Fried Tofu and Siomay (Batagor)

Fried Tofu and Siomay (Batagor)

Batagor is a true Bandung invention and one of the most popular ones as well. The basis for the recipe is a ‘golden oldie' called baso tahu and siomay fish/tahu meatballs in a tasty broth. The innovation of Indonesians spurred them to modify this dish by boiling the balls instead of frying them. This marked the birth of ba-ta-gor: baso tahu goreng , literally ‘fried tahu meatballs'.
The fried baso consist of snapper fillet mixed with tahu and tapioca flour. It is then coated in kulit pangsit which is equivalent to spring roll sheets. They come in two different varieties. It can either be served dry or in a broth. The dry version is prepared with a bowl of spicy peanut sauce, sweet soy sauce and a sprinkle of lime juice. The broth version is drenched in a thick sambal and soy sauce soup. Both versions are equally yummy and both constrasting as well. The tasty broth and peanut sauce is so addictive that you'll find yourself craving for more.