Batagor is a typical Sundanese snack in the form of fried tofu meatballs, then doused in peanut sauce. Batagor itself is a food that is affected by chinese culinary treasures namely dimsum shumai.
Short for fried tofu meatballs, how to make batagor basically in the form of softened tofu then filled with dough that is usually made from mackerel and tapioca flour. Then, it is shaped like a ball and then fried in hot oil until cooked.
But now not only mackerel, how to make batagor can be replaced with tuna, and shrimp for other flavor variations. For some people who do have seafood allergies do not need to be confused, how to make batagor can also be reached without using seafood and of course it tastes no less delicious than those who use seafood.
There are other complementary fillings such as nail cabbage, potatoes, and tofu. As a complement to how to make batagor, of course serving peanut sauce, soy sauce, sambal, and lime juice are also necessary.
Batagor is certainly different from siomay because it is fried. This is what makes batagor has a crisp and crisp texture. Because of the similarity of these two snacks, namely batagor and siomay, often sellers sell both.
Batagor sellers are easy to find anywhere. Can be sold by street vendors, street vendors, cafes, and restaurants. We can easily buy batagor anywhere. But it doesn't hurt not if you try to make your own batagor snacks in your home. Here's how to make batagor like you can make at home:
1. Fish Batagor
Here's how to make an original batagor complete with recipes and also the steps.
Material:
- White tofu 2 pieces, cut into 8 parts
- 8 sheets dumpling skin
- Mackerel fillet 200 g, puree
- Leeks 3 stems, finely chopped
- Salt 1 tsp
- Pepper tsp
- Sugar 1 tsp
- Egg whites 2 grains
- 2-grain egg
- Cold water 150 ml
- Sago flour 100 g
- Wheat flour 20 g
How to make batagor:
1. Prepare a clean container to knead the dough.
2. Combine mashed mackerel, leeks, salt, and granulated sugar. Mix with your hands or spatula until well blended.
3. Add the egg whites then stir.
4. Pour little by little cold water while continuing to knead the dough.
5. Add the sago flour little by little while continuing to stir, then add the sago flour. Stir the dough until smooth.
6. Steam the tofu first.
7. Slice the middle part of the tofu or empty the middle of the tofu so that it can be filled with dough.
8. Put the dough into the tofu also put the dough in the middle of the dumpling skin. Cover the skin of the dumplings. Set aside.
9. Beat 2 eggs and give a pinch of salt
10. Tofu and dumpling skin that has been given dough then put in the egg.
11. Prepare the frying pan. Fry the batagor in hot oil over medium heat.
12. Fry the batagor until golden brown or cooked.
13. Serve batagor with peanut sauce, soy sauce, sambal, and lime juice.
2. Shrimp Batagor
Here's how to make shrimp batagor complete with recipe and also the steps.
Material:
- White tofu 2 pieces, cut into 8 parts
- 8 sheets dumpling skin
- Shrimp 200 g
- Water 150 ml
- Leeks 3 stems, finely chopped
- Salt 1 tsp
- Pepper tsp
- Sugar 1 tsp
- Egg whites 2 grains
- 2-grain egg
- Sago flour 100 g
- Wheat flour 20 g
How to make shrimp batagor:
1. Boil shrimp with 150 ml. Boil until the prawns are cooked. Get the shrimp out of the water. Leave the shrimp broth water. Set aside.
2. Finely chop the prawns. Set aside.
3. Prepare a clean container to knead the dough.
4. Combine chopped shrimp, leeks, salt, and granulated sugar. Mix with your hands or spatula until well blended.
5. Add the egg whites then stir.
6. Pour little by little the shrimp broth while continuing to knead the dough.
7. Add the sago flour little by little while continuing to stir, then add the sago flour. Stir the dough until smooth.
8. Steam the tofu first.
9. Slice the middle part of the tofu or empty the middle of the tofu so that it can be filled with dough.
10. Put the dough into the tofu also put the dough in the middle of the dumpling skin. Cover the skin of the dumplings. Set aside.
11. Beat 2 eggs and give a pinch of salt.
12. Tofu and dumpling skin that has been given dough then put in the egg.
13. Prepare the frying pan. Fry the batagor in hot oil over medium heat.
14. Fry the batagor until golden brown or cooked.
15. Serve the shrimp batagor with peanut sauce, soy sauce, sambal, and lime juice.
How to make batagor peanut seasoning
Here's how to make peanut sauce for batagor complement, complete with recipe and also the steps.
Material:
- Peanuts 500 g, roasted
- 10 large red chilies
- Shallots 8 pieces
- Garlic 5 cloves
- Sugar 1 tbsp
- Salt 1 tbsp
- Sweet soy sauce 1 tbsp
- Water 150 ml
How to make batagor peanut seasoning:
1. Finely mash the roasted peanuts along with the red chilli, shallots, and garlic.
2. Then add the granulated sugar, salt, and sweet soy sauce, as well as water.
3. Boil the peanut sauce over low heat. Stir constantly until boiling.
3. Gravy Batagor
Batagor material:
- White tofu 2 pieces, cut into 8 parts
- 8 sheets dumpling skin
- Mackerel fillet 100 g, puree
- Chicken meat fillet 100 g, puree
- Sago flour 100 g
- Wheat flour 20 g
- Leeks 3 stems, finely chopped
- 8. Salt 1 tsp
- Pepper tsp
- Sugar 1 tsp
- Egg whites 2 grains
- Cold water 150 ml
- 2-grain egg
Gravy ingredients:
- Garlic 6 cloves, finely chopped
- Chicken 200 g
- Water 700 ml
- Leeks 3 stems, chopped
- Soy sauce 2 tbsp
- Sesame oil 1 tbsp
- Sugar 1 tsp
How to make gravy batagor :
1. Prepare a clean container to knead the dough.
2. Combine mashed mackerel, mashed chicken meat, leeks, salt, and granulated sugar. Mix with your hands or spatula until well blended. Add the egg whites then stir.
3. Pour little by little cold water while continuing to knead the dough.
4. Add the sago flour little by little while continuing to stir, then add the sago flour. Stir the dough until smooth.
5. Steam the tofu first.
6. Slice the middle part of the tofu or empty the middle of the tofu so that it can be filled with dough. Put the dough into the tofu also put the dough in the middle of the dumpling skin. Cover the skin of the dumplings. Set aside.
7. Beat 2 eggs and give a pinch of salt.
8. Tofu and dumpling skin that has been given dough then put in the egg.
9. Prepare the frying pan. Fry the batagor in hot oil over medium heat.
10. Fry the batagor until golden brown or cooked.
11. Boil the gravy water and put the chicken in. Wait for it to boil. Turn down the fire.
12. Sauté the garlic until fragrant and put it in the broth.
13. Add the leeks, soy sauce, sesame oil, and granulated sugar. Mix well.
14. Serve batagor with gravy while warm.
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