Brengkes/Pepes Pindang Tongkol/Salem
This delightful recipe for Brengkes, also known as Pepes Pindang Tongkol or Salem, showcases the rich flavors of Indonesian cuisine, combining tender fish with a spicy, aromatic paste and fresh herbs, all wrapped in banana leaves and steamed to perfection. The fragrant aroma and vibrant colors make it a feast for both the eyes and the palate, perfect for sharing with family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tongkol (skipjack tuna) | 2 fish (cleaned and split) |
| For the Spicy Paste | |
| Shallots | 10 cloves |
| Garlic | 6 cloves |
| Large chilies | 5 pieces (adjust according to spice preference) |
| Bird’s eye chilies (cabe rawit) | 10 pieces (optional, adjust according to spice preference) |
| Candlenuts (kemiri) | 6 pieces |
| Large tomato | 1 piece |
| Coriander (ketumbar) | To taste |
| Sugar | 2 tablespoons |
| Salt | 1 teaspoon |
| Flavor enhancer (optional) | To taste |
| For Serving | |
| Basil leaves (daun kemangi) | To taste |
| Blimbing wuluh (bilimbi) | To taste (finely chopped) |
| Banana leaves (daun pisang) | Enough to wrap the fish |
| Toothpicks or kitchen twine | For securing the wraps |
Nutritional Information
(Please note: Nutritional information will vary based on exact ingredients and portion sizes. The following is an estimated value per serving.)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 300 |
| Protein | 25 grams |
| Fat | 10 grams |
| Carbohydrates | 15 grams |
| Fiber | 3 grams |
| Sodium | 300 mg (may vary) |
Instructions
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Prepare the Fish: Start by cleaning the tongkol fish thoroughly, ensuring all bones are removed for a smooth texture. Split the fish into halves to make it easier to season and wrap.
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Make the Spicy Paste: In a saucepan, bring water to a boil and add the large chilies and tomato. Boil until soft, then drain. In a blender or food processor, combine the boiled chilies and tomato with the shallots, garlic, candlenuts, and coriander. Blend until you achieve a smooth paste.
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Season the Paste: Transfer the blended paste to a bowl. Add sugar, salt, and flavor enhancer if using. Mix well and taste to adjust the seasoning to your liking.
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Combine with Fresh Ingredients: Fold in the finely chopped blimbing wuluh and basil leaves into the seasoned paste, ensuring an even distribution of flavors.
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Wrap the Fish: Lay out a piece of banana leaf, placing a portion of the fish in the center. Generously spoon the spicy paste over the fish. Fold the sides of the leaf over the fish to create a secure wrap, and use toothpicks or kitchen twine to secure it in place. Repeat with the remaining fish and paste.
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Steam the Wrappings: Place the wrapped fish in a steamer. Steam over boiling water for about 30 minutes, allowing the flavors to meld beautifully.
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Serve: Once cooked, carefully unwrap the banana leaves. Serve the Brengkes Pindang Tongkol hot, garnished with additional fresh basil or blimbing wuluh, if desired. This dish pairs beautifully with steamed rice and can be enjoyed at any gathering or as a special family meal.
This Brengkes/Pepes Pindang Tongkol is not just a meal; it’s a vibrant celebration of flavors and traditions. Each bite encapsulates the essence of Indonesian cuisine, making it a must-try for anyone looking to explore new culinary horizons. Enjoy the fragrant steam and deliciously tender fish that is bound to impress!
