lautnusantara.com - Pindang Bandeng is a fish dish that originated in Indonesia. Pindang is an Indonesian term that refers to the method of cooking by boiling food in water that has been specially seasoned. Bandeng, or Milkfish on the other hand, is a popular type of freshwater fish that is often used in Indonesian cuisine.

Pindang Bandeng has a fresh sour and slightly spicy flavor. It is often served with warm rice and can be served as a main dish or as a side dish in Indonesian daily meals. Pindang Bandeng is also often used as a special dish for certain occasions or celebrations.

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Here is the recipe for making pindang bandeng:

Ingredients:

• 2 fresh milkfish, cleaned and halved
• 4-5 kaffir lime leaves
• 4 cm galangal, freshly grated
• 3 lemongrass stalks, trimmed
• 5 red chilies, sliced serong (adjust to desired level of spiciness)
• 4 shallot cloves, thinly sliced
• 3 cloves garlic, finely chopped
• 1 tomato, cut into wedges
• 1 tablespoon tamarind juice
• 2 tablespoons sweet soy sauce
• Salt to taste
• Oil for frying
• 1 litre of Water 

Ground spices:

• 6 shallots
• 4 cloves of garlic
• 5 curly red chilies
• 3 candlenuts
• 2 cm turmeric, lightly roasted
• 2 cm ginger

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Steps:

1. Puree all the ingredients using a blender or a mortar and pestle.
2. Heat oil in a wok. Fry the sliced milkfish until browned. Remove and drain.
3. In the same pan, saute the spices, shallots, and garlic until fragrant and cooked.
4. Add water to the pan and bring to a boil. Also add kaffir lime leaves, galangal, lemongrass, tomatoes and red chili. Stir well.
5. Add tamarind juice, sweet soy sauce and salt. Stir again.
6. Put the fried milkfish into the wok. Make sure the fish is submerged in the marinade.
7. Cook over low heat until the spices are absorbed and the milkfish is cooked through, about 20-30 minutes. 
8. Once cooked, remove from heat and serve pindang bandeng with warm rice.

Good luck and enjoy Pindang Bandeng!

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