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

Recipe Courtesy of
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.

Difficulty: Hard

Preparation: 15 min
Cook: 30 min
Clean up: 15 min

Steps: 4 steps
22 Ingredients

Difficulty: Hard
Steps: 4 steps
22 Ingredients

Preparation: 15 min
Cook: 30 min
Clean up: 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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Name: Batagor
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H30M0S
Total time: P0Y0M0D0H45M0S
Yield: Yields 20 dumplings
Cuisine: Asian
Ingredients: 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