Pindang Presto (Indonesian Spiced Carp)
Ingredients
- 2 kg Carp (ikan mas), cleaned and cut into three pieces
- 2 pieces Gula merah (palm sugar)
- 1 packet Beef bouillon powder
- 10 leaves Daun salam (Indonesian bay leaves)
- 5 cloves Bawang merah (red onions), sliced
- 1 Tomato, chopped
- 2 segments Lengkuas (galangal), bruised
- 2 stalks Sereh (lemongrass), bruised
- 3 tablespoons Gula pasir (granulated sugar)
- 10 tablespoons Kecap manis (sweet soy sauce)
- Water, as needed
Instructions
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Prepare the Fish: Begin by thoroughly cleaning the carp. Cut each fish into three equal pieces and set aside.
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Chop the Aromatics: Slice the red onions and chop the tomato into small pieces, ensuring they are ready to enhance the dish’s flavor.
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Layer the Ingredients: In a pressure cooker (presto), arrange the fish pieces neatly. Start by adding the palm sugar and granulated sugar, followed by the sweet soy sauce. Next, place the daun salam on the bottom layer, topped with the chopped tomato, sliced onions, and beef bouillon powder. Finally, add the bruised lemongrass and galangal for an aromatic infusion.
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Add Water: Pour enough water into the pot to cover the fish completely, ensuring all the flavors meld together during cooking.
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Cook the Dish: Secure the lid on the pressure cooker and cook for approximately 30 minutes, allowing the flavors to deepen and the fish to become tender.
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Serve: Once cooked, carefully remove the fish from the pot and serve hot with freshly steamed rice, allowing the rich and savory flavors of the dish to shine through.
Enjoy this delightful Pindang Presto, a perfect blend of Indonesian spices and the tender goodness of carp that will surely warm your heart and satisfy your taste buds.