Siomay

Siomay
285px Siomay Bandung     Siomay
Siomay mixed with Batagor as served in a foodstall near Bandung train station.
Origin
Place of origin Indonesia
Region or state West Java and nationwide
Creator(s) Chinese Indonesian cuisine, adopted in Sundanese cuisine
Details
Course snack
Serving temperature hot
Main ingredient(s) fish dumpling with tofu and vegetables in peanut sauce
Variations Batagor, shumai

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.

[edit] Origin and varieties

     Siomay

magnify clip     Siomay

Chinese Indonesian shrimp siomay in Glodok area, Jakarta

Siomay is ubiquitous in Indonesian cities. It can be found in street-side foodstalls, 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 Baso Tahu Goreng. Batagor is very similar to siomay, except that it is fried instead of steamed.

[edit] See also



This article uses material from the Wikipedia article Siomay, which is released under the Creative Commons Attribution-Share-Alike License 3.0.

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