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