This is a preferred Indonesian dish from Indonesia called batagor. Batagor represents Baso Tahu Goreng, which can be equated as deep-fried tofu meat/fish spheres. This tasty snack is, as many others, associated to the migration of the Chinese to Java, as the baso meatballs were inspired by siomay.
This is likewise preferred street food discovered around the Sunda area, western Java.
Tofu is packed with a mix of mouth-watering minced meat, steamed then covered with batter and fried, served with spicy sweet chilli-peanut sauce. Batagor is made from white tofu fill with dough from mackerel or occasionally chickenor prawn, then fried in deep pan and served with peanut sauce, sweet soy sauce and sprinkled with lime juice.
You will certainly easy to discover place offering this speciality if you go to Bandung, Indonesia City. And you have actually got to try make it!
Ingredient:
� 4 firms white tofu squares
� 60 g prawns, peeled, deveined and minced
� 40 g minced chicken
� 1 green onion, sliced
� 1 egg, gently beaten
� Salt And White Pepper To Taste
� 1 teaspoon sesame oil
� 2 teaspoon cornflour
� oil for frying
� For the batter
� 50 g plain flour
� 1 egg
� Water
For the sauce:
� 30 g dry roasted peanuts
� 1 fresh red chillies, sliced
� 2 garlic cloves, minced
� 1 teaspoon sugar
� 1 teaspoon salt
� 2 teaspoon vinegar
� 70 ml water
Directions:
1. Slice each tofu cake diagonally to make 8 triangles. With each triangle, make a slit on the
cut side to make a pocket for packing. Hollow out some tofu from the pocket.
2. In a bowl, mix well the burrowed tofu pieces with minced prawns, chicken, green onions, sesame oil, cornflour, egg and period with salt and pepper.
3. Thoroughly things the tofu triangles with the filling, making a small pile on the exterior of slit. Location the triangles in a cleaner and steam for 20 minutes.
4. Make the dipping batter by incorporating the egg with flour and pouring sufficient water while blending up until you've reached a medium-thin consistency.
5. Make the sauce: Chop the roasted peanuts till medium coarse and include all the active ingredients together in a bowl. Stir up until the sugar and salt has actually liquefied.
6. When the triangles are prepared, get rid of from cleaner.
7. Heat oil in wok up until hot.
8. Take each triangle in batches, and dip in batter and gradually lower in hot oil.
9. Fry till golden brown and batter is prepared.
10. Drain on paper towel.
11. Serve hot with going along with sauce.
Tofu is packed with a mix of mouth-watering minced meat, steamed then covered with batter and fried, served with spicy sweet chilli-peanut sauce. Batagor is made from white tofu fill with dough from mackerel or occasionally chickenor prawn, then fried in deep pan and served with peanut sauce, sweet soy sauce and sprinkled with lime juice.
You will certainly easy to discover place offering this speciality if you go to Bandung, Indonesia City. And you have actually got to try make it!
Ingredient:
� 4 firms white tofu squares
� 60 g prawns, peeled, deveined and minced
� 40 g minced chicken
� 1 green onion, sliced
� 1 egg, gently beaten
� Salt And White Pepper To Taste
� 1 teaspoon sesame oil
� 2 teaspoon cornflour
� oil for frying
� For the batter
� 50 g plain flour
� 1 egg
� Water
For the sauce:
� 30 g dry roasted peanuts
� 1 fresh red chillies, sliced
� 2 garlic cloves, minced
� 1 teaspoon sugar
� 1 teaspoon salt
� 2 teaspoon vinegar
� 70 ml water
1. Slice each tofu cake diagonally to make 8 triangles. With each triangle, make a slit on the
cut side to make a pocket for packing. Hollow out some tofu from the pocket.
2. In a bowl, mix well the burrowed tofu pieces with minced prawns, chicken, green onions, sesame oil, cornflour, egg and period with salt and pepper.
3. Thoroughly things the tofu triangles with the filling, making a small pile on the exterior of slit. Location the triangles in a cleaner and steam for 20 minutes.
4. Make the dipping batter by incorporating the egg with flour and pouring sufficient water while blending up until you've reached a medium-thin consistency.
5. Make the sauce: Chop the roasted peanuts till medium coarse and include all the active ingredients together in a bowl. Stir up until the sugar and salt has actually liquefied.
6. When the triangles are prepared, get rid of from cleaner.
7. Heat oil in wok up until hot.
8. Take each triangle in batches, and dip in batter and gradually lower in hot oil.
9. Fry till golden brown and batter is prepared.
10. Drain on paper towel.
11. Serve hot with going along with sauce.
