Somay Komplit

Serves 1
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Directions

  1. 1Cut the pare into large pieces and remove the middle part.
  2. 2Soak the pare in salt water for at least 30 minutes.
  3. 3Chop the chicken with sugar and salt.
  4. 4Mix the minced chicken with grated labu siam, egg white, fish sauce, oyster sauce, garlic, and green onions.
  5. 5Add tapioca flour and all-purpose flour.
  6. 6Fill the pare with the chicken mixture and grate the top with a fork.
  7. 7Fill the tofu with the chicken mixture and grate the top with a fork.
  8. 8Soften the cabbage in boiling water.
  9. 9Roll the cabbage tightly.
  10. 10Steam the pare, potatoes, cabbage and tofu for cook them.
  11. 11Fry the peanuts, chilies, shallots, and garlic in warm oil.
  12. 12Blend the fried ingredients until smooth.
  13. 13Cook the peanut sauce with water, palm sugar, and tamarind water until the oil comes out.
  14. 14Arrange the steamed somay components on a plate.
  15. 15Pour the peanut sauce over the somay and add sweet soy sauce, chili sauce and lime.

Ingredients

  • 2 buah pare ukuran besar
  • garam
  • 500 gr ayam filet paha
  • 150 ml air es
  • 1 sdt garam
  • 2 sdm gula pasir
  • 2 sdt kaldu bubuk
  • 2 sdt penyedap
  • 0.5 sdt merica
  • 60 gr labu siam parut halus
  • 1 butir putih telur
  • 2 sdm kecap ikan
  • 1 sdm sauce tiram
  • 5 butir bawang putih ulek/blender
  • 2 batang daun bawang
  • 2 sdm minyak goreng
  • 200 gr tepung tapioka
  • 50 gr tepung terigu protein sedang
  • 5 buah kentang ukuran sedang
  • 5 butir telur rebus
  • Kol utuh
  • Kecap manis
  • Saus sambal
  • Tahu putih
  • 150 gr kacang tanah goreng
  • 5 siung bawang putih
  • 5 siung bawang merah
  • 6 buah cabai merah keriting
  • 5 buah cabai rawit
  • 30 gr gula merah
  • 8 lembar daun jeruk
  • 900 ml air
  • 60 gr kecap manis
  • 1 sdt garem
  • 1 sdt penyedap
  • 1 buah jeruk limau

Equipment

knifewooden boardbowlfood processorforksteamerblenderpantongsladle

Tips

  • Soak the pare in salt water for at least 30 minutes to reduce bitterness.
  • Keep the chicken mixture cold to ensure a springy texture.
  • When frying peanuts, don't let them get too dark.