Siomay

Ingredients: 
500 gr tengiri mashed fish meat 
100 gr sago flour 
Water 1 tsp ginger 
1 / 2 tsp pepper powder 
1 / 2 tsp fine sugar 
1 tsp sesame oil if desired 
1 tablespoon Ebi disangan and soaked 
Salt to taste. 

How to Make: 
Mix all ingredients, mix well and dull, and balutkan to know the remaining hard-boiled eggs round it off according to taste. 
Shaomai steamed in a steamer until cooked, add the cabbage, if using a rolled-up and pare (can be filled with dumplings) 

Peanut sauce: 
250 g fried Peanut 
3 cloves garlic fried 
4 red chilies seeded fried 
1 tablespoon sugar sand 
1 / 2 teaspoon salt 
400 ml boiled water 
Sweet soy sauce and lemon to taste limo. 
Blend all ingredients with diulek or until smooth dibleder except soy sauce and orange limo. 

How to serve: 
Take Shaomai who has matured from the steamer, cut sesui tastes. 
Flush Shaomai with peanut sauce, sweet soy sauce and berries lime limo. 
Dumplings were ready to be served.