Description
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Indonesian Spices & halal Series
🌱 About the Producer / Supplier：
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
There are many regional cuisines, often based upon indigenous culture with some foreign influences.
In 2023/2024, TasteAtlas rated Indonesian cuisine as the sixth best cuisine in the world. Indonesian cuisine is placed behind Italian, Japanese, Greek, Portuguese, and Chinese cuisines, making Indonesian the best-rated cuisine in Southeast Asia.
🛍 Product Information：
Ini masakan Sunda Indonesia (Jawa Barat), di mana tahu goreng diisi dengan pasta ikan. Rasanya Taiwan juga punya bahan hot pot seperti ini! Ada yang dimakan kering dengan saus cabai kacang, atau bisa juga dimasak dalam sup, seperti bahan hot pot Taiwan.
Hidangan Batagor standar terdiri dari empat bahan utama, semuanya terbuat dari pasta ikan yang sama:
Tahu Goreng: Renyah di luar, diisi dengan pasta ikan yang kenyal.
Baso Goreng: Pasta ikan murni yang dibungkus kulit tipis dan digoreng hingga berwarna cokelat keemasan.
Paria Isi: Irisan pare yang dilubangi diisi dengan pasta ikan dan digoreng.
Kentang Goreng: Kentang kukus, dipipihkan, diisi dengan pasta ikan, dan digoreng.
Saus soul-nya adalah saus kacang kental khas Bandung: kacang tanah goreng + gula kelapa + bawang putih + cabai + air jeruk nipis + kecap manis, diaduk hingga sangat kental, lalu dilumuri saus sambal dan saus tomat, dan terakhir diperas dengan air jeruk lemon segar.
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Batagor is Bandung’s greatest culinary gift to the world—an addictive fried street snack whose full name (Bakso Tahu Goreng = fried fish meatball & tofu) got shortened to the catchy “Batagor” and is now famous across Indonesia and beyond.
A classic portion contains four golden-fried ingredients, all made from the same springy fish paste (usually tenggiri mackerel):
- Fried tofu stuffed with fish paste (crispy shell, juicy inside)
- Fried fish dumplings (pure fish paste wrapped in wonton skin)
- Bitter melon rings stuffed with fish paste
- Potato patties stuffed with fish paste
The true legend is the thick Bandung-style peanut sauce: roasted peanuts blended with palm sugar, garlic, chilies, lime juice, sweet soy sauce, and a touch of ketchup, poured generously over everything. Extra chili sauce on the side, plus a final squeeze of fresh lime.
One bite = shattering crunch → bouncy fish paste explosion → sweet-spicy-tangy peanut sauce coating your soul. It’s impossible to eat just one plate.
Priced at only IDR 15,000–30,000, it’s devoured morning, noon, and night. Legendary Bandung institutions like Batagor Kingsley (since the 1950s), Batagor Riri, and Batagor Burangrang always have lines out the door. Locals swear: “If you haven’t had real Bandung batagor, you haven’t truly experienced Indonesia.”
Food safety
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
🥘 Commonly used dishes:
