Pindang Gindara
The soft and tasteful Gindara fish will pamper your customers' tongues. Especially if combined with pindang sauce that is rich in flavour, your customer will willingly queue for this.
Ingredients
How to Cook Pindang Gindara
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Fish Broth 1500.0 ml
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Bango Kecap Manis 1.52kg 100.0 g
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Big Red Chilli, cored, roasted, bruised 2.0 pc
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Shallot, grilled, crushed 100.0 g
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Garlic, grilled, crushed 35.0 g
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Wuluh Starfruit, grated 50.0 g
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Galangal, burnt, bruised 10.0 g
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Lemongrass, bruised 3.0 stalk
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Bay Leaf 3.0 pc
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Red Onion Skin, grilled, crushed 15.0 g
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Turmeric, grilled, crushed 5.0 g
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Ginger, burnt, bruised 15.0 g
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Gindara Smoked Fish 500.0 g
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Sugar 5.0 g
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Salt 5.0 g
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White Pepper Powder 1.0 g
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Small Red Tomato, cut into 4 parts lengthwise 2.0 pc
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Small Green Tomato, cut into 4 long sections 2.0 pc
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Wuluh Starfruit, in thin round slices 1.0 pc
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Cayenne, grilled 3.0 pc
Preparation
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How to Cook Pindang Gindara
- Mix all pindang ingredients. Cook until half done and then set aside and strain.
- Cook 300 ml of broth, add soy sauce and stir well.
- Serve with wuluh starfruit, cayenne pepper, red tomatoes, grilled green tomatoes, arrange on a serving plate and give smoked fish.
- Ready to eat.