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merging pindang meranjat and pindang salai, basically uses same salai (smoked) fish
elaborate terminology, add valid books as refs mentioning Indonesian (archipelago) origin, removing Malaysia as the said ref did not mention it originated from there. Move ref and mention specificly the pindang is consumed by Chitty (Peranakan Tamil) community. As a creole ethnic, they can adopt various food/recipe/technique from elsewhere in the archipelago, not necessarily invented originated from there.
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| caption = ''Pindang patin'', ''pangasius'' fish in pindang soup
| caption = ''Pindang patin'', ''pangasius'' fish in pindang soup
| alternate_name =
| alternate_name =
| country = [[Indonesia]]<ref name="Pindang-Palembang">{{cite web | title = Pindang Patin Palembang | url = https://cookpad.com/id/resep/2948539-pindang-patin-palembang | language = Indonesian}}</ref> [[Malaysia]] <ref>https://www.thestar.com.my/lifestyle/family/2019/10/04/chetti-culinary-staples</ref>
| country = [[Indonesia]]<ref name="Costa-Pierce">{{Cite book|last=Costa-Pierce|first=Barry A.|url=https://books.google.co.id/books?id=ES72oQV02rsC&pg=PA364&dq=Pindang,+Indonesian+fish+preservation+method&hl=en&sa=X&ved=2ahUKEwii9aO54JPsAhXtILcAHcQYC8MQ6AEwAHoECAEQAg#v=onepage&q=Pindang,%20Indonesian%20fish%20preservation%20method&f=false|title=Reservoir Fisheries and Aquaculture Development for Resettlement in Indonesia|last2=Soemarwoto|first2=Otto|date=1990-01-01|publisher=WorldFish|isbn=978-971-10-2250-1|language=en}}</ref><ref name="Pindang-Palembang">{{cite web | title = Pindang Patin Palembang | url = https://cookpad.com/id/resep/2948539-pindang-patin-palembang | language = Indonesian}}</ref>
| region = Nationwide in Indonesia, [[Malaysia]], [[Brunei]], [[Singapore]]
| region = Nationwide in Indonesia, [[Malaysia]], [[Brunei]], [[Singapore]]
| creator =
| creator =
| course =
| course =
| served =
| served =
| main_ingredient = [[Fish (food)|fish]] cooked in spices including tamarind juice, garlic, shallot, ginger, turmeric, lemongrass, galangal, chili pepper, Indonesian bayleaf, citrus leaf, shrimp paste, palm sugar and salt.
| main_ingredient = salt-boiled fish,<ref name="Hall">{{Cite book|last=Hall|first=George M.|url=https://books.google.co.id/books?id=GNfMGwwHOREC&pg=PA62&dq=Pindang,+Indonesian+fish+preservation+method&hl=en&sa=X&ved=2ahUKEwii9aO54JPsAhXtILcAHcQYC8MQ6AEwAXoECAAQAg#v=onepage&q=Pindang,%20Indonesian%20fish%20preservation%20method&f=false|title=Fish Processing Technology|date=1997-07-31|publisher=Springer Science & Business Media|isbn=978-0-7514-0273-5|language=en|page= 61, 62}}</ref> i.e. [[Fish (food)|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.
| variations =
| variations =
| calories =
| calories =
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}}
}}


'''Pindang''' is a Southeast Asian cooking method of [[boiling]] ingredients in [[salt]] and certain [[spice]]s, usually employed to cook [[Fish (food)|fish]] or [[Egg (food)|egg]], originating in the region. Pindang has [[Food preservation|preservative]] property, which used to extend the shelf life of fish. The technique is native to Java, Sumatra and the Malay peninsula.<ref name=IPB>{{cite web | publisher=Jurusan Teknologi Pangan dan Gizi-IPB | url=http://www.warintek.ristek.go.id/pangan_kesehatan/pangan/ipb/Telur%20pindang.pdf | title=Pengolahan Jamur Komersial, Jahe Instan, Ikan Asap, Telur Pindang | pages=103–104. Bogor | language=Indonesian | url-status=dead | archiveurl=https://web.archive.org/web/20140413123332/http://www.warintek.ristek.go.id/pangan_kesehatan/pangan/ipb/Telur%20pindang.pdf | archivedate=2014-04-13 }}</ref> <ref>http://eprints.usm.my/35749/1/norfarizan_jurnal_pengguna_malaysia_%281%29.pdf</ref> The Malay and [[Great Dictionary of the Indonesian Language of the Language Center|Indonesian dictionary]] describes ''pindang'' as "salted and seasoned fish, and then smoked or boiled until dry for preservation."<ref>https://prpm.dbp.gov.my/Cari1?keyword=pindang</ref><ref>{{cite web | title = Pindang | work = Kamus Besar Bahasa Indonesia | quote = pindang/pin·dang/ n ikan yang digarami dan dibumbui kemudian diasapi atau direbus sampai kering agar dapat tahan lama | url = http://kbbi.web.id/pindang | language = Indonesian}}</ref>
'''Pindang''' is an [[Indonesia|Indonesian]]<ref name="Costa-Pierce"/><ref name="Hall"/> cooking method of [[boiling]] ingredients in [[salt]] and certain [[spice]]s, usually employed to cook [[Fish (food)|fish]] or [[Egg (food)|egg]]. Pindang has [[Food preservation|preservative]] property, which used to extend the shelf life of fish. The technique is native to Java, Sumatra and the Malay peninsula.<ref name=IPB>{{cite web | publisher=Jurusan Teknologi Pangan dan Gizi-IPB | url=http://www.warintek.ristek.go.id/pangan_kesehatan/pangan/ipb/Telur%20pindang.pdf | title=Pengolahan Jamur Komersial, Jahe Instan, Ikan Asap, Telur Pindang | pages=103–104. Bogor | language=Indonesian | url-status=dead | archiveurl=https://web.archive.org/web/20140413123332/http://www.warintek.ristek.go.id/pangan_kesehatan/pangan/ipb/Telur%20pindang.pdf | archivedate=2014-04-13 }}</ref <ref>http://eprints.usm.my/35749/1/norfarizan_jurnal_pengguna_malaysia_%281%29.pdf</ref>


==Terminology==
⚫
The term also could refer to a specific freshly sour and spicy [[fish soup]] which uses sour-tasting spices, usually [[tamarind]]. Although pindang method and dishes could be found all across the Southeast Asia, in Indonesia, the pindang dish is associated especially to [[Palembang cuisine|Palembang]], where ''pindang patin'' (''[[Pangasius]]'' fish pindang) is its specialty <ref name="Pindang-Palembang"/> while in Malaysia, it is consumed through out the country.
Pindang is often described as Indonesian salt-boiled fish,<ref name="Hall"/> although might be enrichen and seasoned with other spices and herbs. The Malay and [[Great Dictionary of the Indonesian Language of the Language Center|Indonesian dictionary]] describes ''pindang'' as "salted and seasoned fish, and then smoked or boiled until dry for preservation."<ref>https://prpm.dbp.gov.my/Cari1?keyword=pindang</ref><ref>{{cite web | title = Pindang | work = Kamus Besar Bahasa Indonesia | quote = pindang/pin·dang/ n ikan yang digarami dan dibumbui kemudian diasapi atau direbus sampai kering agar dapat tahan lama | url = http://kbbi.web.id/pindang | language = Indonesian}}</ref>

In Java however, pindang refer to salt-boiled and fermented fish.<ref name="Costa-Pierce"/> Fermented means the boiled fish often left to decompose further. for some times On the other hand, in [[Bali]] pindang is specificly means fish [[brine]], where rujak kuah pindang Bali, or Bali style fruit [[rujak]] with fish brine stock is a popular recipe.<ref>{{Cite web|last=Eats|first=Indonesia|date=2013-02-03|title=Indonesian Fish Brine Recipe (Ikan Pindang) » Indonesia Eats|url=https://indonesiaeats.com/fish-brine-ikan-pindang-kuah-ikan-pindang/|access-date=2020-10-01|website=Indonesia Eats|language=en-CA}}</ref>

⚫
The term also could refer to a specific freshly sour and spicy [[fish soup]] which uses sour-tasting spices, usually [[tamarind]]. Although pindang method and dishes could be found all across the Maritime Southeast Asia, in Indonesia, the pindang dish is associated especially to [[Palembang cuisine|Palembang]], where ''pindang patin'' (''[[Pangasius]]'' fish pindang) is its specialty<ref name="Pindang-Palembang"/> and the province has rich variety of pindag dishes. While in Malaysia, pindang recipes is also consumed by [[Chitty]], the [[Peranakan]] Tamils of [[Malacca]].<ref>https://www.thestar.com.my/lifestyle/family/2019/10/04/chetti-culinary-staples</ref>


==As a dish==
==As a dish==
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The term ''pindang'' refer to the cooking process of boiling the ingredients in [[salt]] together with certain spices that contains [[tannin]],<ref name=IPB/> 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.<ref name=IPB/> 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), ''bandeng'' (milkfish), and ''kembung'' (mackerel).
The term ''pindang'' refer to the cooking process of boiling the ingredients in [[salt]] together with certain spices that contains [[tannin]],<ref name=IPB/> 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.<ref name=IPB/> 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), ''bandeng'' (milkfish), and ''kembung'' (mackerel).


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]]).
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]]).<ref name="Costa-Pierce"/>


==Variants==
==Variants==

Revision as of 16:34, 1 October 2020

Pindang
Pindang patin, pangasius fish in pindang soup
Place of originIndonesia[1][2]
Region or stateNationwide in Indonesia, Malaysia, Brunei, Singapore
Main ingredientssalt-boiled fish,[3] 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 is an Indonesian[1][3] cooking method of boiling ingredients in salt and certain spices, usually employed to cook fish or egg. Pindang has preservative property, which used to extend the shelf life of fish. The technique is native to Java, Sumatra and the Malay peninsula.Cite error: A <ref> tag is missing the closing </ref> (see the help page).

Terminology

Pindang is often described as Indonesian salt-boiled fish,[3] although might be enrichen and seasoned with other spices and herbs. The Malay and Indonesian dictionary describes pindang as "salted and seasoned fish, and then smoked or boiled until dry for preservation."[4][5]

In Java however, pindang refer to salt-boiled and fermented fish.[1] Fermented means the boiled fish often left to decompose further. for some times On the other hand, in Bali pindang is specificly means fish brine, where rujak kuah pindang Bali, or Bali style fruit rujak with fish brine stock is a popular recipe.[6]

The term also could refer to a specific freshly sour and spicy fish soup which uses sour-tasting spices, usually tamarind. Although pindang method and dishes could be found all across the Maritime Southeast Asia, in Indonesia, the pindang dish is associated especially to Palembang, where pindang patin (Pangasius fish pindang) is its specialty[2] and the province has rich variety of pindag dishes. While in Malaysia, pindang recipes is also consumed by Chitty, the Peranakan Tamils of Malacca.[7]

As a dish

Pindang as a dish refer to a certain sour and spicy fish soup. Freshwater fish such as ikan patin (Pangasius sp.), catfish, carp or gourami are popularly used to cook pindang. However, seafood such as red snapper, milkfish, mackerel, tuna or shrimp can be cooked as pindang as well. The cleaned fish flesh is boiled in water mixed in spices, including tamarind juice, garlic, shallot, ginger, turmeric, lemongrass, galangal, chili pepper, daun salam (Indonesian bayleaf), citrus leaf, shrimp paste, palm sugar and salt. The soup usually also contains pieces of chili pepper, tomato, cucumber, lemon basil and pineapple. This soupy dish has a pronounced sourness with a hint of mild sweetness and light hot spicyness.[2]

As preservation method

Bamboo-packed mackerel pindang sold in traditional market.
Pindang making in Blimbing, East Java circa 1920s.

The term pindang refer to the cooking process of boiling the ingredients in salt together with certain spices that contains tannin,[8] 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.[8] 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), bandeng (milkfish), and kembung (mackerel).

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).[1]

Variants

Pindang patin served with tempeh, sambal, and kecap manis.

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, Malay cuisine to Kadazandusun cuisine. Pindang recipes show exceptional diversity in South Sumatra.[9]

  • Pindang kerupuk: Pindang that uses krupuk keriting, fish cracker, specialty of South Sumatra.[9]
  • 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.[10][9]
  • Pindang musi rawas: Sour and fresh pindang from Musi Rawas, which unlike other variants uses mashed tomato instead of tamarind as its souring agent.[10]
  • Pindang palembang or pindang patin: Pangasius pindang, specialty of Palembang.[2][9]
  • Pindang pegagan: This pindang variant uses turmeric and chili pepper. Its soup is light and not oily, since the spices are boiled directly, and not stir fried in palm oil.[10]
  • Pindang sekayu: Sweet tasting fish pindang from Sekayu, Musi Banyuasin, using a sweet soy sauce.[10]
  • Pindang serani: Pindang specialty of Jepara, Central Java, is made from various kinds of seafood, but the most popular one is milkfish.[11]
  • Pindang telur: Eggs cooked using pindang process.
  • Pindang telur gabus: Pindang that uses fish roe of gabus, snakehead]'s egg, specialty of South Sumatra.[9]
  • Pindang tongkol: A pindang variant using pindang processed mackerel tuna.
  • Pindang tulang: Lit: bone pindang, beef ribs pindang, also specialty of Palembang, South Sumatra.[9]
  • Pindang nenas udang: A Melaka Chetti pindang variant using prawn.
  • 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.
  • Pinasakan: A Kadazandusun pindang variant using takob akob (a tangy wild fruit mainly harvested for its skin), a specialty of Sabah [12]

See also

  • Pekasam, a similar fish preservation method of Malay origin; using salt, palm sugar and rice
  • Asam pedas, similar dish of Minangkabau origin
  • Tom yum, similar dish from Thailand
  • Singgang, similar dish in Malaysia

References

  1. ^ a b c d Costa-Pierce, Barry A.; Soemarwoto, Otto (1990-01-01). Reservoir Fisheries and Aquaculture Development for Resettlement in Indonesia. WorldFish. ISBN 978-971-10-2250-1.
  2. ^ a b c d "Pindang Patin Palembang" (in Indonesian).
  3. ^ a b c Hall, George M. (1997-07-31). Fish Processing Technology. Springer Science & Business Media. p. 61, 62. ISBN 978-0-7514-0273-5.
  4. ^ https://prpm.dbp.gov.my/Cari1?keyword=pindang
  5. ^ "Pindang". Kamus Besar Bahasa Indonesia (in Indonesian). pindang/pin·dang/ n ikan yang digarami dan dibumbui kemudian diasapi atau direbus sampai kering agar dapat tahan lama
  6. ^ Eats, Indonesia (2013-02-03). "Indonesian Fish Brine Recipe (Ikan Pindang) » Indonesia Eats". Indonesia Eats. Retrieved 2020-10-01.
  7. ^ https://www.thestar.com.my/lifestyle/family/2019/10/04/chetti-culinary-staples
  8. ^ a b Cite error: The named reference IPB was invoked but never defined (see the help page).
  9. ^ a b c d e f "5 Jenis Olahan Pindang Khas Sumatera Selatan". kumparan (in Indonesian). Retrieved 2020-10-01.
  10. ^ a b c d "Lima Pindang Khas Sumatera Selatan". Laskar Wong Kito (in Indonesian).
  11. ^ "Pindang Serani khas Jepara". Cookpad (in Indonesian).
  12. ^ https://web.archive.org/web/20150509071936/http://www.newsabahtimes.com.my/magazine/magazine_display/1402
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