Ingredients with Measurements:
- 1 lb ground pork
- 1/2 lb shrimp, peeled and deveined
- 1/2 cup water chestnuts, chopped
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup cornstarch
- 1/4 cup water
- 1/4 cup vinegar
- 1/4 cup ketchup
- 1/4 cup sugar
- 1/4 cup water
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp green onions, chopped
Special equipment needed:
- Steamer basket
- Mixing bowl
- Saucepan
Step-by-step instructions:
1. In a mixing bowl, combine ground pork, shrimp, water chestnuts, green onions, cilantro, garlic, egg, soy sauce, sesame oil, sugar, salt, and black pepper. Mix well.
2. In a separate bowl, combine cornstarch and water. Mix well.
3. Using a spoon, scoop the pork mixture and form into small balls.
4. Dip each ball into the cornstarch mixture and place in a steamer basket.
5. Steam the siomay for 15-20 minutes or until cooked through.
6. In a saucepan, combine vinegar, ketchup, sugar, water, cornstarch, soy sauce, and sesame oil. Mix well.
7. Cook the sauce over medium heat, stirring constantly, until thickened.
8. Serve the siomay with the sweet and sour sauce on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Steaming temperature: 212°F
Serving size:
- This recipe makes 4 servings.
Nutritional information:
- Calories: 400
- Total fat: 18g
- Saturated fat: 5g
- Cholesterol: 200mg
- Sodium: 1000mg
- Total carbohydrates: 31g
- Dietary fiber: 1g
- Sugars: 20g
- Protein: 30g
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or beef.
- Shrimp can be substituted with crab meat or diced tofu.
- Water chestnuts can be substituted with diced bamboo shoots or jicama.
- Soy sauce can be substituted with tamari or coconut aminos.
- Vinegar can be substituted with lemon juice or lime juice.
- Ketchup can be substituted with tomato sauce or hoisin sauce.
Variations:
- Add chopped peanuts or cashews to the siomay mixture for added crunch.
- Substitute the sweet and sour sauce with peanut sauce or chili sauce for a different flavor.
Tips and tricks:
- Make sure to mix the siomay mixture well to ensure even distribution of ingredients.
- Use a spoon to scoop the mixture and form into balls to ensure consistent size.
- Make sure the cornstarch mixture is well mixed to ensure even coating of the siomay balls.
- Serve the siomay with steamed rice or noodles for a complete meal.
Storage instructions:
- Store leftover siomay in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the siomay, steam for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the siomay on a platter with the sweet and sour sauce on the side.
- Garnish with chopped cilantro or green onions for added color.
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
- Fried rice or stir-fried noodles.
Troubleshooting advice:
- If the siomay mixture is too wet, add more cornstarch to thicken it.
- If the siomay balls are falling apart, add more egg to bind the mixture together.
Food safety advice:
- Make sure to cook the siomay thoroughly to an internal temperature of 165°F to ensure food safety.
- Store leftover siomay in the refrigerator and consume within 3 days.
Food history:
- Siomay is a traditional Indonesian dish that is commonly sold as street food.
Flavor profiles:
- Siomay is savory and slightly sweet, with a hint of sesame oil and soy sauce.
- The sweet and sour sauce is tangy and slightly sweet, with a hint of vinegar and ketchup.
Serving suggestions:
- Serve the siomay as an appetizer or as a main dish with steamed rice or noodles.
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Region: Indonesian