The most widely known type is Batagor Bandung. Batagor consists of mackerel fish ball dough which is stuffed into tofu and dumpling skin, then fried
Material:
- 300 grams of mackerel fish
- 100 gr ground chicken
- 2 eggs, shake off
- 140 -150 gr sago
- 2 pieces of tofu, cut 4 crosswise
- 1/2 pumpkin, peeled, steamed, grated
- 2 spring onions, finely sliced
- 1 1/2 tablespoons sesame oil
- 1 tbsp vegetable oil
- 1 tsp pepper
- salt, sugar to taste
- dumpling skin to taste
Supplementary material:
- Chili sauce
- Soy sauce
- Lime
Peanut sauce ingredients:
- 350 gr peanuts, fry, puree.
- 1 tablespoon brown sugar
- 3 pieces of lime leaves, torn
- 3 large shallots, puree
- 2 pieces of garlic, puree
- 3 large red chilies, puree 8 pieces of curly red chilies, puree
- salt, sugar to taste - 650 water / to taste
- a squeeze of limo juice
How to make:
- Fry tofu until crusted, remove a little of the middle, set aside.
- Mix all ingredients except sago and egg, mix well then add the egg.
- Stir and add the sago until blended. Test the taste by lightly steaming the dough
- Take a piece of dumpling skin filled with dough, wrap your taste buds, so that you can fill it with dough in the middle.
- Steam for 15 minutes. Lift
- make peanut sauce. Saute the onions until fragrant, add the chilies that have been mashed and add the lime leaves.
- Stir well until the spices are cooked, add the ground peanuts that have been mashed and brown sugar, stir, pour the water.
- Then add salt and sugar, stir until the peanut sauce releases the oil, test the taste, remove from heat and add limo.
- Batagor is ready to be fried, it can also be fried without - Serve with peanut sauce.
