Here is one of the many gems I collected during my kitchen time with Oka:
Pindang Sauce or Most Delicious Fish Sambal You’ll Ever Taste
in the style of Puri Duwur Abing
by Cok Oka
This stuff is so good, you could just eat it with a spoon. But it goes very well with fish!
Ingredients (for 10 whole, 10 inch fish)
We ate our Pindang on mackerel – one of the meatiest fish I’ve ever encountered. It was de-freaking-licious!
¾ — 1 ¾ c. Shallot/red onion
6-15 cloves Garlic
5-10 sticks of Lemongrass
10-20 Tomatoes
0 — 20 Spicy Chilis
5-8 Sweet Chilis (anaheims or 1-2 bell peppers)
black pepper
bullion (optional)
salt to taste
water
¼ — ½ c Coconut or Peanut oil (good for high heat cooking)
- Saute onion and garlic on medium heat for a minute
- Then add chopped lemongrass and stir for another minute
- Then add remaining ingredients minus the water (tomato, spicy chili, sweet chili, pepper, salt, and bullion if you choose).
- Stir continuously for five minutes.
- Add water (can add earlier if mixture starts to stick and burn)
- Simmer mixture for at least fifteen minutes uncovered, and up to an hour covered, adding water as needed. The goal is to end up with a thick sauce.
♣
Learn to Make Qua Asam (“Bitter/Sour Soup”) AKA Slow Cooked Ribs in Broth
Learn to Make Sayur Japan (Green Chayote) AKA Yummy Chayote and Coconut Stew
Learn to Make Tofu That’s Tolerable!
Photo credit link: mackerel (now dead).
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