PINDANG is a delightfully piquant soup dish that is best made with fresh herbs and aromatics.
There are many pindang variations and it largely depends on one’s family recipe, inherited from previous generations.
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Add a quarter of a cup of oil to the aromatics and herbs, then blend to form a paste.
#4 Place the ikan bilis into a pan or dish and microwave on high for two minutes.
#5 Bash the lemongrass using a pestle to help break apart the stalk fibres to release the aromatic oils.
The thick paste comprising onions, garlic, ginger, lemongrass, turmeric and oil is now ready to flavour the Pindang dish.
Cook fish for five minutes. Just before turning off the heat, add ladies’ fingers and cook for about two minutes.
Garnish with chiffonade of turmeric leaves.
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