Pindang Patin (tangy Tamarind Soup)
Pindang Patin is a traditional dish from Palembang, Indonesia, known for its tangy and savory flavor. This tamarind-based soup is a popular choice for family gatherings and special occasions.
Ingredients
- 500g patin fish, cut into pieces
- 3 tomatoes, quartered
- 2 stalks lemongrass, smashed
- 4 kaffir lime leaves
- 3 red chilies, sliced
- 1 liter water
- 100g tamarind pulp, soaked in 200ml water
- Salt to taste
Instructions
- In a pot, bring water to a boil.
- Add lemongrass, kaffir lime leaves, and tomatoes. Simmer for 10 minutes.
- Add the patin fish and tamarind juice. Cook for 15 minutes.
- Add red chilies and salt. Simmer for another 10 minutes.
- Remove from heat and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 15g
- Protein
- 20g
- Fat
- 10g
Supplies
Pot Knife Cutting board
Tools
Serving bowls Soup ladle
Serving suggestions
Pindang Patin is best served with steamed rice and a side of sambal (spicy chili paste).
Tips & tricks
For a richer flavor, you can add a small amount of coconut milk to the soup.
Cost
$15