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
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.