Ingredients with Measurements:
- 500g shrimp, peeled and deveined
- 1 cup coconut milk
- 1 tbsp turmeric powder
- 1 tbsp garlic powder
- 1 tbsp ginger powder
- 1 tbsp salt
- 1 tbsp sugar
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp chili flakes
- 1 cucumber, sliced
- 1 carrot, sliced
- 1 red onion, sliced
- 1 lime, cut into wedges
- Siomay wrappers
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a bowl, mix together the shrimp, turmeric powder, garlic powder, ginger powder, salt, sugar, cornstarch, vegetable oil, soy sauce, lime juice, and chili flakes.
2. Place the siomay wrappers on a flat surface and spoon the shrimp mixture onto the center of each wrapper.
3. Fold the wrapper over the shrimp mixture and press the edges together to seal.
4. Place the siomay in a steamer and steam for 10-12 minutes or until cooked through.
5. In a small saucepan, heat the coconut milk over low heat. Add salt and sugar to taste.
6. Serve the siomay with the coconut milk sauce, sliced cucumber, carrot, red onion, and lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
Makes 12 siomay
Nutritional information:
Calories per serving: 150
Fat: 10g
Carbohydrates: 7g
Protein: 10g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Coconut milk can be substituted with almond milk or soy milk.
- Turmeric powder can be substituted with curry powder.
Variations:
- Add chopped peanuts to the coconut milk sauce for added texture.
- Use different vegetables for the siomay filling, such as cabbage or bean sprouts.
- Add a tablespoon of fish sauce to the shrimp mixture for a more savory flavor.
Tips and tricks:
- Make sure to seal the siomay wrappers tightly to prevent the filling from falling out during steaming.
- Serve the siomay immediately after steaming for the best texture.
- Use a dipping sauce of your choice, such as peanut sauce or sweet chili sauce, for added flavor.
Storage instructions:
Siomay can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the siomay for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the siomay on a platter and garnish with sliced cucumber, carrot, and red onion.
Garnishes:
- Chopped peanuts
- Chopped cilantro
- Sliced red chili
Pairings:
- Jasmine rice
- Fried rice
- Noodle salad
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Egg rolls
Troubleshooting advice:
- If the siomay wrappers are too dry, brush them with a little water to make them more pliable.
- If the siomay filling is too wet, add a little more cornstarch to thicken it.
Food safety advice:
- Make sure to cook the siomay thoroughly to prevent foodborne illness.
- Store the siomay in the refrigerator at or below 4°C to prevent bacterial growth.
Food history:
Siomay is a traditional Indonesian dish that is commonly sold by street vendors. It is typically made with fish or shrimp and served with a peanut sauce.
Flavor profiles:
This siomay recipe has a savory and slightly sweet flavor from the shrimp mixture, which is complemented by the creamy and slightly spicy coconut milk sauce.
Serving suggestions:
Serve the siomay as an appetizer or as a main dish with rice or noodles.
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Region: Indonesian