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.

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