Friday, March 27, 2009

Siomay Jambi

I fell in love with it the first time Chris' mom brought it from Jambi. It's the siomay that Chris used to eat when he grew up. I personally think it's the best siomay that I ever eat. Chris' mom asked the siomay's maker if it's okay for us to learn how to make it since we live far away from home. She kindly agreed to give Chris private lesson and shared their recipe. Thank you, Auntie!

Cooking the inside

put about a teaspoon inside the round dumpling skin

Gather the skin together

Arrange them in the steamer

Ready to be eaten! Yummmm

Siomay Jambi
- Oil, garlic, salt, white pepper, sugar, fish sauce, black vinegar,
- Mushroom, dried shrimp/shrimp meat, ground pork
- Bangkuang, Rebung, Carrot,
- All purpose flour, Tapioca flour
- Peanut Sauce (Saos gado2)
- Round dumpling skins (2 packages)

- Heat oil, then add garlic and stir fry until yellowish
- Add dried shrimp and stir fry for 1 minute
- Add mushroom, stir fry for 1 minute
- Add salt to taste
- Add ground pork and stir fry for 3 minutes
- Add rebung and stir fry for 1-2 minute
- Add carrot and stir fry for 1-2 minute
- Add bangkuang and stir fry for 1-2 minute
- Add sugar and white pepper to taste
- Add fish sauce
- Add all purpose for sticking purpose
- Leave it cool down for 20-30 minutes

Final Preparation:
- Wrapped prepared ingredients into siomay skin
- Steam for 15 minutes until well done
- Eat with peanut sauce + black vinegar

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