Batagor
In this recipe
About this recipe
Batagor—bakso tahu goreng—is the fried cousin of siomay: fish paste stuffed into tofu or wonton skins, fried crisp, then dressed with peanut sauce.
Hot oil is essential. If the oil is cool, batagor drinks fat and loses its crunch.
Serve immediately. Like most fried snacks, waiting softens the crust.
Prep & cook time
- Prep30 minutes
- Cook20 minutes
- Total50 minutes
- Servings4 servings
- LevelMedium
Tools you need
- Mixing bowl
- Deep frying pan
- Slotted spoon
- Thermometer optional
Ingredients
- Siomay-style fish dough (about 400 g fish + 100 g tapioca + seasonings)
- 6–8 pieces firm tofu, hollowed
- 12 wonton wrappers (optional)
- Oil, for deep frying
- Peanut sauce, sweet soy sauce, lime, for serving
Directions
- Prepare fish dough as for siomay until sticky and cold.
- Stuff tofu cavities with dough; optionally wrap some dough in wonton skins and seal.
- Heat oil to about 175°C / 350°F.
- Fry in batches until deep golden and crisp, 3–5 minutes.
- Drain on a rack.
- Serve with thick peanut sauce, kecap manis, and lime.
Kitchen tips
- Pat tofu dry before stuffing so oil does not spit.
- Keep dough cold for a cleaner fry.
- Cut large pieces in half for kids’ portions.
- Fry pangsit skins separately for extra crunch on the plate.
Serve with
- Peanut sauce
- Lime
- Sweet soy sauce
- Cucumber
How to store
Best fresh. Reheat leftovers in an air fryer or hot oven; microwaving softens them.
Common mistakes
- Oil that is not hot enough.
- Overfilling tofu until it bursts open.
- Covering hot batagor so steam ruins the crust.