Ingredients with Measurements:
- 250 grams of fish meat, finely ground
- 100 grams of tapioca flour
- 2 eggs
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of white pepper
- 1 liter of water
- 1 tablespoon of vegetable oil
- 100 grams of tempeh, cut into small cubes
- 2 tablespoons of soy sauce
- 2 tablespoons of sweet soy sauce
- 1 tablespoon of tamarind paste
- 2 red chilies, sliced
- 2 green onions, sliced
- 2 tablespoons of fried shallots
Special equipment needed:
- Blender or food processor
- Large pot
- Mixing bowl
- Wooden spoon
- Skillet
Step-by-step instructions:
1. In a mixing bowl, combine the ground fish meat, tapioca flour, eggs, garlic, salt, and white pepper. Mix well until the mixture becomes smooth.
2. Bring the water to a boil in a large pot. Take a small amount of the fish mixture and form it into a ball. Drop the ball into the boiling water. Repeat until all the mixture is used up.
3. Cook the fish balls in the boiling water for about 10 minutes or until they float to the surface. Remove the fish balls from the pot and set them aside.
4. In a skillet, heat the vegetable oil over medium heat. Add the tempeh cubes and fry until they turn golden brown. Remove the tempeh from the skillet and set it aside.
5. In the same skillet, add the soy sauce, sweet soy sauce, and tamarind paste. Stir well until the sauce thickens.
6. Add the fried tempeh cubes, red chilies, and green onions to the skillet. Stir well until everything is coated with the sauce.
7. Serve the fish balls in a bowl and pour the tempeh sauce over them. Garnish with fried shallots.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 25g
Protein: 15g
Substitutions for ingredients:
- Fish meat can be substituted with shrimp or chicken.
- Tapioca flour can be substituted with cornstarch.
- Tempeh can be substituted with tofu or chicken.
Variations:
- Add vegetables such as carrots or spinach to the fish mixture.
- Use different types of chilies for a spicier or milder sauce.
- Add coconut milk to the sauce for a creamier texture.
Tips and tricks:
- Make sure the fish mixture is smooth to prevent lumps in the fish balls.
- Fry the tempeh cubes until they are crispy for added texture.
- Adjust the amount of tamarind paste according to your preference for sourness.
Storage instructions:
Store the fish balls and tempeh sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish balls in boiling water for 5 minutes. Reheat the tempeh sauce in a skillet over low heat until it is warm.
Presentation ideas:
Serve the Tekwan with Tempeh in individual bowls and garnish with fresh herbs such as cilantro or basil.
Garnishes:
Fried shallots, sliced chilies, fresh herbs
Pairings:
Steamed rice, pickled vegetables
Suggested side dishes:
Fried tofu, stir-fried vegetables
Troubleshooting advice:
- If the fish balls are falling apart, add more tapioca flour to the mixture.
- If the sauce is too thick, add a little bit of water to thin it out.
Food safety advice:
Make sure the fish is fresh and properly cleaned before using it in the recipe. Cook the fish balls thoroughly to prevent foodborne illness.
Food history:
Tekwan is a traditional Indonesian soup made with fish balls and served with a flavorful broth. Tempeh is a popular ingredient in Indonesian cuisine and is often used as a meat substitute.
Flavor profiles:
Savory, umami, sour, spicy
Serving suggestions:
Serve the Tekwan with Tempeh as a main dish for lunch or dinner.
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Region: Indonesian