Brengkes/ Pepes Pindang Tongkol
Ingredients:
- 2 whole pindang tongkol fish (cleaned and sliced)
- For the wrap:
- Banana leaves
- Toothpicks
- Fresh basil leaves (as needed)
- Bilimbi (as needed)
- For the spice paste:
- 10 shallots
- 6 cloves garlic
- 5 large red chilies (adjust according to your spice preference)
- 10 bird’s eye chilies (optional, adjust to taste)
- 6 candlenuts
- 1 large tomato
- Coriander (to taste)
- 2 tablespoons sugar
- 1 teaspoon salt
- Flavor enhancer (optional)
Instructions:
-
Prepare the Fish:
- Clean the pindang tongkol fish thoroughly, removing any bones. Set aside.
-
Make the Spice Paste:
- Boil the red chilies and tomato until softened, then drain and allow to cool slightly.
- Blend the boiled chilies and tomato with shallots, garlic, candlenuts, and coriander into a smooth paste.
- Taste the paste and adjust seasoning with sugar, salt, and optional flavor enhancer if desired.
-
Prepare the Wrapping:
- Cut the banana leaves into large squares. Briefly wilt them over an open flame to make them pliable.
- Slice the bilimbi into small pieces and mix with the fresh basil leaves.
-
Assemble the Brengkes:
- Spread a portion of the spice paste on a piece of banana leaf.
- Place a slice of fish on top of the spice paste.
- Add some of the bilimbi and basil mixture over the fish.
- Fold the banana leaf to enclose the fish completely, securing with toothpicks if necessary.
-
Steam the Brengkes:
- Arrange the wrapped fish in a steamer.
- Steam for approximately 30 minutes, or until the fish is fully cooked and infused with the spices.
-
Serve:
- Unwrap the banana leaves and serve the Brengkes hot with steamed rice or as a side dish.
This Brengkes/ Pepes Pindang Tongkol is a delightful Indonesian dish that combines the rich flavors of spiced fish with aromatic herbs, all wrapped in fragrant banana leaves. Perfect for a flavorful and unique meal experience!
