Bandung specialties

The most widely known type is Batagor Bandung. Batagor consists of mackerel fish ball dough which is stuffed into tofu and dumpling skin, then fried

Material:

• 300 grams of mackerel fish
• 100 gr ground chicken
• 2 eggs, shake off
• 140 -150 gr sago
• 2 pieces of tofu, cut 4 crosswise
• 1/2 pumpkin, peeled, steamed, grated
• 2 spring onions, finely sliced
• 1 1/2 tablespoons sesame oil
• 1 tbsp vegetable oil
• 1 tsp pepper
• salt, sugar to taste
• dumpling skin to taste

Supplementary material:

• Chili sauce
• Soy sauce
• Lime

Peanut sauce ingredients:

• 350 gr peanuts, fry, puree.
• 1 tablespoon brown sugar
• 3 pieces of lime leaves, torn
• 3 large shallots, puree
• 2 pieces of garlic, puree
• 3 large red chilies, puree 8 pieces of curly red chilies, puree
• salt, sugar to taste - 650 water / to taste
• a squeeze of limo juice

How to make:

• Fry tofu until crusted, remove a little of the middle, set aside.
• Mix all ingredients except sago and egg, mix well then add the egg.
• Stir and add the sago until blended. Test the taste by lightly steaming the dough
• Take a piece of dumpling skin filled with dough, wrap your taste buds, so that you can fill it with dough in the middle.
• Steam for 15 minutes. Lift
• make peanut sauce. Saute the onions until fragrant, add the chilies that have been mashed and add the lime leaves.
• Stir well until the spices are cooked, add the ground peanuts that have been mashed and brown sugar, stir, pour the water.
• Then add salt and sugar, stir until the peanut sauce releases the oil, test the taste, remove from heat and add limo.
• Batagor is ready to be fried, it can also be fried without - Serve with peanut sauce.