Siomay — Bandung, Indonesia

Siomay (or somay) is an Indonesian boiled fish ball, served in peanut sauce. It is derived from the Chinese ball called shumai. Siomay is close to dimsum, but of a different shape. It is traditionally based on tenggiri meat (blackfin trevally). Other fish or shellfish can however be used, such as tuna, mackerel or shrimp. There are also siomay made with cabbage, potato, bitter melon, hard-boiled egg and tofu. It is cut into small pieces and topped with peanut sauce, soy sauce, chili sauce and lime juice. --- Entry automatically compiled from [Wikidata](https://www.wikidata.org/wiki/Q7525342) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.