SIOMAI-INDONESIA

SIOMAI INDONESIA

Siomai or dumplings is one type of dim sum. In Mandarin, this food is called Shaomai, while in Cantonese is called Siu Maai. Leather is similar to Siomai dumpling skin. The food is said to have originated from Inner Mongolia. In Indonesia there are many different types of cuisines Siomai variations based on meat for the contents, ranging from mackerel fish Siomai, chicken, shrimp, crab, or a mixture of chicken and shrimp. Materials for the contents mixed with sago or tapioca. In some areas, Siomai not always wrapped in a skin of white flour (Wonton skins). Dumpling usually served with some kind of complementary materials. Complementary Siomai commonly served among other eggs poached chicken and vegetables such as potatoes, bitter melon and cabbage. Before serving, usually steamed siomai and supplementary materials to be presented in warm conditions. Tofu Meatballs (tofu and tofu skin stuffed tapioca dough) can also be incorporated into the types of Siomai. That's why in West Java, Siomai also popularly known as Tofu Meatballs.

In recipes that originated in China, Siomai is wrapped minced pork skin, thin wheat flour. However, Siomai also made from shrimp and other animal meat. According to the rules of each country that make dumpling, crab meat, or beef. Siomai is cylindrical, and on top of it is decorated like a crab eggs, grated carrots, or peas. Having matured by steaming, Siomai eaten with vinegar or soy sauce.

Dumpling usually served topped with peanut sauce made from crushed peanuts and diluted with water. Seasoning for bean sauce, among others, red Chilli, garlic, sugar, tamarind, garlic, salt, and vinegar. As presented, Siomai can add soy sauce, chili sauce and a bottle of lime juice.

In West Java presentation techniques Meatballs Know divided into two meatballs out dry and moist meatballs know. Traders generally serves Siomai with both option also provides Batagor presentation with the presentation of dry and wet. Meatball know / Batagor dry, served with peanut sauce like Siomai / Batagor in general. The meatballs know / Batagor wet (also known as meatball know / Batagor soup) is Siomai / Batagor (along with various supplementary materials) served in broth, with a sprinkling of celery, fried onions and soy sauce.

HOW TO MAKE DUMPLINGS (SIOMAI)

The materials used:
1. 150 grams of minced shrimp
2. 150 grams of minced chicken
3. 200 grams of meat fish fillet, mashed
4. 250 grams of flour
5. 2 eggs, beaten off
6. 15 pieces of ready-made dumpling skins
7. 2 pieces of pare, cut and rake the middle
8. 3 pieces of tofu, cut into 4 pieces and rake in the middle
9. 3 hard-boiled eggs, peeled and cut into 4
10. 3 pieces of boiled potatoes for a while, clean the skin and cut into 4


SEASONING :

1. 5 cloves garlic, mashed
2. 4 spring onions, mashed
3. 2 tablespoons fish sauce
4. 1 tsp salt
5. 1 tsp pepper
6. 2 tsp sugar

PEANUT SAUCE :

1. 500 grams of peanuts, sangria
2. 10 large red chilies
3. 8 pieces of red onion
4. 5 cloves of garlic
5. 1 tbsp sugar
6. 1 tablespoon of salt
7. 1 tablespoon soy sauce
8. 150 ml of water
9. 2 pieces of lime

HOW TO MAKE

1. Combine chopped shrimp, minced chicken and mackerel that have been mashed.
2. Add eggs, garlic and onions that have been mashed, fish sauce, salt, pepper and sugar. Stir until evenly
3. Enter the flour little by little, knead until dough is firm and not mushy
4. Insert the meat mixture into the dumpling skin and knew that was scraped
5. Steamed dumplings, know the contents, eggs and potatoes in a saucepan heat until cooked
6. For the peanut sauce, puree roasted beans, red pepper, onion and garlic
7. Add water, sugar, salt, and soy sauce. Then cook over low heat until boiling, stir while
8. Tata dumplings and complement on the serving plate. Pour peanut sauce and add a squeeze of lime. serve

TIPS :

Consider every word in this blog. This blog provides information and recipes authentic Indonesian cuisine known abroad. Indonesian food is often attempted by tourists who come to visit in Indonesia. now you can try to make Gudeg from wherever you are to read the recipe and how to process from this blog .. good luck and enjoy the fruits of your own cooking. make friends, neighbors and co-workers are proud because you can make food in Indonesia. and they want to try dishes you back .. good luck and enjoy, and hopefully this information useful blog .. thank you ..

SERABI - INDONESIA

SERABI INDONESIA

Pancake, or so-called srabi or surabi is one of the snacks or snacks that are on the market from Indonesia. Pancake almost the same or even similar to pancakes (Pannekoek or Pannenkoek) but made of rice flour (no white flour) and sweet sauce liquid (usually from sugar palm). This sauce varies according to regions in Indonesia. The area is famous for its pancake Jakarta, Bandung, Solo, Navan Pekalongan and each has its own uniqueness. There are also Arab surabi known for its uniqueness contained in Bogor city. Pancake is a popular food in the State of Indonesia and favored by tourists from countries outside Indonesia. Because it tastes good, tasty, savory, sweet. Not known for certain about the history of food named Serabi it. Today pancake increasingly diverse, ranging from taste, and color. There are flavors of chocolate, cheese, milk, durian fruit and much more. As the times pancake increasingly popular with many races and color variants ... here are the materials used to make Serabi, and a way of making cakes Serabi ..

HOW TO MANUFACTURE SERABI

Pancake is one of the snacks or snacks that are on the market that comes from the State of Indonesia. Almost the same as pancake pancake and has many variations in color, flavor, especially the sauce. Here are the ingredients and the way of making such a delicious pancake.

Materials used:
1. 175 gr rice flour.
2. 75 g of starch.
3. 25 grams of wheat flour.
4. 2 tsp salt.
5. 2 tablespoons granulated sugar.
6. 125 ml coconut milk from half coconut.
7. 400 ml coconut milk from half coconut
8. 2 tablespoons water suji made ​​from 15 lb and 2 lb suji leaf pandan leaves then crushed and squeezed with 100 ml of water. (then mix with thin coconut milk).



SUPPLEMENT

1. 25 grams of wheat flour
2. 1/4 teaspoon baking soda
3. 50 ml of water

SAUCE INGREDIENTS

1. 500 ml coconut milk from coconuts i
2. 175 grams of brown sugar, sliced ​​thin
3. 2 tablespoons granulated sugar
4. 1/4 tsp salt
5. 2 lb pandan leaves

HOW TO MAKE SERABI

1. Stir the source material, and let stand 15 minutes. Meanwhile, mix the rice flour, wheat starch, and flour, add salt, sugar, and insert the thin coconut milk while diuleni for 30 minutes.
2. Enter the culprit then knead again while dikeprok-tangerine. Pour the coconut milk until the end. Last enter the coconut milk.
3. Heat pofferces mold / mold pancake. Fill with coconut pulp to prevent sticking. After the heat evenly, pour the batter and cook until done.
4. Boil the sauce ingredients to a boil while stirring and then filtered. Serve pancake with sauce.
5. For 20 pieces.

TIPS

1. Select the baking soda is still good quality that perfectly fluffy cake.
2. Mold is filled with grated coconut / coconut pulp and left for a while so that oil does not stick.
3. At-at pancake firmly for 15 minutes.