Ingredients with Measurements:
- 1 lb ground chicken
- 1/2 lb shrimp, peeled and deveined
- 1/2 cup bamboo shoots, finely chopped
- 1/2 cup carrots, finely chopped
- 1/2 cup green beans, finely chopped
- 1/2 cup cabbage, finely chopped
- 1/4 cup scallions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp sugar
- 1/2 cup cornstarch
- 1/4 cup water
- 1/4 cup vegetable oil
For the Sambal Sauce:
- 5 red chili peppers, chopped
- 2 cloves garlic, minced
- 1 tbsp sugar
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 cup water
Special Equipment Needed:
- Bamboo steamer
- Mixing bowl
- Food processor or blender
- Small saucepan
Step-by-Step Instructions:
1. In a mixing bowl, combine ground chicken, shrimp, bamboo shoots, carrots, green beans, cabbage, scallions, garlic, soy sauce, oyster sauce, sesame oil, salt, black pepper, and sugar. Mix well.
2. In a separate bowl, mix cornstarch and water until smooth.
3. Take a tablespoon of the chicken mixture and shape it into a ball. Dip the ball into the cornstarch mixture and place it in the bamboo steamer. Repeat until all the mixture is used up.
4. Steam the siomay for 15-20 minutes or until cooked through.
5. While the siomay is steaming, make the sambal sauce. In a food processor or blender, blend together red chili peppers, garlic, sugar, lime juice, salt, and water until smooth.
6. Pour the sambal sauce into a small saucepan and heat over medium heat until it thickens slightly.
7. When the siomay is cooked, remove from the steamer and arrange on a serving platter.
8. Drizzle the sambal sauce over the siomay and serve immediately.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Steam the siomay over high heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 23g
Protein: 22g
Sodium: 900mg
Substitutions for ingredients:
Ground chicken can be substituted with ground pork or beef. Shrimp can be substituted with crab meat or chopped fish.
Variations:
Siomay can be made with different fillings such as tofu, mushrooms, or water chestnuts. The sambal sauce can be adjusted to be more or less spicy depending on personal preference.
Tips and Tricks:
To prevent the siomay from sticking to the bamboo steamer, line it with parchment paper or cabbage leaves. Make sure the cornstarch mixture is smooth to ensure even coating of the siomay.
Storage Instructions:
Leftover siomay can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, steam the siomay over high heat for 5-7 minutes or until heated through.
Presentation Ideas:
Arrange the siomay on a bed of lettuce leaves and garnish with chopped scallions and cilantro.
Garnishes:
Chopped scallions, cilantro, and lime wedges.
Pairings:
Siomay can be served as an appetizer or as a main dish with steamed rice.
Suggested Side Dishes:
Steamed vegetables or a side salad.
Troubleshooting Advice:
If the siomay falls apart during steaming, the mixture may be too wet. Add more cornstarch to the mixture to help bind it together.
Food Safety Advice:
Make sure the siomay is cooked through before serving. Use a meat thermometer to ensure the internal temperature reaches 165°F.
Food History:
Siomay is a popular Indonesian street food that has Chinese origins. It is typically served with peanut sauce or sambal sauce.
Flavor Profiles:
Siomay is savory and slightly sweet with a hint of sesame flavor. The sambal sauce is spicy and tangy.
Serving Suggestions:
Serve siomay as an appetizer or as a main dish with steamed rice.
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Region: Indonesian