- Siomay Bandung euy -

Hi peeps… who doesn’t like siomay??? My family and friends love it so much… At least once a month my mom always provide siomay on the weekend. She always make beef siomay that you’ll never find anywhere. She modified it. Love u mom... Miss u badly...
Today, I have made the original one… I'll post the modified one someday... Hope you’ll like it and have a go to try it…

Siomay (also Somay), is an Indoesian steamed fish dumpling with vegetables served in peanut sauce which is influence by Chinese people who have immigrated to Indonesia since a very long time.

Siomay has been incorporated into Indonesian cuisine for a long time, and the most famous variety is Siomay Bandung. It has been adapted into local Sundanese cuisine. Today, most of Siomay sellers are Sundanese.

Siomay is ubiquitous in Indonesian cities. It can be found in street-side foodstalls, travelling carts, bicycle vendors, and restaurants. 

… Bon appetite... {J{J{J{J{…

J{J Thanks Ebin for the filling recipe J{J
Base Ingredients:

• 500 gr ground chicken
• 250 gr ground prawn ( ½ prawn + ½ flathead fish or spanish macarel)
• 100 gr tapioca flour (sagu tani)
• 2 pieces spring onion, thinly sliced
• 2 cloves garlic, mashed
• 1 tbsp. sesame oil
• 2 tsp. salt
• 1 tsp. pepper

Skin Ingredients:

• 10 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)
• Shredded carrot for dumpling garnish

  

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. Fill them with the base filling. Roll them as shown 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.