Indonesian Pindang Bandeng: Spicy Milkfish Soup with Fresh Herbs

Pindang Bandeng: A Flavorful Indonesian Milkfish Soup

Ingredients:

• 1 milkfish (Bandeng), cleaned and cut into 5 pieces
• 1 thumb-sized piece of turmeric
• 1 thumb-sized piece of ginger
• 1 thumb-sized piece of galangal
• 1 stalk of lemongrass
• 3 bay leaves
• 5 kaffir lime leaves
• 1 small tomato
• 1 pod of petai (stink beans)
• 2 stalks of green onions
• 1 teaspoon of sugar
• 1 teaspoon of MSG (optional)
• 1 tablespoon of salt

Instructions:

1. Prepare the Ingredients: Start by cleaning the milkfish thoroughly and cutting it into 5 pieces. Peel and prepare the turmeric, ginger, and galangal. Crush the lemongrass and set it aside. Slice the tomato, petai, and green onions according to your preference.

2. Blend the Spices: In a blender or mortar and pestle, blend together the chili peppers, garlic, turmeric, and ginger until you have a smooth paste.

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3. Saute the Spices: Heat a little oil in a large pot over medium heat. Add the blended spice paste and sauté until fragrant. Then, add the crushed lemongrass, bay leaves, and kaffir lime leaves. Continue to sauté for another minute.

4. Add Water: Pour in a generous amount of water into the pot. This will ensure the fish cooks thoroughly. Bring the water to a boil.

5. Cook the Fish: Once the water is boiling, add the pieces of milkfish to the pot. Cook until the fish is half done.

6. Add Vegetables: Add the sliced tomato and petai to the pot. Continue to cook until the fish is fully cooked and the flavors meld together.

7. Season and Finish: Before removing the pot from heat, add the green onions. Check the seasoning and adjust with sugar, MSG (if using), and salt to taste.

8. Serve: Transfer the soup to a serving bowl and enjoy your Pindang Bandeng with steamed rice for a delicious and comforting meal.

Notes:

• The use of MSG is optional and can be omitted if you prefer.
• Pindang Bandeng is best enjoyed fresh and hot.
• Feel free to adjust the amount of water according to your desired soup consistency.