Batagor: Bandung's Street Food That Went Global
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Batagor, short for Bakso Tahu Goreng (fried fish and tofu dumplings), is one of the most famous specialties of Bandung. Almost every tourist who visits Bandung ends up trying batagor — and many get hooked! Now you can make it yourself at home with a recipe that's just as delicious.
Filling Ingredients
You'll need: ground mackerel (10.5 oz/300g) — this is the main ingredient that gives batagor its signature flavor. If you can't find mackerel, you can use snapper or another white-fleshed fish. Add tapioca starch (3 tbsp), minced garlic (3 cloves), egg (1), salt (1 tsp), pepper (1/2 tsp), and sugar (1/2 tsp).
For the wrappers: medium-sized firm tofu (10 pieces, halved with the centers scooped out), wonton/dumpling wrappers (20 sheets), and oil for frying.
Peanut Sauce — The Main Secret!
Peanut sauce ingredients: fried peanuts (7 oz/200g), curly red chilies (5), fried garlic (3 cloves), a small 1-inch piece of kencur (aromatic ginger), palm sugar/jaggery (1.75 oz/50g), tamarind water (2 tbsp), sweet soy sauce/kecap manis (2 tbsp), salt to taste, and water (200ml/¾ cup + 1 tbsp).
Blend all the peanut sauce ingredients until smooth but still with a bit of texture. Don't over-blend — a little chunkiness actually tastes better. Taste and adjust: there should be a balance between savory (peanuts), sweet (palm sugar), sour (tamarind), and a touch of spice.
How to Make It
Mix the ground mackerel with the tapioca starch, garlic, egg, salt, pepper, and sugar. Stir until well combined and the mixture can be shaped by hand. Fill the tofu with the fish mixture, smoothing it out evenly. For the wonton wrappers, place a spoonful of the mixture in the center of each wrapper, fold into a triangle, and seal the edges.
Fry the stuffed tofu and dumplings in hot oil over medium heat until golden brown. Remove and drain. Arrange on a plate and drizzle with the peanut sauce. Add a splash of sweet soy sauce and a squeeze of lime.
Serving Variations
Besides frying, batagor can also be steamed first and then fried (a double cooking method) for a juicier texture on the inside. Some people like adding shrimp paste (petis) to the peanut sauce for a more complex flavor. Batagor also pairs wonderfully with steamed siomay (steamed fish dumplings) — a classic Bandung combination!
