Siomay Bandung (Indonesian Steamed Fish Cake with Peanut Sauce)

  • 31/05/2020
  • by Melvin Widodo

Siomay Bandung, a popular Indonesian street food, showcases steamed fish dumplings served with a flavorful peanut sauce and a dash of sweet soy sauce. The dumplings are often accompanied by boiled potatoes, hard-boiled eggs, and cabbage. Siomay Bandung delights with a harmonious blend of textures and tastes, making it a beloved and satisfying dish enjoyed throughout Indonesia.


Ingredients

Siomay Paste

  • 500 gr Spanish Mackerel (Indonesian: Ikan Tengiri) fillet
  • 100 gr tapioca flour
  • 1 Chayote Squash, (Peel the skin and shredded thinly or using hand blender)
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp pepper

Accompaniments

  • 6 big button mushroom
  • 3 medium potatoes, boil until a little bit soft, peel the skins.
  • 6 Hard-boiled Eggs
  • 1 Firm Tofu, cut into 6 triangles
  • 1 Bitter Gourd / Mellon (cut become 6)

Condiments

  • Peanut Sauce (see Peanut Sauce Recipes)
  • Tomato Sauce / Ketchup
  • Chili Sauces (optional)
  • Sweet Soy Sauce (Indonesian: Kecap Manis)
  • Some Limes, cut become wedges
  • Fried Shallots

Steps

Siomay Paste

  1. Put Spanish Mackerel in a food processor make it become a fish paste 
  2. Put the fish paste into a mix bowl together with remaining siomay paste ingredients, mix well. Set aside.

Siomay

  1. Stuff each round of bitter melon with the siomay paste
  2. Dry tofu surface with paper towel and scoop with the equal amount of siomay pastes and put it on top of one side of tofu
  3. Do the same with potatoes and mushrooms
  4. If there is remaining siomay paste just shaped equally around 1 tablespoon
  5. Steam all siomays around 10-15 minutes.
  6. Ready to serve

Note: to keep siomay stick to the tofu, mushroom, and potatoes surface, here is trick ensure the tofu surfaces is dry.

Serving:

  1. Put one of each types of siomays on a plate including an egg, cut them become four or just half.
  2. Put peanut sauce on top of them, or put peanut sauce on separate dipping plate/bowl
  3. Squish lime wedges on top of it with tomato sauce together with sweet soy sauce, and chili sauce.
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