Signature Snacks of Bandung City in Indonesia! FISH BATAGOR Recipe - SISCALICIOUS

Signature Snacks of Bandung City in Indonesia! FISH BATAGOR Recipe

Welcome to Siscalicious, culinary enthusiasts! On this special occasion, we are about to embark on a culinary journey with a dish that is iconic to the city of Bandung, Indonesia. Join us in exploring the world of "Signature Snacks of Bandung City in Indonesia! FISH BATAGOR." Together, let's dive into the unique flavors of this recipe.

Introduction to Signature Snacks of Bandung City in Indonesia! FISH BATAGOR Recipe:

Bandung is renowned as a culinary haven, and one of its iconic snacks is Batagor. The word BATAGOR is an abbreviation of BAKSO TAHU GORENG, which translates to Fried Meatball Tofu. However, this time, we present a special version with a refreshing touch of fish. The Fish Batagor recipe will take you on an unforgettable flavor journey from this creative city.

Let's begin this culinary adventure together. Stay connected with Siscalicious for the complete guide. 

Enjoy every bite! 

Fish Batagor Recipe (Yield 16 Pcs)

Chicken Oil Ingredients:

  • 70 Gr Chicken Skin
  • 100 Ml Water
  • 2 Tbsp Oil
  • 7 Pcs Shallot

Dough Ingredients:

  • 250 Gr Ground Spanish Mackerel
  • 150 Gr Chicken Thigh Filet
  • 5 Clove Garlic
  • 1 Pcs Green Onion, Sliced
  • 1.5 Tsp Salt
  • 2 Tbsp Sugar
  • ½ Tsp Pepper
  • 2 Tsp Mushroom Stock Powder / Msg
  • 1 Tbsp Fish Sauce
  • 1 Pcs Egg
  • 135 Ml Cold Water
  • 150 Gr Sago Flour
  • 25 Gr All-purpose Flour

Peanut Sambal(Sauce) Ingredients:

  • 100 Gr Peanut
  • 5 Clove Garlic
  • 7 Pcs Shallot
  • 10 Pcs Curly Red Chili
  • 3 Pcs Candlenut
  • 160 Ml Oil
  • 600 Ml Water
  • 80 Gr Palm Sugar
  • 2 Tbsp Tamarind Water
  • 3 Pcs Kaffir Lime Leaf
  • 1 Tsp Salt
  • 1 Tbsp Rice Flour


  • Fried Wonton Skin
  • White Tofu, Large


  • Kaffir Lime
  • Sweet Soy Sauce
  • Bakso Broth For Batagor Soup

1. Cook the chicken skin with boiling water, then cut up the skin. Cook until the water is reduced.
2. Slice the shallots, then add it and the oil into the pan. Cook until browned. Transfer to a bowl and let cool.
3. Add garlic into a food processor and chop.
4. Add chicken, fish, salt, sugar, pepper, and mushroom powder. Blend until sticky, then add the fried shallots and its oil. Cold water, fish sauce, egg, and green onions.
5. Blend again.
6. Add sago flour and all-purpose flour. Blend until the dough is mixed well.
7. Place the dough in the fridge for a moment.
8. For the Peanut Sambal, halve the curly chili, shallots, and garlic. Pound the candlenuts and remove the stem from the lime leaf.
9. Heat the oil. Fry the garlic, shallots, candlenuts, curly chili, lime leaf, and peanuts until browned on medium heat.
10. Transfer into a blender. Blend, then add a bit of water, then blend again.
11. Return the Sambal into the pan. Cook with water, palm sugar, tamarind water, salt, and rice flour.
12. Prepare the wonton skin. Place the dough on top of it, then fold the sides to create a flower shape.
13. Halve the tofu, then place the dough and spread it evenly with a fork.
14. Heat the oil, then fry the Wonton Batagor on medium heat for 10 minutes or until golden brown. Set aside.
15. Fry the Tofu Batagor on medium heat for 10 minutes or until golden brown. Set aside.
16. Fish Batagor is ready to serve dry or with broth.

Thank you for joining us in the distinctive culinary journey of Bandung City, Indonesia, with "Signature Snacks of Bandung City! BATAGOR IKAN." May this recipe not only bring forth unique flavors but also evoke memories of the iconic snacks from this city.

Don't miss the next culinary adventure on Siscalicious. We look forward to continuing to share culinary inspiration and delights with you. Until the next recipe!

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