Here’s another one from Pher Engi – thank you! This is one she sent a picture of and asked if I wanted to try it to which I said yes. I also got this when searching Batagor kuah on Google from a generated AI response – ‘Batagor kuah is a soup made from batagor, an Indonesian dish that’s a shortened form of “bakso tahu goreng” (fried meatball and tofu). The soup can be made by boiling chicken broth. Batagor is traditionally made from minced tenggiri (Spanish mackerel), although other types of seafood such as tuna, mackerel, and prawn may also be used. The fish paste is stuffed into wonton skins or filled into tofu, and then deep fried in palm oil. Batagor is a popular street food in the city of Bandung in West Java. It began appearing in various Indonesian cities throughout the country in the 1980s, and is believed to have been invented in 1968 in Bandung. According to legend, batagor was created as a way to salvage unsold bakso meatballs. ‘
Well, I guess I’ll prepare it and give it a try!
Ginding Batagor Kuah Express – Indonesia
A distributor / import sticker (click to enlarge).
Detail of the side panels (click to enlarge). Probably contains fish but unsure. To prepare, add everything to the cup and fill to line with boiling water. Cover for 3 minutes. Finally, stir and enjoy!
A large sachet of dumpling? Tofu? Maybe noodle?
Sweet soy sauce.
Another sweet soy sachet.
A soup base sachet.
Chili powder or flake.
Onion and celery.
Finished (click to enlarge). Added egg, sesame seed, and spring onion. There are dumpling and large pieces of fried tofu in here. The dumpling is soft and tasty with good texture – the tofu with a pleasant bit of crispness. Together with the broth, I would call this fried chicken skin soup – the broth has a savory and spicy flavor, much like fried chicken. Just wonderful. No noodle here, but just plain wonderful. 5.0 out of 5.0 stars. EAN bar code 8997024200122.
I’m guessing this is a song about this kind of food!
Watch me cook on Instant Noodle Recipe Time!
