Bandung Street Cart · Fried Fish-Tofu Dumplings
Batagor
Photo: Gunawan Kartapranata / Wikimedia Commons · CC BY-SA 4.0
The name is just an abbreviation — 'baso tahu goreng,' or 'fried fish-ball tofu' — coined when a Bandung vendor started frying, instead of steaming, an existing dumpling recipe in 1968.
Fried dumplings of fish paste and stuffed tofu are sliced and doused in a rich peanut sauce, sweet soy, and a squeeze of lime. Street carts fry each batch to order and serve it in a paper boat, crisp edges still audible.
Why it's made this way: It was invented in 1968 by a Bandung migrant from Purwokerto who fried what was otherwise a steamed siomay-style dumpling, and it has since become so identified with the city that most vendors selling it today are Sundanese.
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Part of World of Street Food — 3248 dishes from 118 countries.
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