Tekwan

Source: www16.brinkster.com/evihome/recipe/index.html


Materials:1 kg of mackerel fish500 gr flour5 cloves garlic, mashed2 tsp pepper powder2 eggs2 tsp salt
  seasonings, to taste
  Mayonnaise:5 cloves garlic, mashed100 grams of dried shrimp, soak, puree250 grams of shrimp peeled, chopped50 grams of tuberose, soaked, tie the knot2 tablespoons chopped celery2 medium-size pieces of yam, sliced small (rod form)1 teaspoon ground pepper
How to Cook:1. Separate fish meat from the bone.2. Leruk fish meat with a spoon or fork.3. Puree the flesh of fish.4. Mix fish meat with starch, onion, garlic, pepper, egg, and salt.5. Mix well and knead until smooth.6. Using two teaspoons, fish batter round it off immediately put into boiling water.7. If the dough is already floating, remove and drain.8. For the broth (soup), add hot water to the water used to make fish batter into as much as two liters.9. Saute garlic until fragrant.10. Enter the dried shrimp, shrimp, and seasonings.11. Stir until shrimp changes color. Remove, and add to the broth.12. Enter tuberose, celery, yam, and pepper.13. Cook until all the ingredients ready, then enter tekwan.14. Cook briefly, remove from heat.15. Serve hot with fried onions and sprinkled with hot sauce bottles.

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