Siomay Mamang Mamang

Serves 4

On work days, most Indonesian will be craving for some light meals or snacks in the afternoon around 3 p.m. One of the favorites is ‘Siomay’, sold in particular spots. The Indonesian siomay uses peanut sauce instead of chili sauce and is served mixed with steamed potatoes, cabbage, bitter melon and boiled eggs. Additional sauces will be sweet soy sauce, chili sauce and keffir lime juice. Siomay is also a popular stall options in Wedding reception, usually together with other 5 different stalls. Some seller add too much starch to get profit but homemade you can control the quality of the siomay. It’s easy to prepare and you can stock it for weeks to eat.

The Siomay:
150 gr minced chicken
100 gr gindara fillet
3 tsp garlic paste
1/2 tsp chicken stock
3/4 tsp salt
1/2 tsp pepper
3/4 tsp sugar
50 gr tapioca starch
50 gr flour
1 egg
75 ml of ice water

200 gr boiled potatoes
200 gr cabbage (soak in boiling water until soften)
4 boiled eggs

How to prepare:
-add all the ingredients in a big bowl and mix well
-divide into small cups
-steam for 20 minutes
-take out and cool off

The Peanut Sauce:
5 candle nuts
2 garlic
1 small onion
1 tsp shrimp paste
150 gr peanut butter
150 ml water
3 tbs brown sugar
2 red chillies
5 tablespoons soy sauce
2 teaspoons chicken consomme
2 pieces of lime leaves
salt to taste

How to make Peanut Sauce:
-blender the garlic, onion, candle nut into a paste
-saute the garlic paste until it turns golden brown
-add the peanut butter, water, brown sugar, chilies, soy sauce, chicken consomme, mix well

-Kefir lime

How to assemble:
-in a plate cut 3 siomay, cabbage, egg, potatoes
-pour the peanut sauce on top
-add ketchup
-sprinkle some lime juice


2 thoughts on “Siomay Mamang Mamang

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