Siomay Bandung with Peanut Sauce

• •500 Ground Fish (Mackerel/Tenggiri)
• •1 cup Tapioca Starch
• •1 cup All-purpose Flour
• •1 piece Egg
• •3 pieces Shallots (minced)
• •3 cloves Garlic (minced)
• •2 stalks Green Onions (chopped)
• •1 tbsp Sesame Oil
• •1 tsp Salt (or to taste)
• •1 tsp White Pepper
• •1 tsp Sugar
• •1 cup Ice Water (or as needed)
• •2 pieces Small Potatoes (peeled and quartered)
• •1 head Cabbage (cut into wedges)
• •2 blocks Firm Tofu (cut into triangles)
• •2 pieces Hard-boiled Eggs (halved)
• •1 cup Roasted Peanuts (skinless)
• •3 pieces Red Chilies (deseeded for less heat, or to taste)
• •2 pieces Bird's Eye Chilies (optional, for extra heat)
• •2 cloves Garlic (for sauce)
• •2 pieces Shallots (for sauce)
• •2 pieces Kaffir Lime Leaves (optional, bruised)
• •2 tbsp Palm Sugar (Gula Merah) (grated or finely chopped)
• •1 tsp Tamarind Paste (mixed with 2 tbsp hot water)
• •1 tbsp Lime Juice
• •1 tsp Salt (for sauce) (or to taste)
• •2 tbsp Cooking Oil
• •1 cup Water (for sauce) (or as needed)
• •to taste Sweet Soy Sauce (Kecap Manis)
• •to taste Lime Wedges
• •to taste Fried Shallots (for garnish)

Instructions

1. 1

   Prepare the Siomay Filling: In a large bowl, combine the ground fish, tapioca starch, all-purpose flour, egg, minced shallots, minced garlic, chopped green onions, sesame oil, 1 tsp salt, white pepper, and 1/2 tsp sugar. Mix well until everything is thoroughly combined. Gradually add the ice water, a little at a time, until the mixture forms a cohesive, slightly sticky dough that can be shaped.

2. 2

   Shape the Siomay: Lightly oil your hands. Take small portions of the fish mixture (about 1.5 tbsp each) and shape them into small balls or rough dumplings. You can also press some of the mixture into hollowed-out tofu triangles. Arrange the siomay and filled tofu on a lightly oiled steamer basket.

3. 3

   Prepare for Steaming: In a separate steamer basket, arrange the quartered potatoes, cabbage wedges, and halved hard-boiled eggs. You can also include plain tofu triangles or other vegetables like bitter melon if desired. Ensure there's enough space for steam to circulate.

4. 4

   Steam the Siomay and Accompaniments: Bring water to a boil in a steamer. Place the steamer baskets with siomay, tofu, potatoes, cabbage, and eggs over the boiling water. Cover and steam for 15-20 minutes, or until the siomay is cooked through and firm, and the vegetables are tender.

5. 5

   Make the Peanut Sauce: While the siomay is steaming, prepare the peanut sauce. In a food processor or with a mortar and pestle, blend or grind the roasted peanuts until a coarse paste forms. Set aside. In the same food processor (or mortar), blend the red chilies, bird's eye chilies (if using), garlic, and shallots into a smooth paste.

6. 6

   Cook the Peanut Sauce: Heat 2 tbsp cooking oil in a saucepan over medium heat. Sauté the chili-garlic-shallot paste until fragrant, about 2-3 minutes. Add the ground peanuts, kaffir lime leaves (if using), palm sugar, tamarind mixture, 1/2 tsp salt, and 1/2 cup water. Stir well. Bring to a gentle simmer, stirring occasionally, until the sauce thickens to your desired consistency. Add more water if needed. Stir in the lime juice and taste, adjusting salt, sugar, and spice as needed.

7. 7

   Serve: Once steamed, arrange the siomay, tofu, potatoes, cabbage, and hard-boiled eggs on serving plates. Drizzle generously with the warm peanut sauce. Garnish with a splash of sweet soy sauce (kecap manis), a squeeze of fresh lime, and a sprinkle of fried shallots. Serve immediately.

Chef's Tips

• 💡For extra flavor, lightly toast the tapioca starch in a dry pan for a few minutes before mixing it into the fish paste. This can enhance the texture and aroma.
• 💡If you don't have fresh fish, good quality frozen fish fillets (like mackerel) can work, just ensure they are fully thawed and patted very dry to avoid excess water in the dough.
• 💡Adjust the spiciness of the peanut sauce by increasing or decreasing the number of chilies. For a milder sauce, deseed the red chilies completely.
• 💡To prevent the siomay from sticking, line your steamer basket with parchment paper or a banana leaf, or simply grease it very well.