Pindang
Sign in to savePindang refers to a cooking method in the Indonesian and Malay language of boiling ingredients in brine or acidic solutions. Usually employed to cook fish or egg, the technique is native to Sumatra especially in Palembang, but has spread to Java and Kalimantan. The term also could refer to a specific sour and spicy fish soup which employs seasonings like tamarind. Pindang has food preservation properties, which extends the shelf life of fish products.
Wikidata facts
- Instance of
- dish
- Part of
- Indonesian cuisine
- Has part
- fish as food
- Country
- Indonesia
- Country of origin
- Indonesia
- Location
- Indonesia
- Image
- Pindang Patin Palembang 2.jpg
Show 3 more facts
- Commons category
- Pindang
- cuisine
- Indonesian cuisine
- culture
- culture of Indonesia
Sources (3)
via Wikidata · CC0
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Encyclopedic overview
11 sectionsContents
- Terminology
- As a dish
- As preservation method
- Variants
- Fish and seafood
- Eggs and poultry
- Meat
- Vegetables
- See also
- References
- External links
Pindang refers to a cooking method in the Indonesian and Malay language of boiling ingredients in brine or acidic solutions. Usually employed to cook fish or egg, the technique is native to Sumatra especially in Palembang, but has spread to Java and Kalimantan. The term also could refer to a specific sour and spicy fish soup which employs seasonings like tamarind. Pindang has food preservation properties, which extends the shelf life of fish products.
==Terminology== The Indonesian dictionary describes pindang as "salted and seasoned fish, and then smoked or boiled until dry for preservation". In Indonesia, various boiled fish products are generally known as pindang. In Malaysia, it is known as pindang in Southwest coast of Malay peninsula, and singgang in Northeast coast of Malay peninsula.
Excerpted from Wikipedia’s “Pindang” article, available under the CC BY-SA 4.0 licence.