Last Updated on December 25, 2023
Siomay Bandung is an Indonesian street food dish that is popular in Southeast Asia. It is a steamed fish dumpling served with a sweet and spicy peanut sauce.
The dish originates from the city of Bandung in Indonesia, which is why it is called Siomay Bandung. Siomay Bandung is a delicious and easy to make dish that is sure to become a favorite in your household.
What is Siomay Bandung’s?
Siomay has been an integral part of Indonesian cuisine, with one of its most renowned versions being the Bandung-style siomay. One of its popular items is Siomay Bandung.
Itis a traditional Indonesian dish that consists of steamed fish dumplings served with a sweet and spicy peanut sauce. The dumplings are usually made with ground fish, mixed with tapioca flour and spices.
The dumplings are then steamed until cooked. The peanut sauce is made with a base of coconut milk, tamarind paste, palm sugar, chili sauce, and peanuts. This combination of flavors creates an unforgettable and delicious dish.
Why You’ll Love this siomay Bandung recipe?
Siomay Bandung is a delicious and easy to make dish that is sure to become a favorite in your household. It is a great dish to serve as an appetizer or main course for any occasion.
The flavors are well balanced and the sweet and spicy peanut sauce adds a nice touch to the dish. The dish is also very versatile and can easily be adapted to suit different tastes.
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The Ingredients
Fish Paste:
- 2 pinches of freshly ground black pepper: Adds a subtle spicy kick and enhances the flavor of the fish paste.
- 600 grams Spanish mackerel filet: Provides the base protein for the fish paste, offering a rich and distinct flavor.
- 2 tablespoons toasted sesame oil: Infuses a nutty aroma and depth of flavor into the fish paste.
- 2 large eggs: Acts as a binding agent, helping to hold the fish paste together.
- 2 scallions, thinly sliced: Adds freshness and a mild onion flavor to the fish paste.
- 2 teaspoons sea salt: Enhances the overall taste and seasoning of the fish paste.
- 2 teaspoons organic cane sugar: Balances the flavors by adding a hint of sweetness.
- 100 grams tapioca flour/starch: Helps to bind and thicken the fish paste.
- 200 ml filtered water: Adjusts the consistency of the fish paste, making it easier to work with and shape.
Siomay (Fish Dumplings):
- 4 medium-sized bitter melons: Likely used for a bit of bitterness and texture within the dumplings.
- 2 blocks / 900 grams / 2 lbs of organic firm or extra-firm tofu: Provides a vegetarian protein option and a soft texture to complement the fish paste.
Accompaniments:
- 8 medium-sized potatoes (1200 grams / 40 oz), peeled and quartered: Often served as a side dish, adding a starchy element to the meal.
- 1 large cabbage (1800 grams / 4 lbs), cored and cut into chunks: Served as a vegetable side, providing a fresh and crunchy contrast.
- 16 hard-boiled organic eggs: Commonly served with Siomay Bandung, adding protein and richness to the meal.
- 16 kaffir limes or 4 regular limes cut into a total of 16 wedges: Used as a garnish to add a tangy and citrusy flavor.
- Sweet soy sauce (Kecap Manis): Often used as a dipping sauce, providing sweetness and depth to the dish.
Peanut Sauce:
- 4 tablespoons coconut palm sugar or organic granulated sugar: Adds sweetness and balances the flavors in the peanut sauce.
- 600 grams dry roasted peanuts: Forms the base of the sauce, providing a rich and nutty flavor.
- 8 cloves of organic garlic: Adds a pungent kick and depth of flavor to the sauce.
- 10-30 red chilies such as Fresno, cayenne, or bird-eye chilies: Adds heat and spice to the peanut sauce.
- 4 teaspoons Himalayan pink salt: Enhances the overall taste and seasoning of the sauce.
- Enough hot filtered water to make a thick peanut sauce: Used to adjust the consistency of the sauce to desired thickness.
Step by Step Instructions
Step 1 – Fish Paste:
Prepare Mackerel: Cut Spanish mackerel fillet into chunks. Use a food processor to finely mince the chunks until they form a paste-like consistency.
Mix Ingredients: In a large mixing bowl, combine the minced mackerel with toasted sesame oil, eggs, sliced scallions, sea salt, cane sugar, black pepper, tapioca flour/starch, and filtered water. Mix thoroughly until well combined.
Form Dumplings: Take portions of the fish paste mixture and shape them into dumplings. Set them aside.
Step 2 – Siomay Assembly:
Prepare Bitter Melons: Cut bitter melons into halves lengthwise, remove seeds, and blanch them in boiling water until slightly tender. Drain and set aside.
Prepare Tofu: Cut tofu blocks into cubes. Optionally, lightly pan-fry or steam the tofu cubes until they firm up slightly. Set aside.
Assembly: Skewer the prepared fish dumplings, bitter melons, and tofu cubes alternately onto skewers.
Step 3 – Accompaniments:
Boil Potatoes: Cook peeled and quartered potatoes in boiling water until tender. Drain and set aside.
Prepare Cabbage: Boil or steam cabbage chunks until cooked but slightly crisp. Drain and set aside.
Hard-Boil Eggs: Boil until hard-boiled, peel, and set aside.
Prepare Limes: Cut kaffir or regular limes into wedges and set aside.
Serve with Sweet Soy Sauce: Arrange cooked potatoes, cabbage, hard-boiled eggs, and lime wedges on a platter. Serve alongside sweet soy sauce for dipping.
Step 4 – Peanut Sauce:
Blend Peanuts: Use a blender or food processor to blend dry roasted peanuts until they form a coarse powder.
Add Ingredients: Add garlic cloves, red chilies (adjust quantity for preferred spiciness), coconut palm sugar, and Himalayan pink salt to the blended peanuts.
Blend Again: Gradually add hot filtered water to the mixture and blend until it forms a thick peanut sauce consistency. Adjust water quantity for desired thickness.
Step 5 – Serving:
Arrange: Arrange assembled Siomay skewers on a plate alongside boiled potatoes, cabbage, hard-boiled eggs, and lime wedges.
Present Sauces: Serve the peanut sauce and sweet soy sauce as accompaniments for dipping.
Notes
– If you don’t have a steamer basket, you can also steam the dumplings in a bamboo steamer.
– The dumplings can also be boiled in water for 10 minutes.
– If you don’t have tamarind paste, you can substitute it with lime juice.
– You can adjust the amount of chili sauce to make the sauce spicier or milder.
– You can also add other ingredients to the peanut sauce, such as garlic or ginger.
– For a vegan version, you can use tofu or seitan instead of ground fish.
– You can also fry the dumplings for a different texture.
Nutrition Information
One serving of Siomay Bandung contains approximately 150 calories, 5 grams of fat, 17 grams of carbohydrates, and 8 grams of protein.
How to store siomay Bandung recipe?
Siomay Bandung can be stored in the refrigerator for up to three days. The dumplings can also be frozen for up to three months.
Variations
– Vegetarian Siomay Bandung: For a vegetarian version of the dish, you can use tofu or seitan instead of ground fish.
– Mushroom Siomay Bandung: Replace the ground fish with a mixture of mushrooms and spices.
– Spicy Siomay Bandung: Add more chili sauce to the peanut sauce for a spicier version of the dish.
– Coconut Siomay Bandung: Replace the ground fish with shredded coconut for a vegan version of the dish.
– Tofu Siomay Bandung: Replace the ground fish with diced tofu for a vegetarian version of the dish.
– Seafood Siomay Bandung: Replace the ground fish with a mixture of seafood for a more flavorful version of the dish.
Equipment
- Mixing bowl
Ingredients
- 2 pinches of freshly ground black pepper
- 600 grams Spanish mackerel fillet
- 2 large eggs
- 2 scallions thinly sliced
- 2 tablespoons toasted sesame oil
- 100 grams tapioca flour/starch
- 2 teaspoons sea salt
- 2 teaspoons organic cane sugar
- 200 ml filtered water
- 2 blocks / 900 grams / 2 lbs of organic firm or extra-firm tofu
- 4 medium-sized bitter melons
- 1 large cabbage 1800 grams / 4 lbs, cored and cut into chunks
- 16 kaffir limes or 4 regular limes cut into a total of 16 wedges
- 16 hard-boiled organic eggs
- 8 medium-sized potatoes 1200 grams / 40 oz, peeled and quartered
- Sweet soy sauce Kecap Manis
- 4 tablespoons coconut palm sugar or organic granulated sugar
- 600 grams dry roasted peanuts
- 8 cloves of organic garlic
- 10-30 red chilies such as Fresno cayenne, or bird-eye chilies
- 4 teaspoons Himalayan pink salt
- Enough hot filtered water to make a thick peanut sauce
Instructions
- Cut the Spanish mackerel fillet into chunks. Place them in a food processor and pulse until finely minced.
- Mix Ingredients: In a large mixing bowl, combine the minced mackerel with toasted sesame oil, eggs, sliced scallions, sea salt, cane sugar, black pepper, tapioca flour/starch, and filtered water. Mix thoroughly until well combined.
- Take portions of the fish paste mixture and shape them into dumplings. Set them aside.
- Prepare Bitter Melons: Cut the bitter melons into halves lengthwise and remove the seeds. Blanch them in boiling water for a few minutes until slightly tender. Drain and set aside.
- Cut the tofu blocks into cubes. Optionally, lightly pan-fry or steam the tofu cubes until they firm up slightly. Set aside.
- Take the prepared fish dumplings, bitter melons, and tofu cubes and assemble them onto skewers, alternating between the different ingredients.
- In a large pot of boiling water, cook the peeled and quartered potatoes until they are tender. Drain and set aside.
- Similarly, boil or steam the chunks of cabbage until they are cooked but still slightly crisp. Drain and set aside.
- Boil the eggs until they are hard-boiled. Once done, peel and set aside.
- Cut the kaffir or regular limes into wedges and set aside.
- Serve with Sweet Soy Sauce: Arrange the cooked potatoes, cabbage, hard-boiled eggs, and lime wedges on a serving platter. Serve alongside sweet soy sauce for dipping.
- In a blender or food processor, blend the dry roasted peanuts until they form a coarse powder.
- Add garlic cloves, red chilies (adjust quantity based on preferred spiciness), coconut palm sugar, and Himalayan pink salt to the blended peanuts.
- Gradually add hot filtered water to the mixture and blend until it forms a thick peanut sauce consistency. Adjust the water quantity as needed for desired thickness.
- Arrange the assembled Siomay skewers on a plate, serve them alongside the boiled potatoes, cabbage, hard-boiled eggs, and lime wedges. Present the peanut sauce and sweet soy sauce as accompaniments for dipping.
Notes
- If you don’t have a steamer basket, you can also steam the dumplings in a bamboo steamer.
- The dumplings can also be boiled in water for 10 minutes.
- If you don’t have tamarind paste, you can substitute it with lime juice.
- You can adjust the amount of chili sauce to make the sauce spicier or milder.
- You can also add other ingredients to the peanut sauce, such as garlic or ginger.
- For a vegan version, you can use tofu or seitan instead of ground fish.
- You can also fry the dumplings for a different texture.
Nutrition
Frequently Asked Questions
Q1. What type of fish is used in Siomay Bandung?
A1. Ground fish is the traditional type of fish used in Siomay Bandung. You can also use other types of fish such as tuna or salmon.
Q2. How long does Siomay Bandung last in the refrigerator?
A2. Siomay Bandung can last up to three days in the refrigerator.
Q3. Can I freeze Siomay Bandung?
A3. Yes, Siomay Bandung can be frozen for up to three months.
Q4. Can I make a vegetarian version of Siomay Bandung?
A4. Yes, you can make a vegetarian version of Siomay Bandung by using tofu or seitan instead of ground fish.
Q5. Is Siomay Bandung healthy?
A5. Siomay Bandung is a healthy dish that is low in fat and high in protein.
Q6. What is the difference between Siomay and Batagor?
A6. Siomay is a steamed fish dumpling served with a sweet and spicy peanut sauce, while Batagor is a fried fish dumpling served with a sweet and spicy peanut sauce.
Q7. How can I make the Siomay Bandung spicier?
A7. You can add more chili sauce to the peanut sauce to make it spicier.
Conclusion
Siomay Bandung is a delicious and easy to make Indonesian dish that is sure to become a favorite in your household.
The flavors are well balanced and the sweet and spicy peanut sauce adds a nice touch to the dish. The dish is also very versatile and can easily be adapted to suit different tastes.
With a few simple ingredients and a few easy steps, you can make a delicious Siomay Bandung dish at home.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more
