It has been quite an interesting last couple of days. Most is because Donald Trump is officially an elect US President. I usually don’t watch TV that much, but I have been watching the news such as CNN, Bloomberg, and even the local news. Anyway….
This time the recipe is from my Mom, called Pindang Bening. Well….actually I have seen her cooked this one time, and as usual she only uses estimation. So I have to visually remember what she did.
I am having quite a challenge to translate it into English, lol. So I am just going to use description to title this dish. Pindang tastes sweet and sour, which is quite common fish soup dish in south Sumatra. Bening is Indonesian term for clear. So I will call it Mom’s Clear Sweet Sour Fish Soup.
This time I am using Ikan Tongkol, or Tuna Mackerel in English. But maybe next time I will use Ikan Tenggiri which has less fishy smell. In order to achieve the clear soup but still tasty, instead of grinding the ingredients into a paste, we should slice them very thinly. Usually, you can add Thai basil and/or Spring Onion. But because I could not find those in my last minute grocery, I experiment with young watercress. It still turns out nice but if you can find Thai basil or spring onion, it would be better because they have aromatic element. Using Assam gelugur instead of regular tamarind juice is also my modification. I think you can use any of your favourite fresh ingredient to produce the sourness; such as pineapple of belimbing wuluh. All in all, this dish is very quick to make and has e very refreshing taste.
So here we go:
- 500gr tuna mackerel, divide into 4-5
- ½ lime
- 2 lemongrass, white stalk only, bruised
- 1 galangal, thumb size, bruised
- ¼ tsp turmeric powder
- 2 bay leaves
- 3 kaffir lime leaves, 4 if you only have small ones, torn
- 1 tomato, divide into 6
- A handful of young watercress (optional)
- 4 padi chillies, whole
- 2 tbsp sugar
- Salt to taste
- 4 red chillies
- 7 shallots
- 3 garlic
- 2 assam gelugur
- Marinate the fish in juice of half a lime. This step is to reduce the fishy smell. Set aside for 10 minutes.
- Bring 800ml of water to a boil.
- Add in all the sliced ingredients, lemongrass, galangal, bay leaves, kaffir lime leaves, and turmeric powder.
- Add the fish and cook until all the pink colour disappears.
- Add in the whole chillies padi. Sugar and salt to taste.
- Just before serving, add in the watercress and tomato.
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