Pindang

Pindang refers to a cooking method in the Indonesian and Malay language of boiling ingredients in brine or acidic solutions. Usually employed to cook fish or egg, the technique is native to Sumatra especially in Palembang, but has spread to Java and Kalimantan. The term also could refer to a specific sour and spicy fish soup which employs seasonings like tamarind. Pindang has food preservation properties, which extends the shelf life of fish products. The Indonesian dictionary describes pindang as "salted and seasoned fish, and then smoked or boiled until dry for preservation". In Indonesia, various boiled fish products are generally known as pindang. In Malaysia, it is known as pindang in Southwest coast of Malay peninsula, and singgang in Northeast coast of Malay peninsula. Pindang is often described as Indonesian salt-boiled fish, particularly in Java. On the other hand, in Bali pindang specifically refers to seasoned fish brine, where rujak kuah pindang, or Bali style fruit rujak with fish brine stock is a popular dish.

Source: Wikipedia