SIOMAY BANDUNG

Finally, accomplished practicing this favorite appetizer at my home kitchen. Big thanks to my favorite course teacher at NCC (Natural Cooking Club) Mba Riana Ambarsari Pennylane Kitchen who teach me everything about this 'Siomay Bandung' from A to Z. Served this Siomay together with the  peanut sauce, a bit lime juice, and sweet soy sauce, if you like you can enjoy it with tomato ketchup also. Here is the recipes ;-)

Ingredients :

500 gr King Fish fillet/Baracuda fillet, make puree.

2 tbsp onion, make puree

1 tsp garlic, make puree or you can use garlic powder.

1 1/2 tsp white pepper

3 tbsp sugar

3 tsp salt

1 tbsp sesame oil

3 eggs

400gr chayote/labu siam, coarsely grated.

450 gr tapioca flour.

1 pack wonton/siomay skin. (you can easily find in Chinese or Asian stores).

Methode :

1. In a large bowl, mix together with large wooden spoon all the purees ingredients + salt, pepper, sugar, sesame oil, eggs, and grated chayote.

2. Add tapioca flour then mix it whit large wooden spoon. 

3. Take 1 sheet of wonton skin, then put about 1 tbsp siomay dough, then shape it like dim sum. Other than using wonton skins, you can also use potatoes, bitter gourd, eggs, and cabbage as well as you can see from the pictures.

4. Put them in a steamer then steam it approximately for 30 minutes.

Peanut Sauce :

500gr peanut, fried, make puree.

200 gr red chilli, blender/mashed. (don not use chili if you don't like it to be spicy hot).

3 garlic, mashed.

2 tbsp vinegar / tamarind water.

2 tbsp salt

8 tbsp sugar

3 tbsp cooking oil

500 gr sweet potato, steamed then blender.

1,5 lt water.

1. Heat the wok pan with cooking oil. Stir fry garlic and chili until fragrance.

2. Add puree peanut and sweet potato with water. Mix well until boiled.

3. Turn off the stove, then add sugar, salt, and vinegar.

Note : to make puree you can use blender or hand blender as well.