Indonesian food recipe, Bandung style steamed fish dumpling /Siomay Khas Bandung

“Being a mother is an attitude, not a biological relation.” ― Robert A. Heinlein

Selam everybody.... Merhaba from Turkiye..

Siomay (some people also call somay) is steamed fish dumpling serve with mix vegetables and tofu, flush with peanut sauce, kecap manis (sweet soy sauce), chili sauce and lemon juice or kaffir lime. So it's deliciously sweet-sour spicy dish.

Siomay is ubiquitous in Indonesian cities, It can be found in street-side food stalls, mobile carts, bicycle vendors, or even in restaurants. But the most popular place is in Bandung (West Java) so people call it siomay Bandung.

This food derived from Chinese cuisine shui mai (or shumai or shaomai). Beside influenced by Dutch cuisine (in Dutch colonial long time ago), Indonesian cuisine also had influence by other countries like India, Arabic, and Chinese. 

And my today's post is Bandung style siomay. I use haddock fish fillet mix with shrimps, but optionally feel free to use chicken minced mix with shrimp/ fish. But my suggestion if you mix with chicken, use bigger portion of fish/ shrimp than chicken meat. 

For other vegetables complements, usually people use bitter gourd/ bitter melon, white cabbage- boiled and rolled, boiled potato. There's also tofu and hard-boiled eggs. 
Enjoy your siomay with lime juice (mostly from kaffir lime), sweet soy sauce and chilly sauce.

Ingredients:

• 200 grams of mackerel/ tuna/ wahoo fish, minced to paste ( I use haddock fish)
• 100 gr shrimp, minced to paste
• 4 cloves garlic, crushed and minced
• 1 tsp salt or to taste
• 1/2 tsp pepper powder
• 1/2 tsp sugar
• 1 tbsp sesame oil
• 1/2 tbsp oyster sauce
• half cube chicken bullion (optional-I didn't use it)
• 1 medium-size egg
• 125 ml of iced water
• 125 gr of tapioca
• 15 gr all-purpose flour

Other Ingredients:

• firm tofu
• bitter gourd (bitter melon)
• hard-boiled eggs
• boiled potatoes
• cabbage, boiled
• dumpling/ wonton skin, use ready one or see recipe here how to make it your own.

Complement:

• lime juice
• soy sauce
• Chili sauce

How to prepare:

1) Cut tofu into square and cut again into triangle shape, with tea spoon scoop the tofu to make small hole (see picture above). Set a side. For bitter gourd cut into 3 or 4 part (depending on how big the bitter gourd you have), discard the seed with tea spoon or apple corer blade, wash and set aside.

2) Make fish cake: Put everything (except tapioca and all-purpose flour) into a food processor. Process for few minutes until everything's smooth and well blended. Move the mixture into a big bowl, add in the flour and tapioca and mix them to well blended. You may check the taste by put a small amount of the mixture into boiling water until it flows. Add salt or sugar or pepper according to your liking. The taste should be savory and tasty.

3) Take some wonton wrapper/ dumpling skin, put the fish batter about 1 1/2 tbsp and wrap the side only, you can put a slice of carrot over it. Fill some bitter gourd with fish batter also. For tofu, fill the hole with the batter. Set aside.

4) Heat your steamer, lay your steamer with banana leaf or Chinese cabbage and brush lightly with oil to prevent siomay from sticking. Steam siomay for about 20 minutes or until siomay cooked, you might do it in batches (if you only have 1 steamer basket). Roll the boiled white cabbage and steam together with other vegetables and eggs.

Serve hot with peanut sauce and complements.

Peanut sauce ingredients:

• 250 gr peanut
• 5 cloves garlic
• 5 ~ 8 bird eye chilies (depend on how spicy hot you wanna go)
• 2 red chilies 
• 125 gr palm / brown sugar
• 1/2 tablespoon salt
• 400 ~ 500 ml of water
• 1/2 tbsp tamarind paste (or dissolved tamarind in warm water to form paste)

How to make Peanut sauce:

1) Fry peanut in few tablespoons of oil until cooked, stir in garlic and all chilly, stir fry few more minutes just until garlic soft. Strain and remove from heat.

2) Use a mortar and pestle (or blender) blend peanut, garlic, chilly, salt and palm sugar until finely smooth. Add water and cook until boiling and thick, mix in tamarind paste, continue to cook few more minutes, remove from heat.

Peanut sauce is ready to use.

BAHASA INDONESIA

Assalamu'alaykum...
Merhaba dari Türkiye semuanya 👋

Siomay (ada juga menyebutnya somay) adalah pangsit yang umumya terbuat dari campuran ikan lalu dikukus dan disajikan dengan campuran sayuran dan tahu, disiram dengan saus kacang, kecap manis (kecap manis), saus cabai dan perasan lemon atau jeruk purut. 

Walau makanan in asli berasal dari Bandung (jawa Barat), tetapi kini sudah banyak dijual dan dijuampai penjual siomay di berbagai daerah di Indonesia ya.. Udah popular seperti artis Krisdayanti... hahahaha.. 😊


Konon makanan ini sedikit banyak dipengaruhi oleh budaya masakan Cina , shui mai (atau shumai atau shaomai).

Naahh.. kali ini saya lagi pengen kangen-kangenan jajanan khas Bandung ini. Resep ini hasil utak-atik resepnya teman pas di Kelapa Gading dulu, saya sesuaikan dengan lidah saya dan bahan-bahan yang ada di Turki ya...

Kebetulan nemu pare di pasar. Pare bahasa Türkinya "kudret narı", biasanya ada cuman musim panas sampai mau masuk musim gugur. Selain musim itu tak biasa/ tak ada dijumpai. 
Untuk informasi saja ya bagi teman-teman yang biasa tinggal di negara tropis dengan dua musim saja.. buah dan sayuran disini (dinegara empat musim) kalau tidak musimnya.. tidak ada ditemukan di pasar tradisional.. kecuali di supermarket besar yang memang mendapat suply dari petani green house... itupun harganya bisa selangit 😊

Resep Siomay Bandung
By: Çitra's Home Diary

Bahan Isi:

• 200 gram ikan tenggiri, dihaluskan
• 100 gram udang giling/ cincang
• 3~4 siung bawang putih, dihaluskan 
• 1 sdt makan garam atau sesuai selera
• 1/2 sdt merica bubuk 
• 1/2 sdt gula pasir 
• 1 sdm minyak wijen
• 1/2 sdm saus tiram
• 1 telur ukuran sedang
• 150 ml air es 
• 125 gram tapioka
• 15 gram tepung terigu protein sedang 

Bahan Sambal Kacang:

• 250 gr kacang tanah 
• 5 siung bawang putih
• 5~8 cabe rawit (atau sesuai pedasnya) 
• 2 cabe merah besar
• 125 gr gula jawa
• 1/2 sendok makan garam 
• 400~500 ml air 
• 1/2 sdm pasta asam jawa (larutkan asam dalam air hangat hingga berbentuk bubur)

Bahan lain:

• tahu, potong segitiga, lubangi tengahnya, sisihkan
• pare, potong menjadi 3 atau 4 bagian, buang isinya, cuci
• telur, rebus
• kentang rebus
• kol, rebus dan gulung rapi
• kulit pangsit

Bahan Pelengkap:

• jeruk nipis
• kecap manis
• saus sambal

Cara membuat: 

1. Campur daging ikan cincang, udang giling, dan bahan lain kecuali tapioka dan terigu dalam food processor. Proses hingga halus dan semua bahan tercampur rata.
2. Pindah ke dalam baskom bersih, masukkan tapioka dan terigu, uleni ringan hingga tercampur rata saja. Isikan ke dalam tahu dan pare.
3. Ambil kulit pangsit, letakkan adonan siomay ditengah dan lipat rapi sisi sisi sampingnya, bisa letakkan potongan wortel/ parutan wortel.
4. Kukus sekitar 20 menit di atas api sedang sampai matang. kukus juga sayuran pendamping lainnya.

Untuk saus kacang:

1. Sambal kacang; goreng kacang tanah, bawang putih dan cabai rawit+cabe merah hingga matang. Tiriskan dan haluskan dengan blender atau cobek hingga halus benar.
2. Pindah kedalam panci saus, campurkan gula merah, garam, dan air. Masak di atas api kecil sambil diaduk sampai matang dan kental. Masukkan air asam jawa. Aduk rata. Angkat. 
3. Sajikan batagor bersama sambal kacang dan pelengkap. 

Untuk16 buah

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