Ingredients with Measurements:
- 1 lb ground chicken
- 1 lb shrimp, peeled and deveined
- 1 cup water chestnuts, finely chopped
- 1 cup carrots, finely chopped
- 1 cup cabbage, finely chopped
- 1 cup bean sprouts, finely chopped
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 egg
- 1 package of wonton wrappers
- 1 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1/4 cup water
Special equipment needed:
- Steamer basket
- Large mixing bowl
- Small mixing bowl
- Whisk
- Cutting board
- Knife
- Large pot
Step-by-step instructions:
1. In a large mixing bowl, combine the ground chicken, shrimp, water chestnuts, carrots, cabbage, bean sprouts, garlic, ginger, sesame oil, soy sauce, oyster sauce, cornstarch, and egg. Mix well.
2. Take a wonton wrapper and place a tablespoon of the mixture in the center. Fold the wrapper in half and seal the edges by pressing them together. Repeat until all the mixture is used up.
3. Place the siomay in a steamer basket and steam for 10-12 minutes or until cooked through.
4. While the siomay is steaming, make the soy sauce. In a small mixing bowl, whisk together the soy sauce, rice vinegar, brown sugar, garlic, ginger, sesame oil, cornstarch, and water.
5. Heat the soy sauce mixture in a large pot over medium heat until it thickens, stirring constantly.
6. Once the siomay is cooked, serve with the soy sauce on the side.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
5. Temperature:
Steamer basket: High heat
Soy sauce: Medium heat
Serving size:
Makes approximately 24 siomay
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 15g
Protein: 9g
Substitutions for ingredients:
Ground chicken can be substituted with ground pork or beef. Shrimp can be substituted with crab meat or diced tofu.
Variations:
Siomay can be made with a variety of fillings such as fish, pork, or beef. The soy sauce can be flavored with chili sauce or hoisin sauce for a different taste.
Tips and tricks:
To prevent the siomay from sticking to the steamer basket, line it with lettuce leaves or parchment paper. To make the siomay more flavorful, add chopped scallions or cilantro to the filling.
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 chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro can be used as a garnish.
Pairings:
Siomay pairs well with steamed rice or noodles.
Suggested side dishes:
Steamed vegetables or a side salad would complement the siomay.
Troubleshooting advice:
If the siomay is falling apart, add more cornstarch to the filling mixture. If the soy sauce is too thick, add more water.
Food safety advice:
Make sure the siomay is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Siomay is a popular Indonesian street food that is typically served with peanut sauce.
Flavor profiles:
Siomay has a savory and slightly sweet flavor, while the soy sauce is salty and tangy.
Serving suggestions:
Serve the siomay with the soy sauce on the side for dipping.
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Region: Indonesian