Batagor (an acronym for baso tahu goréng, Aksara Sunda Baku), is a typical Bandung snack[1] that is now known in almost all regions of Indonesia.
In general, batagor is made from softened tofu and filled with a mixture of mackerel and tapioca flour then formed into balls that are fried in hot oil for several minutes until cooked.
Another variation is siomay, fried and served with batagor and combined with peanut sauce, sweet soy sauce, chili sauce, and lime juice as a complement.
Currently, batagor is not only round, but there is a variant of batagor wrapped in fried dumpling skin.
Batagor with this variant is widely found in West Java, especially Bandung. In fact, batagor is not only served with its distinctive peanut sauce, but there is also batagor served with broth like meatballs.
This type of batagor is known as batagor kuah. Some traders also serve batagor with additional sliced cucumbers that add to the taste of batagor even more delicious.
Photo illustration taken in the Tebet Timur area, South Jakarta.