Batagor & Siomay

This is one of my favorite street food called Batagor Siomay. It's original a dish from Bandung (the capital city of West Java). Some people will consider it as a real meal for lunch but for some other people, it might be just a snack during late afternoon.

The cart of Batagor & Siomay

Batagor being fried in hot oil.

The ingredients to make Batagor and Siomay are the same which are Spanish/spotted mackerel fish, tapioca flour, egg, spring onions, shallot, garlic, salt and pepper. In another word, it's the same ingredients as to make fish cake but the composition is a bit different because Batagor Siomay has much softer texture.

The difference between Batagor and siomay: Batagor is being fried and Siomay is being steamed.

I like Batagor for its crunchiness and Siomay for soft, tender and chewiness texture (and of course, not forgetting to mention about the less calories *wink*).

The dressing is peanut sauce with red chili and kaffir lime juice. It's always so nice to smell the wonderful fragrance from the kaffir lime. The final touch to serve the Batagor Siomay is sweet soy sauce on the top of the peanut sauce and chili sauce at the side.

Siomay
(steamed fish cake, tofu with fish cake filling, cabbage with fish cake filling, potato)

Batagor
(fried fish cake, wonton with fish cake filling, tofu with fish cake filling)

Fried Wonton

Take - out

Batagor on the plate.

It might not look really appetizing for some people, but seriously, don't let the look deceive you coz' it's so yummy! You just need to give it a try ;)