Batagor - Fried Tofu Meatballs from bandung city

Batagor - Fried Tofu Meatballs 

It is said that batagor was created by the accident of an immigrant from Central Java named Muhammad Ihsan Kamil. In 1963, Ihsan tried his luck in the city of Bandung by selling meatballs. Unfortunately, his meatball merchandise never runs out, so he thinks how to process the meatballs into a food that is still delicious to serve. Then came the idea to process the tofu meatballs into a food which is now known as batagor. Successfully processing unsold tofu meatballs into delicious snacks. Ihsan finally took the initiative to share it with his neighbors. But who would have thought, the food actually got a positive response. Many neighbors are finally addicted to Ihsan's fried tofu meatballs. The number of neighbors who like his homemade fried tofu meatballs, without a second thought, Ihsan started to produce batagor (fried tofu meatballs) on a regular basis. 

Even since then, he was flooded with orders. Thanks to his efforts, now Batagor H. Ihsan is widely known until now. One of Ihsan's shops which witnessed the history of his struggle is located at Jalan Bojongloa No. 38, Bandung. Not only fried variants, now there are many processed batagor creations that we can taste, from batagor gravy, batagor dry, to batagor tofu. So that's the origin of batagor and the interesting story behind its manufacture. 

If you go to Bandung, there's nothing wrong with tasting the typical batagor of the city of Bandung.

Usually, batagor is made using a mixture of mackerel fish that is inserted into the skin of a dumpling or tofu. If you're having trouble finding a really delicious batagor, try making your own! Here's a recipe and how to make fish batagor! 

1. Materials needed 

400 grams of mackerel filet 

200 grams tapioca flour 

20 grams of wheat flour 

4 tablespoons fish sauce 

2 boxes of silken tofu 

2 eggs 

2 scallions finely chopped 

a pinch of baking soda 

salt to taste pepper powder to taste 

garlic powder to taste 

Mushroom broth to taste enough 

dumpling skin Peanut 

Seasoning Ingredients: 

200 grams of fried peanuts 

5 pieces of red chili 

2 teaspoons of sugar 

2 teaspoons vinegar 

2 limes 

salt to taste enough 

water 

2. Mix some ingredients for the mackerel fish dough Place all ingredients, except for the silken tofu and dumpling skin, into a bowl. 

Mix all ingredients until completely evenly distributed. When it starts to mix, set it aside first. 

3. Fill the dough into the dumpling skin and tofu, then fry 

Take one by one the skin of the dumplings, then fill them with the mackerel fish mixture. 

Glue the top with a mixture of water and flour. 

On the other hand, prepare the silken tofu with the inside of the mackerel dough filling. Set aside. 

Fry everything until cooked, remove and drain. 

4. Make peanut sauce and serve 

Add all the peanut sauce to the blender, puree. Prepare a frying pan that has been filled with a little oil, then heat it. 

Saute peanut sauce until thickened. 

Serve batagor with peanut sauce! 

What are you waiting for? Come on, make a typical Bandung fish batagor for snacks at home, this weekend!