Many nicknames for the city of Bandung in West Java, as a developing city, Paris Van Java Indonesia, and many other titles. Bandung is also rich in culinary one of them "Siomay Bandung or Batagor". Batagor (stands for: Meatballs Fried Tofu, Sundanese and Indonesian language: "fried meatballs and tofu") is Sundanese Indonesian fried fish dumplings served with peanut sauce. Just like dumplings, other batagor complement to steamed cabbage, potato, bitter gourd and tofu. Batagor cut into bite size pieces and topped with peanut sauce, soy sauce, chili sauce and a little lime juice. Because fried, crunchy texture and batagor have crisp. Since the method is identical to serve, batagor dumplings today and is often sold under a single vendor, with batagor offered as a variation or addition to the dumplings.
Materials Batagor :20 dumpling skins
20 pieces out of triangles, fried
cooking oil
Filling :
200 grams of corn starch
175 grams of beef fillet, mashed
100 ml of ice water
2 teaspoons salt
3 eggs, beaten off
1/8 teaspoon flavoring
1/2 teaspoon granulated sugar
Supplementary materials :
5 pieces of lime
5 tablespoons soy sauce
Sauce ingredients :
9 pieces of red chili
4 pieces of red chili sauce
3 tablespoons brown sugar
4 1/2 teaspoon salt
225 grams of fried peanuts
1,000 ml of water
1 1/2 teaspoon vinegar
How to make batagor :
- Stir the contents with a slam-slam until smooth.
- Spoon half the filling into the dumpling skin, find the end-ujungnyadi middle.
- Fry until dry and mature.
- Punch a hole out, spoon the contents. Steam 25 minutes. Fry until browned know.
- Sauce, red pepper puree, chili sauce, sugar, salt, and peanuts.
- Add the water. Bring to a boil. Enter the vinegar. Stir well. Remove from heat.
- Serve with sauce and pieces batagor complement.
Batagor should only be presented so that when fried crisp.
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