Siomay bandung (bandung style steamed dumplings with peanut sambal) recipe

Ingredients

• 500 g featherback fish paste
• 2 tsbp shallots
• 1 tbsp mashed roasted garlic
• 2 tsp ground white pepper
• 1 tsp dried shrimp
• 1 tsp fish sauce
• 2 1/2 tsp sugar
• 2 tsp salt
• 1 tsbp sesame oil
• 3 eggs
• 400 g chayotte or jicama
• 450 g tapioca starch
• round wonton skins
• bittermelon
• cabbage
• tofu puffs
• Featherback Fish Paste
• Sambal Kacang
• 400 g garlicky roasted peanuts
• 100 g garlicky roasted cashew nuts
• 150 g red cayenne pepper
• 3 cloves roasted garlic
• 2 tbsp canesugar vinegar
• 2 tbsp salt
• 7 tbsp coconut sugar
• 500 g baked sweet potato
• 1.5 L water

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Preparation

• In a big bowl, combine fish paste with shallot, garlic, white pepper, dried shrimp, fish sauce, sugar, salt and sesame seed oil. Then add egg and mix well.
• Add chayotte or jicama, mix well. Add tapioca starch and mix well again. Set aside.
• Steam all of these below for about 20-30 minutes. Grease the steamer with very small amount of oil if you need, so the dumplings won't be sticky.

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