Batagor Tek-Tek

Name: Batagor Tek-Tek
Yield: 1
Ingredients: 120.0g Ground Spanish Mackerel; 30.0g Finely minced shrimp, optional for juiciness; 80.0g White tofu, small diced then deep-fried until crisp; 35.0g Tapioka starch; 20.0g Egg White; 10.0g Minced scallions; 6.0g Minced garlic; 2.0g Salt; 2.0g Sugar; 1.0g White Pepper; 2.0g Mushroom bouillon / seasoning; 3.0ml Sesame Oil; 5.0sheet Rice Paper; 0.0n/a Ground spices; 8.0g Garlic; 12.0g Shallots; 5.0g Red bird's eye chili; 15.0ml Cooking Oil; 1.0g Turmeric; 15.0g Dried shrimp, ebi; 250.0ml Water; 5.0g Royco Chicken Seasoning; 5.0ml Light Soy Sauce; 3.0ml Fish Sauce; 5.0g Oyster Sauce; 3.0g Sugar; 2.0g Salt; 1.0g Pepper; 5.0g Scallions, sliced; 10.0ml Garlic oil / Hot oil for finishing

Born in the alleys of Bandung, batagor has now "grown up." Golden tofu and elegant dumplings meet a glossy, ebi-rich peanut sauce. With modern touches of lime and chili oil, it remains familiar yet sophisticated—ready to take center stage in the premium culinary world.

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Batagor

Ground Spanish Mackerel 120.0 g
Finely minced shrimp, optional for juiciness 30.0 g
White tofu, small diced then deep-fried until crisp 80.0 g
Tapioka starch 35.0 g
Egg White 20.0 g
Minced scallions 10.0 g
Minced garlic 6.0 g
Salt 2.0 g
Sugar 2.0 g
White Pepper 1.0 g
Mushroom bouillon / seasoning 2.0 g
Sesame Oil 3.0 ml
Rice Paper 5.0 sheet

Tek-Tek Broth

Ground spices
Garlic 8.0 g
Shallots 12.0 g
Red bird's eye chili 5.0 g
Cooking Oil 15.0 ml
Turmeric 1.0 g
Dried shrimp, ebi 15.0 g
Water 250.0 ml
Royco Chicken Seasoning 5.0 g
Light Soy Sauce 5.0 ml
Fish Sauce 3.0 ml
Oyster Sauce 5.0 g
Sugar 3.0 g
Salt 2.0 g
Pepper 1.0 g
Scallions, sliced 5.0 g
Garlic oil / Hot oil for finishing 10.0 ml
Eggs 1.0 pc

Garnish

Microgreens / Pea tendrils
Chili Flakes

Green Scallion Oil

Green scallions, green parts only 50.0 g
Canola oil / Neutral vegetable oil 150.0 ml
Ice cubes, for ice bath 50.0 g

Peanut Sauce

Peanuts, fried then finely ground 250.0 g

Ground Spices

Garlic 5.0 clove
Shallots 3.0 clove
Curly Red Chilies 10.0 pc
Candlenuts 3.0 pc
Steamed sweet potato, mashed 30.0 g
Palm Sugar 100.0 g
Salt 5.0 g
Tamarind Water 30.0 ml
Royco Chicken Seasoning 5.0 g
Water 250.0 ml

Indonesian

Sides / Snacks

Fish

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Preparation

Batagor
- Mix the Spanish mackerel, shrimp, tofu, egg white, garlic, salt, sugar, pepper, bouillon powder, and sesame oil.
- Stir in one direction until the batter becomes sticky.
- Add the tapioca starch—mix well until the texture is bouncy.
- Fold in the scallions.
- Let the batter rest for 10 minutes to stabilize.
Tek-Tek Broth
- Grind all aromatics into a paste, then sauté until cooked; set aside.
- Heat oil, add the spice paste, and cook until fragrant.
- Add the chicken stock.
- Season with light soy sauce, fish sauce, oyster sauce, salt, sugar, and pepper.
- Stir in the beaten egg and cook until the broth thickens.
- Add the sliced scallions.
Garnish
Green Scallion Oil
- Fill a bowl with water and ice cubes.
- This step is mandatory to keep the green color vibrant.
Peanut Sauce
- Fry the peanuts until cooked; set aside.
- Grind the aromatic ingredients, then sauté until cooked. Once done, add the ground peanuts and water, then cook until the oil starts to separate.
- Add the tamarind water, mashed steamed sweet potato, palm sugar, salt, Royco chicken seasoning, and Bango sweet soy sauce. Adjust the taste, turn off the heat, and let cool.
- Transfer the peanut sauce into a piping bag, pipe into molds, and freeze.
Ground Spices
- Place the scallions and oil into a blender.
- Blend on high speed for 1–2 minutes until the oil is slightly warm and turns dark green. → This extracts the chlorophyll and green onion aroma.