Siomay

Siomay (also Somay), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai. It is considered a light meal that is similar to the Chinese Dim Sum, but is cone shaped. It is traditionally made from tenggiri (wahoo) fish meat. Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make siomay. Other complements to siomay are steamed cabbage, potatoes, bitter gourd and tofu. Siomay is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice.

Siomay is ubiquitous in Indonesian cities. It can be found in street-side foodstalls, travelling carts, bicycle vendors, and restaurants. Just like bakso, lumpia, and pempek, siomay was influenced by Chinese Indonesian cuisine. However Chinese Indonesian siomay usually served not with peanut sauce, but in sweet-sour and spicy chili sauce. Siomay has been incorporated into Indonesian cuisine for a long time, and the most famous variety is Siomay Bandung. It has been adapted into local Sundanese cuisine. Today, most of Siomay sellers are Sundanese. Another variety of siomay is called Batagor, also originated from Bandung. It is an abbreviation that stands for Baso Tahu Goreng. Batagor is very similar to siomay, except that it is fried instead of steamed.

Ingredients

200 g fish fillet
150 gr minced shrimp
150 g squash, finely grated
250 gr sago
1 tablespoon salt
100 g egg whites
10 pcs red onion, finely
6 cloves garlic, finely
beancurd

Complement:

pare
know
potato
cabbage
eggs

Directions:

1. Mix the fish meat, shrimp, and salt and stir well. Enter the squash, egg whites, onion, and garlic, stirring until blended.
2. Enter the sago flour, stirring until blended.
3. Spread batter on the fish, tofu, eggs, cabbage and melon, and enter. The rest, make a round shape.
4. Steamed dumplings in a steamer and all supplementary heat until cooked.
5. Serve dumplings with complementary and peanut sauce.

Peanut Sauce Ingredients:

500 g roasted peanuts, remove skin
milled until smooth.
150 gr large red chili
50 g onion
2 tablespoons salt
2 tablespoons sugar
3 pcs lemon juice

How to Make:

1. Fried red peppers and red onion. Remove and puree.
2. Mix the ground spices with ground nuts, sugar, salt, and a little water, stir until blended.
3. Heat the peanut sauce to a boil. Lift. Give the lemon lime.

Source: wikipedia & tabloid nova

Martabak

Martabak is a popular dish in Indonesia. There are two kind of Indonesian martabaks, sweet and savory. In way of cooking, they have no similarities at all. Although they have completely different taste, looks and way of cooking, they usually can be found next to each other, i.e. a sweet martabak seller usually also sells the savory one.

Martabak manis

Martabak manis or sweet martabak, is a rich-flavoured pancake-like sweet dish which is popular in Indonesia. Sometimes referred to as "martabak bangka", where Bangka is an island in Sumatera. In Jakarta and West Java, Indonesia, these sweet, thick pancakes are also known as "terang bulan" or "kue pinang bangka". Also known as "apam balik" in Malaysia.

Usually made by street vendors in the evening, martabak manis is pan-cooked, using a specially shaped pan, usually with a diameter of about 25 cm and 3 cm thickness. After cooking, the pancake is topped with a lot of butter or margarine and a variety of toppings according to the customer's taste. The two major flavors are chocolate and cheese. Common toppings for chocolate flavor include a lot of chocolate muisjes or chocolate sprinkles, coarsely ground peanuts, sweetened condensed milk and sesame seeds. As for the cheese flavor, grated cheese and condensed milk are used. After the toppings are added, the pancake is cut into two, and one side is flipped onto the other. A large amount of butter or margarine is then added onto the outer part or the skin of the martabak. The martabak can also be made half chocolate and half cheese, or both chocolate and cheese together which is usually called "martabak spesial". Banana as a topping is also becoming more popular recently.

Martabak telur (egg martabak)

Martabak telur or egg martabak, also called "martabak asin" or salty/savory martabak, is a crepe-like dish with egg filling. The filling commonly includes duck eggs - up to six eggs for a large one - onion, green onions, cooked ground beef and seasonings. The martabak's "skin" is made by spinning the pastry until very thin, like filo pastry. Then it is shallow-fried in a custom made flattened heavy wok. While the skin or pastry is laid flat on the wok, the egg mixture is then poured in. Then the pastry is folded quickly while being fried, making a rectangular wrap. This requires a mastery in cooking technique. When it is done, the martabak is cut into smaller squares for serving. It is often enjoyed together with pickled diced cucumber, and a dark brown sauce made of vinegar and palm sugar.

Ingredients

Deep Fried Beef Rolls

* 50 spring roll wrappers (I used frozen)
* 1/2 lb ground beef
* 5 large eggs
* 5 scallions, stalks finely chopped
* 2 teaspoons salt
* 2 teaspoons ground coriander
* canola oil, for deep frying


Dipping Sauce

* 1 cucumber, diced
* 1 large carrot, diced
* 5 Thai chiles, finely chopped
* 5 shallots, thinly sliced
* 3 tablespoons white vinegar
* 1 teaspoon granulated sugar
* 1/4 cup water

Directions:

1. Deep Fried Beef Rolls:.
2. Brown grown beef in a skillet.
3. Discard excess fat.
4. Mix ground beef with chopped scallions, salt, coriander and eggs.
5. Fill each spring rolls with ~ 2-3 tablespoon of the ground beef mixture.
6. Fold the edges to make a rectangle shaped rolls.
7. Deep fried beef rolls in oil, 2-3 minutes per side
8. Dipping Sauce:
9. Mix all ingredients together, cover with plastic wrap, chill for at least 1 hour before serving.

Source: wikipedia & Food.com