Tekwan (Indonesia Traditional Fishball Soup)

img_5824

This dish came from Palembang,  a city in Sumatera province in Indonesia. This has to be eaten with a special sambal and its black sour and sweet sauce which is also spicy.This time I didn’t make the chili sauce because no one likes to eat spicy food at home except me.

I’m a big fan of tekwan but never made this before. So when I had extra prawn stock and found fresh batang fish in the wet market, I decided to try this recipe which is actually very easy. Tekwan usually use yam bean (bengkuang), lily flowers (sedap malam) which is common in Chinese food, and dried black mushroom, but this time I didn’t use yam bean because I couldn’t find it in here. Bean vermicelly (soun) is usually also added to the soup, but it depends on your liking.

I made tekwan (Indonesia traditional fish ball soup) today

Tekwan Recipe

Ingredient

  1. Prawn Stock (for how to make this stock can be seen in here)
  2. 200 gram tengiri / mackerel fish
  3. egg white from 1 egg
  4. 1 tsp salt to make the fish paste plus 1 tbsp for the soup
  5. 1 garlic
  6. 1/2 tsp sugar
  7. 25 ml cold water
  8. 50 gr tapioca starch
  9. 5 garlic, make into a paste with motar and pestle then stir fry with 1 tsp of oil until fragrant
  10. 1 lemongrass, take the white part only and crush with the back of the knife
  11. 20 or more  lily flowers, rinse and make knotsimg_5623
  12. 30 gr dried black mushroom, soak in cold water for 15 minutes, then squeeze the excess water and cut into long thin slicesimg_5625
  13. Celery leaves or spring onion, coriander leaves, and fried shallots for toppings

How to make the knots in lily flowers:

lily-flowers

Method

  1. Boil 1 L of water and 1 L of shrimp stock in a pot with garlic paste and lemongrass
  2. Process the fish and 1 garlic in a food processor until smooth and then put in a bowl. Then mix with egg white, sugar, 1 tsp of salt, ice water, and tapioca starch in a bowl
  3. Make fish balls with spoon or hand, and cook in the pot until they float
  4. Add 1 tbsp of salt to the soup
  5. Add lily flowers and black mushroom
  6. Cook until lily flowers and black mushroom are tender
  7. Turn off the heat, add celery leaves, coriander leaves, and fried shallots
  8. Serve hot with rice or bean vermicelli

img_5826

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s