Siomay Bandung

 

Siska cooked this for a gathering event in Cyberjaya for 8 people.

Siomay Bandung - catering for 8 pax

Siomay Bandung - for 1 pax

 

 

 

 

 

 

 

 

Siomay Bandung
(Bahasa Indonesia)

(English)

[A] 200 gr ikan tenggiri tanpa tulang, tanpa kulit 200 gram of boneless and skinless Spanish Mackerel
[A] 75 gr labu siam parut 75 gram of Chayote
[A] 1.5 sdm minyak wijen 1.5 tbs of sesame oil
[A] 1.5 sdt garam 1.5 tsp of salt
[A] 1.5 sdt gula 1.5 tsp of sugar
[A] 3 bawang merah 3 shallot
[A] 3 bawang putih 3 garlic
[A] 1 telur 1 egg
[B]  125 gr sagu/tapioka 125 gram of sago flour/tapioca
[C] 1 daun bawang cincang 1 chopped scallions

Blender [A], then adds [B] little by little until become the paste, add [C] and steam them. You can combine the siomay with potato, bean curd, cabbage, boiled egg, etc.

This time, Siska did not use the chayote (labu siam). And for the combination she used potato, bean curd, cabbage, and boiled egg.  For a party of 8 she made 4 receipe above.

Siomay Bandung - The Paste

Siomay Tahu (Siomay with Beancurd) - before steamed

Siomay Kentang (Siomay with Potato) - before steamed

ref: http://dapoersiska.wordpress.com/2010/09/23/siomay-bandung-steamed-fish-cake-with-peanut-sauce/

About these ads

2 thoughts on “Siomay Bandung

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s