Siomay saus Kacang
1 pound ground chicken
1 pound fish cake
1 pound tapioca starch
1 tsp crushed garlic
salt and white pepper to taste
4 square tofu, cut to 2x1 inches
3 hard boil eggs, halved
3 potatoes, halved
5-6 cabbage leaves, pick a large one and dip in hot water to soften.
100 gr fried peanuts
4 candle nuts Kemiri, Naga Candle Nuts
50 ml coconut milk KARA santan cair Murni
1 tablespoon of rice vinegar
½ big red pepper
3 tbs crushed palm sugar Gula Jawa, Arenga Candy,
80-100 ml water
Stir all ingredients in a bowl and mix well for about 10 min.
When the filling is ready, make a hole in the middle of tofu. Sprinkle with a bit of tapioca starch and fill it with filling.
Put a tablespoon of filling an inch of the side of the cabbage leaves. Then take the side of the cabbage leaves over the filling and the other 2 sides on left and right and start rolling.
Put about a tablespoon of filling on top of the flat side of the egg and potatoes.
For the left over fillings, drop about a tablespoon on top of the banana leaves (or steamer paper)
Arrage everything in a steamer and cook for about 40 minutes.
To make peanut sauce, put all the ingredients together and blend or grind well. Transfer the peanut liquid into a pan and cook with low heat and stir. The sauce is ready when you start seeing the oil coming out from the peanut sauce.
To serve, arrange siomay in a platter. Pour peanut sauce on top and add a few drop of lime juice, tomato ketchup, sweet soy sauce, and hot sauce.
Siomay Saus Kacang