Dish

Tekwan

Tekwan is typically made with fish balls that are made from ground fish, tapioca starch, and spices. The fish balls are cooked in a broth made with mushrooms, garlic, and other spices. The soup is typically served with rice noodles and garnished with fresh herbs such as cilantro or Thai basil.

Asian cuisine› Indonesian cuisine

Soup› Seafood Soup› Fish Soup

Origins and history

Tekwan is a traditional dish from the Palembang region of Indonesia. It is typically served as a main course for lunch or dinner and is a staple in Indonesian cuisine.

Dietary considerations

Tekwan is a gluten-free and dairy-free dish, making it a great option for those with dietary restrictions. However, it does contain fish and may not be suitable for those with seafood allergies.

Variations

There are many variations of tekwan, with each region of Indonesia having its own unique twist on the dish. Some variations include using different types of fish, adding coconut milk to the broth, or using different spices and herbs.

Presentation and garnishing

Tekwan is typically served in a large bowl with the fish balls, mushrooms, and broth all mixed together. The soup is garnished with fresh herbs such as cilantro or Thai basil for added flavor and aroma.

Tips & Tricks

When making tekwan, it is important to use fresh fish and to form the fish balls just before cooking. Overmixing the fish can cause the balls to become tough and rubbery. Additionally, be sure to use fresh mushrooms and to cook them until they are tender but still slightly firm.

Side-dishes

Tekwan is typically served with rice noodles, which are added to the soup for a hearty and filling meal. Other side dishes that pair well with tekwan include stir-fried vegetables or a simple green salad.

Drink pairings

Tekwan pairs well with a cold beer or a glass of white wine. A light and crisp Sauvignon Blanc or a dry Riesling would complement the flavors of the soup nicely.