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Friday, August 26, 2011

Tekwan - Indonesia Fish Ball Soup with Prawn Vermicelli and Mushrooms



I notice that I rarely posted Indonesian Cuisine recipe since I start my blog, there's maybe a few, like Seasoned Crispy Mushrooms and  Prawn Satay with Basil sauce  but the dish is not a traditional Indonesian cuisine.
Then I remember I had Tekwan for dinner a month ago & have a chance to photograph it but haven't posting the recipe. So I decide to post the recipe today & share this delight soup with you :)

To be honest - I rarely cook a traditional Indonesia cuisine at home because most of traditional Indonesian Cuisine use coconut milk for the dish, & I try to avoid that, maybe 1 in a week still ok.
That why this delight soup makes me fall in love. 
Tekwan is a fish ball soup with light srimp broth. Tekwan is traditional dish from Palembang - a capital city of South Sumatra, Indonesia. 


So the key to make a delicious Tekwan is depend on the broth. Sometimes people will use water or even a chicken broth to make tekwan, but the best way to make tekwan is with a shrimp broth & you will get a rich soup flavour.


Ingredients 
  • 2 cup vermicelli, soaked in hot water for 5 minutes or until tender
  • 1 cup Wood Ear Mushrooms , if you use the dry one then you should soaked the mushroom on a hot water until tender.
  • 1 cup Benkoang, julienne.
  • 1/2 cup Lily Buds , rince with hot water 
  • 2 lime, juice 
  • Garnish : Fried Shallots & choped Celery 

Fish ball :

  • 500 gram Mackerel, fillet, process with a food processor
  • 1 egg whites, beaten
  • 3 tsp salt - to taste
  • 100 gram Tapioca Flour/ Starch 

Directions for making fish ball :

  • Put the fish fillet, eeg whites and salt in a food processor, process until smooth.
  • Pour the ice water little at a time, add tapioca flour, process again until smooth and not stick into your hand. Remove, put in a bowl.
  • Boil water in a pan on medium heat. With two spoon - makes a ball shape of fish dough, put in the boiling water. Boiled until fish ball float above & cooked. Remove from pan, drain, set a side.  


Broth :

  • 400 gram Prawn
  • 1500 Water - u can add more 
  • 1tbsp Canola Oil 
  • 5 cloves Garlic, puree 
  • 3 cm Ginger, puree
  • 1/2 sdt ground White Paper, to taste
  • 2 tsp Salt , to taste 
Directions for Broth:
  • Clean prawn, peeled, choped roughly, set a side.
  • Wash prawn head & skin under the flowing water. Saute the prawn head & skin with 1 tbsp of canola oil under medium heat until it's chance color (5 minutes). Lifet from heat, set a side. 
    • Boiled water, add the head and prawn skin that has been saute before. Low the heat when the water is boiled, discard impurities that float on the broth. Boiled on a low heat for 15 minutes, remove from heat, strain and return to heat.


    • 1tbsp oil on a skillet on medium heat. Saute the garlic and ginger until fragrant. Add choped prawn, saute until it's chance colour, lift from heat.
    • Add the prawn into the boiling broth.
    • Season with salt and white paper, cook until boiled.
    • Add other ingredients : benkoang , wood ear mushrooms , lily buds , vermicelli  & cook for 5 minutes, add fish ball, let it boil, lift from heat.
    • Serve with fried shallots, choped celery, lime juice and chili padi sambal.
    • Serve hot & enjoy! ;)  

    To make chili padi sambal:

    • Boil water in a pan, add the chili padi, cook until tender, remove from heat, strain. 
    • Puree the chili padi, add water and salt to taste.
    • Serve. 


    I hope, for those who haven't try traditional Indonesian food - this delight soup can be your first in love for Indonesia cuisine :) 




    Stay Healthy & Loves Your Kitchen More! ;) 


    Difficulty: moderate
    Cooking Time: 60 minutes ( preparation + cooking time )

    Makes: 6-8 serving 
    Adapted from : Primarasa 

    21 comments:

    1. I really enjoyed you shared Indonesian cooking. My first roommate in college was Indonesian and she taught me several dishes, but I only remember just one chicken dish. This fish ball soup looks SUPER delicious!!! I love it! I never made shrimp stock before although I heard that's how you cook. I bet this tastes so good!!!

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    2. Elies - this is stunning! I would gobble this up in a heart beat...but I'm severely allergic to seafood, so I can't indulge. But I wish I could!

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    3. @Nami
      Hi Nami... Tq dear! :)
      Yes this kind of shrimp broth is a rather unique that a regular shrimp broth, but to have a light & rich taste of tekwan soup this kind of broth is the best way I think... hehe he ;)

      ReplyDelete
    4. @Ann
      Hi Ann... tq! :)
      Oh it's ok, to be honest I'm alergic to prawn! Haha ha! But I love it so much - so I have it just maybe ones on 2 week... hehe he

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    5. Whoaa.. Elies... ini favorit ku ! :)) Thx for sharing the recipe ya, will try some other time.. susah cari tapioka disini :(
      congratulation being on Top 9 today.. U got my buzz ! ^,^

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    6. Congrats on the top 9! This looks truly authentic and delicious. I love all the background info on the makings of this dish. Thanks!

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    7. @Citra...
      Tq Citra! ;)
      Begitulah susahnya tinggaldi LN, samaspt kalau tinggal di indo susah cari bumbu" western, korean or japanese, must go to other city - jakarta... haha ha!
      Samaa - this is my fav too! ;)

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    8. @Val...
      Tq Val! ;)
      I try my best to share what I know & taste and hope that others can be blessed :)

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    9. Congrats!! and Looks like a really nice recipe. I will surely make this soon!!

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    10. Wow,,,tekwan nya sedap banget bikin aku ngiler,congrats on top 9 :)
      Ridwan

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    11. Yum! This recipe sounds scrumptious! I will definitely have to try this.

      ReplyDelete
    12. What a great looking traditional dish! Thanks for sharing such a great recipe!

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    13. Hi there.)

      Oh, you ve got such a cute blog!! I love it!
      Nice post.))

      I need your help (maybe again) ...
      I spend new survey ..
      Have you watched the MTV awards prizes?
      if yes whether you agree with all the awards, or something you think was unfair?

      ReplyDelete
    14. Hi Elies- I saw your food picture from FoodBuzz and just had to visit your blog. Being Asian myself, I love a good bowl of noodle soup- that's comfort food for me. For years, I have purchased meatballs and fishballs from the grocery stores, trying not to think about the ingredients that went into the final product. I am so glad to see that you make everything from scratch, it is very inspirational and I hope to try making this dish soon!

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    15. @Ansh
      Tq Ansh! Make it & let me know the result ;)

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    16. @Ridwan
      Tq Ridwan!
      Kalau sudah bisa bikin ngiler berarti berhasil dong motonya... haha ha! :)

      ReplyDelete
    17. @Russel
      Tq Russel!
      I hope this delight soup can make ur day too ;)

      ReplyDelete
    18. @Erin
      Tq Erin & ur welcome dear :)
      I'm happy to introduce this traditional recipe - hope u like it ;)

      ReplyDelete
    19. @Mary
      Tq Mary for ur visiting & kind comment, but so sory - I don't put much attention to those, so... I can't give u my opinion :)

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    20. @Laney
      Hi Laney! Nice to meet u! & Tq! :)
      I always try to make a meatball from scratch becoz I love the process & becoz It's fresh so the teste will be more sweeter, but there's a time when I have to use a ready product such as when I make fried rice or els
      So don't feel to quilty as long as we try to do our best so it's ok! ;)

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    21. i just passing the awards to you please check it out http://rivankie.blogspot.com/2011/09/hard-boil-egg-meatloaf-and-my-second.html
      Ridwan

      ReplyDelete

    Tq for yout visit - your kind comment & positive feedbaback makes me happy ;)