Kue Lumpur Keju

Ingredients:
5 Tbs of butter
1 cup of water
1/2 cup of sugar
1 cup of all purpose flour
1/2 cup of grated mild cheddar cheese 
4 eggs
2 cups of coconut milk
Pinch of salt
1 cup of raisins

How to make:
1. Boil water, butter, and sugar. Then, let it cool (at room temperature).
2. On a mixing bowl; pour the butter mixture. Add the rest of the ingredients (except the raisins), and stir them to blend.
3. On a poffertjes* pan (picture attached) ; pour the mixture and cover them with a lid.
4. After a couple minutes (when the cake is half cooked - still soft on the top); open the lid and add raisins on the top of each cake. Then, cover the pan again for another couple of minutes until it is cooked.
5. Using skewer, pick them from the pan. Ready to serve (served the best at the room temperature).

* Poffertjes is the Dutch little cakes, served with powder sugar on the top. There are many style of poffertjes pans on the market. One of it looks like on the picture attached.

Ketoprak

Ingredients: 
Boiled/cooked Ketupat*
2 medium size fried tofu
A handful of boiled/cooked rice vermicelli
A handful of raw bean sprouts**
Krupuk***

For the sauce:
1 cups of peanut butter cream
3 cloves of garlic (paste)
2 - 3 Tbs of ground palm sugar (can be substituted with brown sugar)
Pinch of salt
Chillies paste (optional) 
water to dilute
sweet soy sauce (kecap manis)

How to make:
1. Boiled the ketupat*
2. Cut the fried tofu into medium cubes.
3. Wash the raw bean sprouts (make sure they are clean)
For the sauce: 
In a medium glass bowl; put all the ingredients and cook them in a microwave with a high heat for 2 - 3 minutes. Stir them to blend.

How to serve:
1. On a dinning plate; put the cut ketupat, raw bean sprouts, cut fried tofu, cooked rice vermicelli.
2. Pour the sauce on the top. Pour the sweet soy sauce on top of the peanut sauce.
3. Sprinkle with some krupuk. Ready to serve.

* Ketupat is a compressed rice. The authentic ketupat is wrapped with young palm/coconut leaves (as on picture attached). In this recipe, I didn't make the ketupat by my own. I found the ready to cook ketupat at the Asian grocery. The package is sealed in small plastic bags with tiny holes on it. What I needed to do was just boil them until they are cooked. Then, threw away the plastic bags and cut them into medium cubes.
** I forgot putting the bean sprouts on the picture (sorry....), but it was still delicious.
*** Krupuk is Indonesian fried crackers. They are many flavors; shrimps, fish, garlic, and shallot.

Bakmie Goreng (Fried Noodles)

Ingredients:
A medium bowl of boiled eggs noodles
A small bowl of vegetable mix (broccoli, peas, mushrooms,green beans, carrot, etc)
1/4 pound of any meat you like (shrimp/chicken/beef/pork)
2 lightly beaten eggs
3 cloves of fine chopped garlic
2 cloves of fine chopped shallot
2 - 4 Tbs of sweet soy sauce (kecap manis)
Pinch salt & pepper
2 fine chopped of candle nuts (kemiri)
3 Tbs of olive oil

How to make:
1. On a frying pan; put olive oil, garlic, shallot, and candle nut. Stir them.
2. Add the meat, then add the vegetable mix and salt & pepper.
3. Pour the eggs and blend them with other ingredients that were already cooked.
4. Put the noodles in, stir them.
5. Add the sweet soy sauce. Stir them, until the noodles look evenly brownish.
6. Ready to serve.

Peach & Custard Pie

 Ingredients:
Ready to use Pie Crust
2 cups of half & half
5 eggs yolks
1/2 cup of granulated sugar
3 Tbs of corn starch
1 Tbs of vanilla extract
1 can of sliced peach

How to make:
1. Boil the half & half with the sugar.
2. In a small bowl; mix the egg yolks and the corn starch.
3. Add the mixture of egg yolks into the half & half, then stir them until it is cooked.
4. Pour the vanilla extract into the batter, then let them cool.
5. Bake the pie crust on 350 F for 15 - 20 minutes until it cooks.
6. When the crust is cool, pour the custard mix onto the pie crust. Spread them evenly.
7. Arrange the sliced peach on top of the custard.
8. Put the pie in the fridge to chill.  Ready to serve.

Sate Manis (Sweet Sate)

Ingredients:
1/2 pound of any meat you like (chicken/beef/pork)
3 Tbs of sweet soy sauce (kecap manis)
1 Tbs of brown sugar
1 Tbs of granulated sugar
1 Tbs of coriander (ketumbar)
Pinch of galangal (laos)
Pinch of cumin (jinten)
Pinch of lemon grass
1/2 teaspoon of ginger
3 Tbs of lime juice
3 cloves of garlic
2 cloves of shallots
Pinch of salt & pepper

How to make:
1. Tenderize the meat with a meat tenderizer, then cut them in strips. Pour lime juice on it.
2. Fine chop garlic, shallots, and ginger.
3. Put the chopped garlic and shallots and all the rest of the ingredients into the meat.
4. Store and marinate the meat with all the seasonings for 2 hours or more.
5. Stick the meat onto the skewers, then grill them.
6. Ready to serve.

Bubur Ayam (Chicken Porridge)

Ingredients:
1/2 cup of jasmine rice
4 cups of water (add more if it is too thick)
1/4 pound of ground chicken
Pinch of salt & pepper
Cakwe (Chinese bread stick)*
Fried shallots (bawang goreng)
Green onion (cut)

How to make:
1. On a small heated boiling pot; put the water and the rice.
2. Add the ground chicken and stir them until it blends.
3. Add salt & pepper.
4. Cover the pot with a lid. To prevent lumps, stir them once in a while.
5. Ready to serve. Enjoy them with sliced cakwe, fried shallot and sliced green onion.

*Cakwe can be found at some Asian groceries. 

Chocolate Chip Cookies

Ingredients:
2 cups of chocolate chips*
1 cup of chopped walnut (optional-the picture doesn't use walnut)
2 1/4 cups of all purpose flour
1 cup of soften butter (=2 sticks)
3/4 cup of brown sugar
1/2 cup of granulated sugar
2 eggs
1 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of vanilla extract

How to make:
1. On a medium bowl; put all dry ingredients (flour, salt, and baking soda).
2. On a separate bowl; soften the butter, preferably with a mixer.
3. Add brown sugar and granulated sugar into the butter mixture.
4. After the sugars and butter mixed, add the eggs and blend them in the butter mixture, then add vanilla extract.
5. Blend with a wooden spoon or spatula; the dry ingredients and the butter mixture.
6. Add the chocolate chips and the chopped walnuts.
7. On a cookie trays; use a tablespoon to scoop the batter into the trays.
8. Bake them in 350 F for 9 - 10 minutes.
9. Ready to serve. For the best, enjoy them with a glass of milk.

* I love using 60% or more of cacao chocolate chips for a bittersweet taste.

Risoles Ragut (Ragout Rolls)

Ragout filling:
4 chopped garlic
2 chopped shallots
1 cup of chopped carrot
1 cup of ground beef/ground chicken/ground shrimp (any meat you desire)
1/2 cup of all purpose flour
1 to 1 1/2 cup of milk (depends on how thick the ragout you like)
A pinch of nutmeg
A pinch of salt & pepper
3 Tbs of olive oil

Wrappers:
4 eggs
1/4 cup of flour
3/4 cup of milk (add a bit more if it is still too thick)

In the frying process, you need:
1 eggs
Plain bread crumbs

How to make:

Ragout filling
1. On a saute pan; put olive oil, garlic, and shallot. Saute them until they are soft.
2. Add the meat. When the meat is cooked, add carrot.
3. Add nutmeg, and salt & pepper. Blend them.
3. Pour the flour into the pan, stir them and pour the milk. Blend all the ingredients until they are thickened.

Wrappers:
1. Beat the eggs lightly.
2. Pout the flour and the milk. Mix them.
3. Set aside for a few minutes to let the batter completely mixed.
4. On a saute pan; pour about 2 Tbs of the batter into the pan and flip them when the bottom side is cooked. Set aside.

Frying process:
1. On a wrapper; put a Tbs of the filling and roll them (like making lumpia or egg rolls). You can use a mix of water and flour to glue the roll. 
2. Cover the rolls with the eggs. Then, cover them with the bread crumb.
3. Fry the rolls. Ready to serve.

* To me, this recipe is not hard to make, but it requires more times and patience. I call this recipe a 'two or three days project' (one day for making the wrappers, one day for making the filling and another day for frying them). I never finish cooking this dishes in one day, but since I could not find this Risoles anywhere, it is worth making! After all, I am just a gourmandise.

Ayam Suwir (Shredded Chicken)

Ingredients:
1 pound of chicken tender

4 cloves of chopped garlic
3 clove of chopped shallots
2 diced tomatoes
4 fine chopped of candle nuts (kemiri)
3 Tbs of lime juice
2 cups of coconut milk
Pinch of salt & pepper
2 Tbs of sugar
2 Tbs of ground chili paste/sambal oelek (optional)


How to make:
1. On a saute pan, simmer the chicken tenders until they are cooked.
2. When the chicken is cooked; pick them from the pan and shred them with the fork. Set aside.
3. On another saute pan; put chopped garlic, and chopped shallot. Saute them until they are soft.
4. Add diced tomatoes, chopped candle nuts, lime juice, and sugar. Stir them.
5. Add shredded chicken into the pan and pour the coconut milk.
6. Stir all ingredients until the chicken blends with the seasoning. Keep stirring once in a while until the shredded chicken absorb the juice from the coconut milk.
7. Add ground chili paste (if you like).
7. When the shredded chicken looks a little bit dry, turn off the stove. Ready to serve.

Telor Sambal Tomat (Eggs in Chillies & Tomato Sauce)

Ingredients:
6 boiled peeled eggs
3 diced tomatoes
1/2 to 2 Tbs of ground chillies paste (sambal oelek)
3 cloves of chopped garlic
2 cloves of chopped shallots
1 Tbs of sugar
A pinch of salt & pepper
1 teaspoon of shrimp paste/terasi* (optional)
3 Tbs of olive oil

How to make:
1. Fry the boiled & peeled eggs in a frying pan. Set aside. This process is (very) optional**.
2. On a separate pot with a medium heat; put olive oil, add garlic and shallot. Saute them until it softens.
3. Add tomatoes and cook them until you see the tomato juice on the pot.
4. Add ground chillies paste and shrimp paste. Stir them until all the ingredients blend.
5. Add the eggs. Cover the pot for a few minute and let the eggs absorb the sauce.
6. Uncover the pot and let the sauce evaporates and thickens.
7. When the sauce is thick, turn of the stove. Ready to serve.

* Terasi is a very thick shrimp paste. It can be found at some Asian groceries.
** You could absolutely make this recipe without frying the eggs. Frying the eggs is very unsafe because the hot grease will sprinkle on the surface. I fried those eggs because I have an electric fryer (with a lid), so that I did not need to worry about the hot grease.

Bruschetta

Ingredients:
4 to 6 slices of baguette*
2 of chopped tomatoes
1/2 cup of grated Parmesan cheese
A pinch of oregano/thyme
butter
2 cloves of fine chopped garlic
Olive oil* (optional)

How to make:
1. Thin slice the baguette into diagonal cuts.
2. Spread butter on the bread lightly and add a little bit of fine chopped garlic on it.
3. Broil the sliced baguette for a minute or two.
4. Spread chopped tomatoes on the bread, sprinkle grated Parmesan cheese and oregano on the top.
5. Sprinkle a teaspoon of olive oil to taste. Ready to serve.

* Baguette is a French bread. It is better to use plain baguette for this recipe, instead of sour dough or wheat baguette.
* I always like using Extra Virgin Olive Oil for most Italian cooking such as this Bruschetta. 

Tumis Kacang Panjang (Long Beans Saute)

Ingredients:
A handful of cut long beans
A small package of fried tofu
1 cup of small peeled shrimps
2 tomatoes
4 cloves of chopped garlic
3 cloves of chopped shallots
A pinch of salt & pepper
1 Tbs of sugar
ground chillies (optional)

How to make:
1. On a saute pan; cook chopped garlic and chopped shallots.
2. Add tomatoes, salt & pepper, sugar and ground chillies.
3. Add the long beans and cook them until it softens.
4. Add the tofu, shrimps and stir them to blend.
5. Ready to serve. Enjoy them with steamed rice or as a side dish.

Lumpia Semarang (Semarang Style Lumpia)

Ingredients:
A can of bamboo shoots strips
1 cup of chopped peeled shrimps
4 cloves of chopped garlic
2 cloves of chopped shallots
1 Tbs of soy sauce (kecap asin)
1 Tbs of oyster sauce
2 Tbs of sugar
Pinch of salt & pepper
Lumpia wrappers
Vegetable or canola oil for frying

How to make:
1. In a saute pan; put garlic and shallots
2. Add bamboo strips and stir them until they are soft.
3. Add shrimps, soy sauce, oyster sauce, sugar, salt & pepper.  Stir them until the bamboo shoots absorb the sauce and turn brownish.
4. On the lumpia wrapper, add a couple spoon of the filling and roll them to make a shape like lumpias. Keep doing that until all the filling is used.
5. On a medium heat frying pan, fry the lumpia until the wrappers look crispy.
6. Ready to serve.

Sate Ayam Lontong (Chicken Sate)

Ingredients:
A pound of chicken breast*
3 Tbs of sweet soy sauce (kecap manis)
3 Tbs of butter/ margarine (preferably 'Blue Band'* brand)

For the sauce:
2 cups of peanut butter cream
1/2 cup of sweet soy sauce
4 pieces of ground candle nuts (kemiri)
Pinch of salt & pepper
1 1/2 cups of water to dilute (add more if it is too thick)
3 Tbs of lime juice
Ground chillies (optional)

How to make:
1. Cut the chicken into small pieces. Marinate them in the butter mix with sweet soy sauce for a few minutes.
2. In the skewers, grill the chicken until it is cooked.
3. For the sauce: cook all ingredients in a small heated sauce pan.

How to serve:
1. On a plate, put cooked chicken sate. Pour the cooked peanut sauce on the sate.
2. Add sweet soy sauce. You can enjoy them with cut of compressed rice (lontong) or steamed rice. Ready to serve.

* I normally like to use chicken tender for this recipe, because it is easier to grill without cutting them into pieces.
** Blue band is an Indonesian brand margarine.

Siomay a la Abang-abang (Street Vendor Style Shiumai)

Ingredients:
1 whole small steamed cabbage
4 pieces of steamed tofu
2 - 3 pieces of steamed potatoes
4 -6 boiled eggs

For the sauce: 2 cups of peanut butter cream, water to dilute, 3 Tbs of vinegar, 1 Tbs of sugar, a pinch salt, chillies (optional). Sweet soy sauce (kecap manis) and lime juice.

How to make:
1. See how to make the shumai on Shrimp shumai recipe (older post).
2. Steamed all the vegetables and eggs.
3. Roll the cabbage. Cut the tofu and the potatoes. Cut in half eggs.
4. For the sauce: mix all the ingredients and mix them. Heat them up either on the stove or microwave.

How to serve:
1. Place all the desire ingredients on a plate.
2. Pour the peanut sauce and sweet soy sauce (kecap manis).
3. Sprinkle lime juice on the top. Ready to serve.

Tahu, Cabe Ijo, dan Saus Tauco (Tofu & Green Chilies in Tauco Sauce)

Ingredients:
4 Chinese fried tofu (cut them in small square)
2 of sliced Anaheim peppers*
4 cloves of chopped garlic
2 cloves of chopped shallots
3 Tbs of tauco**
2 Tbs of sweet soy sauce (kecap manis)
1/2 cup of water
Salt & pepper
2 Tbs of olive oil

How to make:
1. In a medium heat; pour olive oil and add garlic and shallot onto saute pan. Let them soften.
2. Add sliced tofu, tauco, sweet soy sauce, water, salt and pepper. Stir them. Let them simmered until the tofu absorbs the sauce.
3. Add the Anaheim pepper. To avoid too much evaporation of the sauce before the pepper soften, cover the pan to let all the ingredients cooked.
4. Ready to serve.

Do not use Japanese silken tofu because they are too soft for this recipe. Find Chinese fried tofu that has a lot of pores so that it can absorb as much sauce as possible.

* I used Anaheim pepper because it is very mild. You can use other types of hotter green chilly. 
** Tauco is salted soy bean. It normally comes in a glass jar. Some of them are in paste, and some others are still in beans with salted water. You can use either one of them.

Es Teler

Ingredients:
A can of young coconut meat (the fresh one is the best if you can find it)
2 avocados
A can of jack fruit (the fresh one is the best if you can find it)
Condensed milk (as sweet as you desire)
Tbs of syrup (as sweet as you desire)
crushed ice

How to make:
1. In a glass or a bowl; put young coconut meat, avocado, and cut jack fruit.
2. Put crushed ice on the top.
3. Pour condensed milk and syrup. Ready to serve.

Es Teler is very good particularly for the summers; a combination of sweet, fruity and cold dessert.

Perkedel Jagung (Sweet Corn Fritters)

Ingredients:
2 cups of sweet corn kernels (can be from the can).
3 eggs.
1 cup of flour.
2 stems of green onion.
3 cloves of garlic
2 cloves of shallot.
1/2 Tbs spoon of salt.
1/2 teaspoon of pepper.
1 Tbs of coriander (ketumbar).
1/2 Tbs of turmeric (kunyit).
Vegetable or Canola oil (for frying the fritters)

How to make:
1. Crush/chop garlic and shallots.
2. In a medium bowl; put eggs, sweet corn kernels, salt, pepper, coriander, and turmeric. Blend them.
3. When all the ingredients are mixed, add flour and blend them.
4. Heat the frying pan that already has vegetable oil in it in a medium heat.
5. Take a tablespoon of mixture and start frying them.
6. Ready to serve.

These sweet corn fritters are good for appetizer, side dish or snack.

Martabak Telor Mini

Ingredients:
1/2 pound of ground beef.
1/2 onion.
5 stems of green onion.
4 - 5 eggs.
3 cloves of garlic.
4 cloves of shallot.
1/2 teaspoon of salt
1 teaspoon of pepper
3 Tbs of olive oil (to saute the meat)
Vegetable oil or Canola oil (to fry the Martabak)
Lumpia wrappers

How to make:
1. Crush/chop garlic and shallot.
2. Thin slice onion and green onion.
3. In a medium heated saute pan, put the garlic and shallots to soften. Then put the ground beef, onion, salt & pepper, and stir it until it is cooked.
4. In a separate bowl, put eggs and thin sliced green onion and mix it.
5. When the meat is cooked and cooled, put them in the bowl together with the eggs mixture, then blend them.
6.  Heat the frying pan in a medium heat with a bit of vegetable oil, just enough to fry the martabak.
8. On a flat plate, lay a lumpia wrapper and pour a couple spoon of the mixture. Fold it so it shapes like a square envelope.
8. Fry the martabak. Flip them when the bottom side turns brown.

How to serve:
1. It is better to serve them when they are just made for the crispiness. If you happen to store them in the fridge, you can heat them up in the oven in a low heat for 5-10 minutes to make them crispy again.
2. For those who like spicy, you can enjoy them with some fresh green chillies.

Sambal Goreng Kentang, Udang, Pete

Ingredients:
2 cups of small size peeled shrimps.
2 big potatoes.
1/2 - 1 cup of Sator/Pete*
3 cloves of garlic.
3 cloves of shallots
1/4 cup of ground chillies
5 big diced Tomatoes
1/2 cup of coconut milk (optional - the picture doesn't use coconut milk)
Salt & Pepper (as you desire)
1/2 cup of granulated sugar
 A pinch of shrimp paste/Terasi* (optional)
Oil (just enough for frying the potatoes)

How to make:
1. Cut the potatoes into cubes, then fry them. Set aside.
2. Crush/chop garlic and shallots.
3. On a saute pan, cook crushed garlic until yellowish, then add crushed shallot and sators.
4. When the garlic and shallots soften, add diced tomatoes, salt & pepper, sugar, and shrimp paste.
5. Pour the coconut milk (if you like).
6. Add the fried diced potatoes and the shrimps.
7. Stir them until the sauce thickens. Ready to serve.

* Sator/Pete is a kind of vegetable that it can be found at some Asian groceries.
* Terasi is a thicken shrimp paste. Some people prefer not using this ingredient because of its strong smell. It can be found at some Asian groceries.

Bubur Ketan Hitam (Black Sweet Rice Porridge)

Ingredients:
2 cups of Black Sweet Rice
1/2 cup of Glutinous Sweet Rice (Beras Ketan)
1 1/2 cups of Palm Sugar
A pinch of Salt
2 Pandan Leaves* (if available)
4 cups of water 
2 cups Coconut Milk (for the sauce)

How to make:
1. Boil the water and all rice.
2. When the rice softens, add palm sugar, salt, and cuts of pandan leaves.
3. Stir the porridge until it cooks and thickens. Turn of the stove. Pick the pandan leaves from the porridge.
4. For the sauce: boil the coconut milk and a cut of pandan leave.

How to serve:
Simply pour the porridge into a bowl, and add a couple spoon of the cooked coconut milk on the top of the porridge.

*Pandan is the leave that has a nice aroma, to be added into some traditional Indonesian desserts. To me, it functions like vanilla in the western dessert.

Gado-gado (Indonesian Style Salad)

Ingredients:
2 squares of fried tofu
2 squares of fried tempe*
4 eggs
2 cups of bean sprout
2 cups of kangkung (can be substituted with spinach)
2 cups of sweet corn (can be from the can)

Sauce:
2 cups of sweetened peanut butter cream
Salt (as much/less as you desire)
4 pieces of ground candle nuts (kemiri)
1/2 cup of palm sugar
1 1/2 cups of water to dilute (add water if it is too thick)
Ground chilies (optional)
Lime juice or vinegar

How to make:
1. Steam bean sprout, kangkung, and corn.
2. Boil the eggs, peel them, and then cut in half.
3. Fry the tofu and tempe, then cut them into little squares.
4. For the sauce: Cook the peanut butter cream in the small pot with water to dilute. Add salt & pepper, ground candle nuts, palm sugar, and chillies. Stir until it thickens. When it cools, add a few drop of lime juice or vinegar.

How to serve:
Like any other styles of salad, you just put all the cooked ingredients into a plate, pour the peanut sauce as a dressing and toss them. It can be served with rice or lontong*. Enjoy, and Selamat Makan!

* Tempe is a fermented soy bean cake and generally it is rectangular. It can be found at some Asian groceries, Vegetarian food stores, or Organic food stores.
* Lontong is a compressed rice.


 

Shrimp Fu Yong Hai

Ingredients:
2 cups of small size peeled shrimps
4 eggs
2 cups of cabbage
1 cup of carrot
3 cloves of garlic
2 cloves of shallot
A pinch of salt
A pinch of pepper

Sauce: 1 cup of pure tomato juice, 2 fresh tomatoes, 1 cup of canned peas, 1/2 cup of sliced carrot, salt, pepper, 3 Tbs of sugar, 1 Tbs of lemon juice (lemon juice can be substituted with vinegar or lime juice), and 1 Tbs of corn starch to thicken.  

How to make:
1. Crush/chop the garlic and shallot.
2. Thin slice carrots and cabbage.
3. Put the shrimps, crushed garlic and shallots, and sliced carrots and cabbage in a bowl.
4. Bit the eggs about 5 minute (preferably with the mixer).
5. Pour the eggs into the other ingredients, add salt and pepper as you desire.
6. Heat (medium/small heat) a shallow saute pan with a little bit of olive oil*, fry the eggs batter, and flip it when the bottom side turns brown.
7. For the sauce: boil the tomato juice and diced fresh tomatoes. Add sugar, salt, pepper, lemon juice, and pour the corn starch (mix with a bit of water first). Stir and add the peas.

How to serve:
Place the eggs omelet on the plate, pour the sauce on the top. Voila, enjoy!

* For all saute (tumis) or light frying such as this omelet, I prefer to use olive oil than frying oil, because I believe it is healthier. However, do not use olive oil for deep frying! Olive oil is sensitive and it can be poisonous in a high heat.

Siomay Udang (Shrimp Shumai)

Ingredients:

2 cups of small size and peeled shrimps

4 cloves of garlic

3 cloves of shallots

Salt & white pepper (as much/less as you desire)

2 Tbs of sesame oil

3 Tbs of Oyster sauce

2 to 2 1/2 cups of tapioca starch*

4 eggs

Shumai/wonton wrappers 

How to make:

1. In a food processor, put shrimps, peeled garlic and shallots, sesame oil, oyster sauce, and eggs. Puree them.

2. Pour the pureed ingredients in a medium size bowl.

3. Add tapioca starch. Mix them.

4. Heat a steam pot in a small heat.

5. Place a Tbs spoon of the batch in a shumai wrapper** and keep continue until all the batter is used. Put them in the steaming pot.

6. Leave them in the steam pot for about 1/2 hour or more until they cook and ready to serve. 

* This is an abang-abang (street vendor) style shumai. The more tapioca starch you use, the more chewy it would be. But too much of it can harden the shumai. 

** When I did that, I mold the shumai in the little condiment bowls so that it will have appealing shapes. The bowls are made from stainless steel or aluminum (can be found at some cooking stores - I found them at the Walmart)