Ingredients

  • Yields 20 dumplings
  • 115 g tapioca flour

  • 20 g plain flour

  • 2 tsp sugar

  • 2 egg whites

  • 250 g tenggiri (finely minced mackerel)

  • 3 spring onions (chopped)

  • 9 cloves garlic (3 cloves crushed and 6 cloves fried)

  • 75 ml soy sauce

  • 1 pkt (20 pcs) dumpling skins

  • 1 pkt taukwa (firm tofu)

  • 2 hard-boiled eggs

  • 4 tbsp tamarind water

  • 9 red chili (8 fried and 1 sliced)

  • 6 tbsp brown sugar

  • 300 g peanuts (skinned)

  • 1 banana leaf

  • 1 lime (cut into wedges)

  • 3 coriander leaves

  • 650 ml warm water

  • 150 ml ice water

  • ½ tsp pepper

  • salt

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Recipe Courtesy of
Asian Food Network

Batagor

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Batagor, short for Bakso Tahu Goreng, is a one of the most famous street snacks in Indonesia, and with reason! It is the perfect snack because of the way it is served – the fried fish dumplings are cut into little bite-sized pieces and covered in a savory mix of peanut, soy and chili sauce. To cut through the spice, a splash of lime juice is usually added.
  • Hard
  • 15 min
  • 30 min
  • 15 min
  • 4 steps
  • 22 Ingredients
  • Hard
  • 4 steps
  • 22 Ingredients
  • 15 min
  • 30 min
  • 15 min

Instructions

  1. Blend and cook the spice paste

    • In a blender, add 2 Tbsp salt, fried garlic, fried red chili, and 6 Tbsp brown sugar, 150 ml ice water and blend for a minute.
    • Cook paste in a pot on high heat and then pour in tamarind water, 650 ml warm water, and peanuts. Stir until it boils and then bring to a simmer on low heat for 20 minutes, stirring occasionally.
    Blend and cook the spice paste


  2. Mix the Batagor filling

    • In a blender, add 1 tsp salt, ½ tsp pepper, mackerel, spring onions, crushed garlic, 2 tsp sugar and egg whites and blend into a smooth paste.
    • Transfer to a large mixing bowl, and add tapioca flour and flour. Mix well, and divide filling into two equal portions. Set aside.


  3. Stuff the Batagor

    • Fill dumpling skins with about ½ Tbsp of filling, fold in half diagonally and press down the sides.Repeat for all and set aside.
    • Cut open firm tofu with a butter knife and stuff with ½ -1 Tbsp of filling. Repeat for all and set aside.
    Stuff the Batagor


  4. Deep fry the Batagor

    • In a hot pot filled with oil, deep-fry dumplings, tofu and hard-boiled eggs untilthey float to the surface.


Plate and Serve!

On a plate with a banana leaf, garnish batagor with sliced chili, lime wedges and coriander leaves with peanut sauce by the side. Serve hot.

Plate and Serve!
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    Ingredients
    • Yields 20 dumplings
    • 115 g tapioca flour

    • 20 g plain flour

    • 2 tsp sugar

    • 2 egg whites

    • 250 g tenggiri (finely minced mackerel)

    • 3 spring onions (chopped)

    • 9 cloves garlic (3 cloves crushed and 6 cloves fried)

    • 75 ml soy sauce

    • 1 pkt (20 pcs) dumpling skins

    • 1 pkt taukwa (firm tofu)

    • 2 hard-boiled eggs

    • 4 tbsp tamarind water

    • 9 red chili (8 fried and 1 sliced)

    • 6 tbsp brown sugar

    • 300 g peanuts (skinned)

    • 1 banana leaf

    • 1 lime (cut into wedges)

    • 3 coriander leaves

    • 650 ml warm water

    • 150 ml ice water

    • ½ tsp pepper

    • salt

    Nutrition
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