Simple Siomay Bandung Recipe

Siomay Bandung Recipe - Like batagor, dumplings are also popular as snacks that come from the Bandung area. This food which originally came from Chinese culture has now become one of the most popular snacks in the country. Siomay Bandung can be found starting from street vendors who sell on the edge of the net or even to classy places.

As a popular snack, of course almost everyone knows what it is like in Bandung and what it's like. However, not many people know how to make Bandung dumplings simple and what ingredients are needed. Well, for you fans of snacks, you need this one, bro, who knows that one day you intend to make it yourself at home. See full details!

Simple Siomay Bandung Recipe

Basically, Bandung dumplings are made from a mixture of sago flour / tapioca with wheat flour. Bandung dumplings are also commonly called fish dumplings because they use fish meat as one of the basic ingredients. Usually fish meat used is mackerel fish, a white fleshy fish that has delicious taste so it is widely used to make various preparations.

When viewed from the basic ingredients, Bandung dumplings are not much different from Bandung Batagor. However, the two snacks that come from West Java are different in terms of processing or the way they are made. Siomay is processed by steaming while batagor is processed in a fried way so that the result has a much different taste.

Siomay has various complementary ingredients, where usually this one is served with vegetables and boiled eggs. Siomay is commonly served together with bitter melon, cabbage and potatoes. That way, dumplings include healthy snacks and rich in nutrients so that they are well consumed as a good source of nutritional intake.

In our recipe this time, we will make simple dumplings but complete complementary ingredients. But if you don't have the ingredients used here, you can make them with the raw ingredients and of course it will still be delicious. Here are the complete ingredients along with the steps to make them in full.

Ingredients:

• 250 gr mackerel or tuna fish
• 150 grams of flour
• 50 grams of sago flour
• 10 lb. dumpling skin
• 5 bh tofu white triangle
• 5 bh tofu triangle skin
• 1 egg
• 2 teaspoons of chives, finely sliced
• 4 garlic cloves, purée
• 1 tsp salt
• 1 tsp powder stock
• 1/2 tsp pepper powder (optional)
• enough crushed ice cubes

Supplementary ingredients:

• 5 lb. of cabbage leaves, remove the bone and then make rolls of each sheet so that it is shaped like risoles
• 1 bitter melon, split into 2 parts, clean, then cut into pieces +/- 5 cm
• 2 pcs of potatoes, peel and clean, split into 4 parts

Peanut Sauce Ingredients:

• 100 gr fried peanuts, purée
• 50 grams of Javanese sugar, fine comb
• 1 tablespoon of sugar
• 1 tsp salt
• 1 tsp powder stock
• 1 teaspoon of tamarind, mix with half a glass of water
• enough water
• oil to sauté

Smooth Seasonings for Peanut Sauce:

• 4 onion cloves
• 2 cloves of garlic
• 3 pcs of curly red chili, throw out the seeds
• 1 pcs pecan
• 4 bh cayenne pepper

Other Ingredients:

• sweet soy sauce to taste
• sambal sauce to taste
• lime to taste

How to Make a Simple Siomay Bandung:

1. Make dough dough. Puree the meat of the fish, it can be ground, ground or rolled. It could also be scraped using a spoon because the flesh of mackerel is quite soft and easily destroyed. After smooth, move it into a container that is wide enough.
2. Add flour, sago flour, eggs, salt, powdered stock, ground pepper, spring onions and fine garlic. Stir well.
3. Knead the dough using your hands evenly. To adjust the texture of the dough, we can add crushed ice cubes. Add a little first, then just knead again and adjust the texture of the mixture again. The texture of the dough will be more or less like a dough to make meatballs, soft but not runny and easy enough (not tough / tough) if taken using a spoon. Until here the dough is ready.
4. Take white tofu and know the skin, dredge a little part of the middle by making an incision from the edges. Take the tip of a spoon of dough dough, fill it in the tofu. Do it until all the tofu is filled. Set aside.
5. Take the dumpling skin, take the tip of the spoon and then place it in the middle of the dumpling skin. Wrinkle the edges of the dumpling skin in the middle so that the dough is wrapped in it. Do all the remaining dumpling skin and set aside for a while.
6. If there is residual dough, we can form it into a round dumpling. Bring to a boil of water and put the dough in the boiling water. No need to wait long, after the dumplings float, the dumplings can be lifted and drained.
7. Preparation of dumplings is complete, the next step is to steaming dumplings and other complementary ingredients such as tofu, dumplings, cabbage, bitter melon and potatoes. Arrange it in steamed ingredients and steam until cooked. While waiting to be cooked, we can prepare bean spices.
8. Saute the spices until smooth and fragrant. Add the fried peanuts that we have pureed first.
9. Pour enough water. Add the refined Javanese sugar, sugar, salt, powder stock and tamarind water.
10. Cook while stirring until it thickens and explodes. Lift.
11. To serve siomay, take some round dumplings, dumplings, tofu meatballs, cabbage, bitter melon and potato slices. Arrange it on a serving plate then flush with peanut sauce. Give enough chili sauce and soy sauce along with 1 teaspoon of lime juice. Enjoy while warm.

Our simple Bandung siomay recipe this time uses mackerel fish as the basic ingredient. If you don't like mackerel, then you can replace it with other fish meat such as cork fish, snapper and other white fleshy fish. Besides fish, you can also use ground shrimp or even chicken meat.

Interested in trying it? How to make this simple Bandung dumpling is actually quite easy, it's just that it requires patience to get a taste that suits your taste.