Steamed Bandung Siomay with Mackerel and Chayote

Siomay Bandung with Mackerel Fish

Ingredients:

• 250 grams mackerel fish fillet, finely minced
• 50 grams ground chicken
• 100 grams tapioca flour
• 150 grams steamed and mashed chayote (labu siam)
• 2 cloves garlic, finely minced
• 2 egg whites
• 2 teaspoons salt, or to taste
• 2 teaspoons granulated sugar, or to taste
• Wonton wrappers, boiled (as needed)
• For accompaniments:
  • Potatoes
  • White tofu
  • Fried tofu skin
  • Bitter melon (pare)
  • Cabbage
  • Boiled eggs

Instructions:

1. In a food processor, combine the finely minced mackerel fish, ground chicken, mashed chayote, minced garlic, salt, and sugar. If you don’t have a food processor, you can use a mixer on a low speed for a short period.

2. Add the tapioca flour to the mixture and mix until well combined. Be careful not to over-mix or knead the mixture too vigorously.

3. Test the seasoning by frying or boiling a small amount of the mixture. Adjust the seasoning with additional salt or sugar if needed.

4. Fill the wonton wrappers, tofu, cabbage, and bitter melon with the prepared mixture. Steam the filled items for about 20 minutes, or until cooked through. Remember to steam the potatoes and eggs as well.

5. Serve the Siomay Bandung with a side of peanut sauce. The recipe for the peanut sauce will be provided separately.

Notes:

• For added flavor, you can incorporate chicken stock powder or seasoning and black pepper into the mixture. Chopped green onions can also be added for extra aroma. For a personal touch, you might prefer to lightly fry the garlic before using it in the mixture.

• If preparing in bulk, store the Siomay in an airtight container and freeze. With a stable freezer temperature, they can be kept for 2-3 weeks.

Enjoy your delicious Siomay Bandung!