Siomay, is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It was influence by Chinese - Indonesian cuisine. It is considered a light meal that is almost similar to the Chinese dimsum except the peanut sauce, but is cone shaped. It is traditionally made from tenggiri ( wahoo) fish meat and also can mix with other meat that we preffered. Other complements to siomay are steamed cabbage, potatoes, bitter gourd and tofu.
I dedicated this recipe to my friend Lingga in Singapore that want try to make this Siomay. She had enjoyed this food at my home before and like it so much. She is willing to make by herself. I hope she will success and can enjoy the siomay with her family over there.
INGREDIENTS :
300 gram Minced Pork
300 gram Shrimp - finely chopped or use food processor for become paste
300 gram Fish paste from Tengiri (wahoo) fish
Half of Bangkuang ( Pachyrhizus erosus, bulb root ) finely chopped
100 gram Tapioca Flour
1 Tsp All purpose Flour
1 tsp Salt
2 tsp Sugar
pinch of Pepper
1 bag Wonton skin
1 pc Egg
Vegetable : steamed cabbage, potatoes, bitter gourd
- clean and cut into same size -
Tofu : you can also fried the tofu first until the skin golden brown
Egg 5 Pcs : Hard Boil
DIRECTIONS :
- Mix well all the ingredients above into mixing bowl.
- Prepare the steamer and boil the water.
- Prepare the vegetable and Tofu - make a small hole if needed, to make the mix ingredients stay firm when you put it on the vegetable and tofu.
- The rest mix ingredients wrap with wonton skin.
- Steam in the boiling water about 30 minutes.
PEANUT SAUCE :
200 gram Finely ground peanuts or ready peanut butter
1 pc Garlic - finely chopped
Pinch of Salt
1 tsp Sugar
* Mix well in the small mixing bowl
HOW TO SERVE :
When serve siomay is to cut into bite size pieces and topped with peanut sauce, sweet soy sauce, and a dash of lime juice.
