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We hope you got insight from reading it, now let’s go back to bakso tahu (steamed tofu & chicken dumplings) recipe. You can cook bakso tahu (steamed tofu & chicken dumplings) using 18 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Bakso Tahu (steamed tofu & chicken dumplings):
- You need 2-3 fresh tofu (uncut)
- Get Oil to deep fried
- Use To make the dumpling mixture
- Provide 500 gr minced chicken
- You need 2 eggs
- Take 200 gr tapioca flour
- You need 3 tbs oyster sauce
- Prepare 5 cloves garlic (grind)
- Take 100 gr sliced Scallions / spring onions
- Take 1 tsp pepper
- Take Peanut sauce ingredients
- Use 100 gr peanut
- Prepare 8 cloves shallot
- Get 3 cloves garlic
- Prepare 2 tbs Tamarind water
- Provide 8 pcs red chilli
- Take 50 ml water
- Use Salt & pepper
Instructions to make Bakso Tahu (steamed tofu & chicken dumplings):
- Cut tofu into triangle shape, approximately 12-16pcs each, then set aside
- In a big bowl, mix all the ingredients to make dumplings, except the flour and scallions
- Add the flour gradually until the mixture become thick and sticky then add the scallions and mix well
- Get the tofu and cut open in the middle, fill in the dumpling mixture into the tofu, do the same until all mixture is finished
- Steam the tofu dumplings for around 40 minutes / until the dumpling is cooked
- Prepare the peanut sauce by grinding all ingredients together, the heat it up in the stove with some oil on medium heat until it's boil
- Serve the dumplings with the peanut sauce and additional sweet soya sauce & dash of lime if you like it a bit sweet. Enjoy!
We decided to use the same meat mixture for both Siomay and Tahu Bakso. It's very handy: one recipe, two dishes! Thank you, Miss Funny's Kitchen, for opening your kitchen and sharing your recipe to us. Batagor is a short from bakso tahu goreng (fried tofu meatball), a famous snack from Bandung, a nice town in West Java. It is made from white tofu fill with meatball mixture from Mackerel or sometimes Chicken or Prawn, then fried in deep pan and served with peanut sauce, sweet soy sauce and sprinkled with lime juice.
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