Last Updated on December 7, 2023
Siomay Bandung is a traditional Indonesian dish that is popular in many parts of Southeast Asia. It is a simple yet delicious dish that is easy to make and full of flavor.
The dish consists of steamed dumplings filled with shrimp, vegetables, and a savory sauce. The result is a light, flavorful dish that is perfect for a meal or snack. This recipe will show you how to make a delicious Siomay Bandung at home.
What is Siomay Bandung?
Siomay Bandung is a popular Indonesian dish made with steamed dumplings filled with shrimp, vegetables, and other ingredients.
The dumplings are then served with a savory sauce. The dumplings are traditionally served as a snack or appetizer but can also be served as a full meal. The dish is popular in Indonesia and other parts of Southeast Asia.
What Does It Taste Like?
Siomay Bandung has a light and savory flavor. The dumplings are light and tender, and the filling is flavorful and savory. The savory sauce adds a touch of sweetness and complements the flavors of the dumplings. The dish is light and flavorful, and can be enjoyed as a snack or meal.
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Ingredients
Spanish mackerel (ikan tenggiri) fillet: This serves as the base protein for the fish paste. Mackerel provides a distinctive flavor and texture to the fish paste.
Toasted sesame oil: Adds a rich, nutty flavor to the fish paste and enhances its overall aroma.
Eggs: Act as a binding agent, helping to hold the fish paste together and provide structure.
Scallions: Bring a fresh, mild onion flavor and add a hint of color to the fish paste.
Sea salt: Enhances the overall taste of the fish paste, balancing flavors.
Organic cane sugar: Adds a touch of sweetness, balancing the flavors and complementing the savory elements.
Freshly ground black pepper: Provides a subtle heat and enhances the overall flavor profile.
Tapioca flour/starch: Acts as a thickening agent and helps in binding the fish paste together, providing a desirable texture.
Purified water: Used to adjust the consistency of the fish paste, ensuring it’s not too thick or thin.
For the Siomay (Fish Dumplings):
Bitter melons: These add a hint of bitterness to the dumplings, balancing the flavors. They also contribute to the texture and visual appeal.
Organic firm or extra-firm tofu: Provides a vegetarian protein option for the dumplings, complementing the fish paste and adding a different texture.
Accompaniments:
Organic potatoes: Serve as a starchy component and complement the dish as a side.
Fresh cabbage: Adds a fresh and crunchy element to the dish when served alongside the Siomay.
Hard-boiled eggs: Offer a protein-rich addition to the dish, adding variety and texture.
Kaffir limes (jeruk purut) or regular limes: Used as a garnish to provide a citrusy element that can be squeezed over the Siomay for added flavor.
Sweet soy sauce (kecap manis): Adds a sweet and slightly salty flavor to the dish, often used as a condiment in Indonesian cuisine.
Peanut Sauce:
Dry roasted peanuts: Serve as the base for the sauce, offering a creamy and nutty flavor.
Garlic cloves: Add a savory depth to the sauce.
Red chilies: Provide heat and spice to the peanut sauce, adding a kick to the dish.
Coconut palm sugar or unrefined sugar: Adds sweetness to balance the heat and saltiness of the sauce.
Sea salt: Enhances the overall flavor of the sauce.
Hot filtered water: Used to adjust the consistency of the sauce, making it smooth and pourable.
Directions
Step 1 – Fish Paste (for Siomay)
Prepare Spanish Mackerel Fillet: Begin by thoroughly cleaning the Spanish mackerel fillet, ensuring all bones are removed. Cut the fillet into chunks and place them in a food processor.
Make Fish Paste: To the food processor with the mackerel, add toasted sesame oil, eggs, thinly sliced scallions, sea salt, organic cane sugar, and freshly ground black pepper. Pulse the mixture until it forms a smooth paste.
Incorporate Tapioca Flour and Water: Gradually add tapioca flour/starch while pulsing the mixture. Slowly pour in purified water as needed until the paste reaches a smooth, pliable consistency. Shape the paste into small dumplings and set aside.
Step 2 – Bitter Melon and Tofu Preparation
Prepare Bitter Melons: Cut bitter melons in half lengthwise, remove the seeds, and blanch them in boiling water for a few minutes until slightly tender. Set them aside to cool.
Prepare Tofu: Cut firm or extra-firm tofu into small cubes. Lightly fry or pan-sear the tofu until golden brown. Set aside.
Step 3 – Accompaniments
Boil Potatoes and Cabbage: Boil peeled and quartered potatoes until fork-tender. Drain and set aside. Boil chunks of cabbage until cooked yet slightly crisp. Drain and set aside.
Prepare Hard-Boiled Eggs: Hard-boil eggs, cool, peel, and halve them for serving.
Prepare Lime Wedges: Cut kaffir limes (or regular limes) into wedges for garnishing.
Step 4 – Peanut Sauce
Make Peanut Sauce: In a food processor, blend dry roasted peanuts, garlic cloves, red chilies, coconut palm sugar, and sea salt. Gradually add hot filtered water to achieve a thick peanut sauce consistency. Adjust seasoning if necessary.
Step 5 – Assembling Siomay Bandung
Steam Siomay Dumplings: Arrange fish dumplings in a steaming tray or basket. Steam for about 10-15 minutes until fully cooked.
Assemble the Dish: On serving plates or a large platter, arrange steamed fish dumplings, blanched bitter melon halves, fried tofu cubes, boiled potatoes, cabbage chunks, and hard-boiled egg halves.
Serve with Accompaniments: Place lime wedges alongside the dish. Drizzle sweet soy sauce (kecap manis) over the Siomay. Serve the peanut sauce in a separate bowl for dipping.
Tips
• Make sure to seal the dumplings tightly when folding so that the filling doesn’t leak out when steaming or frying.
• Use a steamer basket that fits snugly in the pot to ensure even steaming.
• Fry the dumplings in batches to avoid overcrowding the skillet.
• Feel free to customize the filling to your liking.
• Keep the dumplings warm in a low oven while frying the remaining batches.
Nutrition Information
One serving of Siomay Bandung (2 dumplings) contains approximately 170 calories, 8 grams of fat, 13 grams of protein, 10 grams of carbohydrates, 2 grams of fiber, and 4 grams of sugar.
What to Serve with Siomay Bandung Recipe?
• Steamed rice
• Fried rice
• Noodle soup
• Vegetable stir-fry
• Egg rolls
• Salad
• Coconut rice
• Pickled vegetables
How to Store Leftover Siomay Bandung Recipe?
Leftover Siomay Bandung can be stored in the refrigerator for up to 3 days. To reheat, simply steam or fry the dumplings until heated through.
What Other Substitutes Can I Use in Siomay Bandung Recipe?
• Ground pork or chicken in place of shrimp
• Firm tofu in place of shrimp
• Sautéed vegetables in place of shrimp
• Ground peanuts in place of peanut butter
• Coconut milk in place of sweet and sour sauce
Equipment
- food processor
Ingredients
Fish Paste
- 600 grams Spanish mackerel ikan tenggiri fillet
- 2 large eggs
- 2 scallions thinly sliced
- 2 tablespoons toasted sesame oil
- 2 large eggs
- 2 scallions thinly sliced
- 2 teaspoons organic cane sugar
- 2 teaspoons sea salt
- 2 teaspoons organic cane sugar
- 2 pinches freshly ground black pepper
- 200 ml purified water
- 100 grams tapioca flour/starch
Siomay (Fish Dumplings)
- 4 bitter melons fresh and firm
- 2 blocks / 900 grams / 2 lbs organic firm or extra-firm tofu
Accompaniments
- 8 / 1200 grams / 40 oz organic potatoes peeled and quartered
- 16 hard-boiled eggs
- 2 / 1800 grams / 4 lbs fresh cabbage cored and cut into chunks
- 16 kaffir limes jeruk purut, or 4 regular limes cut into a total of 16 wedges
- Sweet soy sauce kecap manis – use organic or artisanal version if available
Peanut Sauce
- 600 grams dry roasted peanuts unsalted
- 10-30 red chilies such as Fresno cayenne, or bird-eye chilies (adjust to preferred spice level)
- 8 garlic cloves organic
- 4 tablespoons coconut palm sugar or unrefined sugar
- Enough hot filtered water to make a thick peanut sauce
- 4 teaspoons sea salt
Instructions
STEP 1 – Fish Paste (For Siomay)
- Prepare the Spanish Mackerel Fillet: Clean the Spanish mackerel fillet thoroughly and remove any bones. Cut the fillet into chunks and place them in a food processor.
- Make the Fish Paste: Add toasted sesame oil, eggs, thinly sliced scallions, sea salt, organic cane sugar, and freshly ground black pepper to the food processor. Pulse the mixture until it forms a smooth paste.
- Incorporate Tapioca Flour and Water: Gradually add tapioca flour/starch while pulsing the mixture. Slowly pour in purified water as needed until the paste reaches a smooth, pliable consistency.
- Prepare Siomay Dumplings: Shape the fish paste mixture into small dumplings and set them aside for later use.
STEP 2 – Bitter Melon And Tofu Preparation
- Prepare the Bitter Melons: Cut the bitter melons in half lengthwise and remove the seeds. Blanch them in boiling water for a few minutes until slightly tender. Then, set them aside to cool.
- Prepare the Tofu: Cut the firm or extra-firm tofu into small cubes.Lightly fry or pan-sear the tofu until golden brown and set aside.
STEP 3 – Accompaniments
- Boil Potatoes and Cabbage: Boil the peeled and quartered potatoes until they’re fork-tender. Drain and set aside. Boil the chunks of cabbage until they’re cooked but still slightly crisp. Drain and set aside.
- Prepare Hard-Boiled Eggs: Hard-boil the eggs, cool them, peel, and halve them for serving.
- Prepare Lime Wedges: Cut the kaffir limes (or regular limes) into wedges for garnishing.
STEP 4 – Peanut Sauce
- Make the Peanut Sauce: In a food processor, blend dry roasted peanuts, garlic cloves, red chilies, coconut palm sugar, and sea salt. Gradually add hot filtered water to achieve a thick peanut sauce consistency. Adjust seasoning if necessary.
STEP 5 – Assembling Siomay Bandung
- Steam the Siomay Dumplings: Arrange the fish dumplings on a steaming tray or in a steamer basket. Steam them until fully cooked, typically for about 10-15 minutes.
- Assemble the Dish: Arrange the steamed fish dumplings, blanched bitter melon halves, fried tofu cubes, boiled potatoes, cabbage chunks, and hard-boiled egg halves on serving plates or a large platter.
- Serve with Accompaniments: Place lime wedges alongside the dish. Drizzle sweet soy sauce (kecap manis) over the Siomay. Serve the prepared peanut sauce in a separate bowl for dipping.
- Enjoy your Siomay Bandung! Invite diners to combine the various elements as they desire, dipping them into the peanut sauce for a delicious and flavorful experience.
Notes
Nutrition
Frequently Asked Questions
Q1. How long does it take to make Siomay Bandung?
A1. It takes about 30 minutes to make Siomay Bandung, including the prep time for the filling and the time to steam and fry the dumplings.
Q2. Can I freeze Siomay Bandung?
A2. Yes, Siomay Bandung can be frozen for up to 3 months. Allow the dumplings to cool completely before freezing in an airtight container. To reheat, simply steam or fry the dumplings until heated through.
Q3. Can I make Siomay Bandung vegetarian?
A3. Yes, Siomay Bandung can be made vegetarian by substituting firm tofu for the shrimp.
Q4. Can I make Siomay Bandung ahead of time?
A4. Yes, Siomay Bandung can be made ahead of time. The dumplings can be filled and frozen for up to 3 months. To cook, simply steam or fry the dumplings until they are heated through.
Q5. What can I serve with Siomay Bandung?
A5. Siomay Bandung can be served with steamed rice, fried rice, noodle soup, vegetable stir-fry, egg rolls, salad, coconut rice, or pickled vegetables.
Q6. What are the nutrition facts for Siomay Bandung?
A6. One serving of Siomay Bandung (2 dumplings) contains approximately 170 calories, 8 grams of fat, 13 grams of protein, 10 grams of carbohydrates, 2 grams of fiber, and 4 grams of sugar.
Q7. Can I make Siomay Bandung without shrimp?
A7. Yes, Siomay Bandung can be made without shrimp. Ground pork or chicken, firm tofu, or sautéed vegetables can be used in place of the shrimp.
Conclusion
Siomay Bandung is a traditional Indonesian dish that is popular in many parts of Southeast Asia. It is a simple yet delicious dish that is easy to make and full of flavor. The dish consists of steamed dumplings filled with shrimp, vegetables, and a savory sauce.
With this recipe, you can make a delicious Siomay Bandung at home in just 30 minutes. Serve with steamed rice, fried rice, or noodle soup for a light and flavorful meal.