Batagor (Baso Tahu Goreng/Fried Meatball Tofu) - Fried Dumplings - Ingredients: 500 g feather back fish (ikan belida) paste -> can be substituted for other white fish or shrimp or chicken 2 teaspoon shallots, grated 1 table spoon mashed roasted garlic 2 tsp ground white pepper 2 tsp ground dried shrimp (ebi tumbuk) 1 tsp fish sauce -> my idea 2 1/2 tsp sugar 2 tsp salt 1 tbsp sesame oil 3 eggs 400 g chayotte or jicama, shredded and drain 250 g tapioca starch wonton skins tofu or tofu puffs peanut spicy sauce cucumber acar (cucumber pickle) Sambal Kacang (Peanut Spicy Sauce) 400 g garlic roasted peanuts 100 g garlic roasted cashew nuts 150 g red cayenne pepper (reduce the amount to your liking), roasted 3 cloves roasted garlic, mash with a spoon 2 tbsp cane sugar vinegar 2 tbsp salt 7 tbsp coconut sugar (gula jawa, gula merah) 500 g baked sweet potato (about 2 regular size sweet potatoes), peeled 1.5 L water Methods: 1. In a big bowl, combine fish paste with shallot, garlic, white pepper, dried shrimp, fish sauce, sugar, salt and sesame seed oil. Then add egg and mix well. 2 Add chayotte or jicama, mix well. Add tapioca starch and mix well again. Set aside. 3. Divide fish paste filling mixture into 3 parts. One for fried siomay (shu mai), one for tofu and another one for fishball. Sambal Kacang (Peanut Spice Sauce) 1. Process peanuts and cashew nuts in a food processor until smooth (I like a bit crunchy, everyone who loves smoother texture can process a bit longer). Transfer into a bowl. Set aside. 2. Process red cayenne pepper and garlic until smooth. Add sweet potato and process again. Add ground nuts; process. Add salt, vinegar, sugar and combine again. Do a taste test, if it’s perfect for your tastebuds then it’s ready to serve. Tofu/Tofu Puffs: 1. Half tofu into triangle shape. Use a spoon (a grapefruit spoon works great here) to remove the tofu from the middle of each triangle. Be careful to keep the pouch intact. Combine the tofu parts that you take out of the middle with a part of filling. 2. With a tablespoon, scoop the filling and gently stuff in each piece of tofu. Do this step until all tofu are used up. Deep fry to golden brown. However, you will need to make changing if you use tofu puffs. All you need to do is cutting the puffs halved. Then fill with a teaspoon of fish paste mixture. Steam to them to cook the filling then fry. Siomay: Lay a wonton skin on a flat surface. Brush the edges of skin with a little water. Place 1 teaspoon of filling into skin, being careful to avoid the edges. Fold and unify the edges together to seal. Repeat the same step until the filling is used up. Deep fry to golden brown. Fishball: With two spoons, make a ball of 1 tablespoon mixture. Drop into a fryer to cook it. Repeat the same step until the filling is used up. I myself like to drop the balls into a 90C hot water to cook the inside until the balls floating. Drain then fry them to golden brown. Serving: plate siomay, filled tofu and fishball. Pour peanut Spicy Sauce over. Drizzle kecap manis/sweet ketchup. Add acar and chili sambal (only if you feel the peanut spicy sauce is not hot enough) on the side.
Posted on: Wed, 17 Jul 2013 14:31:15 +0000