Siomay, is an Indonesian steamed fish dumpling made with tofu, potatoes etc served with peanut sauce. This dish is a meal on its own. Here in Indonesia ikan tengiri( surmai fish) mixed with cornflour or tapioka flour is used as a filling. Served with peanut sauce, sweet soya sauce( kecap manis) and lime juice .
The chinese version of siomai is usally made with wonton wrappers, shaped to look like small cylendicals cones. That is normally made from pork and served with chillie sauce and comes under the catagory of dimsums. The indonesian version is much more heartier and filling. Pork is not used for halal reasons, fish is subsitituted. Vegetarians may omit the fish . In that case add 2 tbsps more of cornstarch .
Today I am sharing the homemade version of siomai which we try to make at least once a month. Pls do try it.
Ingredients
- 8 small potatoes
- 8 squares of tofu (each tofu square can be 6 cms × 6cms)
- 8 leaves of cabbage (discard thick stem)
- 1 big bittergourd (if you like it)
- Boiled eggs divided into 2 (optional)
- 1/3rd cup finely chopped spring onion and celery
- 3 to 4 tbsps of cornflour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp pepper
- 1/4 cup grated carrot
- 250 gms of boneless and skinless ikan tenggiri (surmai fish)(mackerel)
- About 1/4th cup grated carrot for garnishing
Method for Filling and Steaming
- Peel the potatoes, and scoop out, leaving a shell behind. Scoop out the tofu also, leaving a shell.
- Cut the bittergourd into 3 and discard the seeds and flesh. Soak the bittergourd in salt water. Reserve the scooped out potato bits and tofu.
- Blanch the cabbage leaves and keep.
- Heat 1 tbsp of oil and pour on chopped spring onions and celery (this will help release flavours).
- Finely blend the fish to get a paste. Finely chop the scooped out reserved potato and tofu (I used a food processor).
- Mix fish paste, potato, tofu, and 1/4th cup grated carrot in a bowl. Add finely chopped spring onions and celery, season with salt, pepper and msg (optional).
- Add the cornflour and mix well to get a very thick paste.
- Put some of this filling into each potato, tofu, and bittergourd shell and level it out.
- Put about 1 tbsp filling on a cabbage leaf and roll tightly. Put a little grated carrot on top of each potato and tofu.
- Arrange tofu, potato, bittergourd and cabbage in a steamer and steam for about 15 mins. Reserve.
Peanut Sauce
- 100 gms fried peanuts with skin or without
- 4 kaffir lime leaves (middle stock removed)
- 1/2 tsp white pepper
- Salt to taste
- Veg stock powder, or msg 1/4 tsp
- 3 bird chillies, 3 red chillies
- 3 pods of garlic
- 30 gms palm sugar (boiled with little water and strained)
- 3 tbsps tamarind pulp
Method:
- Saute the red chillies, bird eye chillies and garlic in 2 tbsps oil.
- In a mixer jar, add fried peanuts, chillies and garlic. Add salt, pepper and veg stock powder, and the kaffir lime leaves. Add some water and blend to a thick paste.
- Heat 2 or 3 tbsps oil, and put the peanut paste. Saute for a while, and add palm sugar and tamarind water. Also add about one cup water and let it cook till oil starts seperating. Keep aside.
To Assemble
- Put the siomai pcs on a platter, and roughly give them cuts on the platter itself (for eg, give 2 cuts to potato to get 4 chunks).
- Pour the peanut sauce on top of the siomai, dot with kecap manis or tomato ketchup (I used both😊).
- Ps: if you dont have sweet soy sauce, mix 2 tbsps of normal soy with 2 tbsps of honey.
- Squeese lime juice and some fried onions. Serve hot.