Siomay Ayam (Chicken Dim Sum)

Ingredients:

Adonan:

500gr   Ground Chicken

150gr   Garlic (Chopped)

50gr     Corn Oil)

100gr   Red Onion (Chopped)

20gr     Butter

10gr     Lime (Squeeze)

10gr     Ginger (Chopped)

2blok   Chicken Stock Powder

50gr    Scallion (Sliced)

50gr    Carrot (Chopped)

200gr  Corn Flour

100gr  Flour All Purpose

3pcs    Chicken Egg

10gr    Ground Coriander

10gr    Ground White Pepper

7gr      Table Salt

1pak   Dim Sum Skin

Bumbu Kacang:

250gr  Fried Peanut (Skinless)

50gr    Red Chili (Chopped)

50gr    Garlic (Chopped)

50gr    Red Onion (Chopped)

10gr    Ginger (Chopped)

Procedures:

Meat Dough:

1. Saute Red Onion with butter and lime juice until wet and pink color
2. Blend garlic, sauted onion, ginger, corn oil until smooth
3. Mix blended items with Ground Chicken, Carrot, Flour, Eggs, Coriander, Pepper, Salt, Chicken Stock

For Siomay DimSum without Skin:

1. Boil water and mix with chicken stock powder
2. Shape Meat Dough by using you palm and squeeze it until ball shape, try 1 pc and boil to check the taste, is the taste is ok, repeat the same thing
3. Boil for about 10 minutes or untnil the dim sum floating
4. Saute garlic, red onion, red chili until flavor comes out
5. Blend sauted ingredients with fried peanut (add water as needed)
6. Saute again this blended items for about 30 minutes (medium heat)
7. Steam Siomay before serve
8. Serve with Peanut Sauce

For Dim Sum with Skin

1. Take a Dim Sum Skin and fill in with Meat Dough and shape it
2. Steam for about 30 minutes or until cook
3. Serve with Chili Sauce or Peanut Sauce

For Chicken Mpek2

1. Blend again the meat dough until the texture really smooth
2. Boil water and mix with Chicken Stock Powder
3. Wet your palm with corn oil
4. Shape Meat Dough in a Cylinder Shape and boil for about 10-15 minutes and floating
5. Save in Refrigerator or Serve (Steam is preferable)
6. Serve with Mpek2 Ssauce (Vinegar/Soy/Tamarind)
7. Happy Cooking ;)

(Note: For Mpek2, Ground Chicken can be replaced with King Fish)