 Chinese Indonesian shrimp siomay in Glodok area, Jakarta | |
| Alternative names | Somay |
|---|---|
| Course | Snack |
| Place of origin | Indonesia |
| Region or state | West Java, Nationwide |
| Serving temperature | Hot |
| Main ingredients | Fish dumpling with tofu and vegetables in peanut sauce |
| Variations | Batagor, shumai |
Siomay (also Somai) (Chinese: 燒賣; Pe̍h-ōe-jī: sio-māi), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from the Chinese Shumai.[1][2] It is considered a light meal, similar to the Chinese dim sum.[1] It is traditionally made from pork but is frequently substituted with tenggiri (Spanish mackerel), as many Indonesians observe the halal dietary law. Sometimes other types of seafood such as tuna, mackerel, and prawn or poultries such as chicken also can be used to make siomay.[3] Other complements to siomay include steamed cabbage, potatoes, bitter gourd, boiled egg, and tofu. Siomay is often cut into bite-size pieces and topped with peanut sauce, sweet soy sauce, chili sauce, and a dash of lime juice.[2]
- ^ a b "Siomay dan Bakso Tahu". Kompas.id (in Indonesian). 2018-02-18. Retrieved 2020-04-10.
- ^ a b Suriyani, Luh De (6 May 2013). "'Siomay', the students' favorite meal". Bali Daily. Archived from the original on 4 March 2016. Retrieved 14 January 2015.
- ^ The Indonesian Kitchen: Recipes and Stories. Sri Owen (2008), 287 pag. ISBN 9781566567398, ISBN 978-1566567398