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.
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
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
HOW TO MAKE DUMPLINGS (SIOMAI)
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
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
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 :
Ijin ya resepnya^^ mau jadi koki dulu nih ^^ hahaha
ReplyDeleteudah2han enak sy coba bikin nih .......
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