I’m back! Been a bit busy lately, me and my family, we’re planning for our spring and summer holiday, also visited some of hubby’s grandma. And actually at the same time I’m having that “blog blue” 😛 Feeling a bit lazy to write and stuffs. Just enjoying reading nice posts out there 🙂 So, sorry if it’ll be a bit quiet here. Hope you’ll still coming back though 🙂
Another thing I want to tell you is, I got another blog award from Mama Miyuki’s blog. How nice! I never thought I’ll be getting awards for my blog ^.^
This is the quick snack / light meal / main dish / appetizer kind of food. Depending how much you want to eat it 😛
My mum always put bitter melon in it too. But me and sisters hate it so much, so we never really eat it. My mum always watching me and sisters when we take this food. She wanted to make sure, we take at least one of the bitter melon. We did of course, but then sneaky throw the melon to the trash 😛 I was a really picky eater, so I hope my daughter won’t be picky like me 🙂
This time I made the peanut sauce by my self, so I can share it with you today (finally). But, I bought more ready to use peanut sauce from the Indonesian shop. I just like it, it’s very simple. Only need to add water, then you have it. Told you I’m lazy 😛
400g white fish ( I used spanish mackerel)
1 medium size chicken breast
200g – 300g tapioca flour
3 garlic cloves, peeled
1 tbsp plain flour
1 carrot, grated
1 tsp fresh chopped parsley
Salt and pepper
1 pack wonton pastry
250g / 1 pack tofu
500g potato, boiled
for peanut sauce
– 250g fried peanuts
– 2 garlic cloves
– 5 chilies (optional)
– 2 lime leaves
– 1 tsp tamarind paste
– 2 tbsp sweet soy sauce
– 3 tsp palm sugar (I used dark brown sugar)
– Salt & water
– Put fish, chicken breast, garlic, egg salt and pepper in a food processor. Blitz until smooth and nice.
– Add flour and blitz some more. So everything mixed together.
– Transfer to a big bowl, add grated carrot and parsley. Mix well.
– Take 1 wonton sheet, scoop some of the fish mixture (about 1 tea spoon), place it in the middle of the pastry, and brush the edges with some water and bring all the edges to the middle. Repeat the process.
– Now for the tofu, if you have a nice square tofu, you can cut it into 4 pieces (diagonally)
– Scoop the middle part of the tofu and make small hole in there, so you can fill it with the fish mixture.
– In this picture I also use portobello mushroom, it’s not authentic of course but I like to have it there. What I did just take off the stems and fill it with the fish mixture.
– When everything is done, place them in your preheated steamer. And cook for about 7 to 12 minutes.
– Meanwhile, put all the ingredients for peanut sauce into the food processor.
– Transfer to a sauce pan, add enough water. The consistency should be slightly runny. And then cook for about 5 minutes.
– Serve siomay with boiled potato and peanut sauce on top.