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Ingredients
- Serves 2-4 people
23 sheets dumpling skin
Siew Mai Filling:
200 g chicken breast fillets
75 g peeled shrimp
75 g mackerel
50 g radish
25 g garlic
10 g oyster sauce
10 g sesame oil
15 g fish sauce
8 g soy sauce
1 egg
5 g salt
5 gr chicken stock powder
5 g white pepper powder
5 g sugar
40 g wheat flour
150 g tapioca flour
50 g leek, thinly sliced
50 g carrots, grated
Peanut Sauce:
12 g shallots
15 g garlic
250 g peanuts
25 g big red chili
50 g chili sauce
50 g sweet soy sauce
50 g brown sugar
5 g chicken stock power
10 g salt
5 pcs lime leaves
2 pcs kaffir lime
100 ml cooking oil, for sauteing
1 L cooking oil
300 ml water
Siomay Saus Kacang (Chicken and Seafood Siew Mai with Peanut Sauce)
Siomay Saus Kacang is a typical Indonesian steamed fish dumpling with vegetables served with peanut sauce. The filling of the dumplings itself can vary depending on preferences, such as fish, shrimp, or chicken. But it’s the combination of the other ingredients like steamed cabbage, potatoes, bitter gourd, boiled eggs, and tofu that compliments it so perfectly. It’s pretty exterior makes this a dish that can go well for parties too. Serve with chili sauce and a little lime and you’ve got yourself a winner.
- Medium
- 60 min
- 45 min
- 15 min
- 2 steps
- 29 Ingredients
- Medium
- 2 steps
- 29 Ingredients
- 60 min
- 45 min
- 15 min
Instructions
-
Making Siew Mai
Prepare a food processor, then puree the chicken breast fillet, mackerel fish and shrimp.
Add radish, garlic, oyster sauce, sesame oil, fish sauce, soy sauce, eggs, salt, chicken stock powder, white pepper powder and sugar. Then, turn the food processor back on until well blended.
Add the tapioca flour and leeks. Blend all ingredients until well blended.
Transfer the filling into a bowl.
Then weigh 23 grams of the mixture and place in the middle of the dumpling skin. Fold the dumpling skin leaving a slight opening at the top. Then sprinkle a generous amount of grated carrots on top.
Prepare the steamer. Place the dumplings in the steamer and steam for 20 minutes.
-
Making Peanut Sauce
In hot oil, cook the peanuts till brown. Then set aside.
Fry shallots, garlic and large red chilies. Place peanuts back in.
Blend all the ingredients with 300 ml of water till it forms a smooth paste. Then saute the peanut sauce and season with chili sauce, sweet soy sauce, brown sugar, chicken stock powder and salt. Cook the peanut sauce for 30 minutes over medium heat, stirring constantly. Remove and set aside.
Plate and Serve!
Prepare a serving plate then arrange the siew mais on the plate. Serve with peanut sauce.
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Ingredients
- Serves 2-4 people
-
23 sheets dumpling skin
Siew Mai Filling:
200 g chicken breast fillets
75 g peeled shrimp
75 g mackerel
50 g radish
25 g garlic
10 g oyster sauce
10 g sesame oil
15 g fish sauce
8 g soy sauce
1 egg
5 g salt
5 gr chicken stock powder
5 g white pepper powder
5 g sugar
40 g wheat flour
150 g tapioca flour
50 g leek, thinly sliced
50 g carrots, grated
Peanut Sauce:
12 g shallots
15 g garlic
250 g peanuts
25 g big red chili
50 g chili sauce
50 g sweet soy sauce
50 g brown sugar
5 g chicken stock power
10 g salt
5 pcs lime leaves
2 pcs kaffir lime
100 ml cooking oil, for sauteing
1 L cooking oil
300 ml water
Nutrition
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