Bandung typical snacks are much enjoyed by all Indonesian society

Source: flickr.com/rsetia67

This one snack can be considered as one eastern eastern culinary icons because many are pledged starting from the sellers five times to in places quite classy.

Well for those of you who like to enjoy snacks typical Sundanese, especially those served with peanut sauce then batagor could be one of the mandatory snacks. Taste of this one delicious food with a blend of savory taste and peanut seasoning that has a distinctive aroma.

Generally, batagor is made from sago flour and flour mixture with additional ingredients and auxiliary materials. Usually batagor made with the addition of fish meat, shrimp and chicken meat that makes it tasty and chewy. There is also a simple batagor made without the addition of chicken or fish, but it still tastes good and tasty. Like our recipe this time, let's see more!

Simple Batagor Recipe Material Bandung

1. 5 pcs white tofu triangle
2. 10 lbr skin dumplings
3. 100 gr wheat flour
4. 150 gr sago flour
5. 1 btr egg
6. 2 btg leeks, finely sliced
7. 3 cloves of garlic, puree
8. 1 teaspoon salt
9. 1 teaspoon of broth powder
10. 1/2 teaspoon of pepper
11. water to taste

Peanut sauce

1. 50 gr beans, fried and puree
2. 2 tablespoons sugar smooth comb comb
3. 1 tablespoon granulated sugar
4. 1 tsp salt
5. 1 teaspoon of broth powder
6. 1 tsp acidic acid, dissolve with a little water
7. water sufficiently
8. oil for sauteing
9. Refined spices
10. 3 onion cloves
11. 2 cloves of garlic
12. 2 pcs of curly peppers
13. 5 cayenne pepper
14. 1 btr pecan
15. 1 pound of tomato

Additional material

1. Sauces sauce to taste
2. sweet soy sauce
3. lime juice

How to Make a Simple Batagor Without Fish

• The first step, make peanut sauce first. Saute the finer spices until cooked and fragrant.
• Enter the fried peanuts that have been flattened and then pour enough water. Enter salt, powdered broth, java sugar, granulated sugar and acid water.
• Cook to explode and all the ingredients dissolve. Lift and set aside.
• Now just make the dough. Mix flour, sago flour, salt, broth powder and pepper powder, mix well. Add the red onions, the fine garlic and the eggs.
• Knead the dough until evenly, plus water little by little. Adjust the texture of the dough, if too stiff then it can be added a little water and if it is dilute so it can be added again a little flour. The dough texture is less mushy but not watered so it is easily taken with a spoon.
• Take the white tofu, dry slightly in the center of the edge. Take the dough a little more spoon tip, put the dough into the hole made in the tofu. Do the same steps until you know it's up. Put aside the ready-made bakso.
• Take the dumpling skin, take the dough spoon and place the dough in the middle of the dumpling skin. Rub the edges into the middle so that the dumpling skin is covered. Make some and allow 2-3 pieces of cake to fry.
• Fried meat tofu, plain dumpling skin and dumpling skin is filled until cooked. If the dough is left, fry the dough with spheres in the shape of two spoons.
• The first spoon is used to take the dough and the second spoon to help shape and remove the dough when fried. Fry with low heat until cooked evenly inside out. Once cooked, remove and drain.
• Meatball on a serving plate along with meatballs dumplings and fried dumpling skins. Flush with peanut sauce, add sauce and soy sauce. Enjoy the warm moment.

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