Siomay Recipe
Siomay is one of the popular street foods in Indonesia that offers a unique texture and taste. It’s fish dumplings that are often enjoyed for afternoon snacks or light meals at any time of the day, and you almost always find their sellers in many regions of Indonesia.
Servings: 6 people
Ingredients
For the siomay
- 1.1 lbs Kingfish
- 9 oz Ground chicken
- 1.1 lbs tapioca flour
- 3 shallots
- 2 cloves garlic
- 3 eggs
- 1 tablespoon ginger juice
- 2 teaspoons salt
- 2 tablespoons sesame oil
- 1 tablespoon fish sauce
- 2 teaspoons ground white pepper
- 1 teaspoon sugar
- 1 tablespoon cooking oil
For the sauce
- 1 lb roasted or deep-fried peanuts
- ¼ lb fresh red chilies
- 1 medium potato boiled, mashed
- 4 cloves garlic sliced, fried
- ½ lb light soft brown sugar
- ½ cup tomato ketchup
- 6 cups water
- 2 tablespoons white vinegar
- 1½ teaspoon salt
- Indonesian sweet soy sauce
Instructions
For the siomay:
- Prepare 1.1 lb/ 500 grams of kingfish and 9 oz/ 250 grams of ground chicken. Place them in a food processor. Give them a blitz until both become smoothly grounded.
- Place 1.1 lb/ 500 grams of tapioca flour in a mixing bowl.
- Grind 3 shallots and 2 cloves of garlic into a smooth paste using a food chopper (or a pestle and mortar). Then, fry the mixture in one tablespoon of cooking oil until fragrant. Set it aside to cool. Once it’s cooled down, add it to the flour, along with 2 teaspoons of ground white pepper and 1 teaspoon of sugar.
- Add in 3 eggs, 1 tablespoon of ginger juice, 2 teaspoons of salt, 2 tablespoons of sesame oil, 1 tablespoon of fish sauce, and the fish-chicken mixture to the flour.
- Mix them well. You can mix by hand or use a stand mixer to do so.
- Get your steamer ready by brushing the inner side with a little oil. Preheat the steamer pan. At the same time, take and shape the siomay mixture into small balls the size of a golf ball. Arrange them inside the steamer pan, brush them with oil, and steam for about 25-30 minutes or until the siomay is fully cooked.
- If you use a wonton pastry, you can wrap the dumpling inside the wrapper and steam it.
For the sauce:
- Put the chilies, boiled potato, fried garlic, brown sugar, tomato ketchup, and water in a blender. Blitz until all becomes well blended and smooth.
- Add the peanuts into the blender and give it a few blitzes until crushed, unless you prefer a smooth sauce.
- Pour the sauce mixture into a cooking pan until it reaches a boil. Stir it every now and again to make sure it doesn’t burn at the bottom.
- Once boiling, turn the heat down and let it simmer for another 5 minutes. Again, keep stirring every so often.
- Check the taste and add more salt if needed.
- Spoon the peanut sauce generously over the siomay and drizzle the sweet soy sauce over the top.
Notes
- To make ginger juice, you can grate a 1-inch ginger root and squeeze its juice.
- You can substitute fresh red chilies with cayenne pepper or Kashmiri red chili powder if you don't have fresh red chilies. For this recipe, I would put 2 teaspoons of cayenne pepper. However, you can put in one teaspoon at a time and check the taste before adding more.
Nutrition
Serving: 6portions | Calories: 1164kcal | Carbohydrates: 140g | Protein: 49g | Fat: 51g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 23g | Trans Fat: 0.05g | Cholesterol: 159mg | Sodium: 2243mg | Potassium: 1597mg | Fiber: 8g | Sugar: 44g | Vitamin A: 459IU | Vitamin C: 37mg | Calcium: 159mg | Iron: 5mg
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.