|
Siomay (also Somay), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai. It is considered a light meal that is similar to the Chinese Dim Sum, but is cone shaped. It is traditionally made from ''tenggiri'' (wahoo) fish meat. Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make siomay. Other complements to siomay are steamed cabbage, potatoes, bitter gourd, boiled egg and tofu. Siomay is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice.〔 ==Origin and varieties== Siomay is ubiquitous in Indonesian cities. It can be found in street-side food stalls, travelling carts, bicycle vendors, and restaurants. Just like ''bakso, lumpia'', and ''pempek'', siomay was influenced by Chinese Indonesian cuisine. However Chinese Indonesian siomay usually served not with peanut sauce, but in sweet-sour and spicy chili sauce instead, or with no sauce at all which resembles authentic Chinese ''shumai''. Siomay has been incorporated into Indonesian cuisine for a long time, and the most famous variety is Siomay Bandung. It has been adapted into local Sundanese cuisine. Today, most of Siomay sellers are Sundanese. Another variety of siomay is called ''Batagor'', also originated from Bandung. It is an abbreviation that stands for ''Bakso Tahu Goreng''. Batagor is very similar to siomay, except that it is fried instead of steamed. Siomay is one of the favourite school meal for Indonesian students.〔 File:Panci siomay.jpg|Varieties of steamed siomay to choose; tofu, potatoes, cabbages, bitter gourd and eggs. File:Siomay.jpeg|Sliced siomay poured with peanut sauce. File:Gerobak siomay.jpeg|Siomay and batagor cart. File:Siomay Udang Glodok.JPG|Chinese Indonesian shrimp siomay in Glodok area, Jakarta. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「siomay」の詳細全文を読む スポンサード リンク
|