Siomay Bandung

🛒 Ingredients

• Mackerel fillet, minced (Ikan Tenggiri) 50 g · 75 kcal
• Tapioca flour 20 g · 70 kcal
• Chicken egg 10 g · 16 kcal
• Leek, finely chopped 5 g · 2 kcal
• Garlic cloves, minced 5 g · 7 kcal
• Roasted peanuts 20 g · 110 kcal
• Red chilies 4 g · 3 kcal
• Palm sugar 5 g · 20 kcal
• Tamarind paste 2 g · 5 kcal
• Potato, medium 100 g · 80 kcal
• Cabbage 50 g · 12 kcal
• Hard-boiled egg 25 g · 39 kcal
• Tofu, firm 50 g · 38 kcal

👨‍🍳 Instructions

1. For the siomay, combine minced mackerel, tapioca flour, 10g egg, 5g finely chopped leek, 5g minced garlic, white pepper, and a pinch of salt in a bowl. Mix until well combined and sticky.
2. Shape the mixture into small balls or traditional siomay shapes and place them onto greased steamer trays.
3. Prepare the accompaniments: steam the potato, cabbage, and tofu until tender. Hard-boil the remaining egg and slice it.
4. Steam the siomay for 15-20 minutes until fully cooked and firm. While siomay is steaming, prepare the peanut sauce.
5. For the peanut sauce, blend roasted peanuts, red chilies, 2g garlic, palm sugar, tamarind paste, and a pinch of salt with a little water until smooth. Simmer the sauce for a few minutes until it thickens.
6. To serve, arrange the steamed siomay, potato, cabbage, tofu, and sliced hard-boiled egg on a plate. Drizzle generously with the peanut sauce and garnish with a squeeze of lime juice if desired.