Things to know about Tekwan Recipe
This fish ball soup dish from Palembang is recognized locally as tekwan. It is one of the two famous fish cake dishes from the region, the other being pempek. Tekwan is an abbreviation of the local Palembang language, berkotek samo kawan, which translates into “hanging out with friends”. Historically, like many other Indonesian dishes, tekwan is an assimilation of the Chinese immigrants and the local Palembang’s culture. This dish is composed of a fish ball, usually made with Spanish mackerel, shrimp-based broth, and various toppings, like mushroom, jicama, vermicelli, scallion, etc. This fresh soup is commonly enjoyed alone or after consuming pempek, either way, it is delicious and you would not want to miss out on this.
Appetizing Indonesian Traditional Fish Ball Soup from Palembang. Authentic Recipe of Tekwan.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
Fish balls
- 250 grams (8.82 oz) Spanish Mackerel Fillet
- 250 grams (8.82 oz) Tapioca Flour
- 1 pc Egg
- 1 tsp Salt
- 1/2 tsp Ground White Pepper Powder
- 1 L (33.81 floz) Water
Shrimp Broth
- 100 grams (3.53 oz) Shrimp
- 3 cloves Garlic
- 1 tsp Salt
- 1/2 tsp White Sugar – Regular Sugar – Granulated Sugar
- 1/2 tsp Ground White Pepper Powder
- 1/2 L (16.91 floz) Water
- 2 tbsp Vegetable Oil
Toppings
- 100 grams (3.53 oz) Jicama
- 10 pcs Cloud Ear Fungus
- 50 grams (1.76 oz) Dried Lily Flower
- 5 cloves Garlic
- 1 stick Spring Onion – Scallion – Green Onion
- 1 stick Celery
- 2 tbsp Crispy Fried Shallot
Instructions
Fish Balls
- Finely mince your fish meat to a paste.
- In a bowl, add the fish, egg white, salt, and pepper. Mix well.
- Slowly add the tapioca flour while kneading the fish ball dough, incorporating the flour.
- Continue adding the tapioca flour until the dough is soft and does not stick to your hand.
- Prepare a pot of boiling water.
- Take a small chunk of the dough and roll it into a ball, you can also use two spoons to form a ball.
- Cook until the fish balls begin to float, strain, and set aside.
Shrimp Broth
- De-shell the shrimp and remove the head, but do not throw them away.
- Mince the shrimp into a paste.
- Into a wok, add a few tablespoons of oil, add minced garlic and shrimp heads. Cook until fragrant.
- Add the shrimp meat into the wok. Cook until it changes its color.
- Prepare a pot of boiling water. Add the stir-fried shrimp, garlic, and shrimp head into the pot.
- Season to taste with salt, sugar, and pepper. Bring it back to a boil.
- Remove the shrimp head from the broth.
- Add the peeled and sliced jicama (matchsticks), soaked and sliced cloud ear mushroom, and the dried lily flowers into the pot. Cook for another 5 minutes and turn off the heat.
- To serve, add fish balls into a bowl and pour a generous amount of the shrimp broth.
- Top off with crispy fried shallots and scallion.
- The dish is done!
NOTES
— Specific Atributes of This Recipe:
Nutrition
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