Siomay

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Siomay
Siomay Bandung.jpg
Siomay mixed with Batagor as served in a foodstall near Bandung train station.
Type snack
Place of origin
Indonesia
Region or state
West Java and nationwide
Creator(s) Chinese Indonesian cuisine, adopted in Sundanese cuisine
Serving temperature
hot
Main ingredients
fish dumpling with tofu and vegetables in peanut sauce
Variations Batagor, shumai
Cookbook:Siomay  Siomay

Siomay (also Somay), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai. It is considered a light meal that is similar to the Chinese Dim Sum, but is cone shaped. It is traditionally made from tenggiri (wahoo) fish meat. Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make siomay. Other complements to siomay are steamed cabbage, potatoes, bitter gourd and tofu. Siomay is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice.

Origin and varieties[edit]

Chinese Indonesian shrimp siomay in Glodok area, Jakarta

Siomay is ubiquitous in Indonesian cities. It can be found in street-side food stalls, travelling carts, bicycle vendors, and restaurants. Just like bakso, lumpia, and pempek, siomay was influenced by Chinese Indonesian cuisine. However Chinese Indonesian siomay usually served not with peanut sauce, but in sweet-sour and spicy chili sauce. Siomay has been incorporated into Indonesian cuisine for a long time, and the most famous variety is Siomay Bandung. It has been adapted into local Sundanese cuisine. Today, most of Siomay sellers are Sundanese. Another variety of siomay is called Batagor, also originated from Bandung. It is an abbreviation that stands for Bakso Tahu Goreng. Batagor is very similar to siomay, except that it is fried instead of steamed.

External links[edit]

See also[edit]