lunch · dairy-free
Siomay Bandung
Indonesian steamed fish dumplings with tofu, cabbage, potato and egg, drenched in peanut sauce.
- Time
- 75min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, soy, peanuts and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Mix fish paste.
-
2
Shape balls, stuff tofu and wrap paste in cabbage leaves.
-
3
Steam with potatoes and eggs 25 minutes, until the fish paste is opaque and reaches 63°C (145°F).
-
4
Blend peanut sauce ingredients and simmer until thick.
-
5
Cut everything into pieces, smother in peanut sauce and add kecap and lime.
