Siomay Bandung Recipe – Easy Kitchen Guide

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By Dr. Leah Alexander | Published on September 25, 2023 | Last Updated on September 25, 2023

Siomay Bandung is a popular Indonesian dish that originated from the city of Bandung. It is a steamed fish dumpling that is served with a savory peanut sauce. This dish can be found in many restaurants and street vendors throughout Indonesia.

Siomay Bandung is made with fresh ingredients and is a great way to enjoy the taste of Indonesian cuisine. This is quite easy to make and the ingredients are readily available in many local markets.

The most important part is creating the perfect fish paste which helps to give it its unique flavor. Once you’ve mastered this step, the rest is relatively easy. All you need to do is assemble the dumplings with your desired fillings and prepare the savory peanut sauce.

Siomay Bandung Recipe

What is Siomay Bandung?

Siomay Bandung is a type of steamed fish dumpling that originated from the city of Bandung in Indonesia. It consists of a mix of ground Spanish mackerel filet, tofu, and other ingredients such as tapioca flour, water, salt, sugar, and pepper.

These ingredients are mixed together to form a paste which is then wrapped around cubes of tofu and slices of bitter melon. The dumplings are then steamed until they are fully cooked.

This savory dish is usually served with a peanut sauce which is made from chilies, peanuts, garlic cloves, coconut palm sugar, or regular sugar and salt.

What does it taste like?

Siomay Bandung is an incredible dish that has many layers of flavor. The fish paste has a mild and slightly sweet taste, while the tofu adds some texture and protein. The bitter melon helps to balance out the flavors by adding a hint of bitterness.

The peanut sauce pairs perfectly with the siomay and gives it an extra touch. The combination of chilies, peanuts, garlic, and sugar creates a savory sauce that is both sweet and spicy.

How did I first get introduced to Siomay Bandung?

I first encountered the Siomay Bandung during a trip to Indonesia. It was a hot summer day and I decided to try the local cuisine. I stumbled upon a restaurant serving this dish and it immediately caught my attention.

It was served with a savory peanut sauce that pairs perfectly with the fish dumplings. After trying it out, I was amazed by the taste and texture of these dumplings.

I wanted to learn more about how to make them myself, so I asked the cook for some tips. He showed me the process step by step and shared his secret ingredients. After that, I was ready to recreate this dish.

After coming home, I tried making Siomay Bandung. All of the ingredients were easy to find and it only took me a few hours to make them. Once the dumplings were ready, I steamed them for 10 minutes.

Then I prepared the peanut sauce according to my taste preference and drizzled it over the cooked dumplings. The final result was outstanding. I could not believe that I had created something similar to what I had eaten in Indonesia.

From then onward, Siomay Bandung has become a staple dish in my household. Every time I make them, it brings back fond memories of my trip and reminds me of the wonderful experience that I had there.

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How to make Siomay Bandung?

Making Siomay Bandung at home is quite simple and requires minimal effort. All you need are the right ingredients and a few basic steps.

Siomay Bandung Copycat Recipe

Ingredients

  • Egg: Eggs are a great source of protein and provide essential vitamins, minerals, and fatty acids to keep your body healthy.
  • Sesame oil: Sesame oil is often used in Asian cooking because it has a unique flavor that can enhance the taste of many dishes. It also contains healthy fats such as omega-3 fatty acids which can help reduce inflammation.
  • Scallion: Scallions are a type of onion that is often used for flavoring in many dishes. They have a mild flavor and can be cooked, eaten raw, or added to salads.
  • Tapioca flour: Tapioca flour is made from the cassava root and is considered a gluten-free alternative to wheat flour. It has a light, slightly sweet flavor and is often used as an alternative to wheat in baking.
  • Spanish mackerel: Also known as king mackerel, this fish is a popular choice for making siomay bandung. It has a mild flavor and meaty texture that makes it perfect for the dish.
  • Water: Water is essential for hydration and helps keep your body functioning properly. It is important to stay hydrated when cooking and eating as it can help your body absorb the nutrients from the food you eat.
  • Salt: Salt helps to enhance the flavor of many dishes and adds a bit of texture as well. Be sure to use just enough salt when cooking siomay bandung so that it isn’t overpowering but still adds some flavor.
  • Sugar: Sugar is used to balance out the flavors of a dish and can help add a bit of sweetness. It is important to use just enough sugar in siomay bandung so that it doesn’t become too sweet or overpowering.
  • Pepper: Pepper helps to enhance the flavor of many dishes and adds a bit of warmth. Be sure to use just enough pepper when cooking siomay bandung so that it doesn’t become too spicy or overpowering.
  • Tofu: Tofu is a great source of protein and also contains healthy fats and minerals such as calcium and iron. It has a mild flavor which makes it perfect for creating the fish dumplings in siomay bandung.
  • Bitter melon: Bitter melon is a type of gourd that has a unique flavor. It can be cooked and added to dishes such as siomay bandung to add a hint of bitterness which helps balance out the flavors.
  • Chili’s: Chilies are used to give food an extra flavor and can help make a dish more exciting. When using chilies in siomay bandung, be sure to adjust the amount depending on your taste preference as they can be quite spicy.
  • Peanut: Peanuts are a great source of healthy fats and protein. They also have a distinctive flavor that helps enhance the taste of many dishes such as siomay bandung.
  • Garlic: Garlic has a strong flavor and is often used to enhance the taste of many dishes. It pairs well with chilies to create a unique and tasty sauce for siomay bandung.
  • Coconut palm sugar: Coconut palm sugar is a healthier alternative to regular white sugar as it contains fewer calories and is known to have a lower glycemic index. It can be substituted in place of regular sugar.

Step-by-step instructions

Step 1

Making the Fish Paste

  1. In a bowl, mix together egg, sesame oil, 1 scallion, tapioca flour/starch, and a Spanish mackerel filet.
  2. Add the water and mix everything until it has a paste-like consistency.
  3. Add salt, sugar, and pepper to the mixture and mix until everything is combined.
  4. Cover the bowl with plastic wrap and let it rest for 30 minutes in the fridge.

Step 2

Making the Siomay (Fish Dumplings)

  1. Cut the tofu into small cubes and the bitter melon into thin slices.
  2. Take some of the fish paste mixture and wrap it around each cube of tofu and a slice of bitter melon.
  3. Place them on a steamer rack and steam for 10 minutes

Step 3

Making the Peanut Sauce

  • Soak chilies in hot water for 10 minutes.
  • In a blender, add soaked chilies with the salt, peanuts, and garlic cloves and blend until it has a smooth consistency.
  • Add the coconut palm sugar or regular sugar to the mixture and blend again until everything is combined.
  • Put the sauce into a bowl and set aside.

Step 4

Assembling the Siomay Bandung

  • Place the cooked siomay onto a plate and drizzle with the peanut sauce.
  • Garnish with fresh scallions, diced tomatoes, and cucumber slices (optional).
  • Serve warm and enjoy!

Tips

  • Make sure to not overcook the fish paste, as it can become rubbery if left in the heat for too long.
  • Use fresh ingredients whenever possible instead of canned or frozen options.
  • When forming the dumplings, try to make them as even in size as possible.
  • If you want a sweeter sauce, add more coconut palm sugar or regular sugar to taste.
  • Be careful when handling the chilies as they can be quite spicy.
  • Feel free to experiment and add other ingredients such as mushrooms or seaweed to the fish paste mixture for extra flavor.
Siomay Bandung Recipe2

Nutrition Information

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What to serve with Siomay Bandung?

Here are some suggestions on what to serve with Siomay Bandung:

  • Rice or noodles
  • Steamed vegetables
  • Boiled eggs
  • Salads
  • Fried tofu and tempeh
  • Sambal sauce or chili paste for extra heat and flavor.
  • A cup of hot tea or other beverages to wash down the meal.

How to store leftover Siomay Bandung?

Leftover Siomay Bandung can be stored in an airtight container and refrigerated for up to 3 days. To reheat, simply steam the dumplings again until heated through.

If you want to freeze the leftover siomay, make sure to freeze them within 1-2 hours of cooking and store them in a freezer-safe bag or container for up to 3 months. When ready to eat, steam the frozen siomay until heated through.

To reheat in the microwave, make sure to add a little water before microwaving for 30-45 seconds or until warmed throughout.

Can pregnant women eat this?

Yes, pregnant women can eat Siomay Bandung. However, as with any other food during pregnancy, moderation and caution should be exercised while eating this dish.

The fish paste used in the siomay contains raw eggs and fish, both of which can increase the risk of food poisoning and put pregnant women at a higher risk. It is important to make sure that all ingredients used in the dish are fresh, as well as prepare and cook it properly.

It is also advised to avoid eating siomay Bandung if it has been cooked some time prior, since bacteria may have grown on it if it has been left out for too long.

Additionally, pregnant women should avoid eating siomay Bandung if they are allergic to any of the ingredients used in its preparation.

Siomay Bandung Copycat Recipe

Siomay Bandung Recipe

Siomay Bandung is a popular Indonesian dish that originated from the city of Bandung. It is a steamed fish dumpling that is served with a savory peanut sauce. This dish can be found in many restaurants and street vendors throughout Indonesia.
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Author: Dr. Leah Alexander
Course: Main Dish
Cuisine: Indonesian
Prep Time: 1 hour 10 minutes
Cook Time: 1 hour 55 minutes
Total Time: 3 hours 5 minutes
Servings: 4
Calories: 441kcal

Equipment

  • Blender
  • bowl
  • Steamer rack

Ingredients

For Fish Paste

  • 1 egg
  • 2 tsp sesame oil
  • 1/2 thinly sliced scallion
  • 25- gram starch
  • 150 g mackerel fillet
  • 50 ml water
  • Pepper salt & sugar, to taste

For Fish Dumplings (Siomay)

  • 1/2 lb extra-firm tofu
  • 1 bitter melon

For Peanut Sauce

  • 2 garlic cloves
  • 3 tsp sugar
  • 10 red chilies
  • Hot water
  • 150 g peanut dry & roasted
  • Salt to taste

Instructions

Step 1: Preparing the Fish Paste

  • In a bowl, combine an egg, sesame oil, a thinly sliced scallion, tapioca flour/starch and a Spanish mackerel fillet.
  • Pour the water into the mixture and stir until all ingredients are evenly mixed together and have reached a paste-like consistency.
  • Season with salt, sugar, and pepper, stirring to combine.
  • Cover the bowl with plastic wrap and store it in the refrigerator for 30 minutes.

Step 2: Making the Siomay (Fish Dumplings)

  • Cut a block of tofu into small cubes, then thinly slice a bitter melon.
  • Scoop some of the fish paste mixture onto one of your hands and place a cube of tofu and a slice of bitter melon in the middle.
  • Gently wrap the mixture around the cubes and slices to form small dumplings.
  • Place the prepared dumplings on a steamer rack, then steam for 10 minutes.

Step 3: Preparing the Peanut Sauce

  • Soak the dried chilies in hot water for 10 minutes.
  • Place the softened chilies, salt, peanuts, and garlic cloves into a blender and blend until smooth.
  • Add coconut palm sugar or regular sugar to the mixture and blend once again until combined.
  • Transfer the sauce to a bowl and set aside for later.

Step 4: Assembling the Siomay Bandung

  • Place the cooked siomay onto a plate and drizzle with the prepared peanut sauce.
  • Garnish with diced tomatoes, cucumber slices, and chopped scallions (optional).
  • Serve warm and enjoy!

Notes

  • Make sure to not overcook the fish paste, as it can become rubbery if left in the heat for too long.
  • Use fresh ingredients whenever possible instead of canned or frozen options.
  • When forming the dumplings, try to make them as even in size as possible.
  • If you want a sweeter sauce, add more coconut palm sugar or regular sugar to taste.
  • Be careful when handling the chilies as they can be quite spicy.
  • Feel free to experiment and add other ingredients such as mushrooms or seaweed to the fish paste mixture for extra flavor.
Keyword: Siomay Bandung Recipe

FAQs 

Is Siomay Bandung suitable for vegetarians?

Yes, the dish is suitable for vegetarians as long as you replace the fish paste with vegetable or tofu filling. You can also omit the fish completely and use just vegetables in the dumplings.

What can I do to make it spicier?

If you want to make it spicier, you can add more chilies or chili paste to the peanut sauce. You can also adjust the amount of chilies used in the dish according to your taste preference.

How can I make it healthier?

To make the dish healthier, you can substitute regular white sugar with coconut palm sugar and use fresh ingredients instead of canned or frozen. Additionally, you can use low-sodium soy sauce when making the peanut sauce.

Wrapping Up

Thank you for checking out our article on Siomay Bandung! We hope you give it a try and enjoy the deliciousness of this traditional Indonesian dish.

Please share this article with your friends and family to help spread the word about Siomay Bandung. If you have any questions or feedback about this, please leave them in the comments section.

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Author Profile
Dr. Leah Alexander

Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.

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