Pindang Kepala Simba Recipe
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kepala Simba (fish head) | 1 kilo |
| Asam Jawa (tamarind) | 1 packet (dissolved in warm water) |
| Red Chili (cabe merah rawit) | 4 pieces |
| Shallots (bawang merah) | 6 cloves |
| Garlic (bawang putih) | 3 cloves |
| Salt (garam) | 2 tablespoons |
| Kemangi (Thai basil) | Optional (skip if desired) |
| Royco seasoning | To taste |
| Tomatoes | 2 pieces (chopped) |
| Galangal (laos) | 1 piece (smashed) |
| Ginger (jahe) | 1 piece (about 1-inch) |
| Turmeric (kunyit) | 1 piece (about 1-inch) |
| Bay leaves (daun salam) | 2 leaves |
| Sugar (gula putih) | 1 tablespoon |
Instructions:
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Prepare the Spice Paste: Begin by grinding all the spice ingredients—red chilies, shallots, garlic, galangal, ginger, and turmeric—into a fine paste. This can be done using a mortar and pestle or a food processor.
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Sauté the Paste: Heat a little oil in a pan over medium heat and sauté the ground spice paste until fragrant and cooked through.
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Add Liquids: Pour in 500cc of water and bring it to a boil.
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Cook the Fish: Once the water is boiling, gently add the fish head to the pot.
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Season: Stir in the salt, sugar, Royco seasoning, bay leaves, smashed galangal, and chopped tomatoes.
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Check Flavor: Taste the broth to adjust seasoning as needed.
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Monitor Cooking Time: Allow the fish to cook just until done, avoiding overcooking as it can cause the fish to break apart and alter its flavor.
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Serve: Once the fish is cooked, carefully remove it from the pot and transfer to a serving dish. Enjoy your Pindang Kepala Simba hot!
This vibrant dish showcases the delicate flavors of the fish complemented by aromatic spices, perfect for sharing with loved ones.
