Siomay Keriwil
Is anyone missing this siomay? It went viral back in the day because it’s just that delicious 🥰 This recipe is even more special because this Kriwil Siomay stays tasty and savory, even without flour, MSG, and of course, preservatives. What's special is that I use walnuts, which are perfect for those allergic to peanuts, making it safer and still super savory!
But remember, you need to activate the walnuts first! (see this post: Activating Nuts) This makes them easier to digest and ensures your stomach won’t feel riwillll (stomachache) after enjoying the Kriwil Siomay. Hehe, go ahead and try this healthy siomay recipe! It's perfect for a snack without the worries! 😋
Course Main Course
Cuisine Asian
Keyword dumplings, chinese food, siomay, homemade, no-MSG, siomay keriwil, curly siomay, indonesian siomay
Prep 10 minutes
Cook 20 minutes
Activating 8 hours
Servings 5 servings
Ingredients
Ingredients A:
500 gr chicken thigh filet, minced then blended
75 gr chayotes, grated, add to the chicken
Ingredients B:
30 gr garlic
20 gr green onions
3 eggs
15 gr sea salt
10 gr non-MSG mushroom seasoning
5 gr pepper
15 gr sorghum sugar
20 gr sesame oil
20 gr liquid aminos
200 gr sago flour
100 gr tapioca starch
Ingredients C (Nut Sauce):
20 gr garlic
100 gr canary nuts ( see Activating Nuts to know how to activate nuts)
100 gr curly chili
400 mL water
100 gr palm sugar
15 gr sea salt
8 kaffir lime leaves
Instructions
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Blend Ingredients A with a food processor.
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Add Ingredients B, then blend briefly again.
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Shape with a fork, then boil until foamy.
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After that, steam the siomay.
How to Make Nut Sauce:
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Soak the canary nuts overnight.
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Then bake at 80-130 degrees, flip every 15-30 minutes until the nuts are dry and golden yellow.
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Blend all Ingredients C except palm sugar, salt, and kaffir lime leaves.
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Add palm sugar, salt, and kaffir lime leaves, then cook over medium heat until reaching the desired thickness.
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The nut sauce is ready to be enjoyed with Siomay Keriwil.
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Serve with lime and sorghum sweet soy sauce.
Tips
1. To get a good texture, shape the Keriwil Siomay using a fork.
2. Chicken meat can be replaced with mackerel fish or mixed with a ratio of chicken to fish of 2:1.
3. If you want to steam it directly, place the Keriwil Siomay on banana leaves greased with oil. Steam it flat / without stacking to prevent sticking.
4. If there is an egg allergy, you can replace the egg with ice cubes / ice water as follows:
- 35g per 1 egg white
- 15g per 1 egg yolk
- 50g per 1 whole egg
5. If there is no sago flour, it can be replaced with 200g of tapioca starch + 100g of cornstarch.
6. Canary nuts can also be replaced with roasted / fried cashews according to preference.
