Ingredients with Measurements:
- 500g fish fillet, cut into small pieces
- 250g tapioca starch
- 2 eggs
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 lemongrass stalk, bruised
- 2 bay leaves
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp sugar
- 1 liter water
- 2 tbsp vegetable oil
- 2 tbsp fried shallots
- 2 tbsp chopped scallions
- 2 tbsp chopped celery leaves
Special equipment needed:
- Blender or food processor
- Large mixing bowl
- Large pot
Step-by-step instructions:
1. In a blender or food processor, blend the fish fillet until smooth.
2. In a large mixing bowl, combine the fish paste with tapioca starch, eggs, garlic, onion, lemongrass, bay leaves, salt, white pepper, and sugar. Mix well.
3. Gradually add water to the mixture while stirring continuously until the mixture becomes smooth.
4. Heat vegetable oil in a large pot over medium heat. Once hot, use a spoon to scoop the mixture and drop it into the pot.
5. Cook the mixture for 10-15 minutes or until the tekwan floats to the surface and is cooked through.
6. Remove the tekwan from the pot and place them in a serving bowl.
7. Garnish with fried shallots, scallions, and celery leaves.
8. Serve hot with a side of chili sauce.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 30g
Protein: 15g
Substitutions for ingredients:
- Fish fillet can be substituted with shrimp or squid.
- Tapioca starch can be substituted with cornstarch or potato starch.
- Fried shallots can be substituted with sliced onions.
Variations:
- Add chopped carrots, cabbage, or mushrooms to the mixture for added texture and flavor.
- Use chicken or beef broth instead of water for a richer flavor.
Tips and tricks:
- Make sure the mixture is smooth and well-mixed to ensure the tekwan cooks evenly.
- If the mixture is too thick, add more water until it reaches a smooth consistency.
- To prevent the tekwan from sticking together, stir them occasionally while cooking.
Storage instructions:
Store leftover tekwan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tekwan in a pot of boiling water for 2-3 minutes or until heated through.
Presentation ideas:
Serve the tekwan in a large bowl with the garnishes arranged on top.
Garnishes:
Fried shallots, chopped scallions, and chopped celery leaves.
Pairings:
Tekwan pairs well with chili sauce or sambal.
Suggested side dishes:
Serve tekwan with a side of steamed rice or noodles.
Troubleshooting advice:
- If the tekwan falls apart while cooking, the mixture may be too thin. Add more tapioca starch to thicken it up.
- If the tekwan is too tough, the mixture may be too thick. Add more water to thin it out.
Food safety advice:
Make sure the fish is fresh and properly cleaned before using it in the recipe.
Food history:
Tekwan is a traditional Indonesian soup made with fish paste and tapioca starch. It is commonly served as a breakfast or lunch dish.
Flavor profiles:
Tekwan has a savory and slightly sweet flavor with a chewy texture.
Serving suggestions:
Serve tekwan as a main dish or as part of a larger meal.
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Region: Indonesian