TIMES BALI, JAKARTA – For you who loves any dish made of fish, you might need to try Pindang Koyong Banyuwangi as an alternative for your dining menu. This dish will elevate the taste of your staple food and bring you over the moon. 

This dish is a perfect combination of sour, savory and creamy taste at the same time. It was just like a soup with tangy taste of turmeric yet so refreshing. Not to mention the nice aromatic basils to top it off. 

The local community of Banyuwangi commonly will have this dish serve on their table during lunch time. Some also prefer to have if for dinner. Yet either of which will elevate the dining moment you share with your loved one. 

The Perfect Way to Describe Pindang Koyong

This dish could be considered as classic dish of Osing tribe. This dish was specifically made by the Osing who lived nearby the ocean for it is easier to get them some fish compared from another stock.

The Osing added some tree sorrel or also known as bilimbi or belimbing wuluh so the local say. Some people will also add some tomato to balance the sour with the sweet taste of this red juicy vegetable. 

Surprisingly, the additional of these two ingredients erase all the unpleasant fishy smell of the fish. You could say these two works as a constitute for lemon. 

The local commonly will add some ghost pepper or bird eye chili to elevate the taste. As you all know Indonesian was famous for its spicy dish, so does the Osing tribe. They love to add some chili, either grounded or just put the whole on it.

The Ultimate Recipe of Pindang Koyong

The Ingredients Need to be Prepared

• 500 gram tuna (sliced)
• 5 pieces tree sorrel
• 1 leak
• 3 pieces lime leaves
• lemon grass (smashed)
• 10 pieces bird eye chili
• 5 cloves of shallot
• 3 clove of garlic
• 2 cm turmeric
• 5 cm galangal
• 3 cm ginger
• 2 pieces candlenut
• 800 ml water
• salt
• 10 pieces basil
• Cooking oil

The Perfect Instructions to Prepare Your Pindang Koyong

1. Blend the bird eye chili, shallot, garlic, turmeric, galangal, ginger, and candlenut. Ground them all together.
2. Prepare your pan, sauté all the grounded ingredients, add the lemongrass, salt, and lime leaves. Let it stay in the pan till the aromatic scent came out. 
3. Add a glass of water, stir. Add the fish and simmered for 5 minutes. Pour the rest of the water and simmer the fish for another 15 minutes after it boil.
4. Bring the tree sorrel, leak, and basil into the pain. Let it simmer for another 10 minutes and your pindang koyong Banyuwangi is ready to serve. (*)