Ingredients with Measurements:
- 500g fish meat (mackerel or tuna)
- 150g tapioca flour
- 3 cloves garlic, minced
- 2 shallots, minced
- 2 eggs
- 1 tablespoon salt
- 1 teaspoon white pepper
- 1 teaspoon sugar
- 2 liters water
- 300g rice noodles
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon chopped scallions
- 1 tablespoon chopped cilantro
- 1 tablespoon fried shallots
Special equipment needed:
- Blender or food processor
- Large pot or Dutch oven
- Mixing bowl
- Serving bowls
1. In a blender or food processor, blend the fish meat until smooth. Transfer to a mixing bowl.
2. Add tapioca flour, minced garlic, minced shallots, eggs, salt, white pepper, and sugar to the mixing bowl. Mix well.
3. Using your hands, shape the mixture into small balls, about the size of a ping pong ball.
4. In a large pot or Dutch oven, bring the water to a boil. Add the fish balls and cook for 10-15 minutes or until they float to the surface.
5. Remove the fish balls from the pot and strain the broth. Set aside.
6. Cook the rice noodles according to package instructions. Drain and set aside.
7. In a separate pan, heat the vegetable oil over medium heat. Add the soy sauce and lime juice. Stir well.
8. Add the cooked rice noodles to the pan and toss to coat with the sauce.
9. To serve, divide the noodles among serving bowls. Add the fish balls and pour the broth over the top.
10. Garnish with chopped scallions, cilantro, and fried shallots.
Preparation time: 30 minutes
- Cooking time: 20 minutes
- Boil the water for the fish balls
- 4 servings
- Calories: 450
- Fat: 10g
- Carbohydrates: 60g
- Protein: 30g
Substitutions for ingredients:
- Tapioca flour can be substituted with cornstarch or potato starch
- Mackerel or tuna can be substituted with any white fish
- Add sliced mushrooms or vegetables to the broth for extra flavor and nutrition
- Use different types of noodles, such as udon or soba noodles
- Add chili flakes or hot sauce for a spicy kick
Tips and tricks:
- Wet your hands before shaping the fish balls to prevent sticking
- Cook the fish balls in batches to prevent overcrowding in the pot
- Use a strainer to remove any impurities from the broth
- Store leftover fish balls and broth separately in airtight containers in the refrigerator for up to 3 days
- Reheat the fish balls in the microwave or in a pot of boiling water
- Reheat the broth in a pot over medium heat
- Serve the Tekwan with Noodles in a large bowl, garnished with fresh herbs and fried shallots
- Chopped scallions, cilantro, and fried shallots
- Serve with a side of steamed vegetables or a salad
Suggested side dishes:
- Steamed broccoli or bok choy
- Green papaya salad
- If the fish balls are too soft, add more tapioca flour to the mixture
- If the broth is too salty, dilute it with more water
Food safety advice:
- Use fresh fish and wash your hands and utensils thoroughly before and after handling raw fish
- Tekwan is a traditional Indonesian fish ball soup that originated in Palembang, South Sumatra.
- Savory, umami, slightly sweet, and tangy
- Serve hot as a main dish or appetizer
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