The picture at the right reflects an extremely common Indonesian cuisine named siomay. It’s commonly seen being sold by street vendors who sell food from handcarts. We visited a small restaurant and sampled this dish and this is our report on it:
Ingredients in Siomay
- Peanut sauce (bumbu kacang) is the most dominant ingredient. This peanut sauce is common in a number of Indonesian dishes. The flavor from the sauce is what adds the flavor to all the ingredients in this dish. It should also be noted that this peanut sauce has chilies included to spice it up.
- Dumplings (siomay) is made from a flour, water, and fish mixture. There was no fish taste to them, as the peanut sauce overpowered everything. These dumplings were quite chewy.
- Meat balls (bakso/baso) is commonly served in a variety of Indonesian dishes. These balls are said to contain beef, but if there was any we didn’t see it nor did we taste it.
- Fried tofu (tahu goreng) is included, but it doesn’t add any flavor to the dish.
- Hard boiled egg (telur)
- ½ Lime. When these limes are squeezed over the food it does add a little something extra to the flavor of the meal.
Indonesian dishes come in a variety of ways. This particular one was promoted and sold as batagor siomay. Batagor is an abbreviation that stands for Bakso Tahu Goreng (fried meatballs and tofu). Some say batagor is different from siomay because with batagor the foods are said to be fried instead of steamed.
Since we like peanut butter, and the peanut sauce is what flavored all the ingredients in Siomay, we very much enjoyed this meal!