Siomay Bandung

Name: Siomay Bandung
Total time: 1 h 15 min
Yield: 5
Cuisine: Chinese-Indonesian
Ingredients: 500 g Mackerel or any firm white fish, skinned; 180 g Tapioca starch; 2 Egg white; 5 Garlic cloves, minced; 4 stalks Spring onion, chopped fine; 120 ml Ice water; 5 Cabbage leaves, whole; 3 Potatoes, boiled and halved; 1 Bitter gourd, in thick rings, deseeded; 5 Eggs, boiled; 300 g Tofu, cut into triangles; 200 g Roasted peanuts; 5 Red chillies; 3 tbsp Palm sugar; 1 tbsp Tamarind paste; 4 tbsp Sweet soy sauce (kecap manis); 2 Limes

Steamed fish dumplings served with cabbage, potato, bitter gourd and a boiled egg, all drowned in peanut sauce and sweet soy — a Chinese-Indonesian dish that left shumai behind somewhere around Bandung.

Fonte

Ricetta di Indonesian home kitchens · 🏺 Tradizionale · Indonesian household cooking

Bandung · steamer cart — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a Chinese-Indonesian steamed fish dumpling with vegetables served in peanut sauce, derived from Chinese shumai. Quantities, the ice-water rule and the test-spoon step are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

CR COOK Dhylook Willgoz Kitchen

⏱ 75 min🍽 5 porzioni🔥 420 kcal🇮🇩 Indonesia🌶️

HalalSenza latticini

Passaggi

Blend the fish, garlic, egg white and ice water into a smooth paste, then work in the tapioca and spring onion.
Fry a teaspoon of the paste and taste it for salt before shaping anything.
💡 Always fry a test spoon. Raw fish paste cannot be tasted, and a whole batch under-salted is a whole batch wasted.
Stuff the paste into the bitter gourd rings, into slits in the tofu, and roll the rest into balls.
Wrap potato halves and eggs in cabbage leaves. Steam everything for 20 minutes.
For the sauce, blend the peanuts, chillies, palm sugar and tamarind with 300 ml hot water into a thick pourable sauce.
Cut everything into bite pieces, pour the peanut sauce over, then the kecap manis and a hard squeeze of lime.

💡 Consigli

Named siomay after shumai, and related to it only distantly — steamed fish paste, no wrapper, and a peanut sauce no Cantonese kitchen would recognise.
Sold from bicycle carts with the steamer on the back. Bandung is the city that claims it.