Steamed fish dumplings with cabbage, potato, bitter gourd, tofu and egg, all steamed together and drowned in peanut sauce.
What makes it siomay bandung
Fish and tapioca dumplings, steamed.
Steamed cabbage, potato, bitter gourd, tofu and egg with them.
Peanut sauce over everything.
Where it comes from
Siomay takes its name from shumai, the Chinese dumpling, but in Bandung it became fish — usually mackerel — bound with tapioca and steamed. Carts carry a tall steamer with the dumplings and their companions inside: cabbage rolls, potato, bitter gourd, tofu and egg.
Everything is cut up on a plate and covered in peanut sauce, with kecap manis, sambal and lime to taste.