Tekwan Palembang Recipe

Origin: Palembang, Indonesia | Cooking Time: 2 hours | Servings: 4

Introduction

Tekwan is a traditional Indonesian soup dish from Palembang, South Sumatra. It consists of fish balls made from fish and tapioca flour, served in a clear shrimp-based broth with mushrooms and vermicelli. The dish is well-loved for its delicate, umami-rich flavor and light yet satisfying texture. It is commonly enjoyed as a main course or a warm appetizer.

Ingredients

For the Fish Balls:

• 500g mackerel fish fillet, finely minced
• 150g tapioca flour
• 1 egg white
• 1 tsp salt
• 1/2 tsp white pepper
• 100ml ice-cold water

For the Broth:

• 200g shrimp shells and heads (for stock)
• 1.5L water
• 3 cloves garlic, minced
• 2 shallots, minced
• 1 tbsp vegetable oil
• 2 tsp salt
• 1/2 tsp white pepper
• 1 tbsp sugar
• 100g white mushrooms, sliced
• 50g dried wood ear mushrooms, soaked and sliced
• 100g vermicelli noodles, soaked
• 2 tbsp fried shallots (for garnish)
• 2 tbsp chopped celery (for garnish)

Instructions

Making the Fish Balls:

1. In a mixing bowl, combine minced fish, salt, white pepper, and egg white.
2. Gradually add tapioca flour while stirring, then slowly pour in ice-cold water to create a firm yet pliable dough.
3. With wet hands, pinch small portions of dough and shape them into small irregular balls.
4. Bring a pot of water to a boil, then reduce to a gentle simmer. Drop the fish balls in and cook until they float. Remove and set aside.

Preparing the Broth:

1. In a separate pot, boil shrimp shells and heads in 1.5L water for 15 minutes. Strain and discard the solids.
2. Heat vegetable oil in a large pot, sauté garlic and shallots until fragrant.
3. Pour in the shrimp stock, season with salt, white pepper, and sugar.
4. Add sliced white mushrooms and wood ear mushrooms. Simmer for 15 minutes.
5. Add the cooked fish balls and simmer for another 5 minutes.

Serving:

1. Place soaked vermicelli noodles in serving bowls.
2. Ladle hot broth with fish balls and mushrooms over the noodles.
3. Garnish with fried shallots and chopped celery.
4. Serve hot and enjoy!

Tips

• Use fresh fish fillet for the best texture.
• For a stronger shrimp flavor, roast the shrimp shells before making the stock.
• Wood ear mushrooms add a chewy texture, but they can be substituted with other types of mushrooms.
• Fried shallots enhance the aroma and flavor of the dish.

Conclusion

Tekwan is a hidden gem of Indonesian cuisine, offering a unique combination of delicate fish balls and rich shrimp broth. This dish embodies the flavors of Palembang and is perfect for a warm, comforting meal. Try this recipe at home to experience the authentic taste of South Sumatra.