Siomay Abang-abang (Street Vendor Siomay)

Siomay 2

The story began when a little boy lose his appetite. Bibu's trying hard to cook something special so his appetite will rise again. It started with Pfannkuchen, then Bubur Ayam, following by Burger and some more until one day he said: "Bibu, I want to eat siomay abang-abang". When he said abang-abang, means I have to make the one with more tapioca flour than the fish. By the way, abang-abang is a male street vendor.

Then, the story continued by me searching for the recipe, but nothing is really interest me. Actually I once posted the recipe of street vendor siomay in Multiply (MP), but since MP is shutdown and I didn't back up all my recipes there, so... nothing. One thing I remembered is this siomay must be rubbery (hence the big amount of tapioca flour).

Siomay 3

Luckily, I only have 500gr of tapioca flour at home, so the percentage is still 1:1 between fish and tapioca. I mean, you still can taste the fish, not only the essence :D

My son waited for his siomay to be ready impatiently and when finally he ate it, he said "Bibu, this is really siomay abang-abang. I like it. Thank you bibu".

Enough said! I am a happy mother :)

Siomay Abang-abang
(Street Vendor Siomay)

Recipe from various sources, modified by me

500 gr Kabeljau fish fillet
1 Kohlrabi (a substitution of chayotte), peeled, divided into 4, steamed
500 gr tapioca flour
2 eggs, slightly beaten
2 stalks of scallion
4 tbsp fish sauce
4 tbsp oyster sauce
2 tbsp sesame oil
Salt and pepper as needed

Process fish in a food processor. Blend until soft and place in a big container.
Blend kohlrabi and scallion in a food processor, then fold in the fish mixture.
Fold in beaten eggs, season with fish sauce, oyster sauce, sesame oil, salt and pepper. Mix well using wooden spoon or your hand until incorporated.
Take some amount of the mixture, form with two teaspoon, and put in the steamer. Repeat the step until all batter are used up. Steam for around 30 minutes then remove from the heat.**

Peanut Sauce
1 can (190gr) roasted and salted peanut, roughly blended
4 cloves of garlic, finely sliced
4 shallots, finely sliced
6 lime kaffir leaves, shredded
Salt and granulated sugar to taste
Hot water as needed
Lime/Lemon juice as needed (can be substituted by white cooking vinegar)
Indonesian sweet soy sauce (I used Kecap Bango) as needed
Vegetable oil for sautéing

Heat oil in a sauce pan. Sauté garlic and shallots until fragrant.
Add peanut mixture and water. Mix well. (You can add water according to your desired thickness).
Add lime leaves, and lime juice. Season with salt, sugar and sweet soy sauce. Mix thoroughly until set. Remove from the heat.

**You can place the rest of siomay in the air tight container and store in a fridge for one week. Just heat it up in microwave.

The recipe above is similar with the one I posted on my old blog, the different only with the adding of Kohlrabi and the use of meat. I used Kohlrabi because it is cheaper than chayotte (labu siam), with the cost of one labu siam, you can buy two kohlrabi. A good deal, isn't it. It taste similar, so why bother buying chayotte, then :)

If you wonder, why I added Kohlrabi to the mixture? It is for keeping the rubbery texture of siomay even if siomay is cold. It is, indeed.

For the peanut sauce, I used roasted and salted peanut in a can. The effort is more than using peanut butter, but the taste is better. A friend of mine said that the sauce is "mantab" (sorry, I don't know the English translation of "mantab".

Have a nice Sunday and see you in another post, soon (pray hard).

Cheers ;)



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A West Sumatran's descendant, born and raised in Jakarta. Now living in Northern Germany. A full time dreamer.

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