This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (November 2010)

Batagor

Batagor served in upper class hotel.
Origin
Place of origin	Indonesia
Region or state	West Java and nationwide
Creator(s)	Chinese Indonesian cuisine, adopted in Sundanese cuisine
Details
Course	snack
Serving temperature	hot
Main ingredient(s)	fried fish dumpling with tofu and vegetables in peanut sauce
Variations	Siomay, shumai

Batagor (abbreviation from: Bakso Tahu Goreng, Sundanese and Indonesian: "fried bakso and tofu") is Sundanese Indonesian fried fish dumplings 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. Just like siomay, other complements to batagor are steamed cabbage, potatoes, bitter gourd and tofu. Batagor is 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 variation or addition to siomay.

Origin and Varieties [link]

Batagor is ubiquitous in Indonesian cities. It can be found in street-side foodstalls, travelling carts, bicycle vendors, and restaurants. The dish is influenced by Chinese Indonesian cuisine and derived from siomay, with the difference instead of being steamed, batagor is consider as fried type of siomay. Batagor was invented in 1980s in Bandung, and the most famous variety is Batagor Bandung. It has been adapted into local Sundanese cuisine. Today, most of Batagor sellers are Sundanese.

See also [link]

• Siomay
• Shumai
• Dim Sum