Batagor: Bandung's Street Snack Gone Global
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Batagor, short for Bakso Tahu Goreng (fried tofu and fish dumplings), is one of the most famous specialty foods from Bandung. Almost every tourist who visits Bandung tries 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 (tenggiri) fish (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 flour (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 brown 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 (200g), curly red chilies (5), fried garlic (3 cloves), a small piece of kencur (aromatic ginger, about 1 inch), palm sugar/gula aren (50g), tamarind water (2 tbsp), sweet soy sauce/kecap manis (2 tbsp), salt to taste, and water (200ml).
Blend all the peanut sauce ingredients until smooth but still with a bit of texture. Don't blend it too smooth — a slightly chunky texture actually tastes better. Taste and adjust: there should be a balance between savory (peanuts), sweet (palm sugar), tangy (tamarind), and a touch of spicy.
How to Make It
Mix the ground mackerel with the tapioca flour, garlic, egg, salt, pepper, and sugar. Stir until the mixture can be shaped by hand. Fill the tofu with the fish mixture and smooth it out. For the wonton wrappers, place one spoonful of the mixture in the center of the 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 sweet soy sauce (kecap manis) 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 udang) to the peanut sauce for a more complex flavor. Batagor also pairs well with steamed siomay — a classic Bandung combination!
