Jajanan Khas Bandung! Resep BATAGOR IKAN

This is a premium Batagor. You get the chewiness, but you can still taste the meat. You can use peanut sauce, or if you're making Batagor Kuah, you can just use meat broth. Hello! Welcome back to my channel, Devina Hermawan. Today, we'll be making one of the most popular dishes from Bandung, Batagor. It's made with fish and chicken. You can definitely make this at home as a family snack or for sale. To make it easier and safer, I'm using a W898 UVO stove and a W900M regulator from Wingus. Here are the ingredients. It's quite a lot, but don't worry. It's going to be simple. First, for the Shumai batter, I'm using Batagor or Fried Tofu. I'm combining fish and chicken. There are two types of Batagor. The first one will be wrapped in fried pork skin. It's a bit thicker than boiled pork skin. For the tofu, I'm using white tofu for the Batagor or Fried Tofu. For the batter, it'll make the Batagor extra fragrant and savory. I'm making chicken oil, which we'll blend into the batter. There are shallots, chicken skin, cooking oil, and water. For the batter, we have sago flour, flour, garlic and green onions for the aroma. Then, eggs, soy sauce, and seasonings. We'll also need ice water. The peanut sauce is important to make the Batagor special. If you want to practice, you can buy instant satay sauce that's mixed with water. But if you want to make it yourself, you'll need peanuts. You can also mix it with peanuts, garlic, shallots, candlenuts, kaffir lime leaves... ...red chili flakes, brown sugar, tamarind juice, salt, and rice flour as thickener, which is optional. Lastly, we need cooking oil and water to cook the seasonings. First, I'll prepare the chicken oil. We need to cook the chicken skin with water first so the oil comes out but doesn't burn the skin. Once it's boiling, lower the heat and cut the skin so it cooks evenly. This step is optional. If you're making a large batch, you don't need to cut it. As we wait, slice the shallots. Once the water starts to boil, the oil will start to come out. If there are too many splashes, cover the pan so it doesn't spill out. Once the water starts to boil, add the oil. Make sure the amount is right so the oil isn't too much. Add the shallots, too. Continue cooking on medium heat. Don't use high heat so it cooks evenly. Continue cooking until it's golden brown. By the way, I'm using a WinGaz W898 Juvo stove. It's equipped with a hole-less innovation. As you can see, the handle can be lifted so it's easy to clean. The trivet is strong and durable. It's made of stainless steel with an enamel coating. The burner cap is yellowish and produces an even blue flame. The metal knob is heat-resistant and has an elegant design. Now, pour the batter into a non-stick pan and let it cool before using. Next, we'll make the batter. First, chop or chop the garlic. I'm using a chopper here. Once it's this small, add the chicken and fish. Make sure the chicken and fish are dry so the recipe doesn't change. If you're using frozen fish, you can reduce the amount of water in the recipe. Then, add salt, sugar, pepper, MSG, and stock powder. Then, blend until it's smooth and sticky. It's important to blend until it's sticky so the batagor will be more bouncy. If the meat isn't sticky enough, it won't be bouncy. Okay, it's sticky now. Let's add the other ingredients. First, add the chicken skin and oil. Make sure it's not too hot, according to the recipe. If there's too much oil, the batter won't turn out well. Add the ice water, fish sauce, eggs, and sliced green onions along with the chopper. We'll blend it again so the chopper won't be too heavy. For meat batter, such as batagor, siomai, etc., it's best to use cold water or ice cubes. The purpose is to maintain the temperature of the batter. If the temperature is too high, the batter won't bind well. If you don't have ice water, it's okay. Once it's even, put it in the fridge for a while. If the chopper is too small, you can move it to a bowl. If it's still big enough, just mix it with the flour. I'm using sago flour and a bit of flour... ...to make the batter firmer. Then, just keep mixing. The best way to make meat batter is to fry it after it's been marinated for a few hours. But, it's okay to do it right away. I'll put this in the fridge for a while so the flavor and aroma will come out better. Meanwhile, we'll make the peanut sauce. First, slice the chilies in half. You can use curly red chilies or regular red chilies. Use the big ones to get rid of the seeds if you don't want it to be too spicy. Slice the shallots and garlic. Crush the candlenuts so they're evenly cooked, and the kaffir lime leaves. You can use a blender or a food processor. I'll just combine them. Prepare a pan and oil. Make sure you use enough oil so the aroma comes out better. I've provided the complete recipe in the description box. Sauté the garlic, shallots, and candlenuts. Add the red chili, kaffir lime leaves, and peanuts. We need to fry this on medium heat. If you're frying this in one pan, don't use high heat. You don't want to burn the sensitive ingredients, such as the garlic, and make it bitter. So, make sure you use medium heat. Stir until the peanuts are cooked and the shallots are fragrant. Then, blend it. If you want a rough texture, this is enough. If you want it to be smoother, you can add water to adjust the texture to your liking. Then, pour it back into the pan we used to fry. Combine the other ingredients, starting with water... ...sugar, tamarind juice. If you don't have tamarind juice, you can skip it. Salt, and rice flour. Rice flour is optional. It's to thicken the dish and make the peanut sauce softer. It's up to you. Now, just cook it while stirring. Once it's boiling, lower the heat and continue cooking. The peanut sauce needs to be cooked for a long time so the flavors are well-combined and the peanuts aren't raw. If you're in a hurry, you can replace the peanuts with peanut jam. It'll be much faster. Let it cook until it thickens and the oil seeps out. By the way, if you're cooking with this WinGas W898UFO stove, don't worry. It's equipped with a safety device that can automatically stop the gas flow to prevent gas leakage. I'm also using a low-pressure regulator, W900m, from WinGas, so it's safer. With a double-lock system and a safety rubber, it's easy to install and save gas. While we wait for the peanut sauce, let's shape the Batagore. For the Shumai, prepare the shumai's skin. To make it the same size, you can weigh it or use an ice cream scoop like this. You can also use your eyes. To shape it freely, I'm flattening a portion like this. Then, fold the corners like this to shape it into a flower. It'll look bigger. For the tofu, I'm using 1 scoop of batter, about 50-60g. Then, flatten it. Don't make the batter too thin. With Batagore, the tofu and the fillings are more balanced. Then, fry it on medium heat. First, fry the shumai like this. The oil shouldn't be too hot as the shumai is still raw, but it shouldn't be too cold either. When you put the shumai in, the shumai won't have a strong reaction. But, the surface of the shumai will puff up, which means it's hot enough. Fry it on medium or low heat for 10 minutes. After 10 minutes, it's usually done. If the color isn't golden brown enough, increase the heat a bit. Flip it over so the color is evenly distributed. For the tofu, just fry it on medium heat. Then, lower the heat and fry it for 10 minutes. If the color isn't golden brown enough, increase the heat. Flip it over and it's ready to serve. For the serving, you can use peanut sauce or Batagore broth. You can also use meat broth. I've shared how to make the broth in the meat broth video. The Batagore texture is just right. You get the chewiness, but you can still taste the meat, not just the flour. You can taste the premium Batagore, especially the large shape. But, the use of chicken and fish is quite small. The texture of the shumai skin is also important. It makes the plate more crowded. There's the softness from the tofu, the chewiness from the fish, and the crunchiness from the shumai skin. You can make the peanut sauce yourself or use the finished batagore. Just soak it in water. If you serve it as a Batagore broth, it'll be great. Okay, then. Thank you for watching. To purchase Queen Gas products, check their online and offline shops. For the complete info, check their website and social media. If you recook this dish, don't forget to tag me and find other recipes on Instagram, TikTok, and Shorts. I'm Devina Hermawan. Stay tuned and see you in the next video!