Peanut Spicy Curly Siomay
Siomay Ingredients
- – 500 gr chicken breast
- – 125 gr chayote, shaved
- – 2 eggs
- – 175 gr tapioca
- – 75 gr all-purpose flour
- – 5 cloves of red onion + 3 cloves of white garlic, fried
- – 2 tbsp sesame oil
- – 1 tsp mushroom broth
- – 1 tsp pepper
- – 1.5 tsp sugar
- – 1 tsp salt
- – 1 tg leek, sliced
How to make
- - Put the chicken and chayote into a food processor. Puree.
- - Add eggs, flour and the rest of the ingredients. Process again until smooth. Take a little dough, boil – adjust the taste (add salt if necessary)
- - Prepare a pot of water, turn on the fire. After the water is warm, add the dumplings mixture with the help of 2 forks (pulling the dough a little so that it will curl up later). Put it in the pot. Boil briefly just until the shape is set. Lift
- - Continue the cooking process by steaming for 25 minutes. Turn off the fire.
- - Fry the onions and chilies until slightly wilted. Lift and drain
- - Add peanuts, fried spices, steamed potatoes, and some water. Blend until smooth
- - Pour all the ingredients that have been mashed into the pan, add the remaining water and lime leaves. Cook until slightly boiling, then pour thick coconut milk and cooking oil. Add other spices.
- - Cook on medium heat until the oil from the marinade comes out and thickens. Taste correction, add salt/sugar if necessary. Turn off the fire
Peanut sauce
- – 150 gr fried peanuts
- – 1 pc steamed potato (weight 75 gr)
- – 6 cloves of red bw + 4 cloves of white
- – 6 large red chilies
- - 4 pieces of devil's chili
- – 4 lbs of lime leaves
- – 2 tbsp sweet soy sauce
- – 6 tablespoons of powdered palm sugar / brown sugar, comb
- – 1.5 tsp mushroom stock
- – 1 sachet of instant thick coconut milk @ 65 ml + 500 ml of water
- – 75 ml of oil (I use coconut oil)
- – 1 tsp salt
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