Spicy and Sour Pindang Bandeng with Pete
This delightful recipe for Pindang Bandeng Asem Pedas combines the rich flavors of Indonesian cuisine with a touch of spiciness and a unique twist from the addition of pete (stink beans). This dish features bandeng (milkfish) simmered in a spicy and sour broth that is fragrant with herbs and spices, making it a delicious choice for any meal. The use of fresh ingredients, coupled with the tanginess of tamarind and the heat of chili, creates a vibrant and tasty dish that will tantalize your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bandeng (medium-sized) | 1 (cut into 6 pieces) |
| Red onions (sliced) | 10 cloves |
| Garlic (sliced) | 3 cloves |
| Bird’s eye chilies (split) | 15 pieces (whole or halved) |
| Green tomatoes (quartered) | 1 |
| Lemongrass (bruised) | 2 stalks |
| Galangal (bruised) | 2 slices |
| Grilled turmeric (sliced) | 1 piece |
| Ginger (sliced or bruised) | 2 slices |
| Tamarind | 1 piece |
| Kaffir lime leaves | 3 leaves |
| Bay leaves | 3 leaves |
| Pete (stink beans, halved) | 5 pieces (optional) |
| Oil | to taste |
| Salt | to taste |
| Sugar | to taste |
| Seasoning (optional) | to taste |
| Water | 800 ml |
| Soy sauce | 1 tablespoon |
| Bilimbi (or lime juice) | 6 pieces (if available, otherwise substitute with lime juice) |
Instructions
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Prepare the Aromatics: In a pan, heat a sufficient amount of oil over medium heat. Add the sliced red onions and garlic, and sauté until fragrant. This will create a wonderful base for the dish.
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Add the Spices: Introduce the bird’s eye chilies, lemongrass, galangal, turmeric, and ginger to the pan. Sauté these ingredients together for a few minutes until they are well combined and aromatic.
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Simmer the Broth: Pour in the water, and bring the mixture to a boil. Allow it to cook until it reaches a rolling boil, which will help to extract all the flavors from the spices.
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Cook the Fish: Once boiling, gently add the bandeng pieces into the pot. Season with soy sauce, salt, sugar, and the tamarind. Stir to ensure the fish is well coated with the spices. Cook until the fish is nearly done and the broth begins to reduce slightly.
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Final Touches: Taste the broth and adjust the seasoning if necessary. Just before serving, add in the pete and the bilimbi (or lime juice) along with the green tomatoes. Let everything simmer for an additional minute to allow the flavors to meld.
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Serve: Once everything is well combined and the fish is cooked through, remove from heat. Serve the spicy and sour pindang bandeng hot, garnished with fresh herbs if desired. This dish pairs wonderfully with steamed rice.
Nutritional Information
While the specific nutritional content can vary based on the exact quantities and brands of ingredients used, this recipe typically provides a balanced meal rich in protein from the fish and packed with vitamins from the herbs and vegetables.
| Nutrient | Amount per Serving | Daily Value % (approx.) |
|---|---|---|
| Calories | 320 | 16% |
| Protein | 28g | 56% |
| Carbohydrates | 18g | 6% |
| Fat | 15g | 23% |
| Fiber | 4g | 16% |
| Sodium | 600mg | 26% |
Enjoy this vibrant and flavorful dish that brings a taste of Indonesia to your table, and feel free to customize it with your favorite spices or add more vegetables as desired!
