Ingredients/Nutrition:
500 g featherback fish (ikan belida) can be substituted for other white fish or shrimp or chicken
2 tsbp shallots, grated
1 tbsp mashed roasted garlic
2 tsp ground white pepper
2 tsp ground dried shrimp (ebi tumbuk)
1 tsp fish sauce -> my idea
2 1/2 tsp sugar
2 tsp salt
1 tsbp sesame oil
3 eggs
400 g chayotte or jicama, shredded and drain
250 g tapioca starch
wonton skins
tofu or tofu puffs
peanut sambal
cucumber acar (cucumber pickle)
Methods / instructionss
2 Add chayotte or jicama, mix well. Add tapioca starch and mix well again. Set aside.
3. Divide fish paste filling mixture into 3 parts. One for fried siomay (shu mai), one for tofu and another one for fishball.
Tofu/Tofu Puffs:
1. Halve tofus into triangle shape. Use a spoon (a grapefruit spoon works great here) to remove the tofu from the middle of each triangle. Be careful to keep the pouch intact. Combine the tofu parts that you take out of the middle with a part of filling.
2. With a tablespoon, scoop the filling and gently stuff in each piece of tofu. Do this step until all tofus are used up. Deep fry to golden brown.
However, you will need to make changing if you use tofu puffs. All you need to do is cutting the puffs halved. Then fill with a teaspoon of fish paste mixture. Steam to them to cook the filling then fry.
Siomay:
Lay a wonton skin on a flat surface. Brush the edges of skin with a little water. Place 1 teaspoon of filling into skin, being careful to avoid the edges. Fold and unify the edges together to seal. Repeat the same step until the filling is used up. Deep fry to golden brown.
Fishball:
With two spoons, make a ball of 1 tablespoon mixture. Drop into a fryer to cook it. Repeat the same step until the filling is used up. I myself like to drop the balls into a 90C hot water to cook the inside until the balls floating. Drain then fry them to golden brown.
Serving: plate siomay, filled tofu and fishball. Pour peanut sambal over. Drizzlekecap manis and ketchup over. Add acar and chili sambal (only if you feel the peanut sambal is not hot enough) on the side.
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