Halal Recipe For Tekwan (Fish Ball) Soup
Tekwan Soup, a dish that is originally from Palembang, Sumatra Indonesia, has become one of our family favorites. When I asked my several friends who are from Palembang about how to make it, it turns out that they have different recipes for making this meal. No one likes to mix the fish with egg yolks and whites at the same time which results in making the dough soft and slightly yellowish in color, but one of my other friends uses egg whites in order to get a soft dough that is a little chewy and white colored. Here is my recipe based on my own experience.
- 500 grams of mackerel fish, puree with 2 egg whites
- 300 ml of water ice/cold
- 100 g starch (tapioca flour)
- 3 tsp salt
- 2 tablespoons granulated sugar
- 1 tsp pepper
- 1.5 l water
- 100 gr large shrimp, cleaned, set aside the head and skin for broth
- 1/4 onion
- 6 shallots (small red onions)
- 3 cloves of garlic
- 1 1/2 tsp salt
- 1/2 tsp pepper
- sugar, flavoring
- Mushroom, scalded, then cut into pieces coarsely
- Tuberose, scalded, then tied
- Celery, sliced
- Scallions, sliced
- Fried shallots
- Chili sauce
- Lemon, cut into pieces
How to make:
The Fish Ball:
- Stir all the ingredients.
- Meanwhile boil the water.
- Using 2 spoons, shape the dough into ball shapes.
- Put the balls in the boiling water and cook until they float.
- Remove and set aside.
- Boil water, then add the skin and the head of the shrimp into it.
- Cook about 10 minutes, then strain.
- Meanwhile coarsely chop the shrimp and set aside.
- Saute ground spices until fragrant.
- Then add the onions and saute until softened.
- Add the shrimp, stir until the prawns change color,
- Add mixture by stirring into the broth.
- Add salt, pepper and sugar.
- Add the fish balls into the soup, allow it to boil.
- Before it is served, add the mushrooms and tuberose to the boiled soup.
- Serve warm alongside the other complements.
Some people prefer to have the mushrooms, tuberose, and shrimp sauteed together, but I chose add it shortly before presenting, so that the sauce does not become turbid and so the tuberose is not destroyed.