Tekwan is a fish soup common of Palembang, South Sumatra, Indonesia. Palembang, the capital city of South Sumatra is well-known for its freshwater fish dishes such as pempek (fishcake with spicy tamarind sauce), otak-otak (grilled fishcake in banana leaves), pindang patin (spicy sour basa fish soup with tempoyak), tekwan (fish spheres soup) in addition to durian.
The fish cakes are made from the dough of fish and tapioca (or sago starch) just like Pempek. People suches as making tekwan with ikan tenggiri (king or Spanish mackerel), ikan belida (featherback fish) or ikan gabus (snakehead fish).
The fish cake is cut in little sizes and provided in shrimp broth with a distinct taste, served with rice vermicelli, mushrooms, sliced up jicama, and sprinkled with chopped fresh celery, scallion and fried shallot.
Ingredients:
Fish Balls:
� 250 grams featherback (belida) fish paste
� 100 milliliter icy water (about 4 degrees Celcius)
� 175 grams sago starch
� 1 clove garlic, smashed and roasted
� 2 shallot, halved and roasted
� 1 (50 milliliter) egg white
� 3/4 teaspoon ground white pepper
� 2 teaspoons kosher salt
� 2 tablespoons ebi (dried shrimps)
� 2 liter water for boiling the fish balls
For the Soup:
� 2 liter water
� 150 g jicama, peeled and quartered (can be substituted for carrots)
� 8 cloves garlic, smashed
� 2 shallots, halved
� kosher salt
� ground white pepper
� 1 bottle (236 milliliter)
� 250 grams black tiger prawns
� 1 tablespoon ebi (dried shrimps)
Other Ingredients:
� 2 green onions, finely sliced
� fried shallot flakes
� slices of nasranan mandarin (jeruk sambal), calamansi (jeruk kasturi, lemon cui) or lime (optional)
� 200 grams jicama, julienned
� 30 grams Chinese celery (divide into two, chopped finely for condiments and the other half for broth)
� sambal cabai hijau/green chilies (optional)
� dried rice vermicelli (optional)
Directions:
1. Peel the prawn shells off. Reserve the heads and shells and position them on a baking pan. Broil them with garlic and shallot at high about 5 minutes or till reddening (about 5 minutes). Bring in 2 liter water, clam jicama, ebi and juice, cook gradually at medium heat, give a boil. Transfer garlic, shallot, the roasted shrimp skins and heads into a huge pot. Strain the stock, measure to 1750 milliliter.
2. Slice the peeled prawns. Reserve.
3. Fish Balls:
In a food mill, grind roasted garlic and shallot with ebi up until smooth. Include other components for fish rounds and procedure till well mix.
In a pot, boil about 2 liter of water up until bubbling, lower the heat, keep the temperature level about 80 degrees Celsius. Take a half tablespoon of fish round dough and shape into little marble rounds using 2 tablespoons.
Drop into the pot till the fish spheres are drifted. Transfer the prepared fish spheres into the shrimp stock, and continue food preparation up until the stock boils. Peel the prawn shells off. Reserve the heads and shells and put them on a baking pan. Slice the peeled prawns.
4. Include sliced prawn, drenched black fungus and lily flowers into the soup. Period with ground white pepper and kosher salt. Re-boil the soup up until the prawn reddening.
5. Serving recommendation: move the soup into a bowl, include soften rice vermicelli (optional), and garnish with fried shallot flakes, chopped green onion and sliced Chinese celery. Serve with sambal hijau (green chili sambal).
The fish cake is cut in little sizes and provided in shrimp broth with a distinct taste, served with rice vermicelli, mushrooms, sliced up jicama, and sprinkled with chopped fresh celery, scallion and fried shallot.
Ingredients:
Fish Balls:
� 250 grams featherback (belida) fish paste
� 100 milliliter icy water (about 4 degrees Celcius)
� 175 grams sago starch
� 1 clove garlic, smashed and roasted
� 2 shallot, halved and roasted
� 1 (50 milliliter) egg white
� 3/4 teaspoon ground white pepper
� 2 teaspoons kosher salt
� 2 tablespoons ebi (dried shrimps)
� 2 liter water for boiling the fish balls
For the Soup:
� 2 liter water
� 150 g jicama, peeled and quartered (can be substituted for carrots)
� 8 cloves garlic, smashed
� 2 shallots, halved
� kosher salt
� ground white pepper
� 1 bottle (236 milliliter)
� 250 grams black tiger prawns
� 1 tablespoon ebi (dried shrimps)
Other Ingredients:
� 2 green onions, finely sliced
� fried shallot flakes
� slices of nasranan mandarin (jeruk sambal), calamansi (jeruk kasturi, lemon cui) or lime (optional)
� 200 grams jicama, julienned
� 30 grams Chinese celery (divide into two, chopped finely for condiments and the other half for broth)
� sambal cabai hijau/green chilies (optional)
� dried rice vermicelli (optional)
Directions:
1. Peel the prawn shells off. Reserve the heads and shells and position them on a baking pan. Broil them with garlic and shallot at high about 5 minutes or till reddening (about 5 minutes). Bring in 2 liter water, clam jicama, ebi and juice, cook gradually at medium heat, give a boil. Transfer garlic, shallot, the roasted shrimp skins and heads into a huge pot. Strain the stock, measure to 1750 milliliter.
2. Slice the peeled prawns. Reserve.
3. Fish Balls:
In a food mill, grind roasted garlic and shallot with ebi up until smooth. Include other components for fish rounds and procedure till well mix.
In a pot, boil about 2 liter of water up until bubbling, lower the heat, keep the temperature level about 80 degrees Celsius. Take a half tablespoon of fish round dough and shape into little marble rounds using 2 tablespoons.
Drop into the pot till the fish spheres are drifted. Transfer the prepared fish spheres into the shrimp stock, and continue food preparation up until the stock boils. Peel the prawn shells off. Reserve the heads and shells and put them on a baking pan. Slice the peeled prawns.
4. Include sliced prawn, drenched black fungus and lily flowers into the soup. Period with ground white pepper and kosher salt. Re-boil the soup up until the prawn reddening.
5. Serving recommendation: move the soup into a bowl, include soften rice vermicelli (optional), and garnish with fried shallot flakes, chopped green onion and sliced Chinese celery. Serve with sambal hijau (green chili sambal).
