How to Cook Perfect Siomay Bandung

Siomay Bandung. Siomay Bandung is Indonesian steamed fish dumplings served in peanut sauce. Originated from the city of Bandung in West Java, these dumplings are an evolution of Chinese pork shumai. Unlike its dim sum inspiration, siomay Bandung is served as a complete meal with an assortment of vegetables and peanut sauce.

Sometimes the main ingredient can be made from prawn or other fish. One famous variety of Siomay is siomay Bandung. In which the Siomay is eaten with a peanut paste. You can have Siomay Bandung using 23 ingredients and 8 steps. Here is how you cook that.

Ingredients of Siomay Bandung

1. Prepare 750 gr of ikan tenggiri fillet.
2. Prepare 450 gr of ayam fillet.
3. It's 50 gr of udang kupas.
4. Prepare 2 buah of labu siam kukus.
5. Prepare 10 siung of bawang putih.
6. You need 6 sdt of garam.
7. Prepare 12 sdt of gula.
8. You need 2 butir of telur.
9. It's 6 bongkah of es batu.
10. Prepare 1 buah of wortel parut untuk topingnya.
11. Prepare of Daun bawang secukupnya dirajang.
12. You need 2 sdm of saus tiram.
13. It's 2 sdm of minyak wijen (saya, skip).
14. You need of Penyedap secukupnya (boleh skip).
15. It's 400 gr of tepung sagu tani.
16. It's of Bumbu kacang.
17. It's 250 gr of kacang tanah goreng.
18. You need 4 siung of bawang putih.
19. It's 10 buah of cabe merah (sesuai selera).
20. Prepare Secukupnya of garam.
21. It's Secukupnya of gula merah.
22. It's 1 sdm of asam jawa.
23. It's 4 gelas of air.

Siomay Bandung, or Indonesian style shumai, is a well-loved traditional snack that most Indonesian people grow up with. Siomay is basically a steamed fish ball with tofu, egg, cabbage or other vegetables drizzled with peanut sauce, ketchup, sweet soy sauce, lime juice and chili sauce (optional). Siomay bandung is indonesian steamed fish dumplings served in peanut sauce. Unlike its dim sum inspiration, siomay bandung is served as a complete meal with an assortment of vegetables and peanut sauce.

Siomay Bandung step by step

1. Adonan siomay : giling menggunakan food processor/blender/chopper : ikan tenggiri, ayam fillet, udang, bawang putih, labu siam yg sdh dikukus, garam, gula putih dan telur dan es batu.
2. Setelah benar2 menyatu, pindahkan ke baskom, masukan daun bawang dan tambahkan tepung sagu tani. Aduk menggunakan spatula. Jangan diuleni. Jika diuleni akan menyebabkan siomay menjadi keras.
3. Setelah tercampur, koreksi rasa dengan cara merebus adonan sekitar 1 sdm ke dalam air mendidih sampai mengapung..
4. Setelah rasa sdh pas, cetak siomay. Boleh menggunakan kulit pangsit atau tanpa kulit, dijadikan isian tahu, isian kol. Jika menggunakan kulit pangsit, olesi air sbelum diisi adonan.
5. Kukus siomay sampai matang. Jika tdk menggunakan kulit, adonan siomay dimatangkan dengan cara direbus sampai mengapung. Dapat dicetak menggunakan sendok.
6. Membuat bumbu kacang : Goreng kacang tanah lalu haluskan bersama bawang putih, garam dan cabe merah.
7. Tambah kan air lalu rebus. Tambahkan air asam jawa, gula merah sampai kekentalan yang diinginkan.. Koreksi rasa.
8. Hidangkan siomay dengan bumbu kacang, kecap dan jeruk limau.

Dalam bahasa mandarin, makanan ini disebut shaomai, sementara dalam bahasa kanton disebut siu. Siomay Bandung tends to be more dense and chewy compared to dim sum dumplings. This is influenced by the amount of tapioca flour or sago flour used. Dim sum dumplings usually only use a small amount of flour so that the dough tastes softer than dumpling bandung. Siomay Bandung is very famous in Indonesia and the meat used in Siomay Bandung is always fish.