Main dishes - fish

thumbnail image 1
thumbnail image 1
Preparation time
15min
Total time
45min
Portion
8 portion(s)
Level
medium
  • TM 6
published: 2023/10/08
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Ingredients

Batagor by @levi_nathania

  • 2 cloves garlic
  • 1 tablespoon shallots
  • 1 piece onion
  • 1 piece leeks, the white part only
  • 150 grams Mackerel fish, flesh only
  • 1 teaspoon salt
  • 1 teaspoon chicken powder
  • 1/2 teaspoon Mushroom Bouillon
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon ground white pepper
  • 1 tablespoon oil
  • 1 piece egg
  • 100 grams tapioca flour
  • 50 grams all purpose flour
  • 200-250 grams fried peanuts
  • 375 grams Drinking water
  • 5 pieces toasted candlenuts
  • 5 pieces bird's eye chili
  • 10 pieces red chili
  • 3 cloves garlic
  • 5 pieces shallots
  • 80 grams oil, (peanut oil is even better)
  • 60 grams whole palm sugar, cut into 2 - 4
  • 2 teaspoons salt
  • 1 teaspoon chicken powder
  • 1.5 teaspoons Mushroom Bouillon
  • 1/2 teaspoon white sugar
  • 1 teaspoon Tamarind juice, (optional)
  • Blended peanut juice
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Recipe's preparation

  1. Batagor: Put in 2 cloves garlic, 1 tablespoon shallots, 1 piece onion, 1 piece leeks. Chop 3sec / sp7
  2. Add 150gr Mackerel fish, 1 teaspoon salt, 1 teaspoon Chicken powder, 1/2 teaspoon Mushroom bouillon, 1/2 teaspoon white sugar, 1/2 teaspoon ground white pepper, 1 tablespoon oil, 1 piece egg. Blend 3 sec / sp7
  3. Add 100 grams Tapioca flour, 50 grams All Purpose Flour. Blend 5 sec / sp4
  4. Scrape down and knead the dough 4 min
    (then you can wrap the dough with the wonton wrappers, or put them on top of tofus, or shape them into balls and fry them)
  5. Peanut Sauce: Put 200-250 grams Peanuts. Blend 5 sec / sp 8.5 (repeat until 3-4 x until the oil is extracted and the peanuts have become paste)
  6. Pour 375 grams drinking water. Blend 10 sec / sp4
  7. set the juice aside (empty the bowl but no need to rinse it). Then add 5 pieces toasted candlenuts. Turbo 2x
  8. Scrape down and add 5 pieces bird's eye chili, 10 pieces red chili, 3 cloves garlic, 5 pieces shallots, 80 grams oil. Blend 10 sec / sp 8
  9. Add 60 grams Palm sugar, 2 teaspoons salt, 1 teaspoon Chicken powder, 1.5 teaspoons Mushroom Bouillon, 1/2 teaspoon white sugar, 1 teaspoon Tamarind juice. Blend 10 sec / sp 8
  10. Scrape down and cook 10 min / 120 C / sp1
  11. Add the blended peanut juice and cook again for 15 min / 120 C / sp2

Thermomix Model

  • Appliance TM 6 image
    Recipe is created for
    TM 6
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:
Alcohol-free Birthday Buffet Everyday Holiday Party Easy Low budget Natural Asian Indonesian Lunch Fish dish Ramadan

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Batagor by @levi_nathania
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