24 Apr 2015 | From Handi of Indonesia
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Batagor (Baso - meatballs; Tahu - tofu; Goreng - fried) is Sundanese Indonesian fried fish dumplings usually served with peanut sauce. It is traditionally made from tenggiri (wahoo) fish meat. Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make batagor. Just like siomay, other complements to batagor are steamed cabbage, potatoes, bitter gourd and tofu. Batagor is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice. Because being fried, batagor have crispy and crunchy texture. Since the serving method is identical, today batagor and siomay often sold under one vendor, with batagor offered as variation or addition to siomay.
Batagor is ubiquitous in Indonesian cities. It can be found in street-side food stalls, travelling carts, bicycle vendors, and restaurants. Batagor was invented in the 1980s in Bandung, and the most famous variety is Batagor Bandung. It has been adapted into local Sundanese cuisine.