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Tekwan

Bahan :
2 sdm margarin
15 gr jamur kuping rendam dalam air panas selama 30 menit, peras dan tiriskan, hilangkan batang kerasnya, lalu potong2 kira2 3cm
25 gr bunga sedap malam, rendam dalam air panas selama 15 menit, tiriskan lalu ikat
125 gr bangkuang potong berbentuk korek api
50 gr soun rendam air panas, potong
1 sdm daun seledri iris tipis
1/2 sdt cuka
2 lt air

Bumbu dihaluskan :
3 bh bw putih
1 sdt merica bubuk
2 sdt garam
1 sdt gula pasir

Bahan Tekwan :
250gr ikan tenggiri , ambil dagingnya dengan menggunakan sendok
250 gr udang, kupas sisihkan kulitnya
2 bh bawang putih haluskan
putih telur dari 1 bt telur ayam
3/4 sdt garam
1/4 sdt gula pasir
1/4 sdt merica bubuk
2 sdm tepung tapioca

Cara Membuat :

  1. Haluskan udang dan ikan menggunakan food processor sampai halus
  2. Campur adonan ikan dan udang, bawang putih, putih telur, garam, gula pasir merica
  3. Tambahkan tepung tapioca, uleni sampai merata
  4. Didihkan air dan kulit udang, saring airnya, buang kulit udang
  5. Bulatkan adonan ikan dengan menggunakan 2 buah sendok lalu masukkan ke dalam kaldu udang
  6. Setelah semua bulatan tekwan terapung, keluarkan dari panci tiriskan
  7. Tambahkan air di panci hingga menjadi 2 liter didihkan
  8. Tumis bumbu halus dengan margarine sampai harum
  9. Masukkan bulatan tekwan, bangkuang, bunga sedap malam dan jamur, aduk rata
  10. Tuang semua bahan ke dalam kuah kaldu tambahkan garam kalau kurang asin
  11. Masukkan daun seledri dan cuka didihkan
  12. Terakhir masukkan soun lalu angkat.
  13. Hidangkan.

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ENGLISH VERSION

Fish Ball Soup - Special Dish from South Sumatera

Ingredients:
2 tbsp margarine
15 gr dried Chinese mushroom, soak in boiling water for 30mintutes, then drain and squeeze out any excess water, remove and discard the stems and cut into 3 cm long
25 gr dried lily, soak in water for 15 mintutes, drain, tie up
125 gr water chest nuts, cut into match-stick size shreds (about 3 cm long)
50 gr glass noodle, soak in hot water for 5 minutes, drain
1 tbsp celery, finely chopped
1/2 tsp white vinegar
2 lt water

Paste:
3 cloves garlic
1 tsp ground white pepper
2 tsp salt
1 tsp sugar

To Make Fish Ball:
250gr mackerel, spoon the fish, discard the bones
250 gr prawn, peeled, keep the skin
2 cloves garlic, finely blend
1 white egg
3/4 tsp salt
1/4 tsp sugar
1/4 tsp ground white pepper
2 tbsp tapioca starch

Directions:

  1. Blend/process mackerel and prawn until finely chopped
  2. Add garlics, white egg, salt, sugar and ground pepper
  3. Add tapioca starch, use your hand combine the mixture until finely blend
  4. Using 2 table spoons, make a ball from the mixture
  5. Meanwhile bring water to boil
  6. Add prawn skins until boiled, strain the water, discard the skin
  7. Put the prawn broth into a clean soup pan, bring to a boil
  8. Add fish balls, cook until floats
  9. Heat oil in small fry-pan, stir fry the paste, put into the soup
  10. Add mushroom, dried lily, water chestnuts and white vinegar
  11. Cook for another 10 minutes
  12. Add glass noodle, remove from heat immediately
  13. To serve, sprinkle with chopped celery

Recipe from : Tabloid Saji - has been modified in Ikaray’s Kitchen