| Prep: 15 mins | Cook: 45 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 8g | 2g | 7g |
| sugars | fibre | protein | salt |
| 3g | 2g | 26g | 1.2g |
Why I Love Indonesian Pindang Iwak Palembang
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Why do I love this recipe for Pindang Iwak Palembang? Where do I even begin? Pindang Iwak Palembang is one of those dishes that captures my imagination and tantalizes my taste buds all at once. Drawing from my own culinary crossroads of Southern comfort and West African boldness, it’s fascinating to explore dishes from other parts of the world that blend spices and ingredients in equally vibrant ways.
An Ode to Bold Flavors
Pindang Iwak Palembang hails from Indonesia and is known for its full-bodied, spicy, and tangy flavors. The combination of tamarind paste, bird’s eye chilies, and a symphony of aromatic herbs like lemongrass, kaffir lime leaves, and turmeric creates a broth that’s as inviting as it is complex. The use of fish, traditionally mackerel or catfish, adds a layer of richness that’s balanced beautifully by the acidity of the tamarind and the freshness of the herbs.
What resonates with me is how this dish mirrors the multi-layered flavors I grew up with. In a way, it’s like a distant cousin to the spicy pepper soups my Nigerian mother would make or the robustly seasoned gumbos from my Southern roots. What I love about these cross-cultural explorations is that they expand our palates and remind us of the interconnectedness of culinary traditions.
Perfect Pairings
Another reason I adore Pindang Iwak Palembang is its versatility. This hearty fish stew pairs splendidly with steamed jasmine rice or a side of coconut rice. You could also serve it with a simple salad of fresh cucumber slices dressed in a light vinaigrette for a refreshing contrast. If you’re a fan of Southeast Asian cuisine, you might also enjoy comparing this dish to Thai Tom Yum soup or Vietnamese Canh Chua (sour soup).
To give credit where credit is due, I was inspired to delve into Indonesian cuisine after stumbling upon the works of Chef William Wongso, a well-regarded figure in promoting Indonesian gastronomy. His approach to cooking, which emphasizes balance and authenticity, has been an enlightening guide as I experimented with this delicious recipe.
In short, Pindang Iwak Palembang is a celebration of bold flavors and fresh ingredients, a dish that easily finds a place in my heart and my kitchen. Whether you’re a seasoned cook or just beginning your culinary adventures, this recipe offers a fantastic opportunity to explore the vibrant and rich traditions of Indonesian cuisine.
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What You’ll Need
- 2 lbs of fish (preferably mackerel or catfish), cleaned and cut into pieces
- 6 cups of water
- 4 cloves of garlic, minced
- 6 shallots, thinly sliced
- 2 inches of galangal, smashed
- 2 stalks of lemongrass, smashed
- 4 kaffir lime leaves
- 2 turmeric leaves, torn into pieces
- 2 tomatoes, quartered
- 2 tablespoons of tamarind paste
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 10 bird’s eye chilies
- 2 inches of fresh turmeric, peeled and sliced
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of ground black pepper
- Handful of fresh basil leaves
- Handful of fresh cilantro, chopped
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Method
Step One
In a large pot, bring 6 cups of water to a boil. Add the minced garlic, thinly sliced shallots, smashed galangal, smashed lemongrass, kaffir lime leaves, and torn turmeric leaves. Let the mixture boil for about 10 minutes to infuse the flavors.
Step Two
Reduce the heat and add the tamarind paste, salt, and sugar. Stir well until the tamarind paste is completely dissolved.
Step Three
Add the fish pieces to the pot. Allow the fish to cook for about 10 minutes or until it is thoroughly cooked and tender.
Step Four
Add the quartered tomatoes and bird’s eye chilies to the pot. Continue to simmer for 5 more minutes.
Step Five
Add the fresh turmeric slices, ground coriander, ground cumin, and ground black pepper. Stir the mixture gently to make sure all the spices are well combined.
Step Six
Taste the broth and adjust the seasoning if needed. You may add more salt or sugar according to your preference.
Step Seven
Turn off the heat and add a handful of fresh basil leaves and chopped fresh cilantro. Stir gently to combine the herbs with the broth.
Step Eight
Serve the Pindang Iwak Palembang hot with steamed rice. Enjoy your flavorful fish soup!
