Prastowo, Indro (2024) Pindang, the Indonesian Indigenous Traditional Fish-Based Food. [Laporan KP] (Unpublished)

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Abstract

Indonesia has myriad recipes of aquatic products-based dishes which represent the wealth of diverse histories, ethnicities, cultures and natural resources. One of which is pindang, native to Indonesia, with diverse authentic recipes as discovered across the country. Thus, this manuscript aims to explore, identify and develop a culinary profile of 80 Indonesian pindang dishes, discovered in 16 provinces across the country as viewed from geographical distribution, historical, cultural and culinary aspects.
Pindang has been shaped over centuries by unique histories, local wisdoms, cooking techniques, traditions, natural resources and philosophy. Historically, pindang was initially created as a stew from various species of fishes and aquatic animals, involving various spices, herbs, souring agents and other ingredients. In the course of periods, the dish was subsequently evolutionized to be a preserved-product (salt-boiled fish), in which this preservation technique is only discovered in Indonesia. In the term of diversity, pindang is discovered as stew (45 dishes), salt-boiled fish (11 dishes) and processing version of salt-boiled fish (24 dishes), with mostly concentrated in South Sumatra (23 dishes). Specialties such as pindang belida (spicy and sour featherback knifefish [Chitala ornata] stew) from South Sumatra, ikan tuna pindang (salt-boiled tuna) from Bali and sambel pindang kemangi (salt-boiled fish, stir-fried in lemon basil and chili sauce) from East Java are instances of pindang stew, salt-boiled fish and processed version of salt-boiled fish, respectively. Although mostly developed from fish, pindang stew can also be developed from livestock products and vegetables as shown in Central Javanese pindang Kudus (buffalo meat stew) and pindang rebung santan (coconut milk-based bamboo shoot stew), respectively. Meanwhile, salt-boiled fish is mostly created by boiling fish in salt solution until dry as demonstrated in cue, Bawean and paso methods. The salt-boiled fish can be further cooked as numerous new dishes, most of which are sambal¬-based.

Item Type:	Laporan KP
Subjects:	A General Works > AC Collections. Series. Collected works
Depositing User:	Mr Indro Prastowo
Last Modified:	06 Feb 2024 04:17
URI:	http://eprints.uad.ac.id/id/eprint/55485
Dosen Pembimbing:	UNSPECIFIED | [error in script]

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