Unbelieveable... I can make Tekwan! hahaay...
Tekwan is a kind of dish that is made from fish, especially tenggiri or gabus fish. This traditional dish originally comes from Palembang, South Sumatera, Indonesia. Tekwan is also known as a type of soup and other variety of Pempek. Why is it another variety of Pempek ?Because simply some ingredients are the same. The soup taste more delicious if it is served warm.source :
wikipedia
Frankly, I had never imagined before, that I could make this kind of delicious soup. If you look at the picture above, there's nothing special there, just like ordinary soup.
But, you'll find out later after you taste it. The secret behind the delicious soup is the unique combination between the fish balls, shrimps, vegetables and
the shrimps stock!
Yup, there are little works required to prepare the stock. We need to clean the shrimps shells, roast on the pan, put some water, boil and strain it. Other than that, we also need to prepare the fish balls and the vegetables.
Dirty pans, lots of bowls and utensils to clean later are worth while you enjoy this soup with your family. Now, we can have the homemade Tekwan Soup anytime we want, no need to wait until some one invite us for a wedding party-where this soup is usually served.
This posting is my entry for
"Masak Bareng Yuk!" Event for this month (November 2009), with the theme :
Indonesian Food using Shrimps as a Basic Ingredients. (Masakan Indonesia berbahan dasar Udang).
Tekwan
source: Primarasa Hidangan Indonesia Terlezat(English version)
400 gr shrimps
1250 ml water
10 gr mushrooms
10 gr dried lily buds
75 gr yam bean
2 tbsp oil
5 cloves garlic, grated
1/2 tsp white pepper
2-3 tsp salt
1 tbsp vinegar
Fried Shallots
Celery, chopped
Fish Balls125 gr fish fillet (spanish mackerel/snapper)
1/2 egg white, lightly beaten
1 tsp salt
75 ml water
75 gr tapioka flour
Water
1. Peel off the shrimps shells. Reserve the shells and heads, then roast them until they turn red (about 5 minutes). Add water, cook slowly using little heat, bring it to boil. Strain the stock, measure to 1000 ml. Chop the shrimps.
2. Soak the mushrooms and dried lily buds in hot water until tender. Clean and chop the mushrooms and knot the lily buds. Cut the yam bean into strips.
3. Fish Balls: Soften the fish, mix with egg-whites and salt. Add water. Add tapioka flour, kneal until the batter does not stick on hands anymore. Using your hands (or using two spoons like I did instead), shape the batter into small marble balls, drop into the boiling water until just cooked. Then put the cooked balls into the shrimp stock, and continue cooking until the stock boils.
4. Heat the oil and saute the garlic, add shrimps until they turn red. Add mushrooms, lily buds and yum bean. Continue to fry until soft. Add them into the shrimp stock, then add pepper, salt and vinegar, until boiling.
5. Move to the serving bowl, garnish with fried shallots and chopped celery. Serve with chilli sauce.
(Bahasa Indonesia version)
Bahan : 400 gr udang
1250 ml air
10 gr jamur kuping kering
10 gr bunga sedap malam kering
75 gr bengkuang, kupas
2 sdm minyak goreng
5 siung bawang putih, haluskan
1/2 sdt merica bubuk
2-3 sdt garam
1 sdm cuka 5%
Bawang goreng
Seledri cincang
Adonan Ikan (bakso Ikan)125 gr ikan belida/tenggiri, potong kecil-kecil
1/2 putih telur, kocok
1 sdt garam
75 ml air
75 gr tepung kanji
Air untuk merebus
1. Kupas udang, sisihkan. Ambil kulit dan kepala udang, sangrai kira-kira 5 menit, hingga berubah warna. Tuangi air, masak di atas api kecil hingga mendidih, angkat. Saring, buang ampasnya, dan ukur kaldu sebanyak 1000 ml, sisihkan. Cincang udang kasar-kasar, sisihkan.
2. Rendam jamur kuping dan bunga sedap malam dalam air panas hingga lunak. Cuci, peras, tiriskan kemudian iris-iris jamur kuping. Buang putik bunga sedap malam, lalu ikat simpul. Iris bengkuang bentuk batang korek api, sisihkan.
3. Adonan isi : Lumatkan ikan, aduk bersama putih telur dan garam, sambil dituangi air. Tambahkan tepung kanji, uleni hingga adonan kalis (tidak lengket di tangan). Bentuk adonan dengan tangan, cubit-cubit adonan sebesar kelereng, masukkan ke dalam air mendidih. Masak hingga mengapung, angkat, tiriskan. Masukkan ke dalam kaldu udang dan jerang kembali di atas api.
4. Panaskan minyak goreng, tumis bawang putih hingga harum, masukkan udang cincang, aduk hingga udang berubah warna. Masukkan jamur kuping, bunga sedap malam, dan bengkuang, aduk hingga layu, angkat. Masukkan tumisan ke dalam panci kaldu, bubuhkan merica, garam dan cuka, masak hingga mendidih, angkat.
5. Pindahkan tekwan ke dalam mangkok saji, taburi bawang goreng dan seledri cincang. Hidangkan dengan pelengkap sambal cabe rawit.
n, bentuk bulat lonjong, lumuri dengan terigu lalu celupkan ke dalam 1 butir telur kocok. Gulingkan ke dalam tepung panir.
