Pindang Patin (Patin In Sweet Sour Soup) - Palembang Sumatra
The bounties of the land when met with ingenious minds and hungry stomachs, will define the cuisine of the locale. This is the same with Palembang. Blessed with rivers big and wide the much beloved river patin was cooked in more ways than one. One of them is the "Pindang". That's the first meal I got on arrival.
Pindang is prepared from a full spectrum of local herbs and spices. Galanggal, turmeric, lemongrass, ginger, garlic, onions, asam and the list goes on. As with its name the predominant taste is the tartness with some sweetness that takes the edge off.
The fresh fish responded well in the soup absorbing the flavor. Firm fresh water fish flesh without the saltiness combined well with the tart from the asam, pineapple and tomato slightly mitigated with some sugar. How do I describe it? Perhaps by feel not by taste: steaming white rice with soy sauce and fried garlic in hot oil? Got that feeling? Out of the world.
Pindang is prepared from a full spectrum of local herbs and spices. Galanggal, turmeric, lemongrass, ginger, garlic, onions, asam and the list goes on. As with its name the predominant taste is the tartness with some sweetness that takes the edge off.
The fresh fish responded well in the soup absorbing the flavor. Firm fresh water fish flesh without the saltiness combined well with the tart from the asam, pineapple and tomato slightly mitigated with some sugar. How do I describe it? Perhaps by feel not by taste: steaming white rice with soy sauce and fried garlic in hot oil? Got that feeling? Out of the world.
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