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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
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Recipe Courtesy of
Asian Food Network
Asian Food Network
Batagor
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
-
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.
-
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.
-
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.
-
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.
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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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