Siomay Bandung (Bandungnese Steamed Fish Dumpling)

Can feed more than 6 persons 😉

Ingredients:
– 500 gr tenggiri fish (Spanish Mackerel)
– 2 tsp salt
– 2 tbs dried shrimp
– 2 spring onion, sliced thinly
– 50 gr flour
– 200 gr tapioca flour
– 4 garlic
– 2 tsp salt
– 150 gr chayote
– 150 ml water
– 2 potato cut into 4 parts
– 2 boiled egg
– 2 bitter gourd, cut 5 cm and throw away the seeds inside
– 2 big leaves of white cabbage, shimmer in hot water
– Small wantan skin

Directions:
– Blend fish with dried shrimp, flour, tapioca, garlic, salt and chayote in a food processor into a smooth paste. Add sliced spring onion.
– Divide into 4 parts, fill the bitter gourd, white cabbage, potato with the fish paste.
– Make the rest of the fish paste with .
– Steamed in a steamer until done for 20-30 minutes.
– Cut into bite size pieces, serve with peanut sauce, squeezed kaffir lime juice and kecap manis (Indonesian sweet soy sauce)

Peanut Sauce
– 200 gr fried peanut
– 2 tsp Indonesian palm sugar
– 1 tsp salt
– Kecap manis (Indonesian sweet soy sauce)
– 50 gr boiled potato
– Water

– Blend all ingredients in a food processor until smooth.
– Mix with enough water to form a sauce.
– Heat up in a pan with low fire until thick and oily.

Source: Sexy Chef (Mbak Rieke)