Siomay Ayam & Udang – Chicken & Shrimp Shumai

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SIOMAY AYAM & UDANG – CHICKEN & SHRIMP SHUMAI

Bahan/Ingredients:
250 gr ayam bagian dada, proses dgn alat peotong. 250 gr chicken boneless, process using copper.
100 gr daging ayam, cincang kasar. 100 gr chicken, roughly chop.
250 gr udang kupas, cincang. 250 gr shrimp skinless, chopped.
1 btr telur. 1 pcs egg
150 gr tepung sagu. 150 gr cornstarch.
50 gr bengkuang, pot kecil2. 50 gr jicamah, small cut
50 gr wortel, pot kecil. 50 gr carrot, small cut.
1 buah bwg daun, iris halus. 1 pcs.green onion, finely slice.
18 lbr kulit siomay/pangsit. 18 pcs shumai/wonton skin.

Bumbu/seasoning:
1 sdm kecap Raja Rasa. 1 tbsp Raja Rasa soy sauce.
1 sdt bwg putih bubuk. 1 tsp garlic powder. (Jay’s brand)
1 sdm saus tiram. 1 tbsp oyster sauce.
2 sdt minyak wijen. 2 tsp sesame oil.
1 sdm kecap asin premium. 1 tbsp premium soy sauce.
½ sdm kecap ikan. ½ tbsp fish sauce.
½ sdt lada bubuk. ½ tsp ground pepper.

Saus siomay /shumai sauce:
½ sdm saus tomat. ½ tsp tomato sauce.
½ sdm sambal rawit. ½ tbsp sambal chilipadi.
½ sdm saus plum. ½ tbsp plum sauce (Lee Kum Kee)
4 siung bwg putih, cincang. 4 clove garlic, chop.
Garam dan gula secukupnya. Some salt and sugar.
20 ml air panas. 20 ml hot water.
2 sdt minyak wijen utk menumis. 2 tsp sesame oil for saute.

Cara/Method:
1. Panaskan kukusan. Preheat steamer.
2. Bungkus dan bentuk siomay dgn berat bersih 40 gr. Wrap and shape the shumai dough around 40 gr per each.
3. Letakkan parutan wortel diatas siomay Add grated carrot on top of shumai.
4. Kukus selama 20 menit.
5. Masak saus. Cooking the sauce.
6. Sajikan panas siomay bersama sauce. Serve hot shumai with sauce.

Note:
Siomay juga bisa digoreng setelah di kukus. Shumai can be fried after steamed.
Bahan ayam bisa diganti daging babi. Chicken can be change with pork
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#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotograph

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