masak ikan pindang Ikan pindang kembung resepi asam bahan nannie masak

Pindang is a traditional Indonesian dish that boasts so much flavor and complexity, you won't believe it until you try it for yourself. I recently stumbled upon two recipes for ikan pindang, or pindang-style fish, that I knew I had to try out. The first recipe, from Diari Suri Bekerjaya, uses a tangy and spicy combination of tamarind, lemongrass, and chilies to pack a punch in every bite. Meanwhile, the second recipe, from Amanda Chastity, uses a sweet and savory combination of kecap manis (Indonesian sweet soy sauce), garlic, and shallots to create a rich and complex flavor profile. If you're not familiar with pindang, it's a method of cooking that involves boiling the fish in a broth made from water, spices, and usually tamarind paste or vinegar. The result is a flavorful and tender fish that's perfect for serving with rice or noodles. Both of these recipes call for using fillets of a white fish, such as tilapia or cod, but you can use any firm white fish that you like. For the first recipe, the ingredients you'll need are: - 4 fillets of white fish - 1/4 cup tamarind paste - 4 small red chilies, sliced - 4 cloves garlic, minced - 1 stalk lemongrass, bruised - 1/2 teaspoon salt - 2 tablespoons vegetable oil - 1/2 cup water To make the broth, start by heating up the oil in a pot over medium heat. Add the garlic and chilies and sauté for a minute or two until fragrant. Next, add the tamarind paste, lemongrass, salt, and water, and bring everything to a boil. Once the broth is boiling, add the fish fillets and simmer for about 10-15 minutes, or until the fish is cooked through and tender. Serve the fish in bowls with some of the broth ladled over the top, and garnish with sliced chili and chopped cilantro if desired. For the second recipe, you'll need: - 4 fillets of white fish - 4 cloves garlic, minced - 4 shallots, thinly sliced - 1/4 cup kecap manis - 1/2 teaspoon salt - 2 tablespoons vegetable oil - 1/2 cup water To make this version of ikan pindang, heat up the oil in a pot over medium heat and sauté the garlic and shallots until softened and fragrant. Add the kecap manis, salt, and water, and bring everything to a boil. Once the broth is boiling, add the fish fillets and simmer for about 10-15 minutes, or until the fish is cooked through and tender. Serve the fish over rice or noodles, with a spoonful of the broth poured over the top. Both of these recipes are delicious and easy to make, and they offer a different take on the classic Indonesian dish of ikan pindang. Whether you prefer the tangy spiciness of the first recipe or the sweet and savory depth of flavor in the second one, you're sure to love this unique and tasty way to prepare white fish.

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