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.

Pan Fried / Baked Fish with Edamame Salad and Kecap Manis ( Indonesian Sweet Soy Sauce)

     The past two three months have been hectic and crazy for me. Its a lot of things going on all at once. First the training for Loblaw grad program, and then last month somehow I injured myself at work. This past week I have been on and off work depending how bad my bulging disk is treating me. Most of the time it’s pulling me down and so far it’s not looking good (boo!) I want my speedy recovery!!!

    However, on the brighter side, since I have been home a lot and bed resting in between push up reps ( it really is the only good exercise to heal and soothe the muscle spasm and pain according to the physiotherapist),I am thankful that I can day dream about cooking and fancy meal, or put a quick lunch. This is almost a good break for me although its not really in the best terms. Nevertheless, I have my hours of contemplation. Food and food it is...
    I love thinking about what to cook, how to cook it, and play around with my food. Sometimes I am too silly and excited to even think about it which in turn creating me a hard time to decide. So maybe, if you are kind enough ( I know you are a darling!)...will you give me some suggestion please, about an ingredient of interest?

    Oh and please stick with a reasonable budget...I mean someone wrote one of the ingredient as “love” . Man! That ingredient is way too priceless!( joking Redy if you read this:p, I agree tho...the labour of love will make the most meaningful food), but I need to show ma love in something something good you know! So I need your help!
   Meanwhile you are thinking hard... I will entertain you with my dinner tonite! Maybe you will be interested to come and join us for dinner sometimes?
I cooked a super delish pan fried fish with edamame symphony salad finished by drizzles of kecap manis (Indonesian sweet soya sauce). It was heavenly and easy to prepare.

Here is some food porn to look at:

Now lets get down to the business:
What you need:
•    2 large fillets of haddock/ halibut, or any meaty fish. If fresh fish is an issue you can use Dory/ Basa fillets just like I did.
•    Ground cinnamon
•    Ground coriander
•    Lemon Juice
•     1 tbsp Minced Garlic
•    Olive oil
•    And kecap manis ( Indonesian sweet soya sauce): you can find this in most Chinese grocery store like T&T.
•    Edamame Salad Ingredients:
•     cooked edamame beans,diced tomatoes & Red Pepper, thinly Sliced Red onions,

How to make it good:

    Pat dry the fish and sprinkle both sides with ground cinnamon, black
        pepper, ground coriander minced garlic and salt to taste .( You don’t need
        that much ground cinnamon and coriander)t
    If you want it fried you can add sprinkle some flour to seal the juice and
        heat some oil ( and cook it for about 5-7 minutes on each side.
    But if you are time constraint and don’t want to deal with the hassle of
        frying, you could bake them
    Put the marinated fish in a baking pan and drizzle with little olive oil.
    Put it into the oven for at 350F for 13-15 minutes
    While you are waiting for the fish you can prepare and put together  the
        edamame salad ingredients
    When everything is plated, drizzle the fish and salad with kecap manis and
        squeeze of lemon juice!
    Oh and if you are up for the challenge: add some chilli kick to it:
    And everything will be great for the rest of the day!


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