**English description is at the bottom section.** Turn off subtitles: Settings - Subtitle/CC - Off 00:00 : intro 01:30 : prepping the ingredients 02:58 : making the shumai dough 05:22 : wrapping the shumai, etc. 07:21 : steaming 08:27 : making the peanut sauce 10:16 : the dish is ready to serve #SiomayRecipeBandung #SiomayRecipe #BasoTahuRecipe #SambalKacangRecipe #DevinaHermawanRecipe =================== [INDONESIAN] Siomay Bandung Recipe (34 pcs) Ingredients: 500 gr fresh ground mackerel 125 gr chayote, grated and squeezed dry 80 gr ground chicken fat / ground chicken skin (optional) 1/2 tbsp table salt / 1 tbsp sea salt 1 tbsp sugar 1 tsp pepper 2 tsp flavoring 1 large egg white (if small use 1.5 - 2) 2 tbsp fish sauce 3 large cloves of garlic 5 medium shallots 180 gr sago flour 3 stalks of spring onions 5 tbsp hot oil 100 ml ice water Note: For the filling dough for tofu, bitter melon, etc. if you want it to be more liquid, you can add 5-6 tbsp water and spices for 1/3 of the dough above (more details are in the video) Complementary: 1 steamed egg yolk (for sprinkling siomay) Siomay skin (Recipe: • FLEXIBLE & ANTI-Tear! Dimsum Skin Recipe... ) White tofu Bitter melon, boiled Potato, peeled and boiled Lime Peanut sauce: 180 gr peanuts 8 pcs curly red chilies 2 cloves garlic 100 ml oil 3 tbsp brown sugar, combed 2 pieces of lime leaves 1-2 tbsp rice flour 3 tbsp tamarind water Water Steps: 1. For the dough, mix the mackerel, salt and sugar, then stir until fibrous and sticky 2. Add chicken fat and ice water, stir well 3. Add the spring onions that have been doused with hot oil, tapioca flour, egg white and fish sauce, stir again 4. Add chayote, stir again then add seasoning and pepper 5. For the tofu, bitter melon and other fillings: separate ⅓ of the dough then add a little water and salt, stir well 6. For the siomay filling, prepare the dumpling skin, take 1 ½ tbsp of dough, put it in the middle of the dumpling skin and shape it into a siomay 7. Sprinkle egg yolk on top 8. For the tofu, split two tofu then remove a little of the middle part of the tofu, fill with the dough, do the same for the potatoes and bitter melon 9. Brush the steamer with a little oil, then add the siomay dough 10. Steam for 30 minutes with the Tefal Food Steamer Convenient 11. For the sauce, fry the peanuts until brown, then add the garlic and fried red chilies briefly 12. Once cool, blend the peanut mixture with water 13. Cook again with enough water, then add brown sugar, lime leaves, and salt 14. For a thickener, brew the rice flour with the sauce in a separate container, then mix it back into the peanut sauce, cook for 10 minutes 15. Add tamarind water, stir well 16. Serve the siomay with peanut sauce, lime, and soy sauce as a complement ==================== [ENGLISH] Bandung Shumai Recipe (yield: 34 pcs) Ingredients: 500 g fresh Spanish Mackerel, ground 125 g chayote, grated and squeezed dry 80 g chicken fat / skin (optional) ½ tbsp table salt / 1 tbsp sea salt 1 tbsp sugar 1 tsp pepper 2 tsp flavor enhancer 1 pc egg white 2 tbsp fish sauce 3 clove garlic, large 5 pc shallot, medium 180 g sago flour 3 pc green onion 5 tbsp hot oil 100 ml cold water Note: For the tofu, bitter melon, etc. filling, add 5-6 tbsp of water and seasoning to ⅓ of the dough to make it thinner (find the complete instructions in the video) Others: 1 pc egg yolk, steamed (for Shumai topping) Shumai skin (Recipe: • POLITE & ANTI-Tearing! Dims Skin Recipe... ) White tofu Bitter melon, boiled Potato, peeled and boiled Kaffir lime Peanut Sauce: 180 g peanut 8 pcy curly red chi li 2 clove garlic 100 ml oil 3 tbsp palm sugar, shaved 2 pc kaffir lime leaves 1-2 tbsp rice flour 3 tbsp tamarind juice Water =================== 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.