Siomay (also Somai), is an

Indonesian Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to: * Indonesians, citizens of Indonesia ** Native Indonesians, diverse groups of local inhabitants of the archipelago ** Indonesian ...

steamed fish dumpling with vegetables served in

peanut sauce Peanut sauce, satay sauce (saté sauce), ''bumbu kacang'', ''sambal kacang'', or ''pecel '' is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world. Peanut ...

. It is derived from the

Chinese Chinese can refer to: * Something related to China * Chinese people, people of Chinese nationality, citizenship, and/or ethnicity **''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of ...

Shumai ''Shumai'' () is a type of traditional Chinese dumpling. In Cantonese cuisine, it is usually served as a dim sum snack.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005(2005). The food of China: a journey for food lovers. Bay Books. . p 38. In ...

. It is considered a light meal, similar to the Chinese Dim Sum. It is traditionally made from pork but is frequently substituted with ''tenggiri'' (

spanish mackerel Scomberomorini is a tribe of ray-finned saltwater bony fishes that is commonly known as the Spanish mackerels, seerfishes or seer fish. This fish closely resembles the King Mackerel. This tribe is a subset of the mackerel family (Scombridae) � ...

), as many Indonesians observe the ''halal'' dietary law. Sometimes other types of seafood such as

tuna A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae ( mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max len ...

, mackerel, and

prawn Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten. The term "prawn"Mortenson, Philip B (2010''This is not a weasel: a close look at nature' ...

also can be used to make siomay. Other complements to siomay include steamed cabbage, potatoes,

bitter gourd ''Momordica charantia'' (commonly called bitter melon; Goya; bitter apple; bitter gourd; bitter squash; balsam-pear; with many more names listed below) is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Afri ...

boiled egg Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, ...

, and

tofu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super f ...

. Siomay is often cut into bite size pieces and topped with

, Kecap#Indonesian soy sauce, sweet soy sauce, chili sauce and a dash of lime juice.

Origin and varieties

Siomay is ubiquitous in Indonesian cities, it is one of the most popular snack or light meal in Indonesia. It can be found in street-side food stalls, travelling carts, bicycle vendors, and restaurants, and is considered a popular school meal for Indonesian students. Just like ''bakso, lumpia'', and ''pempek'', siomay was influenced by Chinese Indonesian cuisine. However, Chinese Indonesian siomay is rarely served with peanut sauce; it is instead served with a sweet-sour and spicy chili sauce in its place, or with no sauce at all, resembling authentic Chinese ''shumai''. Siomay has long been incorporated into Indonesian cuisine, the most famous iteration of the dish being Bandung-style siomay (''siomay Bandung''). It has been adapted into local Sundanese cuisine, where most siomay sellers today are Sundanese people, Sundanese. It has similarly been adapted into the ''batagor'', short for ''bakso tahu goreng'', another variety of the dish also from Bandung; it is similar to siomay, except that it is fried instead of steamed.Nasution, Pepy (31 December 2010)
"Batagor , Indonesia Eats , Authentic Online Indonesian Food Recipes"
''indonesiaeats.com''. Retrieved 22 December 2017. File:Panci siomay.jpg, Varieties of steamed siomay to choose; tofu, potatoes, cabbages, bitter gourd, and eggs. File:Siomay.jpeg, Sliced siomay poured with

. File:Gerobak siomay.jpeg, Siomay and batagor cart. File:Siomay Udang Glodok.JPG, Chinese Indonesian shrimp siomay in Glodok area, Jakarta.

References

External links

Siomay Bandung recipe

Siomai recipe
Sundanese cuisine Indonesian Chinese cuisine Steamed foods Street food in Indonesia {{Indonesia-cuisine-stub

Origin and varieties

See also

References

External links