Resep Siomay Ikan Bandung

Instructions

1. Puree the mackerel fillet. Mix with chayote, ground spices, green onions, tapioca flour, eggs, oyster sauce, sesame oil and salt. Mix well.
2. Take the tofu, scrape out the middle then fill with enough siomay mixture. Do it until the end.
3. Take bitter melon, cut into rings with a thickness of 2 cm. Discard the seeds in the middle. Fill with enough dough, do it until it's finished.
4. Mold the remaining dough using 2 forks, then place it on a steamer that has been smeared with cooking oil. Steam for 25 minutes.
5. Also steam the potatoes and cabbage until cooked.
6. For peanut sauce: fry peanuts until half cooked. Add red chilies, cayenne pepper and garlic. When the chilies are cooked and wilted, drain them and then puree them. Heat 2 tablespoons of cooking oil, briefly saute the chilies and peanuts, add the lime leaves, stir well. Add water, soy sauce, tamarind, chicken stock and salt. Keep stirring until the beans thicken, if the oil comes out, adjust the taste, if it's just right, turn off the heat.
7. Solution: Arrange the dumplings on a plate, along with the accompaniments. Pour in peanut sauce. You can also add soy sauce, sauce or ground chili. Serve it warm to make it more delicious
8. 1. Use fresh fish to produce a delicious taste in the dumplings. 2. Mackerel fish can be replaced with chicken or shrimp. 3. For peanut sauce, the level of spiciness can be adjusted to suit individual tastes.