Fried fish dumpling is what English speakers call Batagor a.k.a Bakso Tahu Goreng which is an Indonesian fried dish originally from West Java region. There are plenty other mouth watering Indonesian dishes which are just a delight to consume, but since I have been craving for Batagor in the past 3 weeks, I guess it’s the right topic to talk about today.
In general, it is made of blended Wahoo fish meat stuffed in a tofu, however one can always substitute the Wahoo fish with other ingredients such as Tuna and Prawn. Once fried, Batagor will be cut into bite pieces and topped with peanut sauce with a swirl of sweet soy sauce and a dash of lime juice.I usually add a little bit of chili paste to give it an extra kick. I really like the crispy and crunchy texture of this dish and when combined with the sauce it is like a match made in heaven 🙂
Talking about Batagor brings so many fun memories of my work trips to Bandung with a dear friend. We got very excited every time we had to visit our customer there and always avoid Thursdays so we could stop by at the famous Batagor restaurant in the city. Then, we’ll order some more to bring home. I guess we just couldn’t get enough of it. Overall in Indonesia, it is pretty easy to find it in street hawkers and restaurants. Unfortunately that’s not the reality here in Melbourne. So I am still on my search for the best Batagor this city can offer or should I give up then I guess I just have to make my own.
Feature image source is from Wikipedia.