Batagor is a short from bakso tahu goreng (fried tofu meatball), a famous snack from Bandung, a nice town in West Java. It is made from white tofu fill with meatball mixture from Mackerel or sometimes Chicken or Prawn, then fried in deep pan and served with peanut sauce, sweet soy sauce and sprinkled with lime juice. If you go to Bandung, you will find some places selling this speciality. And you’ve got to try it!
Cooking time: 60 minutes
- 6 tahu/white tofu
- 250 g boneless Chicken breast, minced. Or you can also use Mackerel fish
- 1 stalk of spring onion, finely chopped
- 3 cloves of garlic, finely chopped
- 1/2 tablespoon ground pepper
- 8 tablespoon tapioca flour
- 2 tablespoon sesame oil
- salt to taste
- 100 g all purpose flour
- 100 ml water
- salt to taste
- 100 gram fried peanut
- 3 cloves of garlic, fried
- 2 eye’s bird chillies or 1 tablespoon of chilli powder (optional)
- 1/2 tablespoon of salt
- 100 ml lukewarm water
- Salt and sugar to taste
- Sweet soy sauce
- Chilli sauce (optional, only if you need it spicier)
- Boiled potatoes (optional)
1. Mix all the basic ingredients to make a filling.
2. Cut tofu in half (or into triangle), make a hole in the middle and fill it with the filling. Set aside
3. Steamed the tofu for about 15 minutes.
4. Make the flour skin by mixing all the ingredients. Then wrap the tofu with it and fry into deep pan until golden brown. Set aside. If you like to have boiled potatoes as well, fry them also with flour.
5. Make the sauce: Grind or blend all the ingredients to make a paste (except water). Then add the water and cook in low heat and keep stirring it until the sauce is thick.
6. Serve: In a plate cut the fried tofu, then pour with peanut sauce, then sprinkle with sweet soy sauce and lime juice. Add chilli sauce if you wish.