Ingredients with Measurements:
- 250g fish meat, ground
- 150g tapioca flour
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1 tsp pepper
- 1 tsp sugar
- 1 tsp chicken powder
- 1 liter water
- 1 carrot, julienned
- 1/2 cup cabbage, shredded
- 1/2 cup bean sprouts
- 2 stalks scallions, chopped
- 1/4 cup fried shallots
Special equipment needed:
- Blender or food processor
- Large pot
Step-by-step instructions:
1. In a blender or food processor, blend the fish meat until smooth.
2. In a mixing bowl, combine the blended fish meat, tapioca flour, minced garlic, egg, salt, pepper, sugar, and chicken powder. Mix well.
3. Take a small portion of the mixture and shape it into small balls.
4. In a large pot, 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 set aside.
6. In the same pot, add the julienned carrot, shredded cabbage, and bean sprouts. Cook for 2-3 minutes or until the vegetables are tender.
7. Add the scallions and fried shallots to the pot. Stir well.
8. Add the fish balls back into the pot and cook for another 2-3 minutes.
9. Serve hot with steamed rice.
- Time:
Preparation time: 30 minutes
- Cooking time: 20-25 minutes
Temperature:
- Boiling water
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 5g
- Total carbohydrates: 35g
- Protein: 15g
Substitutions for ingredients:
- Fish meat can be substituted with shrimp or chicken.
- Tapioca flour can be substituted with cornstarch.
- Carrot can be substituted with bell pepper or zucchini.
- Cabbage can be substituted with bok choy or kale.
- Bean sprouts can be substituted with snow peas or green beans.
Variations:
- Add sliced mushrooms for a more earthy flavor.
- Use vegetable broth instead of water for a richer taste.
- Add chili flakes for a spicy kick.
Tips and tricks:
- Make sure to blend the fish meat until smooth to achieve a better texture.
- Do not overcook the fish balls to prevent them from becoming tough.
- Add the vegetables in order of cooking time to ensure they are cooked evenly.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl with the fish balls and vegetables arranged on top.
- Garnish with fresh herbs such as cilantro or parsley.
Garnishes:
- Fried shallots
- Fresh herbs
- Chili flakes
Pairings:
- Steamed rice
- Fried noodles
- Crusty bread
Suggested side dishes:
- Stir-fried vegetables
- Pickled vegetables
- Steamed dumplings
Troubleshooting advice:
- If the fish balls are too soft, add more tapioca flour to the mixture.
- If the fish balls are too hard, reduce the cooking time.
Food safety advice:
- Make sure to cook the fish balls thoroughly to prevent foodborne illness.
Food history:
- Tekwan is a traditional Indonesian soup made with fish balls and vegetables.
Flavor profiles:
- Savory
- Umami
- Fresh
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Indonesian