Siomay

Steamed fish and prawn dumplings served with potato, tofu, and boiled egg, all drenched in peanut sauce.

Ingredients

• 1 kg firm tofu
• 300g fried shallot crackers (krupuk)
• 2 tbsp grated fresh ginger
• 1/2 tsp coriander seeds
• 3 tbsp coconut oil
• a generous handful of shallots
• a handful of fresh cilantro, chopped
• roasted peanuts, to taste
• 400ml tamarind water

Instructions

1. 1

   Prepare the jasmine rice base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the beef shin, shallots, grated fresh ginger, and tamarind paste, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the jasmine rice until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the beef shin mixture until cooked through and lightly charred at the edges, about 20 mins.

6. 6

   Assemble by layering the jasmine rice with the filling, a spoonful of roasted peanuts, and a scattering of kaffir lime leaves.

7. 7

   Add a final touch of lime wedges for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra roasted peanuts on the side for dipping or drizzling.

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