My grandmother´s recipe heritage has been used by three generation in our family: my grandma(nenek), my mother(ibu) and me :). This dish really bring me back to my childhood. I used to help her and my mother to make the fishballs. They made fishballs with feeling, without measurement so that I just know the basic recipe. Normally, Fishballs contain tapioca flour, white eggs to keep them firm. But she used only Ikan Tenggiri (in Indonesia, species called Tenggiri: Scomberomorus guttatus) or Spanish Mackerel (Scomberomorus commerson), coconut milk and spices.
Years a go, I tried to make it with fish paste (not spanish mackerel) that I bought in an Asia Markt. It turned out horribly. The fishballs broken , spreading and floating everywhere in the water :(. That was my first trial and error using another kind of fish. To get the best result, the choice of fish type is important. So, Please don´t blame me if this recipe doesn´t work with other kinds of fish :). Anyway, don´t throw it away you can still make fishballs for Tekwan (see the recipe here).
Hopefully, this entry is suitable for Original recipe, Culinarty round-up arranged by Lore.
Ingredients: for Homemade Fishballs, makes about 40