Batagor, fried tofu fishballs from Bandung

Batagor or fried tofu fishballs are snacks from Bandung to adapt the style of Chinese-Indonesian and now has spread to almost all parts of Indonesia. This food is made with tofu stuffed dough made from Tapioca Flour Fish Mackerel and then fried in oil. Other variations are dumplings fried and served concurrently with batagor coupled with peanut sauce, soy sauce, chili, and lime juice as a supplement.
Besides the delicious taste and delicious, the lime juice on top also raises fresh sensation in our mouths. With mackerel fish taste was enough in batagor and the strong peanut sauce plus a splash of soy sauce made batagor Bandung favored every layer of society. Not only the middle and lower classes of society, some upper class society too many dishes menuyukai this one. This is evidenced by the many restaurants and places to eat in the malls foodcourt section also provides a special menu on this one.
Actually, how to create original recipes bandung batagor is not too difficult and is similar to how to make siomay Bandung. The difference is only skin deep and the processing method in cooking. Ingredients such as corn starch, fish mackerel and its nutty flavor almost similar to dumplings Bandung. For Genuine Batagor Bandung making process will be divided into two parts, namely the manufacture batagornya and manufacture of peanut souce.

Ingredients:

• 250 grams Meat Fish Tengiri
• 1 tablespoon cooking oil
• 100 grams of flour sago
• 1-2 eggs Chicken Eggs.
• Dilute 50ml coconut milk
• 2 tablespoons finely Merica
• 1 teaspoon salt kitchen
• 1 teaspoon sugar
• 3-5 cloves garlic, thinly sliced for stir.
• 1 tablespoon sweet soy sauce
• 15 sheets of skin dumplings
• 10 pong tofu select large (fried tofu without fill/content inside)
• Cooking oil to taste

Directions:

1. Mackerel meat washed and puree (can be a little on tap-tap flesh so soft and smooth).
2. Puree, mix and saute garlic, soy sauce, pepper, salt and sugar sand.
3. Enter the spices that have been sauteed, mixed with mackerel fish that has been refined until blended.
4. Add the eggs, 1 tablespoon oil, thin coconut milk and flour sagunya. Stir and mix all the ingredients with the fish mixture until completely mixed.
5. Prepare the skin dumplings. Open and rengtangkan skin and fill with batter on top and then folded back with the tip slightly folded.
6. For Tofu, cut into 2 parts can be sliced diagonally or the sides only, function is to enter the batter.
7. Prepare a frying pan and add the oil a bit much so that later batagornya submerged all. Fry over medium heat until golden brown color.

Nuts Seasoning Ingredients:

• 100 grams of peanuts, crushed
• Red chili pepper to taste
• 4 cloves of garlic
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon sweet soy sauce
• 1 item Lime, Squeeze and take the water
• Enough hot water.
• A little oil for frying.

Directions:

1. Saute garlic and chilli needed until fragrant.
2. Puree stir above and add soy sauce, salt, sugar and finely ground roasted peanuts and enough water to obtain the desired viscosity.

Tips:

• To be more durable bean sauce, roasted nuts until slightly out of oil.
• So that the sauce does not pale and dark can we add sweet soy sauce seasoning into batagor. Can be added ketchup so pink reddish. If you do not like to use chili peppers to discard seeds.
• How to fry batagor should all know and dumplings submerged parts oil (Deep Fried) so batagor more savory and delicious.

Serve with additional Batagor complete the following materials:

• Boiled eggs, peeled and cut into pieces
• Boiled potatoes, peeled and cut into pieces
• Sambal sauce or chili pestle
• fried white tofu
• Tomatoes, sliced
• Cucumber, sliced
• Lettuce, washed with hot water

I have explained in full from the material, how to make a peanut sauce, and batagornya. So who wants to make batagor for snacks at home can directly try the recipe how to make batagor above. If fit and a lot of love, may be used to open a culinary business batagor