, the technique is native to
Sumatra Sumatra is one of the Sunda Islands of western Indonesia. It is the largest island that is fully within Indonesian territory, as well as the sixth-largest island in the world at 473,481 km2 (182,812 mi.2), not including adjacent i ...
especially in
Palembang Palembang () is the capital city of the Indonesian province of South Sumatra. The city proper covers on both banks of the Musi River on the eastern lowland of southern Sumatra. It had a population of 1,668,848 at the 2020 Census. Palembang ...
, but has spread to Java and
Kalimantan Kalimantan () is the Indonesian portion of the island of Borneo. It constitutes 73% of the island's area. The non-Indonesian parts of Borneo are Brunei and East Malaysia. In Indonesia, "Kalimantan" refers to the whole island of Borneo. In 2019, ...
. The term also could refer to a specific sour and spicy
fish soup Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a ...
which employs seasonings like tamarind. ''Pindang'' has
food preservation Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit ...
properties, which extends the shelf life of fish products.


Terminology

The Indonesian dictionary describes ''pindang'' as "salted and seasoned fish, and then smoked or boiled until dry for preservation". In Indonesia, various boiled fish products are generally known as ''pindang''. In Malaysia, it is known as ''pindang'' in Southwest coast of Malay peninsula, and ''singgang'' in Northeast coast of Malay peninsula. Pindang is often described as Indonesian salt-boiled fish, particularly in Java. On the other hand, in
Bali Bali () is a province of Indonesia and the westernmost of the Lesser Sunda Islands. East of Java and west of Lombok, the province includes the island of Bali and a few smaller neighbouring islands, notably Nusa Penida, Nusa Lembongan, and Nu ...
pindang specifically refers to seasoned fish
brine Brine is a high-concentration solution of salt (NaCl) in water (H2O). In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for br ...
, where ''rujak kuah pindang'', or Bali style fruit rujak with fish brine stock is a popular dish.


As a dish

Although cooking methods and dishes described as ''pindang'' could be found all across Indonesia, from Jepara and Banyuwangi in coastal Java to fishing towns of Sumatra, ''pindang'' is strongly associated with the local cuisine of Palembang, where ''pindang patin'' ('' Pangasius'' fish pindang) is its specialty, and the province has rich variety of pindang dishes.
Freshwater fish Freshwater fish are those that spend some or all of their lives in fresh water, such as rivers and lakes, with a salinity of less than 1.05%. These environments differ from marine conditions in many ways, especially the difference in levels of s ...
such as ''ikan patin'' ('' Pangasius sp.''), catfish,
carp Carp are various species of oily freshwater fish from the family Cyprinidae, a very large group of fish native to Europe and Asia. While carp is consumed in many parts of the world, they are generally considered an invasive species in parts of ...
or gourami are popularly used to cook pindang. However, seafood such as red snapper, milkfish,
mackerel Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. ...
, tuna, grouper, or
shrimp Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are refer ...
can be cooked as pindang as well. The cleaned fish flesh is boiled in water mixed in spices, including tamarind juice,
garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...
, shallot,
ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...
, turmeric,
lemongrass ''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some ...
, galangal, chili pepper, ''daun salam'' (Indonesian bayleaf), citrus leaf, shrimp paste,
palm sugar Palm sugar is a sweetener derived from any variety of palm tree. Palm sugar is sometimes qualified by the type of palm, as in coconut palm sugar. While sugars from different palms may have slightly different compositions, all are processed s ...
and salt. The soup usually also contains pieces of chili pepper, tomato,
cucumber Cucumber (''Cucumis sativus'') is a widely-cultivated Vine#Horticultural climbing plants, creeping vine plant in the Cucurbitaceae family that bears usually cylindrical Fruit, fruits, which are used as culinary vegetables.
, lemon basil and pineapple. This soupy dish has a pronounced sourness with a hint of mild sweetness and light hot spicyness. Beef may also be used in the preparation of Indonesian-style ''pindang''. 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 by Chitty, the Peranakan Tamils of
Malacca Malacca ( ms, Melaka) is a state in Malaysia located in the southern region of the Malay Peninsula, next to the Strait of Malacca. Its capital is Malacca City, dubbed the Historic City, which has been listed as a UNESCO World Heritage Site si ...
that is unique to the state.


As preservation method

The term ''pindang'' refer to the cooking process of boiling the ingredients in salt together with certain spices that contains tannin, 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, thus ''pindang'' is an Indonesian traditional method to preserve food, usually employed for fish and eggs. In Indonesia, ''ikan pindang'' (fish pindang) is also known as ''ikan cue''. Both terms are often erroneously used interchangeably, although not all pindang fish are made of ''cue'' fish ( Caranx sp.). Pindang is regarded as one of
fish preservation Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human c ...
method 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 are ''tongkol'' (mackerel tuna or '' Euthynnus''), ''bandeng'' (milkfish), ''kembung'' (mackerel or ''
Rastrelliger ''Rastrelliger'' is a mackerel genus in the family Scombridae. The three species of ''Rastrelliger'' together with the four species of ''Scomber'' comprise the tribe Scombrini Scombrini, commonly called the true mackerels, is a tribe of ray- ...
''), ''lejang'' (''
Decapterus ''Decapterus'' is a genus of marine fishes of jack family, Carangidae, commonly known as mackerel scads, round scads, or horse mackerel. They are found throughout the world. Species Currently, 10 or 12 recognized species are found in this genus: ...
''), and also ''kuwe'' or ''cue'' ( Caranx sp.). Pindang preparation is often called the "wet preservation", i.e. after covered in coarse salt, instead of being dried in the sun like salted 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 include ''asin'' (salted) or cured and dried in salt, and '' dendeng'' which is cured and dried in sugar, '' acar'' ( pickling), and also ''asap'' (
smoked Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and ''lapsang souchong'' tea are often smoked. In Europe, alder is the tradi ...
).


Variants

Pindang variants can be differentiated according to the kind of fish species used, or according to specific regional recipes which use different ingredients and spices combination. Pindang recipes can be found in various cooking traditions of Southeast Asia; from Javanese, Betawi,
Palembang Palembang () is the capital city of the Indonesian province of South Sumatra. The city proper covers on both banks of the Musi River on the eastern lowland of southern Sumatra. It had a population of 1,668,848 at the 2020 Census. Palembang ...
, and Malay cuisine. In Indonesia, pindang recipes show exceptional diversity in South Sumatra.


Fish and seafood

* Pindang bandeng or pindang serani: Milkfish pindang, specialty of Betawi,
Jakarta Jakarta (; , bew, Jakarte), officially the Special Capital Region of Jakarta ( id, Daerah Khusus Ibukota Jakarta) is the capital and largest city of Indonesia. Lying on the northwest coast of Java, the world's most populous island, Jakarta ...
. The name "serani" is corrupted from ''nasrani'' or Christian, which refer to Mardijker of Kampung Tugu in North Jakarta. Pindang serani is also common in Jepara, Central Java, is made from various kinds of seafood, but the most popular one is milkfish. * Pindang baung: Pindang made of ''ikan baung'' ('' Hemibagrus'') specialty of Lampung province, Indonesia. * Pindang cumi-cumi:
Squid True squid are molluscs with an elongated soft body, large eyes, eight arms, and two tentacles in the superorder Decapodiformes, though many other molluscs within the broader Neocoleoidea are also called squid despite not strictly fitting t ...
pindang, specialty of
Bangka Belitung The Bangka Belitung Islands ( id, Kepulauan Bangka Belitung) is a province of Indonesia. Situated off the southeastern coast of Sumatra, the province comprises two main landmasses— Bangka and Belitung—and numerous smaller islands. Bangka Beli ...
islands. * Pindang gabus: Snakehead pindang, specialty of South Sumatra. * Pindang gunung pangandaran: Fish pindang that uses
torch ginger ''Etlingera elatior'' (also known as torch ginger, ginger flower, red ginger lily, torch lily, wild ginger, ''combrang, bunga kantan'', Philippine wax flower, ගොඩ ඕලු (goda olu), ගොඩ නෙලුම් (goda nelum), සිද් ...
, specialty of
Pangandaran Pangandaran is a town and district of Pangandaran Regency within the province of West Java, Indonesia. It is located on the southern coast of the island of Java. A well-known surfing beach has made Pangandaran a popular tourist destination. His ...
, West Java, Indonesia. * Pindang gurame kuning: Gourami pindang in yellowish sauce, this Indonesian pindang has its typical sour, hot and spicy flavour. * Pindang ikan bunga kecombrang: Fish pindang that uses ''kecombrang'' ('' Etlingera elatior'') flower which is quite popular in Indonesia. The pink flower reduce the fishy aroma of the ingredient. It usually uses ''tengiri'' ( wahoo) fish, but other more common fish such as
carp Carp are various species of oily freshwater fish from the family Cyprinidae, a very large group of fish native to Europe and Asia. While carp is consumed in many parts of the world, they are generally considered an invasive species in parts of ...
might be used. * Pindang kakap: Indonesian style red snapper pindang, cooked with pindang method in light yellowish soup containing spices including turmeric,
ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...
, chili peppers, galangal, lemon basil,
lemongrass ''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some ...
, and bilimbi. * Pindang kepala ikan manyung or pindang gombyang: Pindang that uses the head of ''ikan manyung'' or ''ikan jambal'' ('' Ariidae''). It is commonly found in
Indramayu Indramayu ( jv, ꦆꦤ꧀ꦢꦿꦩꦪꦸ; zh, 南麻由), named after the God Indra, is a town and district which serves as the capital of Indramayu Regency in the West Java province of Indonesia, and is located in the northern coastal area of ...
in West Java, Pati and Semarang in Central Java. * Pindang kerang: Pindang made of
mussel Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and Freshwater bivalve, freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other ...
, either ''kerang darah'' ('' Tegillarca granosa'') or ''kerang hijau'' ('' Perna viridis''), another variant from Palembang. * Pindang kerapu: Grouper pindang served with pineapple. * Pindang kerupuk: Pindang soup that uses krupuk keriting, fish cracker, specialty of South Sumatra. Using krupuk cracker in soup is quite similar to Sundanese
seblak Seblak ( Sundanese: ᮞᮨᮘᮣᮊ᮪) is a Sundanese savoury and spicy dish, originating from West Java, Indonesia. Made of wet ''krupuk'' (traditional Indonesian crackers) cooked with protein sources (egg, chicken, seafood or beef) in spicy ...
. * Pindang lampung: Lampung style fish pindang from Lampung province, Sumatra, Indonesia. Fish that usually made into pindang lampung are ''patin'' (pangasius), ''gabus'' (snakehead), ''baung'' ('' Hemibagrus''), and ''bawal'' ( pomfret). Spices used are red chili pepper, lemongrass, galangal, ''daun salam'' (Indonesian bay leaf), citrus leaf, turmeric, shallot and garlic. * Pindang meranjat or pindang salai: the most hot and spicy South Sumatran pindang variant from Meranjat village, Ogan Komering Ilir Regency, uses ''iwak salai'' ( smoked fish) made from catfish, ''patin'', ''baung'', or ''lais'' fish. * Pindang musi rawas: Sour and fresh pindang from
Musi Rawas Musi Rawas Regency is a regency of South Sumatra Province, Indonesia. Prior to 2013, it covered an area of 12,134.57 km2 and had a population of 524,919 at the 2010 Census; however on 10 June 2013 the northern half of the regency was split off ...
, South Sumatra, which unlike other variants uses mashed tomato instead of tamarind as its souring agent. * Pindang palembang or pindang patin: ''Pangasius'' pindang, specialty of Palembang. * Pindang sekayu: Sweet tasting fish pindang from Sekayu, Musi Banyuasin, using a sweet soy sauce. * Pindang telur gabus: Pindang that uses fish roe of ''gabus'', snakehead's egg, specialty of South Sumatra. * Pindang tongkol: A pindang variant using pindang processed mackerel tuna. Pindang tongkol is quite common across Indonesia, however it is especially popular in
Bangka Belitung The Bangka Belitung Islands ( id, Kepulauan Bangka Belitung) is a province of Indonesia. Situated off the southeastern coast of Sumatra, the province comprises two main landmasses— Bangka and Belitung—and numerous smaller islands. Bangka Beli ...
islands. * Pindang udang: A pindang variant that uses
shrimp Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are refer ...
, pineapple and lemon basil, another specialty of Palembang. A similar recipe is also found in Melaka Chetti pindang variant. * Pindang ikan parang: A Melaka Chetti pindang variant using coconut milk. * Pindang kerang/sotong: A Perak Malay pindang variant using cockles or squid, a specialty of Lenggong Valley, Perak. * Pepes pindang tahu kemangi: Shredded pindang fish mixed with tofu and lemon basil, cooked in Indonesian '' pepes'' (inside banana leaf wrappings) method. * Sambal pindang tongkol suwir: Indonesian sambal chili paste mixed and cooked with shredded ''tongkol'' ( mackerel tuna) that already processed as pindang. This dish can be consumed as side dish with ''
nasi rames Nasi campur (Indonesian for 'mixed rice'), also known as nasi rames or sega campur (; ) in Java, refers to an Indonesian dish of a scoop of ''nasi putih'' (white rice) accompanied by small portions of a number of other dishes, which includes me ...
'' or as condiment; i.e. hot and spicy fish relish.


Eggs and poultry

* Pindang telur: Eggs cooked using pindang process, widely spread throughout the archipelago, but it is found more prevalent in Javanese cuisine. * Pindang telur bebek or pindang telur itik:
Duck egg Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...
pindang, in Indonesia it is considered as a variant of the common ''pindang telur'' that mostly uses chicken egg, as both employs same ingredients and cooking method. In Malaysia, it is a pindang variant from Negeri Sembilan using duck egg. * Pindang hati ayam dan kacang botol: Negeri Sembilan pindang variant using chicken heart and vegetables. * Pindang kaki ayam or pindang ceker: Chicken feet cooked in pindang method, it uses '' belimbing wuluh'' fruit as souring agent.


Meat

* Nasi pindang semarang or also known as pindang kudus: Beef brisket cooked in pindang method spiced with '' keluwek'' and served upon steamed rice, specialty of
Semarang Semarang ( jv, ꦏꦸꦛꦯꦼꦩꦫꦁ , Pegon: سماراڠ) is the capital and largest city of Central Java province in Indonesia. It was a major port during the Dutch colonial era, and is still an important regional center and port today. ...
and Kudus in Central Java, Indonesia. * Pindang asam iga kambing: Goat ribs pindang flavoured with ''asam jawa'' ( tamarind). * Pindang iga or pindang tulang: Beef ribs pindang or bone pindang, unlike other pindangs that mostly uses fish or eggs, this unique meat pindang is another specialty of Palembang, South Sumatra. * Pindang kambing: Goat meat pindang found in Indonesia.


Vegetables

* Pindang kacang panjang: Asparagus bean pindang, although mainly contains vegetables it is usually added with pindang fish or bits of spare meat. * Pindang pegagan: This pindang variant uses ''pegagan'' ('' Centella asiatica'') turmeric and chili pepper. Its soup is light and not oily, since the spices are boiled directly, and not stir fried in palm oil, specialty of South Sumatra. * Pindang rebung santan: Bamboo shoots pindang served in
coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...
.


See also

* Pekasam, a similar fish preservation method of Banjarese and Malay origin * Asam pedas, a similar dish of Minangkabau and Malay origin * Tom yum, a similar dish from Thailand * Sinigang, a similar dish from the Philippines


References


External links


Pindang Patin Palembang
(Cookpad)
''Ikan Pindang'', Indonesian Fish Brine Recipe
(Indonesia Eats) {{Malaysian cuisine Indonesian cuisine Palembang cuisine Betawi cuisine Javanese cuisine Malay cuisine Malaysian cuisine Fish dishes Preservation methods Indonesian seafood dishes