Siomay and Baso Tahu Bandung ( Shu Mai and Stuffed Tofu)

           So, finally last week I made a page for this blog at facebook.Please check it out and “like it!” (sappy eyes). I told my friends jokingly that if this blog is successful enough, I might retire before I’m reaching my 27^th birthday. You know it’s a lie! I would never be retired from making food: I would be the food stylist and recipe maker. Well, this blog is my practice on my way there: p. so meanwhile whatever your dreams are out there... don’t throw it out of the window, just because it won’t work out now. Spend time with it , you never know when chance is knocking at your door: once you are ready. So it’s all about getting prep! Along the way pick up as many knowledge you can get! So if you have a tip or two, please let me know I would want to hear from you!

      Ever since I start writing this blog again, I have been thinking about a way that is effectively challenging me ( oh wait)  and you too, to learn a thing or two about food besides feeding you with delicious recipes :p. So you will see what I’ll come up with in the next blog!Better off if you tell me a topic of interest!

              

     This week , I am going to take you closer to my roots and hometown Bandung Indonesia, and present you a simple looking  food that is packed with flavours, memories and memories! The first memories for growing up , and  being able to buy it on the street for afternoon snacks. The second memories  is for you to savour: after you transfer this  street food patiently from this piece of paper to your plate haha.After much of mystery: here is the food that I have been talking about:

                    Siomay Bandung & Baso Tahu ( Shu Mai and Stuffed Tofu)with Peanut Sambal and Kecap Manis garnished with Lime.

        Siomay or shu mai as the Chinese called it, is in essence a steamed meat on a dumpling wrapper that is eaten with some kind of a sauce. The difference is in Indonesia we made our siomay from fish meat  rather than pork or shrimp. This street food uses a specific fish  with a  silver skinned called King fish ( Spanish Mackerel) because its chewy and meaty texture that works well with starch to make fish balls. 

 

The ingredients required :

3lbs	Spanish Mackarel  Fish Fillet
1 ½ tbsp	Minced Garlic
3 tbsp	Minced Red Onions
1tbsp	Chicken  Bouillon powder
1 ½ tsp	Salt
1tsp	White pepper powder
2	Eggs
250 g	Tapioca Starch
1 cup	water
1 pack	Large wonton wrapper and tofu

I normally find   Spanish Mackarel at my local Chinese grocery store, and chances are its already been portioned into steak or fillet since they are really big, but if you are interested in seeing the whole fish, click here.Click here for  a simpler version of filleting a fish

Now before you can mix all the ingredients you have to skin the fish. Since the Spanish Mackerel meat is easy to be separated from the skin, you can stroke the meat from the skin by laying the meat side up and stroke your spoon horizontally away from the tail.  You will generate lumps of fish meats. Do this until the skin is clean from meats.

•        In your food processor  mixed the garlic and onions  and  2 tbsp of water to make a paste
•     Put the salt, pepper, chicken bouillon and the fish fillet and egg
•    Give a few pulse until the mixture is well combined
•    At this point pour in tapioca starch little by little alternating with a small amount of water each time and give a few pulse
•  Use your discretion for the amount of water. Overall you want the final mixture to have  medium consistency ( like soft mashed potatoes)
• Prepare the won ton wrapper  
•    Put a spoonful of the mixture in the middle and start making vertical pleats on the side so the bottom of the siomay is square. 
•    Once all the siomay is done you can steam them with bamboo steamer for 20 minutes.
  Serve them with Kecap Manis ( Indonesian Sweet Soya Sauce) and Peanut's Sambal.
  
   
  
  
          
  
  
  Sambal Peanut with Squeeze of fresh lime.
  
  
  To make Sambal Peanut :
  In a pan drizzle some oil, fry ½ tbsp of red
  onion paste, add , salt,  brown sugar, dash of galangal powder, and lime  leaves depending on your tolerance to spicyness, add thai chilli sauce/ chilli flakes and 4 tbsp of crunchy peanut butter.
  Cook until mixture is well blended.
   
  
  
  
  
  
  
   Hope you learn something exciting today:p

Passion + Patience *Gastrobutterfly* A food to your soul.