SHU MAI / SIOMAY

Aaaahhhhh.....I just bought a bamboo steamer yesterday (yeayyyy....at last!!) and since yesterday I kept thinking what kind of food can be made with this bamboo steamer. Then, I decided to make shu mai.

Hmmm....let me explain a bit about this food. It is well known as siomay (in Bahasa) or shu mai (in Mandarin) or dumpling (in English), and it is one kind of dimsum. Despite of it's named based on countries, it tasted really good. That's why shu mai is really famous. Wherever you are, you just go to chinatown, find a dimsum restaurant and for sure they have it.

The original shu mai is made from pork, but on these days, shu mai becomes everyone's food so you can find chicken shu mai.

At Belzy's Kitchen, I tried to make fish shu mai, and it tasted good. The texture of the meat is more tender than pork shu mai.

Frankly speaking, since I lived here I often make shu mai (so lucky I bought dimsum recipes book from Sisca Soewitomo when I was in Jakarta). When I lived in Jakarta and Singapore, I never make any shu mai. Because there are plenty of shu mai, I just buy it from a stall :). Anyway, I recommend you to try fish shu mai (yea...since there is swine flu so it is not too safe to eat pork :)), and let me know how is it, okie ;).

Shu Mai

Ingredients:

200 gram shrimp, chopped

200 gram fish fillet, chopped

3 cloves shallot, finely minced

2 tbsp vegetable oil

3 tbsp tapioca starch (or corn starch)

1 white egg

1/2 tsp salt

1/4 pepper

1 tbsp sugar

1 tsp salty soy sauce

1 tbsp sesame oil

2 pieces shiitake, chopped

20 sheets of shu mai wrapper (or wonton wrapper)

Garnish: shredded carrot

Directions:

Mix shrimp and fish, mixed well.

Fry shallot until fragrant, then shift it altogether with the oil into the fish batter, mixed well.

Add in tapioca starch, white egg salt, pepper, sugar, salty soy sauce, shiitake and sesame oil, mixed well.

Scope 1 teaspoonful fish batter onto one sheet of shu mai wrapper and form it into shu mai form.

Pour in shredded carrot on every shu mai.

Place shu mai to be steamed on a piece of lightly oiled parchment paper or cabbage leaf place in the bottom of every steamer.

Steam shu mai for 15 minutes or until steamed well.

Serve it with chilli sauce.