Siomay
Siomay (also Somai), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai. It is considered a light meal that is a type of Chinese Dim Sum, but is cone shaped. It is traditionally made from pork but frequently substituted with "tenggiri" (spanish mackerel) fish meat for halal reasons. Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make siomay. Other complements to siomay are steamed cabbage, potatoes, bitter gourd, boiled egg, and tofu. Siomay is cut into bite size pieces and topped with  peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice. Origin and varieties. Siomay is ubiquitous in Indonesian cities, it is one of the most popular snack or light meal in Indonesia. It can be found in street-side food stalls, travelling carts, bicycle vendors, and restaurants. Just like "bakso, lumpia", and "pempek", siomay was influenced by Chinese Indonesian cuisine. However Chinese Indonesian siomay is usually not served with peanut sauce, but with sweet-sour and spicy chili sauce instead, or with no sauce at all which resembles authentic Chinese "shumai". Siomay has been incorporated into Indonesian  cuisine for a long time, and the most famous variety is Siomay Bandung. It has been adapted into local Sundanese cuisine. Today, most of Siomay sellers are Sundanese. Another variety of siomay is called "Batagor", also originated from Bandung. It is an abbreviation that stands for "Bakso Tahu Goreng". Batagor is very similar to siomay, except that it is fried instead of steamed. Siomay is one of the favourite school meal for Indonesian students.