how to make Siomay

version I

Sources: Fatmah Bahalwan

material:
Spanish mackerel 500 gr meat fish, mashed
2 tablespoons red onion finely
1 tablespoon garlic finely
2 tsp pepper powder
1 teaspoon chicken powder
3 tablespoons granulated sugar
3 teaspoon salt
1 tablespoon sesame oil
3 eggs btr
400 g squash, grated coarse, drained
450 gr sago farmers

How to make:
- Stir smooth fish meat with delicate spices, pour the eggs and stir well.
- Add the squash, stir well, then pour the sago flour, stir well again, set aside.
- Take one sheet of skin dumplings, filled with fish batter, folding ketas, trim shape wiron. Place the pan over me-polished oil, steamed 20 minutes.
- Boiled potatoes ½ ripe, peeled, halved. -Crate crate part and flat, give the fish batter. steam
- Cut the melon, remove seeds, fill with fish mixture. Steam 30 minutes.
- Cut the box out, fry briefly, crate-gapru crate with one side, place the fish batter. Steam 30 minutes.
- Poached eggs twelve two, pasted with a mixture of fish. Steamed.

Complement the presentation:
- Sambal dumplings
- Lime
- Sweet soy sauce
- Tomato Sauce.

version II

Sources: Haris Inong

material:
Spanish mackerel fish meat 500 g mashed
100 gr sago flour
Water 1 tsp ginger
1 / 2 tsp pepper powder
1 / 2 tsp fine sugar
1 tsp sesame oil if desired
1 tbsp soaked Ebi (for easy software)
Salt to taste.

How to Make:
Mix all ingredients, mix well and dull, Wraps on the remaining tofu and boiled eggs round it off according to taste.
Steam the dumplings in a steamer until cooked, if you like add the cabbage is rolled up and pare (can be filled with dumplings)

How to serve:
Take that has matured from siomai in the steamer (the condition is still hot), cut within their tastes.
Flush siomai with peanut sauce, soy sauce and water give the limo orange (orange peel can be put into dumplings, so that more fragrant aroma).
Dumplings were ready to serve.