Bandung Mackerel Siomay

Name: Bandung Mackerel Siomay
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 500 grams ground mackerel; 300 grams ground chicken skin; 650 grams tapioca flour; 300 grams grated chayote (or blended); 1 egg white; 5 small green onions (chopped); 10 cloves garlic, minced; 5 shallots, minced; 2 tablespoons salt; 2 tablespoons sugar; 1 tablespoon white pepper powder; 1 tablespoon mushroom seasoning

Farahrs @farah15

Tangerang Selatan, Provinsi Banten, Indonesia

Bandung siomay is one of those simple dishes to make, but it never quite tastes as good as the ones you buy. I tried every recipe and used plenty of mackerel, but the taste was always just okay. By chance, I found a Bandung siomay recipe on Nienongz Lina's YouTube channel. It had some different ingredients compared to other recipes on YouTube or Cookpad, including chicken skin. The cooking method was also a bit different. I got curious and tried the recipe with a few modifications to match the ingredients I had, and it turned out... it tasted just like (even better 😭) the expensive siomay usually sold. Thank you, Nienongz Lina, the recipe is that delicious 👌

Farahrs @farah15

Tangerang Selatan, Provinsi Banten, Indonesia

Saved

Ingredients

1 hour

6 servings

500 gramsground mackerel
300 gramsground chicken skin
650 gramstapioca flour
300 gramsgrated chayote (or blended)
1egg white
5small green onions (chopped)
10 clovesgarlic, minced
5shallots, minced
2 tablespoonssalt
2 tablespoonssugar
1 tablespoonwhite pepper powder
1 tablespoonmushroom seasoning

Saved

Steps

1 hour

1

Mix all ingredients except the tapioca flour, stirring until well combined. Gradually add the tapioca flour, mixing well until all the flour is used.
2

Prepare water in a pot and a steamer. Bring both to a boil. To test the flavor, drop a small amount of the mixture, about the size of a pinky tip, into the boiling water. If it floats, remove and taste. If the seasoning is lacking, such as salt, sugar, pepper, or mushroom seasoning, add to the mixture, mix again, and repeat the test until the flavor is just right.
3

Shape the siomay mixture like making meatballs and drop into the boiling water. Remove after about 10 seconds and transfer to the steamer. This step is important to ensure they hold their shape when steamed and don't stick together. Steam for 15 minutes or until they expand and are fully cooked.
4

The mixture can be stored in the freezer for later use. It can be used as filling for tofu, batagor, etc. Steamed siomay can also be stored in the freezer; when ready to serve, just place in a covered container and microwave briefly or steam again. Done.