Recipe for Batagor Soup, Warm and Delicious for Cold Weather

Entering the rainy season, it never hurts to serve a warm soup menu for meals.

One that you can serve is batagor gravy. This batagor gravy recipe in Bandung uses gravy from boiled chicken bones, garlic, ginger, and pepper.

In addition, batagor is made from mashed mackerel and mixed with sago flour.

more details, see how to make batagor gravy from the book " Favorite Recipe for SIOMAY Business " (2013) by Ide Cook published by PT Gramedia Pustaka Utama. Makes for 6 servings.

Recipe batagor gravy

Ingredients

• 250 grams of mackerel meat, puree
• 50 grams of sago flour
• 50 ml air
• 1 tsp salt
• 1 tsp pepper powder
• 6 pieces of white bandung tofu, cut into 2 parts
• Enough cooking oil, for frying
• 12 pieces of beef meatballs, ready to use
• 12 large flattened beef meatballs ready to use
• 1 spring onion, finely sliced

batagor sauce ingredients

• 250 grams of chicken bones
• 1 1/2 liter air
• 3 cloves of garlic
• 2 cm ginger, crushed
• 1 tsp salt
• 1 tsp pepper powder
• 1 tbsp fish sauce

How to make batagor gravy

1. Mix the mackerel meat, sago flour, water, salt, and pepper powder. Mix well.
2. Take 1 tablespoon of fish mixture. Place on an inclined side a piece of tofu. Press a little so that it sticks. Do the same for the other pieces of tofu.
3. Fry the tofu in hot oil until cooked and browned. Lift and drain.
4. Sauce: Boil chicken bones, water, garlic, and ginger until it boils. Add salt, ground pepper and fish sauce. Mix well.
5. Add the meatballs and cook until the meatballs are cooked.
6. Prepare a serving bowl, put batagor and pour with meatballs and gravy. Sprinkle onions.
7. Serve batagor gravy with chili sauce.

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