Pindang

{{Short description|Indonesian cooking method}} {{Infobox food | name = Pindang | image = Pindang Patin Palembang 2.jpg | image_size = 250px | caption = ''Pindang patin'', ''pangasius'' fish in pindang soup | alternate_name = | country = Indonesia<ref name=IPBU>Jurusan Teknologi Pangan dan Gizi-IPB. "Teknologi Pangan & Agroindustri", Volume 1 Nomor 8, hal. 116-119. Bogor: IPB University</ref> | region = South Sumatra<ref>{{Cite news |author=Yedi Yulistiadi|title=Pindang Patin, Penganan Berkuah Khas Palembang yang Nikmat dan Segar|url= https://m.rri.co.id/palembang/gaya-hidup/1001494/pindang-patin-penganan-berkuah-khas-palembang-yang-nikmat-dan-segar}}</ref><ref>{{Cite thesis|author1=Bangun Permadi|title=Pindang Sebagai Bentuk Akulturasi Budaya Sumatera Selatan di Provinsi Lampung|url=https://dspace.uc.ac.id/handle/123456789/2146|journal=Universitas Ciputra|year=2019 |type=Thesis }}</ref> | national_cuisine = Indonesia,<ref name="Costa-Pierce">{{Cite book|last1=Costa-Pierce|first1=Barry A.|url=https://books.google.com/books?id=ES72oQV02rsC&q=Pindang%2C+Indonesian+fish+preservation+method&pg=PA364|title=Reservoir Fisheries and Aquaculture Development for Resettlement in Indonesia|last2=Soemarwoto|first2=Otto|date=1990-01-01|publisher=WorldFish|isbn=978-971-10-2250-1|language=en}}</ref><ref name="Pindang-Palembang">{{cite web | title = Pindang Patin Palembang | url = https://cookpad.com/id/resep/2948539-pindang-patin-palembang | language = id}}</ref> Malaysia and Singapore<ref>{{Cite web|url=http://eprints.usm.my/35749/1/norfarizan_jurnal_pengguna_malaysia_%281%29.pdf|title=MASAKAN TRADISIONAL DAN KOMPOSISI NUTRIEN [KAN AIR TAWAR DI HOMESTAY KG BATU RING, BENG, LENGGONG, PERAK; UNTUK PEMBANGUNAN DAN KESEJAHTERAAN PELANCONGAN LESTARI|website=eprints.usm.my|trans-title=TRADITIONAL COOKING AND NUTRIENT COMPOSITION OF FRESHWATER FISH AT HOMESTAY KG BATU RING, BENG, LENGGONG, PERAK; FOR THE DEVELOPMENT AND WELFARE OF SUSTAINABLE TOURISM|language=ms}}</ref> | creator = | course = | served = | main_ingredient = salt-boiled fish,<ref name="Hall">{{Cite book|last=Hall|first=George M.|url=https://books.google.com/books?id=GNfMGwwHOREC&q=Pindang%2C+Indonesian+fish+preservation+method&pg=PA62|title=Fish Processing Technology|date=1997-07-31|publisher=Springer Science & Business Media|isbn=978-0-7514-0273-5|language=en|pages= 61, 62}}</ref> i.e. fish cooked in salt and spices including tamarind juice, garlic, shallot, ginger, turmeric, lemongrass, galangal, chili pepper, Indonesian bayleaf, citrus leaf, shrimp paste, and palm sugar. | variations = | calories = | other = }}

'''Pindang''' refers to a cooking method in the Indonesian and Malay language of boiling ingredients in brine or acidic solutions.<ref name=Kamus>{{Cite web|url=https://prpm.dbp.gov.my/Cari1?keyword=pindang|title=Carian Umum}}</ref><ref>{{cite web | title = Pindang | work = Kamus Besar Bahasa Indonesia | quote = pindang/pin·dang/ n ikan yang digarami dan dibumbui kemudian diasapi atau direbus sampai kering agar dapat tahan lama | url = http://kbbi.web.id/pindang | language = id}}</ref> Usually employed to cook fish or egg, the technique is native to Sumatra especially in Palembang, but has spread to Java and Kalimantan.<ref name=IPB>{{cite web | publisher=Jurusan Teknologi Pangan dan Gizi-IPB | url=http://www.warintek.ristek.go.id/pangan_kesehatan/pangan/ipb/Telur%20pindang.pdf | title=Pengolahan Jamur Komersial, Jahe Instan, Ikan Asap, Telur Pindang | pages=103–104. Bogor | language=id | url-status=dead | archive-url=https://web.archive.org/web/20140413123332/http://www.warintek.ristek.go.id/pangan_kesehatan/pangan/ipb/Telur%20pindang.pdf | archive-date=2014-04-13 }}</ref> The term also could refer to a specific sour and spicy fish soup which employs seasonings like tamarind. ''Pindang'' has food preservation properties, which extends the shelf life of fish products.

==Terminology== The Indonesian dictionary describes ''pindang'' as "salted and seasoned fish, and then smoked or boiled until dry for preservation".<ref>{{Cite web| url= http://kbbi.web.id/pindang|title=Pindang {{!}} Definition of Pindang in KKBI| website= KBBI Online {{!}} Indonesian|access-date=2022-01-20}}</ref> In Indonesia, various boiled fish products are generally known as ''pindang''.<ref name ="Fish Handling">{{Cite web|title=Fish Handling, Preservation and Processing in the Tropics: Part 2 (NRI): Boiled fish products|url=http://www.nzdl.org/gsdlmod?e=d-00000-00---off-0cdl--00-0----0-10-0---0---0direct-10---4-------0-1l--11-en-50---20-about---00-0-1-00-0--4----0-0-11-10-0utfZz-8-00&cl=CL1.91&d=HASH01a11195b85f57fd26bdc34e.12&x=1|access-date=2020-10-02|website=www.nzdl.org}}</ref> In Malaysia, it is known as ''pindang'' in Southwest coast of Malay peninsula, and ''singgang'' in Northeast coast of Malay peninsula.<ref name="Singgang">{{Cite journal|last=Majid|first=Fadzilah Adibah Abdul|title=Ikan Singgang Berkhasiat Sebagai Makanan Berfungsi Untuk Penjagaan Kesihatan|url=https://www.academia.edu/6050784|language=en|archive-date=2024-07-09|access-date=2020-10-02|archive-url=https://web.archive.org/web/20240709224959/https://www.academia.edu/6050784|url-status=dead}}</ref>

Pindang is often described as Indonesian salt-boiled fish, particularly in Java.<ref name="Hall"/> On the other hand, in Bali pindang specifically refers to seasoned fish brine, where ''rujak kuah pindang'', or Bali style fruit rujak with fish brine stock is a popular dish.<ref>{{Cite web|last=Eats|first=Indonesia|date=2013-02-03|title=Indonesian Fish Brine Recipe (Ikan Pindang) » Indonesia Eats|url=https://indonesiaeats.com/fish-brine-ikan-pindang-kuah-ikan-pindang/|access-date=2020-10-01|website=Indonesia Eats|language=en-CA|archive-date=2020-09-29|archive-url=https://web.archive.org/web/20200929135916/https://indonesiaeats.com/fish-brine-ikan-pindang-kuah-ikan-pindang/|url-status=dead}}</ref>

==As a dish== [[File:Rujak kuah pindang.jpg|thumb|left|upright|''Rujak kuah pindang'' of Bali]] [[File:Pindang serani 170526-5307134 krm.JPG|thumb|right|Pindang serani of Karimunjawa islands in the center of Java Sea, uses grouper.]] Although cooking methods and dishes described as ''pindang'' could be found all across Indonesia, from Jepara and Banyuwangi in coastal Java to fishing towns of Sumatra, ''pindang'' is strongly associated with the local cuisine of Palembang, where ''pindang patin'' (''Pangasius'' fish pindang) is its specialty,<ref name="Pindang-Palembang"/> and the province has rich variety of pindang dishes.<ref name="Kumparan-Pindang"/>

Freshwater fish such as ''ikan patin'' (''Pangasius sp.''), catfish, carp or gourami are popularly used to cook pindang. However, seafood such as red snapper, milkfish, mackerel, tuna, grouper, or shrimp can be cooked as pindang as well.<ref>{{Cite web|title=16.036 resep aneka olahan pindang enak dan sederhana ala rumahan|url=https://cookpad.com/id/cari/aneka%20olahan%20pindang|access-date=2020-10-02|website=Cookpad|language=id}}</ref><ref>{{Cite book|last=DeMedia|first=TimDapur|url=https://books.google.com/books?id=dvCsowI_2swC&q=aneka+masakan+pindang&pg=PT1|title=Aneka Masakan Ikan Nusantara|date=2007-01-01|publisher=DeMedia|isbn=978-979-1471-12-1|language=id}}</ref>

The cleaned fish flesh is boiled in water mixed in spices, including tamarind juice, garlic, shallot, ginger, turmeric, lemongrass, galangal, chili pepper, ''daun salam'' (Indonesian bayleaf), citrus leaf, shrimp paste, palm sugar and salt. The soup usually also contains pieces of chili pepper, tomato, cucumber, lemon basil and pineapple. This soupy dish has a pronounced sourness with a hint of mild sweetness and light hot spicyness.<ref name="Pindang-Palembang"/> Beef may also be used in the preparation of Indonesian-style ''pindang''.<ref name="Kumparan-Pindang"/>

In Malaysia, pindang is consumed in Southwest coast of Malay peninsula, the region that facing Malacca strait and Sumatra,<ref name="Singgang"/> with some region has its own variation and different names. For example, pindang recipes have been pass down for generation by Chitty, the Peranakan Tamils of Malacca that is unique to the state.<ref>{{Cite web|url=https://www.thestar.com.my/lifestyle/family/2019/10/04/chetti-culinary-staples|title=Chetti Peranakan culinary staples}}</ref>

==As preservation method== {{further|Boiled fish|Fish preservation}} thumb|right|Bamboo-packed mackerel pindang sold in Kalibaru traditional market in Banyuwangi, East Java thumb|right|Pindang making in Blimbing, East Java circa 1920s The term ''pindang'' refer to the cooking process of boiling the ingredients in salt together with certain spices that contains tannin,<ref name=IPB/> usually soy sauce, shallot skin, guava leaves, teak leaves, tea or other spices common in Southeast Asia. This gives the food a yellowish to brown color and lasts longer compared to plainly boiled fish or eggs, thus ''pindang'' is an Indonesian traditional method to preserve food, usually employed for fish and eggs.<ref name=IPB/> In Indonesia, ''ikan pindang'' (fish pindang) is also known as ''ikan cue''. Both terms are often erroneously used interchangeably, although not all pindang fish are made of ''cue'' fish (''Caranx sp.'').<ref>{{Cite web|last=wins|date=2021-12-28|title=Ikan Cue Terjangkau Dengan Segudang Manfaat|url=https://ikan.co.id/ikan-cue-adalah/|access-date=2022-01-24|website=Ikan.Co.iD|language=id|archive-date=2022-01-24|archive-url=https://web.archive.org/web/20220124171333/https://ikan.co.id/ikan-cue-adalah/|url-status=dead}}</ref>

Pindang is regarded as one of fish preservation method through boiling with salt addition. Although the method is used in other parts of the world, it is only of major commercial significance in Southeast Asia. The shelf life of the products varies from one or two days to several months.<ref name ="Fish Handling"/> The technique is native to Java and Sumatra. In Indonesia, various preserved pindang fish are available in traditional markets. Common fish being processed as pindang are ''tongkol'' (mackerel tuna or ''Euthynnus''), ''bandeng'' (milkfish), ''kembung'' (mackerel or ''Rastrelliger''), ''lejang'' (''Decapterus''), and also ''kuwe'' or ''cue'' (''Caranx sp.'').<ref name ="Fish Handling"/>

Pindang preparation is often called the "wet preservation", i.e. after covered in coarse salt, instead of being dried in the sun like salted fish, it is boiled on a low flame until the liquids are evaporated and the salt seasoning absorbed well into fish.<ref>{{Cite web|title=Fish on the menu|url=https://www.thejakartapost.com/news/2010/08/01/fish-menu.html|access-date=2020-10-01|website=The Jakarta Post|date=1 August 2010|language=en}}</ref> Compared to salted fish, pindang uses less salt, thus the taste is not as salty as salted fish. Other preserving methods common in Indonesian cuisine include ''asin'' (salted) or cured and dried in salt, and ''dendeng'' which is cured and dried in sugar, ''acar'' (pickling), and also ''asap'' (smoked).<ref name="Costa-Pierce"/>

==Variants== [[File:Pindang Patin Palembang 1.jpg|thumb|right|''Pindang patin'' served with tempeh, ''sambal'', and ''kecap manis'', a Palembang dish]] Pindang variants can be differentiated according to the kind of fish species used, or according to specific regional recipes which use different ingredients and spices combination. Pindang recipes can be found in various cooking traditions of Southeast Asia; from Javanese, Betawi, Palembang, and Malay cuisine. In Indonesia, pindang recipes show exceptional diversity in South Sumatra.<ref name="Kumparan-Pindang">{{Cite web|title=5 Jenis Olahan Pindang Khas Sumatera Selatan|url=https://kumparan.com/urbanid/5-jenis-olahan-pindang-khas-sumatera-selatan-1sAC9Kt7uEA|access-date=2020-10-01|website=kumparan|language=id-ID}}</ref> [[File:Pindang bandeng Jepara.JPG|thumb|right|''Pindang bandeng'', milkfish pindang served in Jepara, Central Java]]

===Fish and seafood=== * '''Pindang bandeng''' or '''pindang serani''': Milkfish pindang, specialty of Betawi, Jakarta.<ref name="Pindang-Jakarta">{{Cite web|last=Tourism|first=jakarta|date=2018-02-26|title=Pindang Bandeng Betawi|url=https://jakarta-tourism.go.id/visit/news/2018/02/pindang-bandeng-betawi|access-date=2020-10-01|website=jakarta-tourism.go.id|language=id}}</ref> The name "serani" is corrupted from ''nasrani'' or Christian, which refer to Mardijker of Kampung Tugu in North Jakarta.<ref name="Pindang-Jakarta"/> Pindang serani is also common in Jepara, Central Java, is made from various kinds of seafood, but the most popular one is milkfish.<ref>{{cite web | title = Pindang Serani khas Jepara | work = Cookpad | url = https://cookpad.com/id/cari/pindang%20serani%20khas%20jepara | language = id}}</ref> * '''Pindang baung''': Pindang made of ''ikan baung'' (''Hemibagrus'') specialty of Lampung province, Indonesia.<ref>{{Cite web|last=Andriani|first=R. Dina|date=19 September 2018|title=Resep Pindang Baung Khas Lampung yang Kaya Nutrisi|url=https://cantik.tempo.co/read/1127791/resep-pindang-baung-khas-lampung-yang-kaya-nutrisi/full&view=ok|website=Tempo.co|language=id}}</ref> * '''Pindang cumi-cumi''': Squid pindang, specialty of Bangka Belitung islands.<ref>{{Cite web|date=2018-11-10|title=Pindang Cumi, Sajian Seafood Incaran Pelancong ke Negeri Seribu Pantai|url=https://merahputih.com/post/read/pindang-cumi-sajian-seafood-incaran-pelancong-ke-negeri-seribu-pantai|access-date=2022-01-20|website=MerahPutih|language=id}}</ref> * '''Pindang gabus''': Snakehead pindang, specialty of South Sumatra.<ref>{{Cite web|date=2020-05-18|title=Common Snakehead (Channa striata)|url=http://www.seafdec.id/2020/05/18/common-snakehead-channa-striata/|access-date=2020-10-01|website=SEAFDEC/IFRDMD|language=en-US}}</ref> * '''Pindang gunung pangandaran''': Fish pindang that uses torch ginger, specialty of Pangandaran, West Java, Indonesia.<ref>{{Cite web|last=Suwarno|first=Novita Ayudyawati|title=Resep Pindang Gunung Pangandaran, Mudah Dijamin Anak-Anak Doyan - Pangandaran Talk|url=https://pangandaran.pikiran-rakyat.com/belia/pr-102630277/resep-pindang-gunung-pangandaran-mudah-dijamin-anak-anak-doyan|access-date=2022-01-20|website=pangandaran.pikiran-rakyat.com|language=id}}</ref> * '''Pindang gurame kuning''': Gourami pindang in yellowish sauce, this Indonesian pindang has its typical sour, hot and spicy flavour.<ref>{{Cite web|date=2021-12-23|title=Cara Membuat Gurame Pindang Kuning, Pedas dan Asam Menggugah Selera|url=https://www.inews.id/travel/kuliner/cara-membuat-gurame-pindang-kuning-pedas-dan-asam-menggugah-selera|access-date=2022-01-24|website=iNews.ID|language=id}}</ref> * '''Pindang ikan bunga kecombrang''': Fish pindang that uses ''kecombrang'' (''Etlingera elatior'') flower which is quite popular in Indonesia.<ref>{{Cite web|title=Pindang Ikan Bunga Kecombrang|url=https://www.warisankuliner.com/resep/detail/1822/pindang-ikan-bunga-kecombrang|access-date=2022-01-20|website=www.warisankuliner.com|language=id}}</ref> The pink flower reduce the fishy aroma of the ingredient. It usually uses ''tengiri'' (wahoo) fish, but other more common fish such as carp might be used.<ref>{{Cite web|title=Resep Pindang Ikan Mas Kecombrang oleh Mom's Syaqie|url=https://cookpad.com/id/resep/6675581-pindang-ikan-mas-kecombrang|access-date=2022-01-20|website=Cookpad|date=29 December 2018 |language=id}}</ref> * '''Pindang kakap''': Indonesian style red snapper pindang, cooked with pindang method in light yellowish soup containing spices including turmeric, ginger, chili peppers, galangal, lemon basil, lemongrass, and bilimbi.<ref>{{Cite web|last=WS|first=Odilia|title=3 Resep Pindang Ikan yang Asam Pedas Menyegarkan|url=https://food.detik.com/sup-dan-salad/d-5546794/3-resep-pindang-ikan-yang-asam-pedas-menyegarkan|access-date=2022-01-24|website=detikfood|language=id}}</ref> * '''Pindang kepala ikan manyung''' or '''pindang gombyang''': Pindang that uses the head of ''ikan manyung'' or ''ikan jambal'' (''Ariidae''). It is commonly found in Indramayu in West Java, Pati and Semarang in Central Java.<ref>{{Cite web|title=Resep Pindang Ikan Manyung Indramayu - MAHI|url=https://www.masakapahariini.com/resep/resep-pindang-ikan-manyung/|access-date=2022-01-20|website=Masak Apa Hari Ini?|language=id-ID}}</ref><ref>{{Cite web|title=Pindang Gombyang Bening - Warung Yu Nani|url=https://www.warisankuliner.com/resep/detail/1689/pindang-gombyang-bening---warung-yu-nani|access-date=2022-01-20|website=www.warisankuliner.com|language=id}}</ref> * '''Pindang kerang''': Pindang made of mussel, either ''kerang darah'' (''Tegillarca granosa'') or ''kerang hijau'' (''Perna viridis''), another variant from Palembang.<ref>{{Cite web|last=Kompasiana.com|date=2014-01-30|title=Pindang Kerang Palembang|url=https://www.kompasiana.com/dinda.dewi/552abc64f17e614135d6249f/pindang-kerang-palembang|access-date=2022-01-20|website=KOMPASIANA|language=id}}</ref> * '''Pindang kerapu''': Grouper pindang served with pineapple.<ref>{{Cite web|title=Pindang Ikan Kerapu|url=https://food.detik.com/resep-pembaca/u-2014/pindang-ikan-kerapu|access-date=2022-01-24|website=detikfood|language=id}}</ref> * '''Pindang kerupuk''': Pindang soup that uses krupuk keriting, fish cracker, specialty of South Sumatra.<ref name="Kumparan-Pindang"/> Using krupuk cracker in soup is quite similar to Sundanese seblak. * '''Pindang lampung''': Lampung style fish pindang from Lampung province, Sumatra, Indonesia. Fish that usually made into pindang lampung are ''patin'' (pangasius), ''gabus'' (snakehead), ''baung'' (''Hemibagrus''), and ''bawal'' (pomfret). Spices used are red chili pepper, lemongrass, galangal, ''daun salam'' (Indonesian bay leaf), citrus leaf, turmeric, shallot and garlic.<ref>{{Cite web|title=Pindang khas Lampung, Lembutnya Ikan dalam Kuah Asam Pedas Nan Segar|url=https://indonesiakaya.com/pustaka-indonesia/pindang-khas-lampung-lembutnya-ikan-dalam-kuah-asam-pedas-nan-segar/|access-date=2022-01-24|website=Indonesia Kaya|language=id}}</ref> * '''Pindang meranjat''': Its soup is generally reddish or brown; the most hot and spicy among South Sumatran pindang variants due to the generous use of red chili pepper, turmeric, and shrimp paste. Traditionally made of ''iwak salai'' (smoked fish) from catfish, ''patin'', ''baung'', or ''lais'' fish. Specialty of the Meranjat area, southern Ogan Ilir, South Sumatra.<ref name="Kumparan-Pindang"/><ref name="sumsel">{{cite web | last=Budi | first=Candra Setia | title=3 Jenis Pindang Khas Sumsel dan Cara Membuatnya | website=detiksumbagsel | date=2023-05-12 | url=https://www.detik.com/sumbagsel/kuliner/d-6716945/3-jenis-pindang-khas-sumsel-dan-cara-membuatnya | language=id | access-date=2024-06-27}}</ref><ref name="pgnmjt">{{cite web | title=Kamu Harus Tahu! Ini Perbedaan Pindang Meranjat dengan Pindang Pegagan | website=enimekspres.co.id | date=2023-05-24 | url=https://enimekspres.disway.id/read/657249/kamu-harus-tahu-ini-perbedaan-pindang-meranjat-dengan-pindang-pegagan | language=id | access-date=2024-06-27}}</ref> * '''Pindang musi rawas''': Sour and fresh ''pindang'' with a rather clear-colored soup, from Musi Rawas, South Sumatra. Uses mashed tomato instead of tamarind as its souring agent, adds ginger and garlic.<ref name="sumsel"/><ref name="Wongkito">{{cite web | title = Lima Pindang Khas Sumatera Selatan | work = Laskar Wong Kito| date = 9 December 2022| url = https://www.laskarwongkito.com/lima-pindang-khas-sumatera-selatan/ | language = id}}</ref><ref name="pgnmjt"/> * '''Pindang palembang''': Its soup is generally sweet and sour, specialty of Palembang. ''Pangasius'' fish is a popular choice for this variant.<ref name="Pindang-Palembang"/><ref name="Kumparan-Pindang"/><ref name="sumsel"/> * '''Pindang pegagan''': Its soup is lighter than ''pindang meranjat'' and not oily, since the spices are boiled directly, and not stir fried in palm oil. Traditionally made of ''Wallago'' fish, though other types of fish may also be used based on availability. Specialty of the Pegagan area, northern Ogan Ilir, South Sumatra.<ref name="Wongkito"/><ref name="pegagan">{{cite web | last=Times | first=IDN | last2=Agustin | first2=Feny Maulia | title=Bukan Ikan Patin, Pindang Pegagan Asli Sumsel Berbahan Ikan Tapah | website=IDN Times Sumsel | date=2023-05-21 | url=https://sumsel.idntimes.com/food/recipe/feny-agustin/bukan-ikan-patin-pindang-pegagan-asli-sumsel-berbahan-ikan-tapah?page=all | language=id | access-date=2024-06-27}}</ref><ref name="pgnmjt"/> * '''Pindang sekayu''': Sweet tasting fish pindang from Sekayu, Musi Banyuasin, using a sweet soy sauce.<ref name="Wongkito"/> * '''Pindang telur gabus''': Pindang that uses fish roe of ''gabus'', snakehead's egg, specialty of South Sumatra.<ref name="Kumparan-Pindang"/> * '''Pindang tongkol''': A pindang variant using pindang processed mackerel tuna. Pindang tongkol is quite common across Indonesia; however, it is especially popular in Bangka Belitung islands.<ref>{{Cite web|title=Makan Siang Seketika Jadi Spesial karena Pindang Tongkol Enak Ini, Yuk Kita Tiru Resepnya!|url=https://bangka.tribunnews.com/2019/03/01/makan-siang-seketika-jadi-spesial-karena-pindang-tongkol-enak-ini-yuk-kita-tiru-resepnya|date=1 March 2019|access-date=2020-10-01|website=Bangka Pos|language=id-ID}}</ref> * '''Pindang udang''': A pindang variant that uses shrimp, pineapple and lemon basil, another specialty of Palembang.<ref>{{Cite web|last=Fimela.com|date=2019-02-28|title=Resep Pindang Udang Palembang Sedap Mudah Dibuat|url=https://www.fimela.com/lifestyle/read/3905199/resep-pindang-udang-palembang-sedap-mudah-dibuat|access-date=2022-01-20|website=fimela.com|language=id}}</ref> A similar recipe is also found in Melaka Chetti pindang variant.{{citation needed|date=January 2022}} * '''Pindang ikan parang''': A Melaka Chetti pindang variant using coconut milk.{{citation needed|date=January 2022}} * '''Pindang kerang/sotong''': A Perak Malay pindang variant using cockles or squid, a specialty of Lenggong Valley, Perak.{{citation needed|date=January 2022}} * '''Pepes pindang tahu kemangi''': Shredded pindang fish mixed with tofu and lemon basil, cooked in Indonesian ''pepes'' (inside banana leaf wrappings) method.<ref>{{Cite web|title=Pepes Pindang Tahu Kemangi|url=https://www.warisankuliner.com/resep/detail/427/pepes-pindang-tahu-kemangi|access-date=2022-01-20|website=www.warisankuliner.com|language=id}}</ref> * '''Sambal pindang tongkol suwir''': Indonesian sambal chili paste mixed and cooked with shredded ''tongkol'' (mackerel tuna) that already processed as pindang. This dish can be consumed as side dish with ''nasi rames'' or as condiment; i.e. hot and spicy fish relish.<ref>{{Cite web|last=Yuharrani|first=Aisyah|date=2021-03-23|title=Resep Sambal Pindang Tongkol Suwir, Pelengkap Makan Nasi Rames|url=https://www.kompas.com/food/read/2021/03/23/145015475/resep-sambal-pindang-tongkol-suwir-pelengkap-makan-nasi-rames|access-date=2022-01-24|website=KOMPAS.com|language=id}}</ref>

===Eggs and poultry=== [[File:Telur pindang.JPG|thumb|right|Javanese telur pindang.]] * '''Pindang telur''': Eggs cooked using pindang process, widely spread throughout the archipelago, but it is found more prevalent in Javanese cuisine.<ref name="Bango">{{cite web| publisher=Bango| title=Membuat Telur Pindang yang Lezat dan Cantik| url=http://www.bango.co.id/tips-bang-bango/details/100/membuat-telur-pindang-yang-lezat-dan-cantik/| language=id| access-date=12 March 2015| url-status=dead| archive-url=https://web.archive.org/web/20150402123845/http://www.bango.co.id/tips-bang-bango/details/100/membuat-telur-pindang-yang-lezat-dan-cantik/| archive-date=2 April 2015}}</ref> * '''Pindang telur bebek''' or '''pindang telur itik''': Duck egg pindang, in Indonesia it is considered as a variant of the common ''pindang telur'' that mostly uses chicken egg, as both employs same ingredients and cooking method.<ref>{{Cite web|last=Okezone|date=2015-03-02|title=Resep Telur Bebek Pindang : Okezone Lifestyle|url=https://lifestyle.okezone.com/read/2015/03/02/298/1112730/resep-telur-bebek-pindang|access-date=2022-01-24|website=Okezone.com|language=id}}</ref> In Malaysia, it is a pindang variant from Negeri Sembilan using duck egg.{{citation needed|date=January 2022}} * '''Pindang hati ayam dan kacang botol''': Negeri Sembilan pindang variant using chicken heart and vegetables.<ref>{{Cite web|url=https://docs.google.com/viewerng/viewer?url=http://malaycivilization.com.my/omeka/files/original/4e675c45b3587aabf71415dcb28d9f16.pdf|title = 4e675c45b3587aabf71415dcb28d9f16.PDF}}</ref> * '''Pindang kaki ayam''' or '''pindang ceker''': Chicken feet cooked in pindang method, it uses ''belimbing wuluh'' fruit as souring agent.<ref>{{Cite web|title=Kaki Ayam Masak Pindang|url=https://www.warisankuliner.com/resep/detail/1629/kaki-ayam-masak-pindang|access-date=2022-01-20|website=www.warisankuliner.com|language=en}}</ref>

===Meat === * '''Nasi pindang semarang''' or also known as '''pindang kudus''': Beef brisket cooked in pindang method spiced with ''keluwek'' and served upon steamed rice, specialty of Semarang and Kudus in Central Java, Indonesia.<ref>{{Cite web|title=Nasi Pindang Semarang|url=https://www.warisankuliner.com/resep/detail/573/nasi-pindang-semarang|access-date=2022-01-20|website=www.warisankuliner.com|language=id}}</ref><ref>{{Cite web|last=Media|first=Kompas Cyber|date=2021-03-11|title=Resep Pindang Kudus Khas Jawa Tengah, Tampilannya Mirip Rawon|url=https://www.kompas.com/food/read/2021/03/11/171420075/resep-pindang-kudus-khas-jawa-tengah-tampilannya-mirip-rawon|access-date=2022-01-24|website=KOMPAS.com|language=id}}</ref> * '''Pindang asam iga kambing''': Goat ribs pindang flavoured with ''asam jawa'' (tamarind).<ref>{{Cite web|title=Pindang Asam Iga Kambing|url=https://www.warisankuliner.com/resep/detail/1715/pindang-asam-iga-kambing-|access-date=2022-01-20|website=www.warisankuliner.com|language=id}}</ref> * '''Pindang iga''' or '''pindang tulang''': Beef ribs pindang or bone pindang,<ref name="Kumparan-Pindang"/> unlike other pindangs that mostly uses fish or eggs, this unique meat pindang is another specialty of Palembang, South Sumatra.<ref>{{Cite web|title=Pindang Iga Palembang |url=https://www.warisankuliner.com/resep/detail/1742/pindangigapalembang |access-date=2022-01-20|website=www.warisankuliner.com|language=id}}</ref> * '''Pindang kambing''': Goat meat pindang found in Indonesia.<ref>{{Cite news|title=Pindang Kambing|url=https://www.warisankuliner.com/resep/detail/1610/pindang-kambing-|access-date=2022-01-20|website=www.warisankuliner.com|language=id}}</ref>

===Vegetables=== * '''Pindang kacang panjang''': Asparagus bean pindang, although mainly contains vegetables it is usually added with pindang fish or bits of spare meat.<ref>{{Cite web|last=Endeustorial|title=Resep Pindang Kacang Panjang|url=https://endeus.tv/resep/pindang-kacang-panjang|access-date=2022-01-24|website=Endeus TV|language=id}}</ref> * '''Pindang rebung santan''': Bamboo shoots pindang served in coconut milk.<ref>{{Cite web|title=Resep Pindang Rebung Santan|url=https://www.dapurumami.com/resep/pindang-rebung-santan-XZjQA|access-date=2022-01-24|website=www.dapurumami.com|language=id}}</ref>

==See also== {{Portal|Food|Indonesia|Malaysia}} * Pekasam, a similar fish preservation method of Banjarese and Malay origin * Asam pedas, a similar dish of Minangkabau and Malay origin * Tom yum, a similar dish from Thailand * Sinigang, a similar dish from the Philippines

== References == {{reflist}}

==External links== * [https://cookpad.com/id/resep/2948539-pindang-patin-palembang Pindang Patin Palembang] (Cookpad) * [http://indonesiaeats.com/fish-brine-ikan-pindang-kuah-ikan-pindang/ ''Ikan Pindang'', Indonesian Fish Brine Recipe] {{Webarchive|url=https://web.archive.org/web/20220626195508/https://indonesiaeats.com/fish-brine-ikan-pindang-kuah-ikan-pindang/ |date=2022-06-26 }} (Indonesia Eats)

{{Indonesian cuisine}} {{Malaysian cuisine}}

Category:Indonesian cuisine Category:Palembang cuisine Category:Betawi cuisine Category:Javanese cuisine Category:Malay cuisine Category:Malaysian cuisine Category:Fish dishes Category:Preservation methods Category:Indonesian seafood dishes