Molecular Gastronomy Siomay

Ingredients

In this Molecular Gastronomy adaptation, the traditional Siomay dumplings are transformed into spherical shapes using the spherification technique. The peanut sauce is turned into a foam, adding a unique texture to the dish. These innovative techniques elevate the presentation and create a new sensory experience while still maintaining the authentic flavors of Siomay. We alse have the original recipe for Siomay, so you can check it out.

• 200g (7 oz) fresh fish fillets, finely minced 200g (7 oz) fresh fish fillets, finely minced
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 100g (3.5 oz) tofu, finely minced 100g (3.5 oz) tofu, finely minced
• 100g (3.5 oz) cabbage, finely chopped 100g (3.5 oz) cabbage, finely chopped
• 2 tablespoons tapioca starch 2 tablespoons tapioca starch
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon ginger powder 1 teaspoon ginger powder
• Salt and pepper to taste Salt and pepper to taste
• 500ml (2 cups) water 500ml (2 cups) water
• 10g (0.35 oz) sodium alginate 10g (0.35 oz) sodium alginate
• 500ml (2 cups) calcium chloride solution 500ml (2 cups) calcium chloride solution
• 100g (3.5 oz) peanuts, roasted and ground 100g (3.5 oz) peanuts, roasted and ground
• 2 tablespoons sweet soy sauce 2 tablespoons sweet soy sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 100ml (1/2 cup) coconut milk 100ml (1/2 cup) coconut milk
• 2g (0.07 oz) soy lecithin 2g (0.07 oz) soy lecithin

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced fish fillets, shrimp, tofu, cabbage, tapioca starch, soy sauce, sesame oil, garlic powder, ginger powder, salt, and pepper. Mix well until the mixture is thoroughly combined.
2. 2.
   Shape the mixture into small balls and set aside.
3. 3.
   In a large pot, bring water to a boil. Add sodium alginate and stir until dissolved.
4. 4.
   In a separate bowl, prepare the calcium chloride solution.
5. 5.
   Using a spoon or a syringe, carefully drop the fish and shrimp balls into the sodium alginate solution. Let them sit for 2 minutes to form a gel-like outer layer.
6. 6.
   Gently transfer the balls into the calcium chloride solution and let them sit for another 2 minutes to complete the spherification process. Remove and rinse with water.
7. 7.
   For the peanut foam, combine ground peanuts, sweet soy sauce, tamarind paste, palm sugar, and coconut milk in a blender. Blend until smooth.
8. 8.
   Strain the mixture and pour it into a cream whipper. Add soy lecithin and charge with a nitrous oxide cartridge. Shake well.
9. 9.
   To serve, arrange the siomay spheres on a plate and top with the peanut foam.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and finely minced for a smooth texture in the siomay spheres.
• Sodium alginate — Dissolve the sodium alginate completely in the water to ensure a proper gel-like outer layer on the siomay spheres.
• Calcium chloride solution — Prepare the calcium chloride solution according to the instructions to facilitate the spherification process.
• Soy lecithin — Add the soy lecithin to the peanut foam mixture before charging it with a nitrous oxide cartridge for a stable and airy foam texture.
• Tamarind paste — Adjust the amount of tamarind paste according to personal preference for a balance of tanginess in the peanut foam.

Tips & Tricks

• Experiment with different seafood combinations such as crab or scallops for unique flavors.
• Serve the siomay spheres on a bed of fresh herbs or microgreens for added freshness.
• For a burst of heat, garnish with finely chopped chili peppers.
• If you don't have a cream whipper, you can still enjoy the peanut sauce by serving it as a drizzle over the siomay spheres.
• To save time, prepare the siomay mixture in advance and refrigerate until ready to shape and cook.

Serving advice

Serve the Molecular Gastronomy Siomay as an appetizer or a main course. Arrange the siomay spheres on a plate and drizzle the peanut foam over them. Garnish with fresh herbs, chili peppers, and a sprinkle of roasted peanuts for added texture and flavor.

Presentation advice

Create an elegant presentation by arranging the siomay spheres in a circular pattern on a white plate. Drizzle the peanut foam in a zigzag pattern over the spheres. Garnish with microgreens and edible flowers for a pop of color.