batagor
Sign in to saveBatagor (abbreviated from , 'fried bakso [and] tofu') is a Sundanese dish from Indonesia, and popular in Southeast Asia, consisting of fried fish dumplings, usually served with peanut sauce. It is traditionally made from minced tenggiri (Spanish mackerel), although other types of seafood such as tuna, mackerel, and prawn may also be used. The fish paste is subsequently stuffed into wonton skins or filled into tofu, and then deep-fried in palm oil.
Key facts
- Food.region
- West Java
- Food.course
- Snack
- Food.served
- Hot
- Food.name
- Batagor
- Food.image
- Batagor Savoy Homann Bandung.jpg
- Food.image_size
- 250px
- Food.caption
- Batagor, as served in an upper-class hotel
- Food.country
- Indonesia
- Food.main_ingredient
- Fried fish dumpling with tofu and vegetables in peanut sauce
- Food.variations
- Siomay, shumai
via Wikipedia infobox
Article
5 sectionsContents
- History and origin
- Varieties
- See also
- References
- External links
Batagor (abbreviated from , 'fried bakso [and] tofu') is a Sundanese dish from Indonesia, and popular in Southeast Asia, consisting of fried fish dumplings, usually served with peanut sauce. It is traditionally made from minced tenggiri (Spanish mackerel), although other types of seafood such as tuna, mackerel, and prawn may also be used. The fish paste is subsequently stuffed into wonton skins or filled into tofu, and then deep-fried in palm oil.
Street-side batagor fried dumplings are usually served with fried tofu and finger-shaped fried otak-otak fish cakes. These batagor components are cut into bite-size pieces and topped with peanut sauce, kecap manis (sweet soy sauce), sambal (chili paste), and lime juice. As a fried food, batagor generally has a crispy and crunchy texture. Since their serving methods are identical, batagor and siomay are often sold by the same vendor, with batagor being offered as a crispy variation of siomay.