Pindang
 Pindang patin, pangasius fish in pindang soup | |
| Panggonan asal | Indonesia[1][2][3] |
|---|---|
| Tlatah utawa praja | South Sumatra—today nationwide in Indonesia, also in Brunei, Malaysia and Singapore[4] |
| Woworan pokok | salt-boiled fish,[5] 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. |
 Buku masakan: Pindang  Médhia: Pindang | |
Pindang iku sawijining olah-olahan Indonesia Cara masak nggodhok bahan ing uyah lan tartamtu rempah-rempah, biasane dipunginaaken kanggo cook iwak utawa endhog lan kanggo sawetara ombone daging sapi . [6]
Pindang duweni properti pengawet, sing umume bisa nambah umur iwak. Teknik kasebut asale saka pulo Jawa lan Sumatra. [7]
Rujukan[besut | besut sumber]
- ↑ Costa-Pierce, Barry A.; Soemarwoto, Otto (1990-01-01). Reservoir Fisheries and Aquaculture Development for Resettlement in Indonesia (ing basa Inggris). WorldFish. ISBN 978-971-10-2250-1.
- ↑ "Pindang Patin Palembang" .
- ↑ Bangun Permadi. "Pindang Sebagai Bentuk Akulturasi Budaya Sumatera Selatan di Provinsi Lampung". Universitas Ciputra.
- ↑ http://eprints.usm.my/35749/1/norfarizan_jurnal_pengguna_malaysia_%281%29.pdf
- ↑ Hall, George M. (1997-07-31). Fish Processing Technology (ing basa Inggris). Springer Science & Business Media. kc. 61, 62. ISBN 978-0-7514-0273-5.
- ↑ "5 Jenis Olahan Pindang Khas Sumatera Selatan". kumparan (ing basa Indonesia). Dibukak ing 2020-10-01.
- ↑ "Pengolahan Jamur Komersial, Jahe Instan, Ikan Asap, Telur Pindang" (PDF) . Jurusan Teknologi Pangan dan Gizi-IPB. kc. 103–104. Bogor. Diarsip saka sing asli (PDF) ing 2014-04-13.