Tekwan & Mie Lethek – Tekwan & Cassava Noodle

TEKWAN & MIE LETHEK – TEKWAN & CASSAVA NOODLE

Bahan/ingredients:
Bakso Ikan
300 gr daging ikan tenggiri fillet (simpan kulit utk soup). 300 gr fillet mackerel (keep the skin for soup)
2 sdm tepung singkong. 2 tbsp cassava flour.
10 gr putih telur. 10 gr white egg.
½ sdm bawang putih. ½ tbsp garlic.
1 sdt garam. 1 tsp salt.
Lada bubuk secukupnya. Some pepper powder.

Bakso udang
250gr daging udang (simpan kulit dan kepala utk soup). 200 gr fillet mackerel (keep shrimp skin and head for soup)
1½ sdm tepung singkong. 1½ tbsp cassava flour.
10 gr putih telur. 10 gr white egg.
½ sdm bawang putih. ½ tbsp garlic.
1 sdt garam. 1 tsp salt.
Lada bubuk secukupnya. Some pepper powder.

Sup udang (sup tekwan)/shrimp soup(tekwan soup):
30 gr jamur hitam, rendam, potong halus. 30 gr black fungus, soak, finely cut.
250 gr bengkuang, potong korek api. 250 gr jicama, jullien.
100 gr sedap malam kering, rendam dan simpulkan. 100 gr dried tuberosa, soak and tie knots
2500 ml kaldu rebusan bakso ikan dan udang. 2500 ml fish and shrimp stock.

Bumbu/seasoning:
10 bh bawang merah, cincang halus. 15 pcs of shallot, finely chopped.
6 siung bawang putih, cincang halus.6 cloves or garlic, finely slice.
1 sdt lada bubuk. 1 tsp pepper powder.
¾ sdm garam atau sesuai selera. ¾ tbsp salt or to taste.
2 sdm minyak sayur. 2 tbsp veggie oil.

Pelengkap/condiments:
Mie Lethek, rendam air panas, tiriskan. Cassava Noodle, soak hot water, strain.
Bawang merah goreng. Fried shallot.
Daun bawang, iris halus. Spring onion, finely slice.
Sambal cabe rawit ijo (cabe rawit ijo, bawang putih dan garam, rebus dan blender, beri jeruk nipis). Sambal green cayenne (green cayenne, garlic and salt, boiling and blender, add lime juice)

Cara/method:
1. Masukkan bahan bakso ikan atau udang ke food processor dan proses hingga halus (proses terpisah) Siapkan air dingin, masukan adonan ikan/udang dgn sendok teh hingga semua adonan habis, didihkan air hingga bakso mengapung, angkat dan tiriskan. Add the fish or shrimp ball ingredients to the food processor and process until smooth (separate process). Prepare cold water, enter fish or shrimp mixture with a teaspoon until all the dough runs out, boil the water until the meatballs float, remove and drain.
2. Tambahkan air hingga mencapai 2500 ml, didihkan dan masukkan kulit ikan dan kulit udang, kecil kan api didihkan selama 20 menit, saring. Add water to reach 2500 ml, bring to a boil and add the skin of the fish and shrimp skin, simmer for 20 minutes, strain. .
3. Panaskan minyak sayur, tumis bawang merah, bawang putih hingga harum, dan masukkan ke dalam sup. Heat vegetable oil, saute onion, garlic until fragrant, and add to soup.
4. Masukkan bengkuang, jamur kuping, sedap malam kering ke dalam sup, aduk rata. Add jicama, black fungus, tuberosa, and add to soup, stir well.
5. Sajikan panas bersama pelengkap. Serve hot with condiments.

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