Envision this: tender chicken siomay, steaming hot and bursting with flavor.
The aroma of garlic mingles with the subtle nuttiness of sesame oil, creating a comforting and inviting scent.
This Indonesian favorite is surprisingly simple to make, turning everyday ingredients into a delicious appetizer.
As the siomay cooks, the flavors meld beautifully, transforming into a delightful, savory treat.
Let’s bring this delightful dish to life in your kitchen!
Kitchen Tools Required
- 1 Steamer
- 1 Mixing bowl
- 1 Knife
- 1 Cutting board
- 1 Spoon
Ingredients
- 300 grams chicken breast, minced
- 100 grams shrimp, peeled and chopped
- 3 tablespoons tapioca flour
- 2 tablespoons all-purpose flour
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 carrot, grated
- 50 grams cabbage, finely chopped
- 1 lime, cut into wedges
- 4 tablespoons peanut sauce, for serving
Cook & Prep Time
To manage your time efficiently while preparing and cooking Siomay Ayam, here’s a suggested timeline:
- Reading and Gathering Ingredients (10 minutes)
- Read through the recipe thoroughly to understand the steps.
- Gather all the necessary ingredients and equipment.
- Preparation (20 minutes)
- 0-5 min: Mince the chicken breast and chop the shrimp.
- 5-10 min: Grate the carrot and finely chop the cabbage.
- 10-15 min: Mince the garlic.
- 15-20 min: Combine the minced chicken, chopped shrimp, flours, egg, garlic, soy sauce, sesame oil, salt, and white pepper in a mixing bowl. Add the carrot and cabbage, and mix thoroughly.
- Cooking (20 minutes)
- 0-5 min: Shape the mixture into small balls using a spoon.
- 5-10 min: Prepare the steamer and bring water to a boil.
- 10-30 min: Once the steamer is ready, place the siomay balls inside and steam for 15-20 minutes until cooked through.
- Resting (10 minutes)
- 0-10 min: Let the siomay rest after removing them from the steamer.
- Serving (5 minutes)
- 0-5 min: Serve the siomay with lime wedges and peanut sauce. Optionally, add chili sauce if desired.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
In a mixing bowl, combine minced chicken, chopped shrimp, tapioca flour, all-purpose flour, and egg.
Add minced garlic, soy sauce, sesame oil, salt, and white pepper to the mixture and mix well.
Add grated carrot and chopped cabbage to the mixture and combine thoroughly.
Shape the mixture into small balls using a spoon.
Prepare the steamer and bring water to a boil.
Place the siomay balls in the steamer and steam for 15-20 minutes until cooked through.
Remove the siomay from the steamer and let it rest for 10 minutes.
Serve siomay with lime wedges and peanut sauce.
Serving Tips
- Steamed Rice: Pair the siomay with steamed rice for a more filling meal that complements the savory flavors.
- Fresh Salad: Serve alongside a fresh salad to add a revitalizing and crunchy contrast to the soft texture of the siomay.
- Chili Sauce: Offer chili sauce on the side for those who enjoy a spicy kick with their siomay.
- Fried Shallots: Sprinkle crispy fried shallots on top for an added layer of flavor and texture.
- Sweet Soy Sauce: Drizzle sweet soy sauce for a touch of sweetness that balances the savory and tangy notes of the dish.
Storage
To store chicken siomay, place them in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze them for up to 2 months.
Freezing
To freeze Chicken Siomay, let them cool completely.
Then, place them in an airtight container or freezer bag.
Label with the date.
Freeze for up to three months.
Reheating
To reheat Siomay Ayam, steam them again for 5-7 minutes or until heated through.
Avoid microwaving to maintain texture and prevent drying.
Serve with fresh lime and peanut sauce.
Final Thoughts
Chicken Siomay is a delightful Indonesian appetizer that combines the rich flavors of chicken, shrimp, and vegetables.
The combination of minced chicken and shrimp creates a succulent filling, while the grated carrot and chopped cabbage add a revitalizing crunch.
The seasoning of soy sauce, sesame oil, garlic, salt, and white pepper infuses the siomay with a savory and aromatic taste.
For those who enjoy a bit of heat, consider serving the siomay with chili sauce alongside the peanut sauce.
Adjusting the amount of salt and soy sauce allows you to tailor the dish to your taste preferences.
With these tips in mind, you’re ready to enjoy a delicious plate of Chicken Siomay, a true representation of Indonesian culinary artistry.
Frequently Asked Questions
Can I Substitute Chicken With Another Protein for Siomay?
You can substitute chicken with fish for a lighter taste or tofu for a vegetarian version. Each option alters the dish’s texture and flavor, offering unique experiences. Guarantee balance with spices to maintain depth and savoriness.
What Is the Origin of Siomay in Indonesian Cuisine?
You’ll find siomay originates from Chinese dim sum, adapted into Indonesian cuisine. The dish combines unique local flavors, creating a savory experience. Its blend of spices and textures offers a delightful harmony, showcasing Indonesia’s culinary innovation.
How Can I Make Siomay Vegetarian?
Replace chicken and shrimp with tofu and mushrooms for a vegetarian twist. Guarantee the mixture maintains a cohesive texture. Add soy sauce, garlic, and sesame oil for umami depth. Serve with a zesty lime and peanut sauce.
Is There a Gluten-Free Option for Siomay?
You can make siomay gluten-free by substituting tapioca and all-purpose flour with rice flour or cornstarch. These alternatives maintain texture, enhancing the dish’s delightful chewiness and ensuring flavors remain vibrant. Adjust seasonings to taste.
What Are the Common Variations of Siomay in Indonesia?
You’ll find siomay variations like Bandung-style with potatoes, bitter melon, and tofu. Jakarta’s version often includes quail eggs and cabbage. Flavors range from subtly savory to boldly spicy, depending on regional tastes and ingredient choices.
Chicken Siomay
Equipment
- 1 Steamer
- 1 Mixing bowl
- 1 Knife
- 1 Cutting board
- 1 Spoon
Ingredients
- 300 grams chicken breast minced
- 100 grams shrimp peeled and chopped
- 3 tablespoons tapioca flour
- 2 tablespoons all-purpose flour
- 1 egg
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 carrot grated
- 50 grams cabbage finely chopped
- 1 lime cut into wedges
- 4 tablespoons peanut sauce for serving
Instructions
- In a mixing bowl, combine minced chicken, chopped shrimp, tapioca flour, all-purpose flour, and egg.
- Add minced garlic, soy sauce, sesame oil, salt, and white pepper to the mixture and mix well.
- Add grated carrot and chopped cabbage to the mixture and combine thoroughly.
- Shape the mixture into small balls using a spoon.
- Prepare the steamer and bring water to a boil.
- Place the siomay balls in the steamer and steam for 15-20 minutes until cooked through.
- Remove the siomay from the steamer and let it rest for 10 minutes.
- Serve siomay with lime wedges and peanut sauce.
Notes
