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. This minced fish paste subsequently is filled into wonton skin as batagor dumpling, or filled in tofu, and then deep fried in palm oil.
Street-side batagor fried dumplings are usually served with fried tofu and finger-shaped fried otak-otak fish cake. These batagor components are 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 a variation or a crispy addition to siomay.
Batagor is ubiquitous in Indonesian cities. It can be found in street-side food stalls, travelling carts, bicycle vendors, and restaurants. However, it is most strongly associated with Bandung. The dish is influenced by Chinese Indonesian cuisine and might be derived from siomay, with the difference instead of being steamed, batagor is considered as a fried type of siomay. It has been adapted into local Sundanese cuisine. Today, most of Batagor sellers are Sundanese.
Batagor appeared in some Indonesian cities in 1980s. However, Batagor believed was invented in 1968 in Bandung. According to one story, Batagor was created as a way to salvage the unsold bakso meatballs. It was said that one day the bakso meatballs did not sell well, and the seller was left with too many leftovers. In order to cut the loss, he then came up with an idea to ground the meatballs, stuffed them in tofu, deep fried them, and served them in peanut sauce in a fashion of serving siomay. This has created a new dish named as bakso tahu goreng abbreviated as "batagor" which means "fried bakso and tofu".
Most of the time, Batagor is served with peanut sauce. But in Bandung, most of Batagor sellers also offer Batagor variant served in clear broth called batagor kuah (lit. "Batagor in soup"). This soup can be made by boiling chicken broth and adding various ingredients such as pepper, sugar, salt, leek, and celeries. Chili sauce, tomato sauce, and lime can also be added to bring more flavor into the soup.
Batagor is popular for its savory flavor, crispy texture of its deep fried wonton skin and tofu, mixed together with sweet and savoury peanut sauce. The price of Batagor is fairly affordable, a plate of modest street side Batagor is around 10,000 rupiah, which is less than one US dollar.