Batagor

Batagor (abbreviation from: Bakso Tahu Goreng, Sundanese and Indonesian: "fried bakso and tofu") is Sundanese Indonesian fried fish dumplings 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 foodstalls, travelling carts, bicycle vendors, and restaurants. The dish is influenced by Chinese Indonesian cuisine and derived from siomay, with the difference instead of being steamed, batagor is consider as fried type of siomay. Batagor was invented in 1980s in Bandung, and the most famous variety is Batagor Bandung. It has been adapted into local Sundanese cuisine. Today, most of Batagor sellers are Sundanese.

Source: wikipedia & stevanolorens

Siomay

Siomay (also Somay), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai. It is considered a light meal that is similar to the Chinese Dim Sum, but is cone shaped. 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 siomay. Other complements to siomay are steamed cabbage, potatoes, bitter gourd and tofu. Siomay is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice.

Siomay is ubiquitous in Indonesian cities. It can be found in street-side foodstalls, travelling carts, bicycle vendors, and restaurants. Just like bakso, lumpia, and pempek, siomay was influenced by Chinese Indonesian cuisine. However Chinese Indonesian siomay usually served not with peanut sauce, but in sweet-sour and spicy chili sauce. Siomay has been incorporated into Indonesian cuisine for a long time, and the most famous variety is Siomay Bandung. It has been adapted into local Sundanese cuisine. Today, most of Siomay sellers are Sundanese. Another variety of siomay is called Batagor, also originated from Bandung. It is an abbreviation that stands for Baso Tahu Goreng. Batagor is very similar to siomay, except that it is fried instead of steamed.

Ingredients

200 g fish fillet
150 gr minced shrimp
150 g squash, finely grated
250 gr sago
1 tablespoon salt
100 g egg whites
10 pcs red onion, finely
6 cloves garlic, finely
beancurd

Complement:

pare
know
potato
cabbage
eggs

Directions:

1. Mix the fish meat, shrimp, and salt and stir well. Enter the squash, egg whites, onion, and garlic, stirring until blended.
2. Enter the sago flour, stirring until blended.
3. Spread batter on the fish, tofu, eggs, cabbage and melon, and enter. The rest, make a round shape.
4. Steamed dumplings in a steamer and all supplementary heat until cooked.
5. Serve dumplings with complementary and peanut sauce.

Peanut Sauce Ingredients:

500 g roasted peanuts, remove skin
milled until smooth.
150 gr large red chili
50 g onion
2 tablespoons salt
2 tablespoons sugar
3 pcs lemon juice

How to Make:

1. Fried red peppers and red onion. Remove and puree.
2. Mix the ground spices with ground nuts, sugar, salt, and a little water, stir until blended.
3. Heat the peanut sauce to a boil. Lift. Give the lemon lime.

Source: wikipedia & tabloid nova