Goreng Bawang Crisp Fried Onions Recipes

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CRISPY FRIED SHALLOTS (SHALLOT OIL) 炸葱酥 (葱头油)



Crispy Fried Shallots (Shallot Oil) 炸葱酥 (葱头油) image

Crispy fried shallots is an important condiment in Asian cooking. It adds a light crispiness and a distinctive aromatic flavour to any dish. This is my family heirloom fried shallots recipe, definitely a must-have item in every kitchen! The fragrant shallot oil can also be kept and used in cooking.

Provided by Angie Liew

Categories     Condiment

Time 45m

Number Of Ingredients 3

500 grams shallots (small onions, red or purple ones)
650 ml vegetable oil (for deep frying)
1 tsp salt

Steps:

  • First, peel skin off the shallots. Then briefly wash peeled shallots in salt water. The salt adds flavour and adds crisp to shallots when fried.
  • Drain well. Slice shallots thinly and uniformly (about 2-3mm thickness) to ensure even cooking.
  • Add enough oil to wok and heat over medium heat. Test oil temperature using a wooden chopstick.
  • Slowly add in the sliced shallots and cook gently, stirring occasionally, for about 10-12 minutes. Also stir around the edges of the wok to avoid burnt shallots.
  • When more than half of shallots have turned golden brown, turn off the heat. Continue to cook in the hot oil until all shallots gradually turn golden brown.
  • Remove fried shallots from oil using a slotted spoon. Keep the shallot infused oil in a covered container.
  • Transfer to a paper towel lined tray to remove excess oil. Using a spatula, lightly even out the fried shallots to minimise overlapping.
  • When fully cooled, store in an airtight container, preferably in the refrigerator. And we're done!
  • This favourite condiment can be used to garnish almost any kind of food. So Enjoy!

BAWANG GORENG (INDONESIAN FRIED ONIONS)



Bawang Goreng (Indonesian Fried Onions) image

Provided by westher

Time 29m

Yield 1

Number Of Ingredients 2

dried onion flakes or fresh onions
oil, for deep frying

Steps:

  • The easiest way to make these is to use the dried onion flakes readily available. These cook in seconds, so put them on a wire strainer and lower them into deep oil that is hot but not too hot. They will take a few seconds to turn golden brown. Lift them out immediately and drain on absorbent paper. When cool, bottle airtight. Using fresh onions it takes much longer. Slice the onions very thinly, making sure not only that the slices are paper-thin, but also that they are all the same thinness, otherwise some will burn while others are uncooked. Fry in deep hot oil until deep brown, but not black. Lift out, drain and bottle when cool. They must be cooked slowly so that all the moisture is cooked out.

BAWANG GORENG(FRIED SHALLOTS)



Bawang Goreng(Fried Shallots) image

These crispy shallots make a great topping for steaks, salads, and soups and are used throughout Indonesia! Use the leftover frying oil for vinaigrettes and for sauteing anything savory. Adapted from Saveur magazine.

Provided by Sharon123

Categories     Onions

Time 20m

Yield 2 cups

Number Of Ingredients 2

6 shallots
peanut oil, for frying

Steps:

  • Peel and slice the shallots as thinly as possible, using a mandoline or a very sharp knife.
  • Spread the sliced shallots out in a thin layer on a large sheet tray, overlapping as little as possible(so they won't clump when fried).
  • Pour peanut oil into a small heavy saucepan to a depth of 1". Heat over medium hight heat until a deep fry thermometer registers 325*F. Working in 5-6 small batches, add shallots to oil and fry, stirring constantly, until light golden brown, about 1 1/2 minutes. To get them perfectly golden, remove them from the oil a few seconds before they actually appear done. Remove shallots from oil with a slotted spoon and drain on paper towel lined plate(they'll darken slightly as they sit). Let cool.
  • To store, refrigerate in an airtight container for up to 1 week.
  • Makes about 2 cups.

Nutrition Facts : Calories 43.2, Fat 0.1, Sodium 7.2, Carbohydrate 10.1, Protein 1.5

GORENG BAWANG: CRISP-FRIED ONIONS



Goreng Bawang: Crisp-Fried Onions image

Most Southeast Asian soups, salads, or fried rice dishes call for a sprinkling of Crisp-Fried Onions. To make them at home, I suggest you use Asian red onions or shallots. They become crisp more quickly than ordinary onions and do not need to be floured before frying. If you do not want to make your own, you can buy them at Asian supermarkets.

Provided by Sri Owen

Categories     Onion     Stir-Fry

Number Of Ingredients 2

1/2 cup (125 ml) vegetable oil
1 lb (500 g) Asian red onions or shallots, finely sliced

Steps:

  • Heat the oil in a wok. Add the onions in 2 batches and stir-fry for 6-8 minutes, until golden. Removed with a slotted spoon and drain on paper towels.
  • Transfer the cold, crisp onions to an airtight container. Store in a cool place for up to 4 weeks.

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