Tekwan with Coconut Milk Recipe

Ingredients with Measurements:
- 500 grams of fish meat (mackerel or tuna)
- 200 grams of tapioca flour
- 2 eggs
- 2 cloves of garlic, minced
- 2 tablespoons of salt
- 1 tablespoon of pepper
- 1 tablespoon of sugar
- 1 liter of water
- 400 ml of coconut milk
- 2 stalks of lemongrass, bruised
- 5 kaffir lime leaves
- 2 red chilies, sliced
- 2 tablespoons of vegetable oil
- 1 tablespoon of fried shallots for garnish

Special equipment needed:
- Blender or food processor
- Large mixing bowl
- Large pot
- Ladle
- Serving bowls

Step-by-step instructions:

1. In a blender or food processor, blend the fish meat until smooth. Transfer to a large mixing bowl.
2. Add tapioca flour, eggs, minced garlic, salt, pepper, and sugar to the bowl. Mix well until the dough is smooth and elastic.
3. Bring a large pot of water to a boil. Using a teaspoon, scoop the dough and drop it into the boiling water. Cook for 5-7 minutes until the dough floats to the surface. Remove from the pot and set aside.
4. In a separate pot, heat vegetable oil over medium heat. Add sliced red chilies, lemongrass, and kaffir lime leaves. Stir for 1-2 minutes until fragrant.
5. Add coconut milk and water to the pot. Bring to a boil and reduce heat to low. Simmer for 10-15 minutes.
6. Add the cooked tekwan to the pot and simmer for another 5 minutes.
7. Serve hot in individual bowls. Garnish with fried shallots.

Preparation time: 30 minutes
Cooking time: 30 minutes
Boiling water and simmering heat
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 350
Fat: 20g
Protein: 15g
Carbohydrates: 30g
Sodium: 1500mg

Substitutions for ingredients:
- Fish meat can be substituted with shrimp or chicken.
- Tapioca flour can be substituted with cornstarch or rice flour.
- Red chilies can be substituted with green chilies or chili flakes.

- Add sliced mushrooms or vegetables such as carrots and cabbage to the coconut milk broth.
- Use chicken broth instead of water for a richer flavor.
- Add a squeeze of lime juice for a tangy taste.

Tips and tricks:
- To prevent the dough from sticking to your hands, wet your hands with water before shaping the dough.
- If the dough is too sticky, add more tapioca flour.
- For a spicier dish, add more sliced red chilies.

Storage instructions:
Store leftover tekwan in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat tekwan in a pot over low heat until heated through.

Presentation ideas:
Serve tekwan in individual bowls with a ladle of coconut milk broth and garnish with fried shallots.

Fried shallots, sliced red chilies, chopped cilantro, and lime wedges.

Serve tekwan with steamed rice or noodles.

Suggested side dishes:
Crispy fried tofu, stir-fried vegetables, or pickled vegetables.

Troubleshooting advice:
- If the dough is too dry, add more water.
- If the dough is too wet, add more tapioca flour.
- If the tekwan is too chewy, cook for a few more minutes.

Food safety advice:
- Make sure the fish meat is fresh and properly cleaned before using.
- Wash your hands and utensils thoroughly before and after handling raw fish.

Food history:
Tekwan is a traditional Indonesian soup from Palembang, South Sumatra. It is typically made with fish meat and tapioca flour.

Flavor profiles:
Tekwan has a savory and slightly sweet flavor from the fish meat and coconut milk broth. The lemongrass and kaffir lime leaves add a citrusy and aromatic taste.

Serving suggestions:
Serve tekwan as a main dish for lunch or dinner.

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Region: Indonesian

Taste: Savory, Spicy, Sweet, Coconutty, Tangy