Tekwan [ Fish Ball Soup ]

Tekwan is a fish soup typical of Palembang, Indonesia. The fish cakes are made from the dough of fish and tapioca similar to pempek.
The fish cake is cut in small sizes and presented in shrimp broth with a distinctive flavor, served with rice vermicelli, mushrooms, sliced jicama, and sprinkled with sliced fresh celery, scallion and fried shallot.

Ingredients

• Fish Balls
• 1 kg of tenggiri fish fillet
• 500 g starch
• 5 cloves garlic, mashed
• 2 teaspoon pepper
• 2 eggs
• 2 tsp salt

Soup

• 5 cloves garlic, mashed
• 100 grams of dried shrimp, soak, puree
• 250 grams of peeled shrimp, chopped
• 2 tablespoons chopped celery
• 2 pieces of yam sizes medium, small slices (rod form)
• 1 teaspoon ground pepper

How to Cook

1. Separate fish meat from the bones
2. Dredge fish meat with a spoon or fork
3. Puree the flesh of fish
4. Mix fish meat with starch, garlic, pepper, eggs, and salt
5. Blend well and knead until smooth
6. Using 2 teaspoons, round fish batter directly inserted into the boiling water
7. If the dough is already floating, remove and drain
8. For the broth (soup), add hot water to the water used to make fish batter into a 2 liter
9. Saute garlic until fragrant
10. Enter the dried shrimp, shrimp, and seasonings
11. Stir until the shrimp changes color. Remove, and then insert it into the broth
12. Enter a celery, yam, and pepper
13. Cook until all ingredients cooked, and enter Tekwan
14. Cook briefly, remove from heat
15. Serving suggestion: transfer the soup into a bowl, add soften rice vermicelli (optional), and garnish with fried shallot flakes, sliced green onion and chopped Chinese celery. Serve with sambal

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