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| Ultimate Tenggiri Batagor |
Ingredients List
The recipe starts with fresh ingredients for the batagor filling, tofu wrappers, and signature peanut sauce.
Batagor Filling:
- 250 grams fresh tenggiri (mackerel) fish fillet
- 5 cloves garlic, chopped
- 7 shallots, chopped
- 2 heaping tablespoons fried shallots
- 1 teaspoon salt
- 1 teaspoon granulated sugar (acts as a stabilizer)
- 1 teaspoon stock powder (chicken, mushroom, or vegetable)
- 1/2 teaspoon ground white pepper
- 2 large eggs
- 150 ml ice water + 100 ml additional ice water
- 3 stalks green onions, finely sliced
- 150 grams sago flour (substitute tapioca or kanji flour)
- 30 grams all-purpose flour
Wrappers:
- White tofu, as needed
- Wonton skins, as needed
- Oil for frying, as needed
Peanut Sauce:
- 200 grams fried peanuts
- 200 grams boiled potatoes (peeled; substitute sweet potato if unavailable)
- 2 large red chilies (adjust to taste)
- 5 bird's eye red chilies (adjust to taste)
- 6 shallots
- 6 cloves garlic
- 3 large lime leaves
- 1 teaspoon tamarind paste mixed with a little water
- 70 grams palm sugar (gula aren), chopped
- Oil for frying sauce, as needed
- Water, as needed
- 1/2 tablespoon salt
- 1 teaspoon stock powder
Accompaniments:
- Bird's eye chili sambal (boiled and mashed chilies) Sweet soy sauce
- Lime wedges
- Fried shallots for garnish
Preparing the Fish Filling
Begin with super fresh tenggiri fish fillet 250 grams. Use a regular blender (no need for a chopper) for an easy process.
Add chopped tenggiri, 5 chopped garlic cloves, 7 chopped shallots, 2 heaping tablespoons fried shallots (essential for flavor, don't skip), 1 tsp salt, 1 tsp sugar, 1 tsp stock powder, and 1/2 tsp pepper directly into the blender. Include 2 large eggs and 150 ml ice-cold water first. Blend everything smooth. Ice water is crucial because blending heats the fish, preventing it from losing freshness.
The initial blend yields a good consistency. Stir in 3 stalks finely sliced green onions. Gradually add another 100 ml ice water to make the batagor softer and stay tender even when cold, not tough or hard. Mix in 150 grams sago flour slowly until incorporated (this differs from siomay, which uses chayote for tenderness; here, it's all about the water). Finally, add 30 grams all-purpose flour. The batter should be semi-thick, not too dense or runny for soft results. More fish than flour ensures great taste.
Preparing Tofu and Wonton Skins
Use white tofu (or yellow if preferred). Cut into triangles, hollow out the center slightly (save scraps to fry). Dip hollowed tofu in salted water with a bit of stock powder, this seasons the bland tofu, making it tastier even under sauce.
Spoon fish batter over the hollow, spreading it wide to the sides so it doesn't slip off. Aim for medium thickness, not too thick or thin. For wonton skins (store-bought), fill freely with batter and shape creatively. Excess batter can be fried plain or steamed for freezing.
Making the Peanut Sauce
This "super thick" sauce uses boiled potatoes (200 grams, still hot when mashed) as a secret for creaminess and body, mash coarsely with 200 grams fried peanuts (not too fine).
Chop and grind 2 large red chilies, 5 bird's eye chilies (to taste), 6 shallots, and 6 garlic cloves. Sauté ground spices in plenty of oil until fragrant, add 3 torn lime leaves. Stir in mashed peanuts and hot potatoes. Add water gradually (including rinse water from grinder), chopped 70 grams palm sugar, 1/2 tbsp salt, and 1 tsp stock powder (adjust to taste). Boil, then add tamarind water, key for authentic flavor. Cook until thick, oily, and seasoned perfectly.
Frying and Freezing Tips
For immediate eating, fry directly, no steaming needed. Heat oil, fry tofu batagor, wonton skins, and plain batter balls until golden brown, flipping as needed.
For storage: Steam batagor 15 minutes until cooked (plain batter balls should be boiled first), then freeze up to 6 months. Thaw and fry or reheat as desired.
Serving and Enjoying
Cut fried batagor into pieces, it stays super soft and tender cold, thanks to ice water and technique. Drizzle thick potato-peanut sauce (thicken or thin as liked), add mashed bird's eye chili sambal, sweet soy, lime squeeze, and fried shallots.
Taste test reveals: Tofu flavorful from brine, fish batter bouncy with prominent tenggiri taste, balanced seasoning. Sauce is creamy-thick from potatoes, nutty, spicy, with perfect heat. Ideal Bandung-style batagor where fish dominates over flour.
