Bandeng Pindang Srani: A Delightful Indonesian Dish
Introduction
Bandeng Pindang Srani is a traditional Indonesian dish that showcases the flavorful bandeng (milkfish) combined with a harmonious blend of aromatic herbs and spices. This dish, known for its fragrant broth and tender fish, is perfect for a family meal or a special gathering. It’s particularly delightful when served hot alongside steaming rice and sambal terasi, providing an authentic taste of Indonesian cuisine.
Ingredients
| Ingredients | Quantity |
|---|---|
| Bandeng (milkfish), cleaned and cut | 2 fish |
| Daun pre (large green onion) | 1 stalk |
| Sereh (lemongrass), bruised and tied | 1 stalk |
| Daun salam (Indonesian bay leaves) | 2 leaves |
| Daun jeruk (lime leaves) | 2 leaves |
| Kunyit (turmeric), peeled and sliced | 2 cm |
| Jahe (ginger), peeled and sliced | 1 cm |
| Bawang merah (shallots), peeled | 5 cloves |
| Cabe merah besar (large red chilies) | 2 pieces |
| Tomat (tomato), halved | 1 piece |
| Terasi (shrimp paste, ABC brand or others) | 1 piece |
| Kecap manis (sweet soy sauce) | 2 tablespoons |
| Garam (salt) | to taste |
| Water | as needed (for boiling) |
Instructions
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Prepare the Aromatics: Begin by roasting all the spices and aromatics except for the daun salam and daun jeruk. Use a stovetop flame until the fragrant aroma fills the air, then turn off the heat. This step enhances the flavors and releases the essential oils from the ingredients.
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Pound the Spices: Using a mortar and pestle, coarsely pound the roasted spices you prepared earlier, ensuring to leave out the daun bawang. This will create a flavorful paste that will infuse the fish as it cooks.
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Boil the Fish: In a large pot, bring an ample amount of water to a gentle boil. Once the water is boiling, add the bandeng pieces to the pot, allowing them to cook through.
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Add the Seasonings: When the fish is nearly cooked, introduce the pounded spice mixture into the pot. Add the daun salam and daun jeruk for additional depth of flavor. Next, incorporate the daun pre that you previously roasted, followed by the kecap manis and salt. Be sure to taste the broth and adjust the seasoning as needed.
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Finish Cooking: Allow the fish to simmer in the pot until it is fully cooked, which is indicated by a change in color from translucent to opaque. This process should take just a few minutes.
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Serve and Enjoy: Once cooked, remove the pot from heat. Bandeng Pindang Srani is best enjoyed hot, served with freshly steamed rice and sambal terasi on the side for an authentic Indonesian experience.
Nutritional Information
While specific nutritional values can vary based on serving size and exact ingredients, here is a general overview:
| Nutritional Component | Per Serving (Approx.) |
|---|---|
| Calories | 250 |
| Protein | 30 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Sodium | 400 mg |
Conclusion
Bandeng Pindang Srani is not just a meal; it is a comforting dish that resonates with the heart of Indonesian culinary traditions. With its fragrant spices and tender fish, it is sure to impress your family and friends, making it a staple for any special occasion or casual dinner. Enjoy this delightful dish and the warmth it brings to your table!
