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Siomay Kang Ujang Ngasem is a well-known street food in Indonesia. This dish is composed of steamed fish dumplings served with peanut sauce, lime, and chili sauce. It is a popular snack that originated from West Java and has been gaining popularity throughout the country. The dish is named after Kang Ujang, the man who first introduced it to the market in Ngasem, Bandung.
The Origin of Siomay Kang Ujang Ngasem
The history of Siomay Kang Ujang Ngasem dates back to the 1970s when Kang Ujang started selling the dish on his cart. He used to roam around the area and sell siomay to people passing by. The recipe was passed down from his family and he perfected it by adding his own twist to the dish. His siomay was so delicious that it gained popularity among the locals and soon became a hit in the area.
Kang Ujang’s siomay was unique because he used fresh fish as the main ingredient instead of the usual shrimp or squid. He also added tofu, cabbage, and potatoes to make the dish more filling. His peanut sauce was also different from others because he used roasted peanuts and added garlic and chili to give it a more savory taste.
The Ingredients of Siomay Kang Ujang Ngasem
The ingredients of Siomay Kang Ujang Ngasem are simple and easy to find. The main ingredient is fish which can be any kind of white fish such as tilapia or mackerel. Other ingredients include tofu, potatoes, cabbage, garlic, and chili. The peanut sauce is made from roasted peanuts, garlic, chili, and sugar.
The fish is finely minced and mixed with the other ingredients to form a dough-like mixture. The mixture is then shaped into small cubes and steamed for around 10 minutes. The peanut sauce is served on top of the siomay and is usually accompanied by lime and chili sauce for added flavor.
How to Eat Siomay Kang Ujang Ngasem
Siomay Kang Ujang Ngasem is usually served as a snack or appetizer. It can be eaten on its own or with steamed rice. The dish can be enjoyed by dipping the siomay into the peanut sauce and adding a squeeze of lime and chili sauce to enhance the flavor.
It is also common to eat siomay in a more traditional way by using a banana leaf as a plate. The banana leaf is usually folded into a cone shape and the siomay is placed inside. The peanut sauce is then poured on top of the siomay and eaten with the banana leaf as a makeshift spoon.
The Popularity of Siomay Kang Ujang Ngasem
Siomay Kang Ujang Ngasem has become a popular dish not only in Indonesia but also in other countries. It is often featured in food blogs and travel magazines as a must-try dish when visiting Indonesia.
Many people have tried to replicate Kang Ujang’s recipe but none have been able to match the original taste. The popularity of Siomay Kang Ujang Ngasem has also led to the opening of many siomay stalls across the country. Some of these stalls have even become famous in their own right and have expanded to become full-fledged restaurants.
Conclusion
Siomay Kang Ujang Ngasem is a delicious and unique dish that has become an icon of Indonesian cuisine. Its simple yet flavorful ingredients and the history behind it make it a dish worth trying. If you ever find yourself in Indonesia, make sure to give Siomay Kang Ujang Ngasem a try and experience a taste of authentic Indonesian street food.
