Siomay (also Somay), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai. It is considered a light meal that is similar to the Chinese Dim Sum, but is cone shaped. It is traditionally made from tenggiri (wahoo) fish meat. Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make siomay. Other complements to siomay are steamed cabbage, potatoes, bitter gourd, boiled egg and tofu. Siomay is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice. (source:wikipedia)
Time: 65 min (15 min preparation, 40 min cooking)
For the Siomay itself:
- 300 gr ground beef
- 1 onion, chopped
- 1 spring onion (scallions), thinly sliced
- 2 carrots, shredded or minced
- 1 eggs
- 4 cloves of garlic, mashed into paste
- 1 tbsp beef seasoning powder (optional)
- won ton sheets
- salt and pepper to taste
For the peanut sauce:
- 150 gr fried peanuts
- 4 pcs red chili pepper
- 1 tbsp sugar
- ½ tbsp salt
- 500 ml water
- steamed tofu
- steamed cabbage
- steamed potatoes
- hard boiled eggs
- sweet soy sauce
- lime juice
- First prepare the peanut sauce. Mix fried peanuts, red chili pepper, salt, sugar and water using blender or food processor until smooth.
- Cook the smooth peanut sauce mix in the pan until it becomes thick and set aside.
- Using food processor (also possible with hand), mix the ground beef, onion, spring onion, carrots, egg, garlic, beef seasoning powder until smooth. If it’s too thick, you can add some cold water.
- Fill the won ton sheet with the beef mix in the middle and fold. Garnish with some shredded carrots in the top.
- Steam them for about 25-30 mins.
- Serve with all the additional and the peanut sauce.
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