Siomay Bandung Recipe

🧂 Ingredients

• 600 grams Spanish mackerel

  ikan tenggiri fillet
• 2 large eggs
• 2 scallions

  thinly sliced
• 2 tablespoons toasted sesame oil
• 2 large eggs
• 2 scallions

  thinly sliced
• 2 teaspoons organic cane sugar
• 2 teaspoons sea salt
• 2 teaspoons organic cane sugar
• 2 pinches freshly ground black pepper
• 200 ml purified water
• 100 grams tapioca flour/starch
• 4 bitter melons

  fresh and firm
• 2 blocks / 900 grams / 2 lbs organic firm or extra-firm tofu
• 8 / 1200 grams / 40 oz organic potatoes

  peeled and quartered
• 16 hard-boiled eggs
• 2 / 1800 grams / 4 lbs fresh cabbage

  cored and cut into chunks
• 16 kaffir limes

  jeruk purut, or 4 regular limes cut into a total of 16 wedges
• Sweet soy sauce

  kecap manis – use organic or artisanal version if available
• 600 grams dry roasted peanuts

  unsalted
• 10-30 red chilies such as Fresno

  cayenne, or bird-eye chilies (adjust to preferred spice level)
• 8 garlic cloves

  organic
• 4 tablespoons coconut palm sugar or unrefined sugar
• Enough hot filtered water to make a thick peanut sauce
• 4 teaspoons sea salt

Instructions

• 1 Prepare the Spanish Mackerel Fillet: Clean the Spanish mackerel fillet
  thoroughly and remove any bones. Cut the fillet into chunks and place them in a
  food processor.
• 2 Make the Fish Paste: Add toasted sesame oil, eggs, thinly sliced scallions, sea
  salt, organic cane sugar, and freshly ground black pepper to the food processor.
  Pulse the mixture until it forms a smooth paste.
• 3 Incorporate Tapioca Flour and Water: Gradually add tapioca flour/starch while
  pulsing the mixture. Slowly pour in purified water as needed until the paste
  reaches a smooth, pliable consistency.
• 4 Prepare Siomay Dumplings: Shape the fish paste mixture into small dumplings and
  set them aside for later use.
• 5 Prepare the Bitter Melons: Cut the bitter melons in half lengthwise and remove
  the seeds. Blanch them in boiling water for a few minutes until slightly tender.
  Then, set them aside to cool.
• 6 Prepare the Tofu: Cut the firm or extra-firm tofu into small cubes.Lightly fry
  or pan-sear the tofu until golden brown and set aside.
• 7 Boil Potatoes and Cabbage: Boil the peeled and quartered potatoes until they’re
  fork-tender. Drain and set aside. Boil the chunks of cabbage until they’re
  cooked but still slightly crisp. Drain and set aside.
• 8 Prepare Hard-Boiled Eggs: Hard-boil the eggs, cool them, peel, and halve them
  for serving.
• 9 Prepare Lime Wedges: Cut the kaffir limes (or regular limes) into wedges for
  garnishing.
• 10 Make the Peanut Sauce: In a food processor, blend dry roasted peanuts, garlic
  cloves, red chilies, coconut palm sugar, and sea salt. Gradually add hot
  filtered water to achieve a thick peanut sauce consistency. Adjust seasoning if
  necessary.
• 11 Steam the Siomay Dumplings: Arrange the fish dumplings on a steaming tray or in
  a steamer basket. Steam them until fully cooked, typically for about 10-15
  minutes.
• 12 Assemble the Dish: Arrange the steamed fish dumplings, blanched bitter melon
  halves, fried tofu cubes, boiled potatoes, cabbage chunks, and hard-boiled egg
  halves on serving plates or a large platter.
• 13 Serve with Accompaniments: Place lime wedges alongside the dish. Drizzle sweet
  soy sauce (kecap manis) over the Siomay. Serve the prepared peanut sauce in a
  separate bowl for dipping.
• 14 Enjoy your Siomay Bandung! Invite diners to combine the various elements as they
  desire, dipping them into the peanut sauce for a delicious and flavorful
  experience.

Nutrition Info