Siomay (from the Cantonese *siu mai*) — the Chinese dumpling adapted to the Indonesian palate. Indonesian siomay uses a fish-based filling (tenggiri/mackerel — same as pempek) rather than the pork-and-shrimp filling of the Chinese original, reflecting the Muslim-majority market. The siomay is steamed and served with steamed potato, boiled egg, bitter melon, and cabbage — all DRENCHED in bumbu kacang (peanut sauce) thinned with lime juice, kecap manis, and chilli sauce.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 5