150grpalm sugarStart with 75 grams of sugar and adjust to your preference
1tspsalt
250mlwater
Juice of 1 lime
Instructions
Prepare peanut sauce:
Ground the peanuts and garlic in the food processor. Transfer into a saucepan and add in the rest of the ingredients. Bring to a boil and then lower the heat to let it simmer for another 15 minutes. Let it cool down and can be stored in a jar and kept in the refrigerator for up to 1 week
Prepare the tofu:
Cut the tofu into 8 pieces. Scoop out the middle (as shown in the photo above). Finely chop the tofu that you scoop out so you can mix this with the meat/fish paste later (no waste)
Prepare meat/fish paste:
Place the meat/fish paste, tofu that you scoop out earlier and the rest of the ingredients for meat paste in a large bowl. Mix until the mixture forms a paste and sticky
Adjust the taste of the meat/fish paste:
Bring a small pot of water to a boil. Scoop a small portion of the meat/fish paste and boil in the water until cooked through. Have a taste. Add more salt and/or sugar to your meat/fish paste if necessary
Stuff the tofu and wonton skins:
Scoop the meat/fish paste into the hole you create on the tofu earlier. Make sure you pack the meat in. Place one scoop of meat/fish paste in the middle of the wonton skin and then gather the sides and gently pinch to seal on top. Repeat with the rest
Steaming:
Bring the water in the steamer to a boil. Arrange the tofu and siomay on a plate and steam for the next 20 minutes or until the meat/fish paste is cooked through. Remove from the steamer and let them cool down for at least 15 minutes before deep-frying
Frying:
Preheat enough oil for deep frying. Coat each piece of tofu and siomay with the batter and then fry until crispy and golden brown all over. Remove and place on absorbent paper towel and keep them warm in the oven
Serving:
Cut the fried tofu into smaller pieces. You can leave the siomay whole, or cut them in half too, it's up to you. Topped with the peanut sauce, a drizzle of kecap manis, your favorite Indonesian sambal (like sambal ABC for example), and squeeze of fresh lime juice. Tuck in!