Materials and How to Make Batagor in Tasikmalaya

Maret 13, 2024 Posting Komentar

Batagor is a typical Indonesian food that is enjoyed by various groups. This typical Bandung food is not only popular in the city of flowers but in many other cities in Indonesia. Therefore, this batagor recipe can be a reference for those who want to make this dish yourself at home.

So you don't have to wait or work hard to find the next batagors sellers, Toppers. In addition, this recipe promises to be delicious and strong.

Instructions and how to make batagor

Items:

4 pieces of firm Chinese tofu, cut diagonally
300 gr meat / mackerel fillet (or other fish)
200 g of shelled herbs, chopped (substitute with a package of cooked herbs if no green herbs are available)
2 chicken eggs
100g of good tapioca flour, also called tani sago flour
2 cloves of garlic
1 teaspoon ground pepper or 1/2 teaspoon ground pepper
3 tablespoons of fish sauce
1 teaspoon granulated sugar
1 teaspoon salt or to taste
2 green onions, small
3 white eggs
frying oil

Peanut Sauce:

Baca Juga

200g roasted peanuts, crushed (can be replaced with Pindakaas / Dutch peanut butter)
2-4 red peppers
2 cloves of garlic
1 tbsp shrimp (substitute 1 tbsp batagor shrimp if needed)
40 g of sugar
300 ml of hot water
2 tablespoons lime juice or wine
salt to taste
frying oil

How to do it:

Cut the tofu diagonally. Cut the four walls with a knife so that they have thin walls.
Scrape the center of the tofu with a spoon, don't let it go in/cut.
Grind the shredded tofu. put aside.
Clean the fish fillet. Remove the skin, cut the fish into small pieces, puree in a blender or food processor.
Saute garlic, pepper and 1 teaspoon of salt until smooth.
Mix the fish pulp with ground spices, shredded tofu, seaweed, eggs, green onion and fish sauce.
Add the corn flour little by little and stir or knead until smooth.
Taste, if necessary add salt or sugar according to your taste.
(Taste the taste of the fish mixture is not good, but this step is important so that the batagor does not taste after cooking).
Pour the batter into the measured tofu. You can change the rest of the dough according to your taste, for example, make it round like dumplings or wrap it in dumplings.
Soak the tofu in boiling water for 30 minutes until cooked. cold.

Peanut Sauce:

Roast peanuts until brown. Blend until smooth.
(You can skip this step if you are using Pindakaas preparation.)
Grind the red chilies, dried (cold) and garlic in a pestle or blender.
(If using a blender, add a little oil to the blender to help grind if necessary).
Add the refined peanuts to hot or boiled water. Mix well.
Cook over medium heat until the sauce is fragrant and thickened. The elevator.
Add salt, sugar and lemon juice/wine. Mix well. (The addition of sugar is done without heating so that the sauce does not burn.)

Method of frying and serving Batagor:

1. Transfer the steam batagor to the cloth. Fry until dry brown. Remove well. 2. Slice the batagor, put it on a plate. Add sauce and soy sauce to taste if desired.

So, of course, batagor means deep-fried tofu meatballs, which is a coincidence in Isan's skill in transforming his tofu meatballs.

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Materials and How to Make Batagor in Tasikmalaya

Instructions and how to make batagor

Method of frying and serving Batagor:

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