Interesting Facts About Batagor, the Famous Bandung Snack That’s Gone Global
Batagor, short for “fried tofu meatballs,” is one of Bandung’s most iconic street foods that has captured hearts across Indonesia and beyond. With its crispy texture, rich peanut sauce, and delightful flavors, it’s no wonder batagor has become a must-try dish for anyone visiting Bandung.
History of Batagor: From Siomay to Street Food Innovation
The origins of batagor date back to the 1970s in Bandung, a city renowned for its vibrant culinary culture. Inspired by siomay, a traditional Chinese steamed dumpling, creative vendors in Bandung modified the dish to cater to local tastes.
Instead of steaming the siomay, they fried it, resulting in a crunchier texture and longer shelf life. This innovation quickly gained popularity and established batagor as a street food staple. Over the years, batagor has evolved from a humble snack into an internationally recognized dish, representing Bandung’s rich culinary heritage.
What Makes Batagor Special?
Batagor is made from a mixture of mackerel fish, tapioca flour, and spices. The dough is stuffed into tofu or shaped into small meatballs before being deep-fried. The dish is served with a rich peanut sauce, often enhanced with a squeeze of lime, soy sauce, or sambal to suit individual preferences.
This combination of crispy batagor and savory sauce creates an irresistible flavor profile, making it a favorite among locals and tourists alike.
How to Make Batagor at Home
Want to try making batagor at home? Here’s a simple recipe to get started:
Ingredients for Batagor
- 200g mackerel fish fillet (finely minced)
- 100g tapioca flour
- 1 egg
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 4 pieces of tofu (cut into halves and hollowed out)
- Cooking oil (for frying)
Ingredients for Peanut Sauce
- 150g fried peanuts
- 2 cloves garlic
- 3 red chilies (adjust to taste)
- 2 tablespoons palm sugar
- 1 teaspoon salt
- 200ml water
- Juice of 1 lime
Steps to Make Batagor
- Prepare the Batagor Dough:
- In a mixing bowl, combine the minced mackerel, tapioca flour, egg, garlic, salt, sugar, and white pepper. Mix until the dough is smooth and well-blended.
- Stuff the Tofu:
- Take the halved tofu pieces and fill the hollowed-out sections with the fish mixture. Shape any remaining dough into small balls.
- Fry the Batagor:
- Heat cooking oil in a pan over medium heat. Fry the stuffed tofu and dough balls until golden brown and crispy. Drain on paper towels to remove excess oil.
- Make the Peanut Sauce:
- Blend the fried peanuts, garlic, chilies, palm sugar, and salt until smooth.
- Transfer the mixture to a saucepan, add water, and simmer over low heat until the sauce thickens.
- Add lime juice and stir well.
- Serve:
- Arrange the batagor on a plate and drizzle generously with the peanut sauce. Serve with lime wedges and sambal on the side.
Batagor: A Culinary Legacy
Today, batagor is not just a street food—it’s a culinary icon. Many upscale restaurants and even international markets have embraced batagor, introducing it to food lovers worldwide.
If you’re planning a trip to Bandung, don’t miss the chance to try authentic batagor from its birthplace. Or, try this recipe at home to experience the magic of Bandung’s most beloved snack.
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