Siomay Bandung with Peanut Sauce

Experience the vibrant flavors of Bandung with these delectable fish and tapioca dumplings, steamed to perfection alongside various vegetables and served with a rich, spicy, and tangy peanut sauce. A beloved Indonesian street food classic, perfect for a hearty snack or main course.

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.

   Time: 10 min
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.

   Time: 5 min
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.

   Time: 5 min
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.

   Time: 20 min
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.

   Time: 5 min
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.

   Time: 10 min
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.