We're here to guide you through the steps of crafting this delectable dish right in your own kitchen. With our easy-to-follow instructions and common pantry staples, you'll be able to whip up a restaurant-worthy Batagor that'll impress even the toughest food critics. Batagor is a popular Indonesian street food dish, particularly famous in the West Java region, notably in places like Bandung. Batagor is derived from Bakso Tahu Goreng, which translates to Fried Tofu Meatballs in English. The fried tofu is often stuffed with the meatball mixture or served alongside it. Batagor is typically accompanied by a thick and spicy peanut sauce and may also be garnished with fried shallots and sometimes served with chili sauce, sweet sauce (kecap manis), and a squeeze of lime or calamansi juice. It's a flavorful and popular snack or street food item in Indonesia. Its combination of textures and flavors, with the crispy tofu, savory fried dumplings, and spicy peanut sauce, makes Batagor a beloved dish among locals and tourists alike.
Cut the tofu into two triangular pieces, then fry them until they're brown. Once they're done, set them aside to cool for a bit.
Meat Mixtures: Blend all the Meat Mixture ingredients (see the recipe) until they're well combined.
Take a dumpling skin and put 1-2 tsp (or more, if you like) of the meat mixture onto it. Then, fold the skin just like as shown in the picture.
Heat up a skillet over medium heat and fry the dumplings until they turn a lovely golden brown. Make sure the meat inside is cooked through.
If the tofu has cooled down a bit, cut a 2-3 cm long slit in the wider part of each tofu. Fill it with 1 tsp of the meat mixture. Then, coat the outside of the tofu with the meat mixture, just like in the photo.
Wet Batter: Mix all the Wet Batter ingredients together until thickened.
Dip each tofu into the Wet Batter, then fry them over medium heat until they're cooked and have a nice golden-brown color.
Peanut Sauce: Heat 2 tbsp of oil in a pan and saute the raw peanuts, large red chilies, and garlic until they're browned, but be careful not to burn them.
Blend the sauteed ingredients with the shallots and 450 ml of water. Pour it back into the pan, add an extra 250 ml of water, and then add brown sugar, sweet sauce (kecap manis), lime leaves, sugar, and a pinch of salt. Stir it all together until it starts to boil. If it's not sweet enough for your liking, feel free to add more sweet sauce (kecap manis) or sugar.
Cut up those dumplings and fried tofu into bite-sized pieces. Pour the peanut sauce all over them. Serve your Batagor with some fried shallots, sweet sauce (kecap manis), chili sauce, and a squeeze of fresh lime juice.
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