Recipes Batagor Bandung, West Java

Ingredients:

Materials for batagor:

• 300 grams chicken (finely chopped)
• 300 grams mackerel (mashed)
• 18 sheets of dumpling skin
• 10 pieces of white tofu (diced)
• 2 chicken eggs
• 14 tablespoons of starch
• 6 tablespoons Sesame oil
• The right amount of oil
• 2 spring onions (cut into small pieces)
• Salt to taste

Ingredients for seasoning:

• 200 grams peanuts (fried)
• 2 tablespoons of sugar
• 6 large red chilies
• 2 tablespoons vinegar
• Salt to taste
• 240 ml hot water

How to make batagor typical of Bandung:

1.  Beat the eggs until evenly mixed. After that, add the chicken and mackerel, also add starch, sesame oil, and scallions. Do not forget to add salt to taste, then stir until a well-blended dough is formed.
2. Dredge the contents of the tofu to taste then mix the contents of the tofu into the starch mixture, stir until evenly mixed. This tofu will also be used for external batagor ingredients, just dredge just enough.
3. Cut the dumpling skin according to taste, after that make a hollow and then fill it with batagor dough. Also, fill the white tofu that you have previously dredged with enough batagor dough.
4. Heat enough cooking oil. Fry the batagor until cooked, once cooked you can lift and drain.
5. When you have finished making batagor, you can make the peanut sauce by grinding the peanuts, salt, sugar, and chilies until they are really smooth. Use a mortar to make it taste more delicious, after smooth add hot water and vinegar and stir until evenly mixed. Then pour the sauce over the batagor and then serve.