Product Code Database
Siomay (also somai) (; Pinyin: shāo mài) is a Chinese-Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from the Chinese cuisine shumai. It is considered a light meal, similar to the Chinese dim sum. It is traditionally made from pork but is frequently substituted with tenggiri (Spanish mackerel), as many Indonesians observe the halal dietary law. Sometimes other types of seafood such as tuna, mackerel, and prawn or poultry such as chicken also can be used to make siomay.The Indonesian Kitchen: Recipes and Stories. Sri Owen (2008), 287 pag. , Other complements to siomay include steamed cabbage, Potato, bitter gourd, boiled egg, and tofu. Siomay is often cut into bite-size pieces and topped with peanut sauce, sweet soy sauce, chili sauce, and a dash of lime juice.
Just like bakso, lumpia, and pempek, siomay was influenced by Chinese Indonesian cuisine. However, Chinese Indonesian siomay is rarely served with peanut sauce; it is instead served with a sweet-sour and spicy chili sauce in its place, or with no sauce at all, resembling authentic Chinese shumai.
Siomay has long been incorporated into Indonesian cuisine, the most famous iteration of the dish being Bandung-style siomay ( siomay Bandung). It has been adapted into local Sundanese cuisine, where most siomay sellers today are Sundanese people. It has similarly been adapted into the batagor, short for bakso tahu goreng, another variety of the dish also from Bandung; it is similar to siomay, except that it is fried instead of steamed.Nasution, Pepy (31 December 2010). "Batagor | Indonesia Eats | Authentic Online Indonesian Food Recipes" . indonesiaeats.com. Retrieved 22 December 2017.
|
|
