Complete recipe open in this description box and scroll down. *English description is at the bottom section.* 00:00 : intro 01:13 : prepping the ingredients 02:20 : grating the chayote 02:41 : sautéing the green onions 03:16 : making the dough 05:40 : shaping and steaming the Shumai 07:27 : making the Peanut Sauce 09:23 : the dish is ready to serve #SiomayRecipe #ChickenSiomayRecipe #DevinaHermawanRecipe =================== [INDONESIAN] Chicken Siomay Recipe (28-30 pcs) Dough ingredients: 500 gr chicken thigh fillet 90 gr chayote (after being squeezed) 2 tsp salt 2 tbsp granulated sugar 2 tsp bouillon powder / msg ½ tsp pepper 1 egg white 2 tbsp fish sauce 1 tbsp finely ground garlic 3 stalks of spring onions 3 tbsp cooking oil 100-150 ml ice cubes / ice water 220 gr tapioca flour 40 gr medium protein wheat flour Peanut sauce ingredients: 100 gr fried peanuts 5 cloves garlic 7 cloves shallots 10 curly red chilies 3 candlenuts 2 cayenne peppers 80 ml oil 80 gr brown sugar 3 tbsp tamarind water 3 lime leaves 550 ml water 3 tbsp chili sauce 1 tbsp rice flour 1 tsp salt Others: Lime Steps: 1. Finely grate the chayote then squeeze 2. Finely slice the spring onions, heat the oil then saute for a moment, set aside 3. In a food processor, put half a chicken thigh, finely ground garlic, salt, granulated sugar, bouillon powder, and pepper until smooth and sticky 4. Add the remaining chicken, ice cubes, egg white, and fish sauce, mash again then transfer to a bowl 5. Add grated chayote, spring onions with oil, flour, and tapioca flour, mix well 6. Grease a steamer with oil, shape the dough into balls with a spoon then put it in the steamer 7. Tidy up the siomay using a fork from the side to the top then steam for 20 minutes 8. For the sauce, chop the garlic and shallots, crush the candlenuts, slice the cayenne pepper, and curly red chilies 9. Heat the oil, saute the shallots, garlic, and candlenuts, cook for a moment then add the cayenne pepper and curly red chilies 10. Transfer to a blender, add the peanuts and a little water, blend until smooth then cook again 11. Add the lime leaves and brown sugar, mix well then add the water, tamarind water, chili sauce, and salt, cook until boiling 12. Dissolve the rice flour then add to the sauce, mix well 13. Chicken siomay is ready to serve Download the Flip application here flip.id/devina Instagram: / flip_id =================== [ENGLISH] Chicken Shumai Recipe (yield 28-30 pcs) Dough ingredients: 500 g chicken thigh fillet 90 g chayote (after squeezing the water out) 2 tsp salt 2 tbsp sugar 2 tsp stock powder / MSG ½ tsp pepper 1 pc egg white 2 tbsp fish sauce 1 tbsp minced garlic 3 pc green onion 3 tbsp oil 100-150 ml ice cube / cold water 220 g tapioca flour 40 g all-purpose flour Peanut Sauce ingredients: 100 g fried peanut 5 clove garlic 7 pc shallot 10 pc curly red chili 3 pc candlenut 2 pc Thai chili 80 ml oil 80 g palm sugar 3 tbsp tamarind water 3 pc lime leaf 550 ml water 3 tbsp chili sauce 1 tbsp rice flour 1 tsp salt Others: Lime leaf Steps: 1. Grate the chayote finely and squeeze the water out. 2. Slice the green onions finely. Heat the oil and sauté for a moment. Set aside. 3. In a food processor, add half of the chicken thighs along with the minced garlic, salt, sugar, stock powder, and pepper. Blend until smooth and sticky. 4. Add the rest of the chicken in with ice cubes, egg white, and fish sauce. Blend again and transfer into a bowl. 5. Add the grated chayote, green onion and its oil, flour, and tapioca flour. Mix well. 6. Brush the steamer with oil. Shape the dough into balls with a spoon and place in the steamer. 7. Tidy up the shape with forks. Pull the sides upwards, then steam for 20 minutes. 8. For the Sauce, slice the garlic and shallots. Pound the candlenuts, slice the Thai chili and curly red chili. 9. Heat the oil. Sauté the shallots, garlic, and candlenuts. Cook for a moment, then add Thai chili and curly red chili. 10. Transfer into the blender. Add peanuts and some water, then blend until smooth. Return to the pan and cook. 11. Add lime leaves and palm sugar. Stir, then add water, tamarind water, chili sauce, and salt. Bring to a boil. 12. Dilute the rice water and add it to the sauce. Mix well. 13. Chicken Shumai is ready to serve. =================== Official Site: https://devinahermawan.com/ Instagram: / devinahermawan Business inquiries: [email protected] Don't reupload our content but you can share our videos. Production 2021 © Copyrights by Devina Hermawan.