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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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.
