Batagor
 |
 Batagor served in upper class hotel. | |
| Course | snack |
|---|---|
| Place of origin | Indonesia |
| Region or state | West Java and nationwide |
| Created by | Chinese Indonesian cuisine, adopted in Sundanese cuisine |
| Serving temperature | hot |
| Main ingredients | fried fish dumpling with tofu and vegetables in peanut sauce |
| Variations | Siomay, shumai |
Batagor (abbreviation from: Bakso Tahu Goreng, Sundanese and Indonesian: "fried bakso and tofu") is Sundanese Indonesian fried fish dumplings usually 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.
Origin and varieties
 | This section possibly contains original research. (September 2015) |
Batagor is ubiquitous in Indonesian cities. It can be found in street-side food stalls, 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 considered as a fried type of siomay. Batagor was invented in the 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.
See also
References
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