- Siomay Daging -

Hi peeps… last time I promised that I’ll posting another kind of siomay. Today I’ve made Siomay Daging (Beef Siomay). My hubby preferred this one than Siomay Bandung which made from seafood. My mom had modified this kind of siomay, so I got this recipe from her. 

… Bon appetite... {J{J{J{J{…

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Base Ingredients:

• 500 gr beef mince
• 250 gr tapioca flour (sagu tani)
• 4 pieces spring onion, blended
• 3 cloves garlic, mashed
• 3 tsp. salt
• 1.5 tsp. pepper
• 100 cc water

Skin Ingredients:

• 15 pieces of wonton skin
• 6 tofu
• 5 medium size potatoes
• 5 pieces bitter melon (skip, my hubby doesn’t like it)
• 5 pieces of cabbage leaves, slice the stem thin

Sauce Ingredients:

• 300 gr fried peanuts
• 4 cloves fried garlic
• 50gr fried red chilies
• 50gr palm sugar
• 1 tbsp. salt
• 1/2 tsp. shrimp paste
• 100 cc hot water
• 1 steamed potato, mashed

Other Ingredients:

• Ketchup (tomato sauce)
• Sweet soy sauce
• Lime
• Chili paste (if you like spicy)

Instructions:

{  Mix all the base ingredients to make a smooth base filling.

{  Dumpling:

o   Take one piece of the wanton skin, fill with the filling in the middle and fold it up wise and leave the top open. Put in shredded carrot on the top.

{  Tofu & Potato:

o   Cut in half and scrape a portion of the cake & potato side and fill it in with the filling.

{  Bitter Melon:

o   Cut in 3 to 4 pieces.  Scrape the seed portion and fill it in with the base filling.

{  Cabbage leaves:

o   Dip the leaves in to hot water for a few seconds. Roll them like in the picture.

{  Steamed all of them for 15-20 mnts (except Cabbage without filling just steamed for 5mnts).

Instruction for the sauce:

{  Ground all ingredients except steamed potato to form a paste. Add mashed potato, mix well.  Then add hot water and stir well.  If the sauce is thickened, add some more water.

Serving Instructions:

{  Cut all steamed dumplings, potatoes, etc. into small pieces.  Then pour the sauce on top and also add ketchup, sweet soy sauce and lime juice on top.

Ready to be served for 12-15 people.