Tekwan — South Sumatra, Indonesia

Tekwan is a clear soup built around small dumplings of ground fish and tapioca starch, cooked in a savory shrimp broth. The dumplings are related to pempek, the fish cakes for which Palembang is well known, though tekwan keeps its texture lighter and its shape smaller, closer to little torpedoes or balls that float once cooked. The dish is reported from Palembang, the capital of South Sumatra, where it is prepared with fish drawn from the Musi river — commonly wahoo, mackerel, or other firm white fish. It is sold at food stalls and cooked at home for everyday meals as well as for gatherings, and has spread with Palembang communities to other Indonesian cities. To prepare it, the fish is ground fine and worked into a dough with tapioca starch, a little egg, and garlic, then shaped and dropped into boiling water to firm up. Separately, a broth is built from dried shrimp and aromatics, kept light and clear rather than thickened. Rice vermicelli, sliced jicama, and soaked wood ear mushrooms are added to the bowl, and the hot broth with dumplings is poured over just before serving, finished with celery, scallions, and fried shallots. Versions differ mainly in the ratio of fish to starch in the dumplings, the fish species used, and how strong the shrimp broth is left. Some cooks add a little pepper or nutmeg to the broth, others keep it plain and let the dried shrimp carry the flavor; the garnish of fried shallots and celery is nearly constant, while the choice between jicama and other crunchy vegetables can vary by household.