Ingredients with Measurements:
- 1 lb ground chicken
- 1 cup tapioca flour
- 1 cup all-purpose flour
- 1 egg
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground white pepper
- 1 tsp baking powder
- 1 cup water
- Oil for frying
For the Peanut Sauce:
- 1 cup roasted peanuts
- 2 cloves garlic
- 2 red chili peppers
- 2 tbsp sweet soy sauce
- 1 tbsp tamarind paste
- 1/4 cup water
Special Equipment Needed:
- Food processor or blender
- Large mixing bowl
- Deep fryer or large pot for frying
- Slotted spoon
- Small saucepan
Step-by-Step Instructions:
1. In a large mixing bowl, combine ground chicken, tapioca flour, all-purpose flour, egg, salt, garlic powder, onion powder, ground white pepper, baking powder, and water. Mix well until the batter is smooth and well combined.
2. Heat oil in a deep fryer or large pot over medium-high heat.
3. Using a spoon, drop the batter into the hot oil and fry until golden brown and crispy, about 3-4 minutes. Use a slotted spoon to remove the batagor from the oil and place them on a paper towel-lined plate to drain excess oil.
4. To make the peanut sauce, combine roasted peanuts, garlic, red chili peppers, sweet soy sauce, tamarind paste, and water in a food processor or blender. Blend until smooth.
5. Transfer the peanut sauce to a small saucepan and heat over medium heat until warm.
6. Serve the crispy batagor with the warm peanut sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Frying temperature: 350°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories per serving: 350
- Total fat: 18g
- Saturated fat: 3g
- Cholesterol: 75mg
- Sodium: 650mg
- Total carbohydrates: 30g
- Dietary fiber: 3g
- Sugars: 3g
- Protein: 20g
Substitutions for ingredients:
- Ground chicken can be substituted with ground beef, pork, or shrimp.
- Tapioca flour can be substituted with cornstarch or potato starch.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
Variations:
- Add chopped scallions or cilantro to the batter for added flavor.
- Serve with a side of pickled vegetables or cucumber slices.
Tips and Tricks:
- Make sure the oil is hot enough before frying the batagor to ensure they turn out crispy.
- Use a slotted spoon to remove the batagor from the oil to prevent them from breaking apart.
- To make the batagor ahead of time, fry them until they are just cooked through, then freeze them. When ready to serve, reheat them in the oven at 350°F for 10-15 minutes until crispy.
Storage Instructions:
- Store leftover batagor in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the batagor, place them on a baking sheet and bake in the oven at 350°F for 10-15 minutes until crispy.
Presentation Ideas:
- Serve the batagor on a platter with the peanut sauce in a small bowl on the side.
- Garnish with chopped peanuts and cilantro.
Pairings:
- Serve with a cold beer or iced tea.
Suggested Side Dishes:
- Pickled vegetables
- Cucumber slices
- Steamed rice
Troubleshooting Advice:
- If the batter is too thick, add more water until it reaches a smooth consistency.
- If the batagor are not crispy, make sure the oil is hot enough before frying them.
Food Safety Advice:
- Make sure the chicken is cooked through before serving.
- Use a food thermometer to ensure the internal temperature of the chicken reaches 165°F.
Food History:
- Batagor is a popular street food in Indonesia, particularly in the city of Bandung.
Flavor Profiles:
- The batagor is crispy and savory, while the peanut sauce is sweet, salty, and slightly spicy.
Serving Suggestions:
- Serve as an appetizer or snack.
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Region: Indonesian