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Dish

Pindang

Soups and Broths

Pindang is both a cooking method and a category of dish in Indonesian and Malay cuisine, referring to boiling ingredients, usually fish or egg, in a brine or acidic solution. The technique originates in Sumatra, particularly around Palembang, and has since spread to Java and Kalimantan. The name also refers specifically to a sour and spicy fish soup seasoned with tamarind, and the method has the added benefit of extending the shelf life of fish products. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/

Facts
Classification
Course
Soup 1
Origin Region
Indonesia 2
Connections

In Cuisine

Indonesian Cuisine, Cuisines
Source Pindang (Wikipedia)
Malaysian Cuisine, Cuisines
Source Pindang (Wikipedia)

Uses Ingredient

Chili Pepper, Ingredients
Source Pindang (Wikipedia)
Galangal, Ingredients
Source Pindang (Wikipedia)
Garlic, Ingredients
Source Pindang (Wikipedia)
Ginger, Ingredients
Source Pindang (Wikipedia)
Lemongrass, Ingredients
Source Pindang (Wikipedia)
Palm Sugar, Ingredients
Source Pindang (Wikipedia)
Shallot, Ingredients
Source Pindang (Wikipedia)
Shrimp Paste, Ingredients
Source Pindang (Wikipedia)
Turmeric, Ingredients
Source Pindang (Wikipedia)
In the Other Atlases
  • Also in Geography Atlas: Indonesia, originated there.
Sources
1. Pindang (Wikipedia)
  • entity record, SubLabel (course)
    SubLabel: Soups and Broths
  • In Cuisine: Indonesian Cuisine, Wikipedia category list
  • In Cuisine: Malaysian Cuisine, Wikipedia category list
  • Uses Ingredient: Garlic, infobox main_ingredient field
    salt-boiled fish,<ref name="Hall">{{Cite book|last=Hall|first=George M.|url=https://books.google.com/books?id=GNfMGwwHOREC&q=Pindang%2C+Indonesian+fish+preservation+method&pg=PA62|title=Fish Processing Technology|date=1997-07-31|publisher=Springer Science & Business Media|isbn=978-0-7514-0273-5|language=en|pages= 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.
  • Uses Ingredient: Shallot, infobox main_ingredient field
    salt-boiled fish,<ref name="Hall">{{Cite book|last=Hall|first=George M.|url=https://books.google.com/books?id=GNfMGwwHOREC&q=Pindang%2C+Indonesian+fish+preservation+method&pg=PA62|title=Fish Processing Technology|date=1997-07-31|publisher=Springer Science & Business Media|isbn=978-0-7514-0273-5|language=en|pages= 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.
  • Uses Ingredient: Ginger, infobox main_ingredient field
    salt-boiled fish,<ref name="Hall">{{Cite book|last=Hall|first=George M.|url=https://books.google.com/books?id=GNfMGwwHOREC&q=Pindang%2C+Indonesian+fish+preservation+method&pg=PA62|title=Fish Processing Technology|date=1997-07-31|publisher=Springer Science & Business Media|isbn=978-0-7514-0273-5|language=en|pages= 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.
  • Uses Ingredient: Turmeric, infobox main_ingredient field
    salt-boiled fish,<ref name="Hall">{{Cite book|last=Hall|first=George M.|url=https://books.google.com/books?id=GNfMGwwHOREC&q=Pindang%2C+Indonesian+fish+preservation+method&pg=PA62|title=Fish Processing Technology|date=1997-07-31|publisher=Springer Science & Business Media|isbn=978-0-7514-0273-5|language=en|pages= 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.
  • Uses Ingredient: Lemongrass, infobox main_ingredient field
    salt-boiled fish,<ref name="Hall">{{Cite book|last=Hall|first=George M.|url=https://books.google.com/books?id=GNfMGwwHOREC&q=Pindang%2C+Indonesian+fish+preservation+method&pg=PA62|title=Fish Processing Technology|date=1997-07-31|publisher=Springer Science & Business Media|isbn=978-0-7514-0273-5|language=en|pages= 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.
  • Uses Ingredient: Galangal, infobox main_ingredient field
    salt-boiled fish,<ref name="Hall">{{Cite book|last=Hall|first=George M.|url=https://books.google.com/books?id=GNfMGwwHOREC&q=Pindang%2C+Indonesian+fish+preservation+method&pg=PA62|title=Fish Processing Technology|date=1997-07-31|publisher=Springer Science & Business Media|isbn=978-0-7514-0273-5|language=en|pages= 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.
  • Uses Ingredient: Chili Pepper, infobox main_ingredient field
    salt-boiled fish,<ref name="Hall">{{Cite book|last=Hall|first=George M.|url=https://books.google.com/books?id=GNfMGwwHOREC&q=Pindang%2C+Indonesian+fish+preservation+method&pg=PA62|title=Fish Processing Technology|date=1997-07-31|publisher=Springer Science & Business Media|isbn=978-0-7514-0273-5|language=en|pages= 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.
  • Uses Ingredient: Shrimp Paste, infobox main_ingredient field
    salt-boiled fish,<ref name="Hall">{{Cite book|last=Hall|first=George M.|url=https://books.google.com/books?id=GNfMGwwHOREC&q=Pindang%2C+Indonesian+fish+preservation+method&pg=PA62|title=Fish Processing Technology|date=1997-07-31|publisher=Springer Science & Business Media|isbn=978-0-7514-0273-5|language=en|pages= 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.
  • Uses Ingredient: Palm Sugar, infobox main_ingredient field
    salt-boiled fish,<ref name="Hall">{{Cite book|last=Hall|first=George M.|url=https://books.google.com/books?id=GNfMGwwHOREC&q=Pindang%2C+Indonesian+fish+preservation+method&pg=PA62|title=Fish Processing Technology|date=1997-07-31|publisher=Springer Science & Business Media|isbn=978-0-7514-0273-5|language=en|pages= 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.
View the Source
2. Pindang (Wikidata)
P495 (country of origin): Indonesia
Quote, P495 (country of origin): Indonesia
Indonesia
View the Source
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