Resep Tekwan Ikan Palembang Keriting-keriting cantik Enak Buat Buka Puasa dan Sajian Lebaran

Summary

In this video, the Lynskey channel demonstrates how to make Tekwan, a popular Palembang dish, perfect for breaking the fast or celebrating Eid. The recipe involves preparing mashed mackerel fish, mixing it with egg whites, salt, and mushroom stock, then adding tapioca flour in stages. After forming the dough, small portions are boiled until they float, signaling they are done. The result is soft, curly Tekwan with a delightful texture. The video concludes with the preparation of the sauce, promising a delicious and satisfying dish. Enjoy making this flavorful traditional meal!

Takeaways

• 😀 Tekwan is a popular dish from Palembang, often enjoyed for breaking the fast or during Eid celebrations.
• 😀 The main ingredient in Tekwan is mashed mackerel fish meat, mixed with egg whites for binding.
• 😀 A small amount of water (225 ml) is added to the fish mixture and stirred until evenly mixed.
• 😀 The fish mixture is seasoned with two teaspoons of salt and one teaspoon of powdered mushroom stock.
• 😀 Tapioca flour is gradually added in two stages to the fish mixture, ensuring even incorporation.
• 😀 The dough should be soft and sticky in texture. Avoid adding too much flour.
• 😀 The dough is shaped into small curls using hands, which gives Tekwan its characteristic shape.
• 😀 The shaped dough is then boiled in water until it floats, indicating it is fully cooked.
• 😀 Once cooked, the Tekwan is drained on a napkin to remove excess water.
• 😀 The Tekwan is ready to be served as a delicious, dense, but soft-textured dish.
• 😀 The final product has curly, beautiful shapes, and the dish's taste is both savory and satisfying.

Q & A

What is the main dish being prepared in the video?

The main dish being prepared is Tekwan, a traditional and popular food from Palembang, Indonesia.

What is Tekwan typically made of?

Tekwan is made from mashed mackerel fish meat mixed with egg whites and tapioca flour, which is then boiled into small dumplings.

What is the purpose of adding egg whites to the fish mixture?

The egg whites help bind the fish mixture together, making it easier to form the dough and ensuring the texture holds when cooked.

How much water is added to the fish mixture?

225 mL of water is added to the fish mixture to help make it easier to stir and form the dough.

What seasoning ingredients are used in the fish mixture?

Two teaspoons of salt and one teaspoon of powdered mushroom stock are added to the fish mixture for seasoning.

How is the tapioca flour incorporated into the dough?

The tapioca flour is added in two stages to ensure an even mixture. After adding part of the flour, it is stirred, and the rest is added and mixed until the dough reaches the right texture.

What is the correct texture for the dough?

The dough should be soft and sticky but not overly floury, which is the right consistency for forming the Tekwan dumplings.

What is the process for cooking the Tekwan?

The Tekwan is boiled in water until it floats to the top. Once it rises, it is left for a few moments before being removed and drained on a napkin.

What does the finished Tekwan look like?

The finished Tekwan has a curly, beautiful shape and a dense but soft texture. It is ready to be served.

Can the Tekwan be served with a sauce?

Yes, the Tekwan is typically served with a delicious sauce to complement its taste.