Ingredients with Measurements:
- 1 lb ground chicken
- 1 cup tapioca flour
- 1 cup ice water
- 1 egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp vegetable oil
- 1/2 cup sweet soy sauce
- 1/4 cup water
- 1 tbsp cornstarch
- 1 tbsp sesame seeds
Special Equipment Needed:
- Grill pan or outdoor grill
- Mixing bowl
- Whisk
- Skewers
Step-by-Step Instructions:
1. In a mixing bowl, combine the ground chicken, tapioca flour, ice water, egg, minced garlic, salt, and pepper. Mix well until the batter is smooth.
2. Preheat the grill pan or outdoor grill over medium-high heat.
3. Thread the chicken mixture onto skewers, forming small oval shapes.
4. Brush the chicken skewers with vegetable oil and place them on the grill pan or outdoor grill. Grill for 5-7 minutes on each side, or until the chicken is cooked through and slightly charred.
5. In a small saucepan, combine the sweet soy sauce, water, and cornstarch. Whisk well until the cornstarch is dissolved.
6. Cook the sweet soy sauce mixture over medium heat, stirring constantly, until it thickens and becomes glossy.
7. Remove the chicken skewers from the grill and place them on a serving platter.
8. Drizzle the sweet soy sauce over the chicken skewers and sprinkle with sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Grill pan or outdoor grill: medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Fat per serving: 9g
Carbohydrates per serving: 35g
Protein per serving: 25g
Substitutions for ingredients:
- Ground chicken can be substituted with ground beef or pork.
- Tapioca flour can be substituted with cornstarch or all-purpose flour.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
Variations:
- Add chopped scallions or cilantro to the chicken mixture for added flavor.
- Serve the grilled batagor with a side of peanut sauce for dipping.
Tips and Tricks:
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Make sure the batter is smooth and well-mixed to ensure the batagor holds its shape on the skewers.
- Brush the chicken skewers with oil to prevent them from sticking to the grill.
Storage Instructions:
Leftover grilled batagor can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the batagor on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Arrange the grilled batagor skewers on a platter and drizzle with sweet soy sauce. Garnish with sesame seeds and chopped scallions or cilantro.
Garnishes:
Sesame seeds, chopped scallions, or cilantro.
Pairings:
Serve the grilled batagor with steamed rice and a side of stir-fried vegetables.
Suggested Side Dishes:
Stir-fried vegetables, steamed rice, or fried rice.
Troubleshooting Advice:
- If the batagor batter is too thick, add more ice water to thin it out.
- If the batagor falls apart on the skewers, add more tapioca flour to the batter to help it hold its shape.
Food Safety Advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F to prevent foodborne illness.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food History:
Batagor is a popular Indonesian street food that originated in Bandung, West Java. It is a combination of two words: bakso (meatballs) and tahu goreng (fried tofu).
Flavor Profiles:
The grilled batagor has a savory and slightly sweet flavor from the chicken mixture and sweet soy sauce.
Serving Suggestions:
Serve the grilled batagor as an appetizer or main dish with steamed rice and a side of stir-fried vegetables.
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Region: Indonesian