Bandung, Indonesia

Siomay

Fish dumplings, tofu, egg and potato all swimming in peanut sauce. Everyone wins.

80 minTime

50 gProtein each

mediumSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

756kcal

50 gprotein

8 gfibre

80minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Fish400 g boneless white fish fillet

Tapioca starch⅔ cup

Egg white1

Garlic6 cloves, divided

Shallots3

Spring onion (green onion, scallion)1 stalk, sliced

Salt1 tsp

White peppera pinch

Sugar½ tsp

Water¼ cup ice cold, plus 3/4 cup for the sauce

Wonton wrappers12 square wrappers

Cabbage4 large leaves

Firm tofu4 squares firm tofu

Potato2 medium, halved

Egg4

Peanuts1 cup, roasted and skinned

Dried red chilli3

Palm sugar (gula melaka)2 tbsp

Kecap manis3 tbsp, divided

Lemon juice1 tbsp

5 steps

1Blend the fish with half the garlic, the shallots, salt, sugar, pepper and ice cold water to a smooth paste. Mix in the tapioca starch, egg white and spring onion.
2Blanch the cabbage leaves for 1 minute. Fill the wonton wrappers with a spoon of paste, open at the top. Roll a spoon of paste in each cabbage leaf. Hollow the tofu squares a little and fill.
3Steam the potatoes and eggs for 20 minutes. Add the siomay pieces and steam everything 20 minutes more.
4Grind the peanuts with the remaining garlic and the chillies. Simmer with 3/4 cup water, palm sugar and 2 tbsp kecap manis for 5 minutes, then add the lemon juice.
5Peel and halve the eggs, cut everything into bite sized pieces and pour over the peanut sauce. Finish with the remaining kecap manis.

Serve it like this

Pile the cut pieces on a plate, spoon the peanut sauce over and drizzle kecap manis and lemon on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.