What is Tekwan?
Tekwan is a kind of fish soup popular in some areas of Indonesia, for example in the local Palembang area in South Sumatra. In the Indonesian Islands, many chefs prepare this meal from old recipes that use locally available meals. The main ingredient is a fish, cut and crushed into tight lumps.
Most of the Recipes for Tekwan involves cooking "fish balls" into the broth of the shrimp. Fish balls are first prepared by merchanding fish, mixing with tapioca flour or similar cloth and kneading the resulting mixture until it has a even texture. In many cases, egg whites are also added. Cooks adds a number of other ingredients to the broth when they cook.
In many cases, the broth for Tekwan is made by cooking irrelevant parts of shrimp or shrimp. This allows the chef to use other edible parts of this sea creature in another bowl. The broths are added flavors such as garlic to create a rich taste that complements the slight flavors of fish that are commonly usedIt eats to create this food, including varieties of mackerel or snapper.
Along with garlic, other vegetables are also added to make the food more important. These include celery, leeks and shallots. Slovers and garlic can be ground and baked, or just cooked into the mixture.
A number of other ingredients also go to Tekwan in many authentic recipes go to Tekwan. These include some rather exotic food elements such as lily buds and food called Yam Bean. All of them add taste, texture and color to the soup.
Some of the above components still do not provide bold and aggressive tastes that some people are used to in this bowl. Some recipes also require hot peppers. Chefs can use salt and black pepper as a flavor for Tekwan.
As for the representation of regional presentations for FISH, Tekwan holds its own as a local variant of the Greater culinary range of meals. For exampleIn many South Indian food cultures, LAD uses specific fish paste or fish curry to make the fish tasty. Any of these fish meals can get into the cookbooks of Western companies, where cooking of fish more commonly includes simple preparations such as frying pelvis with light flour or corn food. Looking at traditional world meals, such as this, today's chefs can get information about different taste profiles and other aspects The best fish presentations as the main protein.