Siomay Bandung (Bandung Steamed Dumplings with Peanut Sauce)

 

I don't know exactly since when I love to eat this street food. Siomay is similar to Chinese Dim Sum. It is an Indonesian steamed fish dumpling served with Peanut Sauce. A word of Siomay itself can be derived from Chinese Shumai (siu mai or shaomai), a traditional Chinese Dumpling that is considered to have originated from Inner Mongolia.

This traditional dim sum is a popular meal in Indonesia as street food. There are so many types of siomay variations in Indonesian cuisine based on the meat that is used for the filling. We can use king mackerel fish, chicken, shrimp, crab, or mixture of chicken and shrimp. As the recipe I share in here is using mixture of chicken and shrimp as filling. Siomay Bandung is the most famous variety of siomay in Indonesian cuisine.

Siomay Bandung is served with tofu, hard-boiled egg and vegetables such as potato, cabbage, bitter-melon, and the most important component, that is Peanut Sauce. We can add some seasoning for peanut sauces such as chili, lime juice and a little bit sweet soy sauce.

The original recipe is come from NCC. But I made some change to the original recipe due to my liking. And also the recipe of Peanut Sauce or Peanut Sambal. I made my own recipe.

Siomay Bandung

Bandung Steamed Dumplings with Peanut Sauce

 

Ingredients: 

• 400 g chicken meat, paste
• 100 g shrimp/king mackerel fish, paste
• 2 tbs shallots, grated
• 1 tbs garlic, mashed
• 2 tsp ground white pepper
• 3 tbs sugar
• 3 tsp salt
• 1 tbs cooking oil or sesame oil
• 3 eggs
• 400 g chayotes, grated
• 450 g tapioca starch
• Wonton skins
• 1 medium sized bitter-melon
• 1 medium sized cabbage
• Some hard-boiled eggs
• Tofu

Peanut Sauce:

• 500 g roasted peanut
• 200 g red chilies 
• 3 garlic
• 3 shallots
• 2 tbs Javanese tamarind juice
• 2 tbs salt
• 7 tbs coconut sugar
• 1,5 liter water

 Directions:

1. In a bowl, combine chicken meat and shrimp paste with shallot, garlic, white pepper, sugar, salt, and cooking oil. I used food processor to combine it. Then add egg and mix well. 
2. Add grated chayotes and mix well. Add tapioca starch, mix well. Set aside.
3. Grease the steamer with small amount of cooking oil to make the dumplings will not sticky when steaming. 
4. Siomay : Take a piece of wonton skin, scoop about 1 tbs of filling, shape it using hands. Repeat until all the wonton skin are used up. Steam for 20 minutes.
5. Potato :  Boiled potatoes until half-cooked then peel the potato's skin. Cut in half and scrape a portion of potato side and fill it with the filling. Steam it. If you want simple way, just boiled it and peel the potato skin without fill it with the feeling.
6. Tofu : Cut in half and scrape a portion of tofu and fill it with the filling. Steam. You can also just cut in half and directly steam it.
7. Bitter melon : Cut in several pieces (as your liking). Scrape the seed portion and fill it in with the filling. Steam it.
8. Cabbage : Cut in several pieces as your liking and steam it. Some people usually make the cabbage roll and fill it with the filling. But I choose simple way, just steam it with fill nothing.
9. Egg : hard boiled eggs 
10. Peanut Sauce (Peanut Sambal) :
    
    • Process the peanuts in food processor until smooth. Transfer it into a medium bowl. Set aside.
    • Process red chilies, garlic and shallots until smooth. 
    • Heat a skillet and add some cooking oil. Stir fry the smooth red chilies, garlic, and shallot until fragrant. Add the ground peanuts, mix well. Pour water, mix it. Add salt, coconut sugar, tamarind juice, mix well. Wait until the sauce become thick then turn off the heat. Set aside.

Serving suggestions: place all dumplings on a plate. Pour some peanut sauce and drizzle over lime juice, sweet soy sauce, and some ground chilies or you can use chili sauce from the store. 

Macaroni Schotel

Can't say no to this dish. Frequently made this at home and it come to be one of favorite dish at home especially for me and my son. I will share the best recipe that I have ever found. Many recipe will told you only to bake it, but I found the one that give better taste to enhance the cheese flavor by steam it before baked. For cheese lover like me, the best cheese flavor will be my choice, hahaha...

Macaroni schotel is known as staple food in northern Europe home cooking. Some people in Europe said this dish as macaroni casserole. In Indonesia, this dish was introduced by Dutch during the occupation in there. Schotel in Dutch is schall means dish. Maybe it refer to the container used to make this dish. Originally the recipe only consist of macaroni and a mixture of egg and milk with additional ingredients such as meat, sausage, and of course cheese. But you can add anything that you want like vegetables (sometimes I add broccoli, corn, carrot to my macaroni schotel).

Macaroni Schotel

Source : Ferona in Cake Fever
Modification by me

Ingredients:

• 125 g dried elbow macaroni
• 125 g cheddar cheese, grated
• 150 g ground beef
• 1 pieces of sausage, sliced
• some vegetable as your desire
• 1 piece chopped onion
• 2 cloves garlic, chopped
• Butter/margarine
• sugar to taste (add only a little as you wish)
• 1/4 tsp ground nutmeg
• 1/4 tsp white pepper powder
• 300 ml full cream milk
• 2 tbsp fresh cream/cooking cream
• 3 eggs, whisk lightly
• 1 tbsp cooking oil

For topping

• 1 tbsp margarine/butter
• 1 tbsp flour
• 125 ml full cream milk
• 1 tbsp cooking cream
• salt to taste
• pepper
• 75 g cheddar cheese, grated
• 50 g mozzarella cheese, grated

Direction:

• Cook macaroni in boiling salted water and cooking oil until just firm to bite (about three-quarter cooked). Drain the water and set aside. 
• Sautee onion with butter/margarine until wilted. Add chopped garlic, and continue sautee until fragrant. 
• Add ground beef and sausage. Stir fry it until the beef change into the darker color. Add other ingredients if you add vegetable. Stir it well just for a while. Add salt, pepper, ground nutmeg. Stir it well. Turn off the heat.
• In different bowl, break the egg and whisk it lightly. Pour fresh milk and cooking cream. Add the beef that has been stir fried before, macaroni, and grated cheddar cheese. Taste it. If the taste still not tasty enough, you can add some salt as your desire. Stir it well. Pour this to the casserole dish (you can use aluminum foil dish). Then take it into the steamer and steam it about 15 minutes.
• While waiting the dish steam, let's prepare the topping. Sautee butter/margarine, add flour, stir it well and fast (only until the flour dissolve with the butter). Pour fresh milk gradually while fast-stirring to prevent the clumping of the mixture. Add grated cheddar cheese. Add salt and pepper.
• After the dish steamed, pour the topping into the top of the dish, spread it well using spatula. Sprinkle the grated cheddar cheese/mozzarella cheese. Then bake it about 15-20 minutes until the cheese perfectly melt and browned.

Sambel Terong

Suka banget ama yang namanya terong disambelin kayak gini. Nikmat eui makannya 

Bahan-bahan:

• 4 buah terong ungu, potong sesuai selera, goreng sebentar
• 2 lbr daun salam
• 2 cm lengkuas, memarkan
• 2 buah cabe merah besar, iris halus
• 150 ml air
• 1 1/4 sdt garam
• 1 1/4 sdt gula pasir
• 2 sdm minyak untuk menumis

Bumbu Halus:

• 5 butir bawang merah
• 2 siung bawang putih
• 4 buah cabai merah besar

Cara Membuat:

• Tumis bumbu halus, daun salam, lengkuas, dan cabe merah besar sampai harum.
• Tambahkan terong ungu. Aduk rata.
• Masukkan garam, gula, dan air. Masak sampai matang dan air berkurang separuh sambil sesekali diaduk.
• Hidangkan.

Dadar Jagung

Ini salah satu gorengan favoritku, enak banget, apalagi kalau dicocol ke sambel terasi trus pake sayur bayam, wuuuaaa.... nikmaaattt banget... Beberapa hari yang lalu bikin ni dadar jagung dalam jumlah yang cukup banyak, buat beberapa kali makan. Alhamdulillah tandas tak bersisa. Bikinnya gampang banget, gak pake lama. 

Ingredients:

• 1 bonggol (215 gr) jagung manis, pipil, haluskan
• 2 buah (400 gr) jagung manis, pipil
• 1 batang daun bawang, iris halus
• 75 gr tepung terigu protein sedang
• 25 gr tepung beras
• 1 butir telur, kocok
• 100 ml air

Bumbu Halus:

• 3 siung bawang putih
• 1/2 sdt merica
• 1/2 sdt ketumbar
• 2 sdt garam

Directions:

• Aduk rata semua bahan dan bumbu halus.
• Ambil sesendok adonan. Tuang ke dalam minyak yang sudah dipanaskan. Goreng sampai matang.

Note:

• Jagungnya gak semua diblender ya. Trus kalau pas ngeblender bentar aja, jangan lama-lama, biar pipilan jagungnya masih berasa.
• Kalau mo ditambah udang gpp, malah tambah enak.
• Pas nambahin air ke adonan sedikit demi sedikit aja ya, takutnya ntar adonannya malah keenceran. Derajat kekentalannya dikira-kira sendiri aj. Pokoknya cukupan lah, hehehe...

Tumis Kangkung Saus Tiram

Ini resep amat sangat gampang sekali *hiperbola *Resep murah meriah yang bikinnya ga butuh banyak energi  dan ga ngabisin waktu buat nyiapinnya. So tunggu apa lagi... 

Masak yuk masak...

Ingredients:

• 2 ikat kangkung
• 3 siung bawang merah, iris tipis
• 1 siung bawang putih, iris tipis
• 1 cabe merah ukuran sedang, iris tipis serong
• 2 cm lengkuas, geprek
• 3 sdm saus tiram
• merica 1/2 sdt
• gula secukupnya
• garam secukupnya
• air secukupnya
• minyak secukupnya

Directions:

• Tumis bawang merah, bawang putih, dan lengkuas sampai harum. Tambahkan irisan cabe merah, tumis sebentar. Tambahkan 1 sdm saus tiram.
• Masukkan kangkung yang sudah disiangi. Aduk rata.
• Tuangkan 2 sdm saus tiram yang sudah dilarutkan ke dalam air matang (banyaknya air sesuai selera). Aduk rata.
• Tambahkan merica, gula, garam sesuai selera. Aduk rata.
• Hidangkan.

Sayur Daun Singkong

Resepnya nyontek dari buku primbon memasak saya "Hidangan Sebulan Sedap Sekejap". Resep asli sebenarnya ada unsur ikan asinnya, cuma karena saya dan Hubby sama-sama tidak suka ikan asin jadilah tidak memakai ikan asin. Masak ini gampang banget, tinggal cemplung saja terus jadi deh. Hehehe....

* Gomen (maaf) kalau fotonya kacau gini. Soalnya waktu itu motonya langsung dari wajan. Males mindahin ke mangkuk sih

Bahan-bahan:

• 200 gr daun singkong, rebus, tiriskan, potong-potong
• 1 buah cabe merah, iris miring
• 2 lembar daun salam
• 2 cm lengkuas, memarkan
• 1,5 liter santan dari 1 ½ butir kelapa
• Garam dan gula secukupnya
• 1 sdm minyak untuk menumis

Bumbu Halus:

• 8 butir bawang merah
• 5 siung bawang putih
• 2 cm kunyit
• 4 butir kemiri
• 1 sdt terasi --> optional, kalau tidak suka boleh tidak pakai

Cara Membuat:

• Tumis bumbu halus, cabai merah, daun salam, dan lengkuas sampai harum.
• Masukkan santan, garam, dan gula. Masak sampai mendidih.
• Tambahkan daun singkong. Masak sampai matang.
• Sajikan dengan taburan bawang goreng.

Note :

• Kalau suka bisa ditambahkan dengan ikan asin atau ikan teri kecil-kecil.
• Penggunaan santan pastikan berasal dari kelapa yang baru diparut, biar rasa dan baunya sedap.

Urap Sayuran

Resep kali ini saya ikutsertakan dalam MFM Edisi Juni 2009. Ajang potluck kali ini digawangi oleh mbak Pepy sebagai host. Eh ya, mbak Pepy ini salah satu promotor terbentuknya MFM lho. Temanya menarik banget, Indonesian Cuisine. Menurut mbak Pepy sih pemilihan tema ini dilatarbelakangi semata-mata sebagai sarana promosi makanan Indonesia yang sebenarnya tidak kalah beragamnya dibandingkan dengan masakan Asia lainnya. Good idea...


Ya.. makanan Indonesia itu memang beragam banget. Kebayang saja kan Indonesia dari ujung barat sampai ujung timur isinya bermacam-macam suku, dan setiap suku/daerah pastilah punya makanan khasnya masing-masing. Malah kalau boleh diakui, tidak ada yang bisa menyamai khasanah kulinernya Indonesia yang beraneka ragam itu. Menurut saya pribadi, yang berlidah Indonesia, tidak ada yang bisa menandingi kelezatannya. Kaya bumbu, kaya rasa. Itu mungkin yang membuat kebanyakan orang Indonesia kalau sudah merantau ke negara nun jauh di sana masih saja tetep merindukan masakan Indonesia. Emang ngangenin ya..


Nah kali ini saya mencoba membuat Urap Sayuran (makanan yang belakangan ini sering banget saya makan). Resepnya saya contek dari buku resep Hidangan Sebulannya Sedap Sekejap. Tadinya sih mau minta contekan dari ibu mertua, tapi kok mau telpon itu sungkan yaks. Jadilah saya bereksperimen. Sayangnya, saat membuatnya, kelapa parutnya saya masukin kebanyakan (melebihi takaran yang ada di resep). Jadilah rasa bumbunya kurang menggigit *katanya si Hubby sih*. Tapi tenang saja, resep yang saya posting di sini resep aslinya kok. Jadi jangan takut mencoba, dijamin tidak bakalan kayak saya kok, hehehe...

Bahan :

• 200 gr kelapa parut kasar
• 10 lonjor kacang panjang, potong, rebus
• 100 gr taoge, rebus
• 100 gr daun kenikir, siangi, rebus
• 100 gr bayam, siangi, rebus
• 100 gr kangkung, siangi, rebus
• 100 gr daun singkong, siangi, rebus, potong-potong

Bumbu Halus :

• 3 butir bawang merah
• 2 siung bawang putih
• 1/2 sdt ketumbar
• 1 sdm kencur
• 3 lbr daun jeruk, buang tulangnya
• 1 1/2 sdt garam
• 2 sdt gula

Cara Membuat:

• Haluskan semua bumbu.
• Aduk rata kelapa parut yang sudah dicampur bumbu halus.
• Kukus 20 menit sampai matang --> biar tidak mudah basi.
• Campur sayur-sayuran dan bumbu urap sampai rata --> kalau belum akan dimakan segera, lebih baik dipisahkan dulu sayurnya sama bumbu urapnya.

Tumis Kangkung Pindang

Nah ini dia hasil ublek-ublek di dapur.. Hasilnya lumayan deh... Langsung abis tandas licin tadi sore...

Ingredients:

• 1 ikat kangkung, dipetik
• 1 ekor ikan pindang, digoreng, disuwir-suwir
• 2 siung bawang putih, iris tipis
• 3 butir bawang merah, iris tipis
• 1/4 sdt kaldu ayam bubuk
• 1/4 sdt garam
• 1/4 sdt merica bubuk
• 1/4 sdt gula pasir
• 75 ml air matang
• 1 sdm margarin
• 1 sdm saus tiram

Directions:

• Panaskan margarin. Tumis bawang putih dan bawang merah sampai harum. Tambahkan saus tiram. Aduk sebentar.
• Tambahkan kangkung. Aduk sampai layu.
• Masukkan air, kaldu ayam bubuk, garam, merica bubuk, dan gula pasir. Aduk rata.
• Tambahkan ikan pindang suwir. Aduk rata. Angkat.

Ayam Tauco Cabai Hijau

Lagi pengen nyobain bikin masakan berbahan tauco. Searching di koleksi resep ketemu deh resepnya Mbak Nining. Hanya saja ntah kenapa penampakannya ga bisa persis seperti hasil masakannya Mbak Nining. Mungkin karena tauco yang dipakai bukan tauco manis. Kemarin beli di pasar tauconya agak asin trus warnanya merah gitu. But it's ok lah... yg penting masak!!! 

Ingredients:

• 2 buah dada ayam tanpa tulang, potong dadu
• 5 buah cabai hijau besar, iris 1 cm
• 10 buah bawang merah, iris tipis
• 5 buah bawang putih, geprek
• 2 lembar daun salam
• 1/2 cm lengkuas, geprek
• 5 sdm tauco manis
• 100 ml air
• 3 sdm minyak goreng
• garam (sedikit saja)
• gula secukupnya (kira-kira 1 sdt)

Directions:

• tumis bawang putih sampai harum
• masukkan bawang merah, tumis sampai layu
• masukkan dada ayam, daun salam dan lengkuas, tumis sampai ayam layu
• masukkan tauco, aduk rata
• masukkan air, gula, dan garam, masak sampai mengental
• masukkan cabai hijau iris, masak sampai cabai layu.
• angkat, hidangkan