Batagor Soup Recipe

This Batagor also 'violates' the general characteristics. Batagor is still fried but served with broth, not peanut sauce.

Ingredients

• Mackerel fillet, puree - 250 grams
• Shrimp peeled, chopped - 100 grams
• Sago flour - 150 grams
• Dumpling skin - 10 pieces
• White / yellow tofu - 6 pieces
• Finely sliced ​​scallions - 2 stalks
• Pepper - 1/2 tsp
• Sugar - 1 tsp
• Salt - 1 tsp
• Warm water - 100 ml
• Ground spices:
• Garlic - 3 cloves
• Shallots - 3 grains
• Broth:
• Chicken bones - 200 grams
• Garlic, coarsely chopped - 3 cloves
• Ginger, bruised - 2 cm
• Celery leaves, bunch - 2 stalks
• Spring onions, bunch - 2 stalks
• Pepper - 1/2 tsp
• Sugar - 1 tsp
• Salt - 1 tsp
• Water - 1 liter
• Sprinkled:
• Green onion, thinly sliced ​​- 1 stick
• Celery, thinly sliced ​​- 1 stick
• Fried Shallots - 5 tbsp
• Buy ingredients and cooking utensils

Plans

• 1. Take tofu and then cut each into a triangle shape. Dredge the triangular tofu meat in the middle / bottom. Set aside.
• 1. In a saucepan, mix all the ingredients and boil until completely boiling. Remove and strain the gravy.
• 1. In a bowl, put batagor.
• Chicken meat can also be added to the batagor mixture.

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