Siomay

Step 1: Blend 14 oz Spanish mackerel (tenggiri) or other firm white fish fillet in a food processor until smooth. Add 4 oz tapioca starch, 1 egg white, 2 garlic cloves, 2 spring onions, 1 tsp salt, ½ tsp ground white pepper and ¼ cup iced water and pulse to a sticky, smooth paste. Common mistake: letting the fish warm up; keep it chilled until the moment you shape it.

Step 2: Spoon a heaped tablespoon of paste into the centre of each of 12 round wonton (siomay) wrappers and gather the sides up into open-topped cups. Make a slit in each 7 oz firm tofu triangle and press in a little paste.

Step 3: Blanch 4 large cabbage leaves for 1 minute to soften, lay a tablespoon of paste on each leaf and roll up tightly. Pack the rings of 1 bitter melon with paste, if using.

Step 4: Boil 2 small waxy potatoes for 10 minutes, until a knife slides in, and boil 2 eggs for 10 minutes, then cool the eggs and peel them.

Step 5: Set everything in a steamer over boiling water and steam for 20 minutes, until the fish paste is firm, opaque and springs back when pressed, and the cabbage rolls are tender. Steam in two batches if needed.

Step 6: Meanwhile, blend 5 ½ oz roasted peanuts, 2 garlic cloves, 1 red chilli, 1 tbsp palm sugar and ½ tsp salt with 1 cup hot water and 1 tsp tamarind paste until smooth. Simmer in a small pan for 5 minutes, stirring, until thick enough to coat a spoon, adding a splash of water if it gets stiff.

Step 7: Cut the dumplings, tofu, cabbage rolls, potato and halved eggs into bite-sized pieces with scissors onto plates. Pour over the peanut sauce, drizzle with 3 tbsp kecap manis (sweet soy sauce), squeeze over 2 limes and add 2 tbsp sambal (chilli paste) to taste.