Tekwan
Sup • Indonesia
Tentang Tekwan
Palembang fish-ball soup in clear udang-shrimp broth with sohun, bunga kol, jamur, daun bawang. Lighter pempek cousin.
How to Make Tekwan (Traditional & Healthy Version)
Tekwan is a beloved Indonesian fish soup originating from Palembang, South Sumatera. This aromatic and comforting dish features delicate fish balls made from ground fish and tapioca flour, served in a clear savory broth with mushrooms, jicama, and vermicelli. Tekwan is a staple in Palembang cuisine and offers a unique blend of flavors—fragrant from garlic and shallots, with a subtle sweetness from the broth and a gentle umami note from the fish balls. It's an excellent showcase of Indonesia’s diverse seafood traditions and is often enjoyed during family gatherings and special occasions. This healthy Tekwan recipe is light on calories but rich in taste, making it ideal for anyone seeking a nutritious, low-fat, and flavorful soup. The dish’s clear broth is both satisfying and easy to digest, while the addition of vegetables and herbs ensures a balanced, well-rounded meal. Whether you’re new to Indonesian food or a long-time fan, Tekwan brings a taste of Sumatera Selatan right to your kitchen, making it a must-try dish for soup and seafood lovers alike.
Ingredients(for 1 medium bowl (about 300ml))
- 150g White fish fillet (tenggiri or any firm white fish) (deboned and skinless)
- 50g Tapioca flour (locally known as tepung sagu)
- 1 Egg white
- 2 cloves Garlic (minced)
- 2 Shallots (minced; bawang merah)
- 50g Jicama (julienned; bengkuang)
- 20g Black fungus mushrooms (soaked and sliced; jamur kuping)
- 20g Glass noodles (vermicelli) (soaked in hot water)
- 1 tbsp Chopped celery (for garnish; daun seledri)
- to taste Salt and white pepper
- 500ml Low-sodium chicken or fish broth
- 1 tbsp Fried shallots (for garnish; bawang goreng) - optional
Instructions
- 1
Prepare the fish balls: Blend white fish fillet, tapioca flour, egg white, half the minced garlic, salt, and pepper until smooth and sticky. Wet your hands and shape into small balls (about 2cm).
7 minutes
Use cold fish fillet for easier shaping and firmer texture.
- 2
Bring a pot of water to a gentle simmer. Drop fish balls in batches; cook until they float (about 3-4 minutes). Remove and set aside.
5 minutes
Do not boil vigorously to prevent fish balls from breaking apart.
- 3
Heat a separate pot, add a little water if needed, then sauté the remaining garlic and shallots until fragrant.
2 minutes
Sauté on low heat to avoid burning and to release the natural aroma.
- 4
Pour in the chicken or fish broth. Add jicama and black fungus mushrooms. Simmer for 5 minutes until vegetables are tender.
7 minutes
Slice jicama thinly for quicker cooking and better texture.
Why This Dish is Healthy
This Tekwan recipe is a healthy choice because it uses fresh fish and vegetables, with minimal oil and no artificial additives. It's light yet filling, perfect for those seeking balanced nutrition or controlling their calorie intake. The use of lean protein and fresh produce helps maintain muscle mass and promotes digestive health, making Tekwan suitable for weight management, heart health, and overall wellness.
Tekwan is naturally low in calories and fat, with each serving providing about 65 calories, 4g protein, 8g carbohydrates, and just 2g fat. Fish is an excellent source of lean protein and omega-3 fatty acids, which support heart and brain health. The addition of jicama and black fungus mushrooms offers dietary fiber, vitamins, and minerals like potassium and vitamin C, while glass noodles add a light, gluten-free carbohydrate option. The clear broth keeps sodium content moderate, especially when using low-sodium stock.
Pro Tips
- 💡Tip 1: Use fresh, high-quality fish for the best texture and taste.
- 💡Tip 2: Soak glass noodles in hot water just before serving to maintain their texture.
- 💡Tip 3: Season the broth gradually and taste as you go for perfect balance.
Storage & Serving
Store leftover Tekwan soup and fish balls separately in airtight containers in the refrigerator for up to 2 days. Reheat gently over low heat before serving. Avoid freezing, as the texture of the fish balls may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 65.0 kcal |
| Protein | 4.0 g |
| Carbohydrates | 8.0 g |
| Total Fat | 2.0 g |
| Fiber | 1.0 g |
