Seafood Dumplings in Peanut Sauce

Appetizer, Seafood Recipes, Snack

 (My version of the Indonesian street food Siomay Bandung)

Siomay Bandung ala Tiny Chili PepperFood cravings drove me to be extra creative lately. Especially since the latest strong desire and taste I had were for authentic Indonesian dishes! Example number one, Siomay Bandung: steamed seafood dumplings drizzled with peanut sauce (Bandung is the city of origin of the dish) .

Back when I was little in Surabaya, the seller of siomay would pedal his bike, that had a small wooden box attached to the back to carry a steamer full of siomay and the sauces, all over the neighborhood in late afternoon. Street food hawkers, in my family’s neighborhood, seemed to have their own particular schedule: bakery and bread in the morning, fruit salad (rujak) in the afternoon, siomay and meatballs later in the afternoon, while satay, fried rice, fried noodle, would come at night. The siomay man would call out, “May, Siomay…” while sounding his bicycle horn over and over. I’d recognize that sound immediately and ran toward the terrace to call and stop him in front of our house. A big chunk of my childhood memories is filled with lots of good eats!

There are tons of recipes out there to create this dish from scratch. But I was far too hungry for it and couldn’t, wouldn’t, be patient enough to do so. Entered an idea, a simpler way to prepare Siomay Bandung with pleasing result.

Here’s how I do my version. We’ll need:

  • A dozen fish meat balls (frozen section, Asian grocery store)
  • A packet of shrimp dumplings (frozen section, Asian grocery store)
  • A dozen of fried tofu balls (vegetable section, Asian grocery store)
  • Three tablespoon of sweet soy sauce (Indonesian food product section, Asian grocery store)
  • Two tablespoon of chili sauce (Indonesian food product section, Asian grocery store)
  • ½ cup of peanut sauce with garlic, ginger, and lemongrass (Brand: House of Tsang , Bangkok Peanut Sauce, Dipping Sauce. Found at Kroger).
  • Juice from ½ of lime
  • 1 tablespoon of canola oil
  • A handful of frozen green beans

the sauces

 Steaming the good stuff


  • Set steaming pan above the pot filled halfway with water. Bring to a rolling boil over medium heat.
  • Place fish meat balls, shrimp dumplings, tofu balls, green beans on the steamer and drizzle them with canola oil.
  • Cover the pan and steam for about 8-10 minutes to thaw and warm up (they are precooked)
  • Cut them up to smaller pieces.
  • Mix all of the sauces and lime juice in a bowl.
  • Serve the pieces on a plate and drizzle with the sauce.

seafood dumplings, tofu, green beans in peanut sauce

Selamat Makan! (Enjoy your meal!)

Have a great weekend!

Chicken Satay with Walnut Sauce

Poultry Recipes

Chicken Satay w Walnut Sauce by Tiny Chili Pepper 1

Grilling on skewers seems like a universal way to cook meat, don’t you think? Most citizens of the world probably have their own versions and names for it. Still, it’s the same delicious idea :). Indonesians (and some of our South East Asian neighbors) call this method as sate or satay. As a popular street food in the country, satay comes in different variation depending on the region. In my hometown, chicken satay with peanut sauce seems to be consistently in demand. One common scene close to dinner hours would be seeing a satay vendor push his cart on residential streets while calling out, “Teee…Sate.” Someone would usually shout back from their porch, “Satay man, come.” The vendor would stop in front of that house and start grilling. With a traditional bamboo fan on one hand, he’d fan the charcoal grill on his cart and turn and adjust the satay, to make sure they’re cooked properly, with the other hand. A wonderful aroma would fill the air. Once the satay is done, he’d start mixing the peanut sauce, shallots, sweet soy sauce, and chili paste and place the satay on top of it. I loved watching this “performance” when I was little.

by Tiny Chili Pepper

I think what makes chicken satay so special would be the sauce. That nutty, sweet, savory, and tangy flavors…all in perfect harmony. Inspired by a recent cookout at a friend’s house, I decided to make my version of chicken satay this week. I’ve made peanut sauce before but this time I used the raw walnuts that I had at home. So here it goes:

For the chicken satay, we’ll need:

  • 5-10 skewers (soaked in water for 15 minutes)
  • 2-3 boneless and skinless chicken breasts (get the smaller size). You could also use boneless and skinless chicken thighs. Cut into strips (same size) to make them skewer-friendly.
  • 2 tablespoon of extra virgin olive oil
  • Salt
  • Pepper
  • Coriander powder
  • Ginger powder
  • Lime juice from ½ lime

Walnut sauce:

  • 1 cup of raw walnuts
  • 3 shallots
  • 4 garlic
  • 3 cayenne peppers
  • Lime zest from 1 lime
  • Lime juice from ½ lime
  • Salt
  • 2 tablespoon of sweet soy sauce (substitute with: a mix of 1 tablespoon of light soy sauce and 1 tablespoon of honey)


  • Marinade the chicken strips with olive oil, lime juice, a pinch of salt and pepper, and a dash of coriander and ginger powder. Set them aside for 10-15 minutes.
  • In a food processor, mix: walnuts, shallots, garlic, peppers, salt, lime zest, and lime juice.
  • Heat up a non-stick pan and cook the walnut mixture for two or three minutes until it starts to brown.
  • In a bowl, mix the cooked walnut blend with the sweet soy sauce. Taste and adjust accordingly. I like to add thinly sliced shallots to the sauce at the end.
  • Thread the chicken meat onto the skewers.
  • Fire up the grill and cook them thoroughly (mine went for about 5 minutes on each side).
  • On a serving plate, set the chicken satay and drizzle with the walnut sauce.

with Mango Sambal by Tiny Chili Pepper

Great to serve with rice or grilled corn or just by itself. I served mine with  mango sambal and rice. A nice dinner-for-two out on our little patio 🙂

Have a great day and thanks for coming!