Ingredients

  • Serves 2-4
  • 500g Mackerel Fish Meat

  • 250g Tapioca Flour

  • 35g Garlic, pureed

  • 5g Chicken Stock Powder

  • 5g Salt

  • 1 Egg White

  • 100ml Ice Water

  • Sauce Ingredients:

  • 100g Shrimp, pureed

  • 1200ml Water

  • 10g Salt

  • 23g Chicken Powder

  • 450g Tuberose (optional)

  • 3g White Pepper Powder

  • 20g Leeks

  • 15g Celery Leaves

  • 200g Turnip

  • 50ml Cooking Oil

  • Ground spices:

  • 30g Shallots

  • 50g Garlic

  • 15g Dried Shrimp, toasted

  • Toppings:

  • 300g Vermicelli 

  • 30g Leeks, thinly sliced

  • 30g celery leaves, thinly sliced

  • 15g Fried Shallots

  • 50g Ear Mushrooms, thinly sliced

Tekwan Palembang (Indonesian Mackerel Meatballs & Vermicelli)
Recipe Courtesy of
Asian Food Network

Tekwan Palembang (Indonesian Mackerel Meatballs & Vermicelli)

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Tekwan is a Palembang specialty made from a mixture of ground mackerel and tapioca flour. Seasoned with garlic, chicken powder and salt, the fish paste is shaped into small meatballs before it is boiled. This delicious Indonesian dish is usually served with a distinctly umami shrimp sauce, topped with vermicelli, sliced jicama and mushrooms, and sprinkled with sliced green onions, celery, and fried onions for extra flavor!
  • Easy
  • 60 min
  • 30 min
  • 5 min
  • 13 steps
  • 25 Ingredients
  • Easy
  • 13 steps
  • 25 Ingredients
  • 60 min
  • 30 min
  • 5 min

Directions

  1. Make The Fish Batter

    • In a medium bowl, add minced fish, tapioca flour, garlic, chicken stock powder, salt and egg white. 

    • Gradually add ice water in and combine well.

    • In a big saucepan, add about 5 litres of water and 2-3 tablespoons of oil and bring it to a boil.

    • Take about 20g of minced fish batter and drop them into the boiling water. Repeat for all.

    • Once the meatballs float, they are cooked. Remove and set aside.

    Make The Fish Batter


  2. Cook The Ingredients

    • Cut the turnip into 5 cm strips that are ½ cm thick.

    • In a blender, add shallots, garlic and dried shrimp. Blend well.

    • Sauté the blended paste with some oil over medium heat until fragrant and slightly caramelized. 

    • Add minced shrimp and cook well.

    • Add turnip and sauté until they wilt.

    • Add water, salt, chicken stock powder, white pepper powder and tuberose flour.

    • Simmer and bring it to a boil.

    Cook The Ingredients


Plate & Serve!

  • In a serving bowl, add vermicelli, meatballs and ear mushrooms. 
  • Pour the sauce over the noodles and garnish with leek, celery and fried shallots.

 

Plate & Serve!
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    Ingredients
    • Serves 2-4
    • 500g Mackerel Fish Meat

    • 250g Tapioca Flour

    • 35g Garlic, pureed

    • 5g Chicken Stock Powder

    • 5g Salt

    • 1 Egg White

    • 100ml Ice Water

    • Sauce Ingredients:

    • 100g Shrimp, pureed

    • 1200ml Water

    • 10g Salt

    • 23g Chicken Powder

    • 450g Tuberose (optional)

    • 3g White Pepper Powder

    • 20g Leeks

    • 15g Celery Leaves

    • 200g Turnip

    • 50ml Cooking Oil

    • Ground spices:

    • 30g Shallots

    • 50g Garlic

    • 15g Dried Shrimp, toasted

    • Toppings:

    • 300g Vermicelli 

    • 30g Leeks, thinly sliced

    • 30g celery leaves, thinly sliced

    • 15g Fried Shallots

    • 50g Ear Mushrooms, thinly sliced

    Nutrition
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