By: Aisah Wolfard
This is a favorite Indonesian dish from Bandung called batagor. Batagor stands for Baso Tahu Goreng, which can be translated as fried tofu meat/fish balls. This delicious snack is, as so many others, related to the migration of the Chinese to Java, as the baso meatballs were inspired by siomay.
Batagor can be considered the fried version of siomay because the main ingredients are the same, but how to cook them is slightly different.
Batagor is served two ways: In a chicken stock, with fried dumplings (called batagor kuah) or as a fried dish with peanut sauce and lime (batagor goreng). Choose your batagor destiny and enjoy!
500 g white fish meat, pureed
2 tablespoons shallots chopped finely
1 tablespoon of garlic chopped finely
2 tsp pepper powder
1 tsp chicken powder
3 tablespoons granulated sugar
3 tsp salt (can be replaced with 1 cube of beef stock powder)
1 tablespoon sesame oil
300 grams squash, grated coarsely and drained
450 g starch
10 large blocks of firm tofu, cut into two triangles
1 spring onion (cut into ½ cm pieces)
How to Make Batagor:
- Put all the ingredients (except the tofu) in a big bowl, knead until it becomes an even, slightly drippy dough.
- Fill the tofu with the dough after carefully hollowing out the center of the tofu.
- Deep fry until until golden brown.
For the peanut sauce:
4 tablespoons of peanut butter
3 crushed cayenne chilies (optional , you can adjust taste to your preference)
80 g palm sugar
100 ml water
1 tsp stock powder (1 block)
2 tablespoons of sweet soy sauce
3 small limes
How to make peanut sauce:
Pour the water into the pan, add peanut butter, crushed cayenne chilies, palm sugar and stock. Bring to a boil and let the mixture reduce to a thick sauce while constantly stirring.
Serve the batagor with the peanut sauce, squeeze the juice of some small limes and drizzle with sweet soy sauce.
1.5 l of water
2 spring onions
2 celery (can be replaced with carrot skin)
500 g Chicken bones washed (can be replaced with chicken wings )
Keep some fresh spring onion and celery aside
How to make the stock:
Pour the water into a big pan and add the diced spring onions, celery or carrot skin and the chicken bones or wings. Boil with medium heat for 1.5 hours. Strain. Serve the stock in a bowl and add the batagor. Drizzle some diced spring onion and celery on top.
Cool and store any leftover in small packages that you can put it in the freezer so it’s ready to use whenever you need it.