Siomay Bandung (Bandungnese Steamed Fish Dumpling)

They say Bandung is Paris van Java because of it’s beatiful city and has cool climate if compared to Jakarta. But besides being beautiful it’s also sources of many nice Indonesian meal like this one.

Siomay Bandung

Can feed more than 6 persons 😉

– 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

– 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)

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