Pindang Patin from Palembang

Indonesian Cuisine - Palembang is the name of the capital of the province of South Sumatra, Indonesia. Besides being famous for its "Mpek-mpek" culinary, Palembang also saves many other types of culinary namely Patin fish, which is named Pindang Patin Palembang.
Pindang lkan is a soupy dish known as the culinary icon of South Sumatera. It bears resemblance to pangek masi in West Sumatera, asam pedas in Malay cuisine, gangan or lempah in Bangka-Belitung cuisine, or pindang serani in Java. It even poses similarities with tom yam kung in Thai cuisine. There are several variants of pindang cooking in South Sumatra, such as pindang meranjat, pindang Musi rawas, pindang pegagan, dan pindang Palembang. Each has strong regional characters. 

Indonesian Cuisines - Pindang Patin Palembang

Fans of intense spices may prefer pindang meranjat for its flavorful kick of shrimp paste and spiciness; whereas pindang pegagan features softer aftertaste of shrimp paste. Pindang dishes from the Meranjat region often use ikan salai (smoked fish) to enhance their flavors. Pindang dishes from Palembang and Musi Rawas stay clear of the use of shrimp paste. Instead, they come out stronger on the acidity levels and are not too spicy. Lending the tartness to the dish are cung kediro (cherry tomatoes) and tamarind. Pindang Palembang also counts on the use of kemangi (indonesian basil leaves) to enhance its aroma.

In South Sumatra, almost all pindang dishes are made with fish, the most popular of which are ikan patin (Pangasius Sutchi) and ikan baung (Mystus spp.). At some point, before its price skyrocketed, ikan belida (Chitala lopis) was also widely used. Current popular taste calls for a variant of pindang to use beef ribs or tempoyak (fermented durian). 

Pindang Patin Palembang hmmm yummy

INGREDIENTS (makes around 10 places):

• 1.500 cc water
• 5 gr 4-5 pcs Indonesian bay leaves
• 36 gr 3 pcs lemon grass stalks, crushed
• 35 gr 5 cm ginger, crushed
• 40 gr 4 cm galangal, crushed
• 80 gr 4 pcs red chines, diagonally sliced
• 900 gr (1-2 fish) patin fish (silver catfish orPangasius sutchi), washed and cut into pieces
• 100 gr 2 pcs red tomatoes, cut into pieces
• 100 gr 5 pcs green tomatoes, cut Into pieces
• 30 gr 15 pcs bird’s eye chilies, remove the stalk
• 3 tablespoons tamarind juice sweet soy sauce
• 1 1/2 teaspoon sugar
• 25-50 gr Indonesian basil leaves

GROUND SPICES:

• 60 gr 6 pcs shallots
• 100 gr 5 pcs red chilies
• 15 gr 3 cm turmeric, roasted
• 1 teaspoon dark shrimp paste, roasted 2-2 1/2 teaspoon salt

DIRECTIONS:  

1. Boil water over medium heat, add ground spices, Indonesian bay leaves, lemongrass, ginger, galangal and red chilles. Add fish.
2. Add tomatoes, bird’s eye chilies, tamarind juice, sweet soy sauce and sugar. Bring to boil. Add the basil leaves once the fish cooked through. Let it stand for 4-5 hours to allow the spices to soak through the fish Then serve.

 Happy cooking and enjoy Pindang Patin Palembang

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