Fried fish dumplings and fish-stuffed tofu, cut up under a peanut sauce with kecap manis, chilli and lime.
What makes it batagor
Fish paste with tapioca, stuffed into tofu or wrapped in skins.
Deep-fried, not steamed.
Peanut sauce, kecap manis, sambal and lime.
Where it comes from
The name is short for bakso tahu goreng — fried fish-ball tofu. It comes from the same Chinese-Indonesian family of fish pastes as siomay, and Bandung made it its own; the city's batagor stalls are a pilgrimage for visitors.
Mackerel paste stretched with tapioca is stuffed into tofu or wrapped in wonton skins, fried crisp, then cut into pieces and dressed at the cart.