September 16, 2008
Batagor is a real invention of Bandung and one of the most popular as well. The base of the recipe is a 'golden oldie' call baso tahu siomay fish and / tahu (tofu) meatballs in a tasty broth. Indonesians driven innovation to modify this dish of boiling balls instead of frying. This marked the birth of ba-ta-gor: baso tahu goreng, literally 'tahu (tofu) fried meatballs. "
The base consists of fried snapper fillet tahu mixed with flour and tapioca. It is then coated in kulit pangsit (dumpling wrappers) which equates to roll the leaves of spring. They are presented in two different varieties. It can be served either dry or in a broth. The dry version is prepared with a bowl of spicy peanut sauce, sweet soy sauce and a sprinkle of lemon juice. The version is bathed in a thick broth sambal soup and soy sauce. Both versions are equally yummy and two constrasting too. The tasty broth and peanut sauce is so addictive that you'll find yourself craving more.
