I haven't been taking scenery photos for weeks because it's been mostly grey and it's even worse after some of the snow has melted away because that means it's the time for dark/brownish snow. Not nice. Plus the sun has been hiding for weeks and weeks. It did shine for a few afternoons, but it hasn't been seen again for a while, so that's also another reason.
Anyway, considering the fact that I have some tofu and I've been bored with cooking the same food over and over again, I decided to make some siomay. Because there aren't ready made siomay skins, I wanted to try making some. In the past I settled by just filling in some paprika with meat, but this time I was bent on making the skins myself. It turned out to be pretty easy (100 ml flour**, 60 ml water, a pinch of salt, half an egg - I only used the white egg this time), though I have no noodle maker, so I only used a rolling pin to roll the dough until it was very very thin. I could only make 9 sheets of siomay skin but it was enough because I had bought some paprika as well.
* Note on the siomay skin sheets: To make sure that they don't stick to one another when you stack them up before filling them up with the meat, use maizena flour.
** I use puolikärkeävehnäjauho to make the skin.
This time I combined 400 grams of mince meat with 200 grams of pollock (fish) meat with garlic, eggs, pepper, and tapioca powder*** in my food processor. Once the mixture was done, I warmed up the steam pan and started filling some paprika with tofu and meat as well as filling the sheets of siomay skin with the meat. Normally in Indonesia they have a tougher type of tofu in which you can make a slit and fill up the slit with the meat, but the kind of tofu available here is the very soft kind, so I can't possibly do that. That's why I opted to just shove the tofu to the bottom of the slices of paprika and then covered it up with the meat. Of course one needs to eat these with sweet soy sauce, peanut butter sauce, and a dash of lime juice. YUM YUM!!!!!!!!!!!!!!!!
*** The amount of tapioca powder is up to you. I like adding more to make the meat combo more "chewy". :-D
Here are some photos (those white stuff is the tofu):
My belly's very very happy at the moment HE HE HE HE HE HE HE...Experiment WELL DONE!!! :-D