Siomay Recipe ~ World Food and Drink

Thursday, January 5, 2012

Siomay Recipe

Siomai or dumplings are one type of dim sum. In Mandarin, this food is called shaomai, while in Cantonese is called siu maai. In the Beijing dialect, food is also written as 烧麦, and also read shaomai. Siomai skin is similar to the dumpling skin. This food is said to have originated from Inner Mongolia.

Chinese cuisine

In Chinese cuisine recipe, siomai is minced pork wrapped in a thin skin of the wheat flour. However, siomai are also made from shrimp, crab meat, or beef. Siomai made ​​cylindrical, and on it is decorated like a crab eggs, grated carrots, or peas. Having matured in a way steamed siomai eaten with vinegar or soy sauce.

Indonesian cuisine

Siomai in Indonesia
In Indonesia there are many different types of cuisine siomai variations based on the meat for the content, ranging from mackerel fish siomai, chicken, shrimp, crab, or a mixture of chicken and shrimp. Materials for the contents mixed with sago or tapioca. Siomai is also no longer covered with the skin of the wheat flour.
Chicken eggs and vegetables such as potatoes, bitter melon, and cabbage to the content or no content is also served in the plates together siomai. Know meatballs (know the content) is also included into the type of siomai.
Siomai (siomai Bandung) was served after the peanut sauce made ​​from peanuts are crushed and diluted with water. Seasoning for sauces such as chili beans, sugar, garlic, salt, and vinegar or lemon juice. As presented, siomai be given additional soy sauce, chili sauce bottle, or tomato sauce.

Siomay bandung recipe
Material 1:
200 g of chopped chicken (I pake chicken fillets, chopped his own)
100 grams of minced shrimp
200 grams of mashed mackerel fish
2 tablespoons dried shrimp fried and diulek lemes
2 leeks finely sliced

Material 2:
150 gr tapioca flour
Wheat flour to taste
150 g pumpkin cyan / bengkoang shaved smooth
150 ml of water

Seasonings diuleg:
4 cloves garlic
4 spring onions
1 teaspoon pepper
1 tsp sugar
1 teaspoon salt
Fish sauce to taste (prescribed 5 tablespoons, but in Thai fish sauce really salty, so I kurangin)

How to make:
Mix ingredients 1 and 2 also diuleg and soy sauce seasoning, then diulet pake hands, mix well. Add plain water may be added another 150 cc 50 cc max, adjustable, just not very liquid, not too loud.
After all mixed, it should immediately be established, I pake dumpling skin in the contents of this dough ingredients. Also like to know the contents of temen2nya siomay, boiled cabbage, potatoes, pariah, egg.

Steamed until cooked.

Peanut Sauce:
200 gr fried peanut
brown sugar
1sdt salt
a little soy sauce
3 cloves garlic
50 grams of boiled potatoes, mashed
dilute coconut milk

Puree all, cook on low heat until thickened and oily.

Good luck and Enjoy


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