Tekwan: Difference between revisions
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== Tekwan == | |||
[[File:Tekwan.JPG|thumb|right|A bowl of Tekwan]] | |||
'''Tekwan''' is a traditional Indonesian dish | '''Tekwan''' is a traditional [[Indonesian cuisine|Indonesian dish]] originating from the [[Palembang]] region in [[South Sumatra]]. It is a type of [[fish soup]] that is particularly popular among the local [[Palembangese people]]. The dish is known for its savory broth and unique fish cake dumplings. | ||
== Ingredients == | == Ingredients == | ||
The main ingredients of Tekwan | The main ingredients of Tekwan include: | ||
* [[Fish]] | * [[Fish]] paste, typically made from [[tenggiri]] (Spanish mackerel) | ||
* [[ | * [[Sago]] flour | ||
* [[ | * [[Shrimp]] | ||
* [[Mushrooms]], often [[shiitake]] | |||
* [[Bamboo shoots]] | |||
* [[Jicama]] | |||
* [[Garlic]] | |||
* [[Shallots]] | |||
* [[Celery]] | |||
* [[Spring onions]] | |||
* [[Black pepper]] | |||
* [[Salt]] | |||
* [[Sugar]] | |||
== Preparation == | == Preparation == | ||
| Line 18: | Line 27: | ||
The preparation of Tekwan involves several steps: | The preparation of Tekwan involves several steps: | ||
1. '''Making the Fish Cake Dumplings''': The fish paste is mixed with sago flour to form a dough, which is then shaped into small balls or dumplings. | |||
2. '''Preparing the Broth''': The broth is made by boiling shrimp shells with garlic, shallots, and other seasonings to create a rich, flavorful base. | |||
3. '''Cooking the Dumplings''': The fish cake dumplings are cooked in the broth until they float to the surface, indicating they are done. | |||
4. '''Adding Vegetables''': Sliced mushrooms, bamboo shoots, and jicama are added to the broth, enhancing the texture and flavor of the soup. | |||
5. '''Final Seasoning''': The soup is seasoned with salt, sugar, and black pepper to taste. | |||
== Serving == | |||
Tekwan is typically served hot, garnished with chopped celery and spring onions. It is often accompanied by a side of [[sambal]], a spicy chili paste, to add heat to the dish. The soup is enjoyed as a main course and is a staple in Palembang cuisine. | |||
== Cultural Significance == | |||
Tekwan holds a special place in the culinary traditions of Palembang. It is often served during family gatherings and special occasions. The dish reflects the region's rich maritime culture, utilizing local fish and seafood as primary ingredients. | |||
== Related pages == | |||
[[ | * [[Pempek]] | ||
[[ | * [[Indonesian cuisine]] | ||
[[ | * [[Palembang]] | ||
[[Category:Indonesian cuisine]] | |||
[[Category:Fish dishes]] | |||
[[Category:Palembang]] | |||
Revision as of 04:02, 13 February 2025
Tekwan
Tekwan is a traditional Indonesian dish originating from the Palembang region in South Sumatra. It is a type of fish soup that is particularly popular among the local Palembangese people. The dish is known for its savory broth and unique fish cake dumplings.
Ingredients
The main ingredients of Tekwan include:
- Fish paste, typically made from tenggiri (Spanish mackerel)
- Sago flour
- Shrimp
- Mushrooms, often shiitake
- Bamboo shoots
- Jicama
- Garlic
- Shallots
- Celery
- Spring onions
- Black pepper
- Salt
- Sugar
Preparation
The preparation of Tekwan involves several steps:
1. Making the Fish Cake Dumplings: The fish paste is mixed with sago flour to form a dough, which is then shaped into small balls or dumplings.
2. Preparing the Broth: The broth is made by boiling shrimp shells with garlic, shallots, and other seasonings to create a rich, flavorful base.
3. Cooking the Dumplings: The fish cake dumplings are cooked in the broth until they float to the surface, indicating they are done.
4. Adding Vegetables: Sliced mushrooms, bamboo shoots, and jicama are added to the broth, enhancing the texture and flavor of the soup.
5. Final Seasoning: The soup is seasoned with salt, sugar, and black pepper to taste.
Serving
Tekwan is typically served hot, garnished with chopped celery and spring onions. It is often accompanied by a side of sambal, a spicy chili paste, to add heat to the dish. The soup is enjoyed as a main course and is a staple in Palembang cuisine.
Cultural Significance
Tekwan holds a special place in the culinary traditions of Palembang. It is often served during family gatherings and special occasions. The dish reflects the region's rich maritime culture, utilizing local fish and seafood as primary ingredients.
