Batagor
Batagor
Enjoy this quick and easy Indonesian tofu recipe by Rinrin Marinka from Wonderful Indonesia Flavours.
  • Difficulty Level Easy
  • Technique Steaming
  • Preparation Time 15 minutes
  • Cooking Time 30 minutes
  • Yield 2 servings
Ingredients
  • Batagor
  • 150 millilitres of ice Water
  • 115 grams Sago Flour
  • 20 grams Flour
  • 2 teaspoons Sugar
  • 2 Egg Whites
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 250 grams Mackerel/ Tengiri (minced finely)
  • 3 Scallions (chopped)
  • 3 Garlic (crushed)
  • 75 millilitres Soy Sauce
  • 5 Lime
  • Skin Dumplings/ Kulit Pangsil
  • White Tofu
  • 2 Hard boiled Eggs
  • Batagor Sauce
  • 2 tablespoons Salt
  • 650 millilitres warm Water
  • 4 tablespoons Tamarind Water
  • 6 cloves Garlic, fried
  • 8 curly Red Chilli, fried
  • 6 tablespoons Brown Sugar
  • 300 grams of Peanuts without skin
  • Garnish
  • Banana leaves
  • Red Chilli pepper/ Cabe Merah Besar
  • Lime
  • Soy Sauce - Kecap
  • Coriander Leaves
Method
  1. To make Batagor sauce, puree peanuts (Kacang Halus already blended), garlic, red Chilli curly, brown sugar, and salt. Pour warm water and cook until thick, add tamarind water and stir it
  2. To make the Batagor, combine mackerel, scallions, garlic, salt, pepper, sugar and stir well. Put the egg whites and ice water, stir
  3. Add sago flour and flour until smooth. Divide into two, one-piece for tofu stuffing. The other piece for the dumpling skin. Shape rectangular
  4. Steam for 30 minutes over low heat. Fry the Batagor

Tagged Under

Recipes to consider

Trending