>> Monday, February 23, 2009
Been busy these days especially with my daily life as student. Lately some friends have trusted me to cook or bake something for them. Frankly, cooking or baking for customers only by myself took lots of energy. This thing makes me miss my homeland, since there you can make your homemade business with the help from family or by hiring some assistants.
Last Friday I stayed a wake until 3:30AM to make siomay for a friend. His wife has craved for it since last month, that's why he asked me to make it for her. I started to make siomay from 10PM and in the normal condition, it takes only 2 hours to complete all 1.5 kilos. Unfortunately, my steamer was broken, so it took me more than 5 hours to complete.
Enough said, I'll share you the recipe of siomay I made as ordered by customer. Haven't got any feedback from him or his wife. Hope they like it.
Siomay with Peanut Sauce
Recipe from various sources, modified by me
600 gr shrimps, shell intact, deveined, cleaned, chopped
600 gr chicken breast fillet, chopped
200 gr tapioca flour
2 eggs, slightly beaten
2 stalks of scallion, finely sliced
2 tbsp fish sauce
4 tbsp oyster sauce
2 tbsp sesame oil
Salt and pepper as needed
6 block of fresh tofu, divided into 24 triangle forms
50 pcs wonton skins
10 tbsp peanut butter
4 cloves of garlic, finely sliced
4 shallots, finely sliced
4 red chillies, finely sliced
6 lime kaffir leaver, shredded
Salt and granulated sugar to taste
Hot water as needed
Lime/Lemon juice as needed (can be substituted by white cooking vinegar)
2 candlenuts, fried and bruised (optional)
Indonesian sweet soy sauce as needed
Vegetable oil for sautéing
Indonesian sweet soy sauce (kecap manis)
Indonesian chilli sauce (saus sambal)
Lime kaffir juice
1. Mix shrimps and chicken meat in the food processor. Blend until soft. Place in a big container. (You may add small amount of water to help the mixture to be soften)
2. Add flour, scallions, beaten eggs, fish sauce, oyster sauce, sesame oil, salt and pepper. Mix well using wooden spoon or your hand until incorporated.
3. Spoon two teaspoon of mixture and place in the middle of wonton skin. Form as any shaped you are desired. Repeat the step until all wonton skin are used up.
4. Scratch the bottom part of tofu. Fill in with the shrimps and chicken mixture.
5. Place both siomay and tofu in steamer containers. Steam until done (around 1 hour). Remove from the heat.
1. Heat oil in a sauce pan. Sauté garlic, shallots, chillies and candlenuts until frangrant.
2. Add peanut butter and water. Mix well. (You can add water according to your desired thickness).
3. Add lime leaves, and lime juice (vinegar). Season with salt, sugar and sweet soy sauce. Mix thoroughly until set. Remove from the heat.
Place siomay and tofu on a plate. Ladle peanut sauce on top and add kecap manis and saus sambal if desired. Drizzle with lime kaffir juice.