Ingredients with Measurements:
- 200g fish meat, finely chopped
- 100g tapioca flour
- 2 cloves garlic, minced
- 1 egg white
- 1 tablespoon salt
- 1 teaspoon ground white pepper
- 1 liter chicken broth
- 100g roasted peanuts, crushed
- 2 tablespoons vegetable oil
- 2 stalks scallions, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon palm sugar
- 1 red chili, thinly sliced
Special Equipment Needed:
- Food processor or blender
- Large mixing bowl
- Large pot or Dutch oven
- Ladle
- Serving bowls
Step-by-Step Instructions:
1. In a food processor or blender, combine the fish meat, tapioca flour, garlic, egg white, salt, and white pepper. Process until smooth.
2. Transfer the fish mixture to a large mixing bowl. Using your hands, form the mixture into small balls, about the size of a ping pong ball.
3. In a large pot or Dutch oven, bring the chicken broth to a boil over high heat. Carefully drop the fish balls into the broth and cook for 10-15 minutes, or until the fish balls are cooked through and float to the surface.
4. While the fish balls are cooking, heat the vegetable oil in a small pan over medium heat. Add the scallions and cook for 1-2 minutes, or until softened.
5. In a small bowl, whisk together the soy sauce, lime juice, and palm sugar.
6. To serve, ladle the fish balls and broth into serving bowls. Top with the scallions, crushed peanuts, red chili, and soy sauce mixture.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Boiling
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 20g
Protein: 20g
Substitutions for ingredients:
- Fish meat: can be substituted with shrimp or crab meat
- Tapioca flour: can be substituted with cornstarch or potato starch
- Chicken broth: can be substituted with vegetable broth or water
- Roasted peanuts: can be substituted with cashews or almonds
- Soy sauce: can be substituted with tamari or coconut aminos
- Palm sugar: can be substituted with brown sugar or honey
- Red chili: can be omitted or substituted with dried chili flakes
Variations:
- Tekwan with Vegetables: add sliced carrots, cabbage, and mushrooms to the broth for a more filling dish.
- Tekwan with Noodles: serve the fish balls and broth over cooked rice noodles or egg noodles.
- Tekwan with Coconut Milk: add a can of coconut milk to the broth for a creamier texture.
Tips and Tricks:
- To make the fish balls easier to handle, wet your hands with cold water before shaping them.
- If the fish balls are falling apart in the broth, add a bit more tapioca flour to the mixture.
- For a spicier dish, add more red chili or serve with sambal oelek on the side.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the fish balls and broth in a pot over medium heat until heated through.
Presentation Ideas:
Serve the Tekwan with Peanuts in individual bowls, garnished with scallions, crushed peanuts, and red chili.
Garnishes:
Scallions, crushed peanuts, and red chili.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested Side Dishes:
Stir-fried bok choy, green beans, or broccoli.
Troubleshooting Advice:
If the fish balls are too dense, add more egg white or chicken broth to the mixture.
Food Safety Advice:
Make sure the fish balls are cooked through before serving.
Food History:
Tekwan is a traditional Indonesian soup made with fish balls and served with a flavorful broth.
Flavor Profiles:
Savory, salty, and slightly sweet with a crunchy texture from the peanuts.
Serving Suggestions:
Serve the Tekwan with Peanuts as a light lunch or dinner.
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Region: Indonesian