Holiday Ayo - Tekwan is a traditional Indonesian fish ball soup.

The essential component of the dish is tekwan fish balls, from which the dish derives its name.

Usually made with fish paste, tapioca, and flour, they are boiled or fried before being added to the soup.

The broth is usually fish or shrimp-based, and mushrooms, dried lily flowers, slices of jicama, garlic, and scallions are subsequently added and served with tekwan.

Some varieties of the dish also include vermicelli noodles and other vegetables.

The origin of tekwan is believed to be the city of Palembang, located in South Sumatra, from where this delicious soup has spread across the country.

Sambal, the traditional Indonesian chili sauce, is the usual accompaniment to tekwan. Served on the side, it allows the people to adjust the spiciness according to their taste and preference.

The fish ball is usually made by using tengiri or batang fish (it is a white fish that is very well known in Indonesia and easy to get in the wet market or supermarket). You can also use other types of white fish or yellowtail fish. The soup is made using shrimp stock. But, to make the soup more nutritious, you can also add vegetables such as mushrooms (we usually use dried black fungus or Earwood mushrooms) and golden needles or lily flowers (in Indonesia we know this as sedap malam).

In Indonesia, sometimes its also add with bengkuang (jicama fruits), golden-brown skin and a starchy white interior) into the soup.