Fried shallots (bawang goreng) is a very common condiment, especially in Asian recipes. To get crispy and fragrant fried shallots without burns, you just need to follow a few simple steps.
These shallots are added to many recipes such as taro/yam rice and steamed taro cake,
Shallots vs Onions
Shallots and onions are two of the most important vegetables in cooking and they add flavour to many dishes. While both shallots and onions are members of the allium family, they have very different flavours, textures and uses in the kitchen.
Shallots look like small onions with brownish-grey skin and white flesh. They have a milder flavour than onions, which makes them ideal for salads and other raw dishes.
Onions, on the other hand, have layers that resemble an onion. They have light brown skin with white flesh inside that can vary in size depending on how mature the onion is when harvested. Onions have a stronger taste compared to shallots so they are often added to recipes at the end of cooking time or used raw in salads and sandwiches.
CHINESE VERSION: 如何炸红葱头酥
How to Cook Fried Shallots (Bawang Goreng)| MyKitchen101en
Yield: 12 servings
Ingredients:
- 400 g shallot (thinly sliced)
- 600 g cooking oil
Instructions:
1 Add sliced shallot to cooking oil, mix well.
2 Bring to the boil, cook over medium-high heat until sliced shallot starts to turn light brown, off the heat.
3 Continue to stir until golden brown after turning off the heat.
4 Put fried shallots on a sieve to drain off the oil.
How To Cook Fried Shallots (Bawang Goreng)
Rate
Ingredients
- 400 g shallot thinly sliced
- 600 g cooking oil
Instructions
- Add sliced shallot to cooking oil, mix well.
- Bring to the boil, cook over medium-high heat until sliced shallot starts to turn light brown, off the heat.
- Continue to stir until golden brown after turning off the heat.
- Put fried shallots on a sieve to drain off the oil.
Video
Notes
Nutrition (per serving)
Rate this recipe
Click to rate
Trackbacks/Pingbacks