Somay Ikan Tuna: A Delicious Indonesian Delight

Introduction

Somay, a popular Indonesian snack, is a delightful steamed dumpling that often features a variety of fillings. This version uses fresh tuna fish, creating a savory treat that is both nutritious and satisfying. Served with a flavorful peanut sauce and accompanied by vegetables, this dish is perfect for any gathering or family meal. Let’s dive into the recipe!

Ingredients

For the Somay:

• 1/4 kg fresh tuna fish
• 1/4 cup sago flour
• 100 grams all-purpose flour
• 1 packet ground black pepper
• 1 packet seasoning mix
• 2 stalks green onions, finely chopped
• 4 cloves garlic, minced
• 1 egg
• 2 chayote squash, grated

For Serving:

• 1 block of firm tofu
• 2 potatoes, peeled and diced
• 1 cup cabbage, shredded
• 3 hard-boiled eggs

For the Peanut Sauce:

• 1/4 cup roasted peanuts
• 4 red chilies
• 5 bird’s eye chilies
• 4 cloves garlic
• Fried shallots for garnish
• Cooking oil
• Sugar, salt, and seasoning mix to taste

Instructions

1. Prepare the Tuna Filling:
   Begin by cleaning the fresh tuna fish thoroughly. Place the cleaned tuna and minced garlic in a blender, adding a little water to help blend. Blend until the mixture is smooth and creamy.

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2. Mix the Ingredients:
   Grate the chayote squash using a cheese grater, then squeeze out the excess moisture. In a large mixing bowl, combine the grated chayote with sago flour, all-purpose flour, ground black pepper, egg, seasoning mix, and the blended tuna. Mix well until the dough is smooth and cohesive.

3. Cook the Somay:
   In a large pot, bring water to a boil. Shape the tuna mixture into dumplings according to your preference and carefully drop them into the boiling water. Cook until the dumplings float to the surface, indicating they are ready. Remove them from the pot and set aside.

4. Prepare the Peanut Sauce:
   In a pan, heat some cooking oil and fry the roasted peanuts, red chilies, and garlic until fragrant. Once cooked, blend the mixture until smooth. Return the peanut mixture to the pan, adding about 2 cups of water. Season with sugar, salt, and seasoning mix to taste. Let it simmer until the sauce thickens, then add fried shallots for garnish.

5. Steam the Accompaniments:
   In a steamer, place the boiled somay, tofu, hard-boiled eggs, shredded cabbage, and diced potatoes. Steam for about 20 minutes, or until the cabbage and potatoes are tender.

6. Serve:
   Arrange the somay, potatoes, tofu, hard-boiled eggs, and cabbage on a serving platter. Drizzle with the rich peanut sauce and finish with a squeeze of fresh lime juice for added brightness.

Conclusion

This Somay Ikan Tuna recipe is sure to impress your family and friends. With its combination of flavors and textures, it stands out as a unique and delicious dish that can rival even the best street food. Enjoy making this dish and delight in the satisfaction it brings to your culinary journey!

Happy Cooking! 🌟