Pindang Merajat

Pindang Meranjat is a typical food of Meranjat Village located in Ogan Ilir District. This Pindang has a redder soup compared to other pindang because it uses fresh red chili. Pindang Meranjat tastes a little sweet, spicy, sour, salty plus a little taste of shrimp paste mixed in sauce to give a unique and distinctive flavor. This sour taste from pindang is usually obtained from pieces of pineapple, cherry tomatoes or tamarind that are included in the soup. The Meranjat area is near the river, so the villagers often use their catches such as fish and shrimp to be made Pindang. This Pindang is the most spicy compared to others Pindang. This Pindang costs around 45,000 rupiah. This Pindang is easy to cook, you can try to cook this dish at home.

So these are the steps and ingredients to make it.

Ingredients: 

• 3 pieces of Baung fish 

• 1 stick of lemongrass, bruised 

• 2 cm of ginger, crushed 

• 2 bay leaves 

• 2 tomatoes, cut into pieces 

• 3 green cayenne fruit 

• 3 red cayenne fruit 

• 1/2 tablespoon of tamarind 

• 1 tablespoon of salt 

• 2 tablespoons of brown sugar 

• 1 stalk of chives, cut into 3 cm pieces 

• 50 grams of basil leaves, take the leaves 

• 1,500 ml of water 

• 2 cm galangal, bruised 

 • Ground spices: 

• 6 shallots 

• 3 garlic cloves 

• 5 red chilies 

• 3 curly red chilies 

• 1 cm of turmeric, roasted 

• 1 teaspoon of shrimp paste, 

grilled How to make Pindang Meranjat: 

1. Mix fish, fine spices, lemongrass, galangal, ginger and bay leaves. Pour water and cook until the spices are fragrant. 

2. Add tomatoes, green cayenne pepper, red cayenne pepper, tamarind, salt, and brown sugar. Stir well. Cook until the spices soak into the fish. 

3. Add the leeks and basil and stir until smooth. Cook for a while until the scallions and kemanginya wilt. after that your Pindang Meranjat is ready to be served.

Pindang Pegagan

This Pindang comes from the Pegagan tribe, a sub-tribe of the Ogan tribe or administratively included in the Ogan Ilir Regency and Ogan Komering Ilir Regency, South Sumatra. This tribe inhabits the coastal Musi river which is rich in sources of river fish such as Patin fish, Toman fish, Baung fish, and Gabus fish which are then combined with traditional recipes and created Pindang Pegagan cooking which has its own characteristics and different types of taste images produced from the area itself. This culinary became one of the favorites in Palembang. The spicy, slightly sour sauce with a rosy color is served with tender fish. Plus the distinctive aroma of shrimp paste and tamarind make it more delicious. Especially if it is served with warm rice and chilli paste and green vegetables. The slightly sour spicy sauce with reddish colour is served with soft Baung fish and the distinctive aroma of shrimp paste and tamarind make the appetite certainly increase, especially if served with warm rice with spicy cherry tomato sauce can also be with shrimp paste and salad - green greens become a complement to enjoying this meal.Pindang Pegagan costs around 40,000 rupiah but you can make it by yourself at home. So these are the ingredients and steps to make Pindang Pegagan in case you want to try to make it. Ingredients :

· 1-2 kg of fresh / catfish fish can also be used

· ½ tbsp brown sugar · ¼ 2 cm cut pineapple

· 1 tsp shrimp paste

· 5 grams of tamarind

· 2 pieces of lemongrass bruised

· 200 ml of water · 50 grams of basil

· 1 leek and cut into 3 cm

· 1 lime fruit to wash the fish so it doesn't smell fishy Ground Spices:

· 8 red chilies

· 5 cayenne fruit

· 6 red onion cloves

· 4 cherry tomatoes (can be replaced with 1 tomato)

· 2 tsp salt

· 1 tsp of sugar Liquid Spices

: Dissolve the shrimp paste and tamarind into 200 ml of stirring water - stir until blended. Steps to make it :

1. Smear the fish that has been cleaned with ½ teaspoon of lime juice to reduce the fishy smell of the fish. Then add a few pieces of pineapple, but before squeezing the pineapple a little to remove the pineapple juice.

2. Mix fish, ground spices and liquid spices. let stand for 15-20 minutes. This is a traditional Pegagan recipe where tamarind and shrimp paste are not mashed together with subtle spices but are used as ingredients to soak the fish with the aim that the aroma of liquid spices, fine herbs and pineapple juice seep into the fish.That is a little information that I can share. There may be many versions and different cooking methods. But this is the real pindang gotu kola, all goes back to the taste and tongue of each and every area you have.

3. Next cook all the ingridients by adding 1,000 ml of water, lemongrass, brown sugar and stir it until smooth and cooked you also can add sugar or salt depending on the taste, according to what is lacking in flavor but one you should know the Pegagan tribe people never use flavoring. Wait until it hits the boiling, then serve by adding sliced leek, basil leaves and whole cayenne pepper.

Pindang Musi Rawas

Pindang Musi Rawas is originated from Musi Rawas Village located in Pindang Musi Rawas has a refreshing sour soup because this pindang uses tomatoes as one of the ingredients that is different from other Pindang which uses tamarind or pineapple. This Pindang sauce is clear and full of herbs. This Pindang also costs around 45,000 rupiah.

These are the steps and ingredients to make this dish. 

They are : ingredients / spices: 

·2 catfish, cut into 4 parts 

·2 sticks of lemongrass, bruised 

·2 bay leaves 

·1 cm of ginger, finely sliced 

·1 cm galangal, finely sliced 

·2 cm roasted turmeric, finely sliced 

·2 tomatoes, cut into pieces 

·2 teaspoons of salt 

·1 1/2 tablespoons of sweet soy sauce 

·200 grams of pineapple, cut the fan 

·50 grams of basil, take the leaves 

·2 stems of leeks, cut into 3 cm slices 

·1,000 ml of water 

·1 tablespoon of acidic water from 1 teaspoon of acid and 1 tablespoon of water, dissolve it Ground spices: 

·8 shallots 

·3 garlic cloves 

·3 large red chillies 

·2 curly red chilies

 How to make: 

 1. Smear the fish with 1 tablespoon of lime juice and 1/2 teaspoon of salt after that let stand for 15 minutes. 

 2. Mix fish with fine spices, lemongrass, bay leaves, ginger, galangal, and turmeric then pour enough water. Cook on medium heat until fragrant and the fish changes color. 

3. Add tomatoes, salt, and sweet soy sauce and stir until well blended and cooked until the spices soak into the fish. 4. Add pineapple and sour water stir until the pineapple withers, then add the leeks and basil. Stir until smooth when it has boiled turn off the heat and your food is ready to be served.