First appeared in the 1980s in Bandung and is considered a recent Sundanese creation. This is served in one of two ways: (i) Fried and served in a broth or (ii) served with a peanut sauce.




Ingredients :
  • 500 g white fish meat, finely divided by pulverising or pureeing.
  • 2 Tbsp shallots chopped finely.
  • 1 Tbsp of garlic smashed and chopped.
  • 2 tsp white pepper.
  • 1 tsp chicken powder.
  • 3 Tbsp  sugar.
  • 3 tsp salt (can be replaced with 1 cube of beef stock powder).
  • 1 Tbsp sesame oil.
  • 3 eggs.
  • 300 grams (10½ oz) squash or jicama, grated coarsely and drained.
  • 450 g (16 oz) starch (potato, taro or corn).
  • 10 large blocks of firm tofu, cut into two triangles.
  • 1 spring onion, cut into ½ cm (¼in) pieces.

Method:
  1. Put all the ingredients (except the tofu) in a big bowl, knead until it becomes an even dough.
  2. Hollow out pockets in each piece of tofu.
  3. Stuff hollowed tofu with the dough .
  4. Deep fry until until golden brown.
Peanut sauce:
Ingredients:
  • 4 Tbsp of peanut butter
  • 3 crushed dry chillies (optional and variable)
  • 80 g (2.8 oz) palm sugar
  • 100 ml (~3 1/3 oz) water
  • 1 tsp or cube stock powder
  • 2 Tbsp of sweet soy sauce
  • 3 small limes

Method:
  1. Pour the water into the pan, add peanut butter, crushed cayenne chilies, palm sugar and stock. Bring to a boil and let the mixture reduce to a thick sauce while constantly stirring.
  2. Serve the batagor with the peanut sauce, squeeze the juice of some small limes and drizzle with sweet soy sauce.

Broth

Any simple chicken broth would be fine in making this dish including the use of chicken boullion cubes. Need approximately 2 liters.
Simple chicken broth.

Ingredients:
  • 1.5 l (3 1/5 pints) of water
  • 2 spring onions
  • 2 celery
  • 500 g (~1 lb) Chicken bones or carcass.
  • Retain a little of the diced Spring Onion and Celery as a garnish

Method:
  1. Pour the water into a saucepan and add the diced spring onions and celery and the chicken bones or carcass. Boil on medium heat for 1.5 hours. Strain.
  2. Serve the stock in a bowl and add the batagor.
  3. Sprinkle some diced spring onion and celery on top.

Notes:
Prepared Batagor may be stored frozen.
This recipe could easily be adjusted using meat to replace the fish if preferred.