Siomay

Siomay is a cherished Indonesian dish comprising steamed fish dumplings paired with an assortment of vegetables, all draped in a rich peanut sauce. Inspired by Chinese Shumai, Siomay is often savored as a light meal and typically molded into a conical shape. While the traditional recipe employs pork, in Indonesia, tenggiri fish (a type of mackerel) is commonly used to ensure the dish remains halal. Other seafood variants such as tuna, mackerel, or prawns are also popular alternatives.

This delectable dish usually comes with an array of steamed vegetables, including cabbage, potatoes, bitter melon, boiled eggs, and tofu. Each element is cut into bite-sized pieces and lavishly topped with a harmonious blend of peanut sauce, sweet soy sauce, chili sauce, and a splash of lime juice.

Siomay is a staple of Indonesian street food, readily available at street-side stalls, from mobile vendors, bicycle carts, and even in restaurants. Among the numerous regional variations, Siomay Bandung is particularly renowned as a popular Sundanese version. Another beloved variant is Batagor, short for Bakso Tahu Goreng. Originating from Bandung, Batagor is essentially fried Siomay, providing a delectable twist to the traditional steamed version.

In Chinese Indonesian cuisine, Siomay is occasionally served with a sweet-sour and spicy chili sauce or even without any sauce, closely mimicking the authentic Chinese Shumai.

Siomay has been embedded in Indonesian culinary culture for generations, remaining a staple choice for school meals among students nationwide. Its versatility and delectable flavors render it a treasured dish, continually enjoyed by many.