Pindang

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/