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)
Recipe Courtesy of
Asian Food Network

Siomay Saus Kacang (Chicken and Seafood Siew Mai with Peanut Sauce)

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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

  1. 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 Siew Mai


  2. 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.

    Making Peanut Sauce


Plate and Serve!

Prepare a serving plate then arrange the siew mais on the plate. Serve with peanut sauce.

Plate and Serve!
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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

       

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