Bawang goreng

Bawang goreng

Fried onion flakes

By
From
The Complete Asian Cookbook
Makes
2 cups
Photographer
Alan Benson

Fried onion flakes are an important garnish as well as a flavouring for many Indonesian dishes. You can make these from scratch, using raw onions, or simply deep-fry pre-bought onion flakes, which are available from most large supermarkets and Asian grocery stores. If using raw onions, slice them consistently paper-thin, otherwise some will burn while others will be uncooked.

Ingredients

Quantity Ingredient
500g shallots or onions, very thinly sliced
or 500g dried onion flakes
500ml peanut or vegetable oil, for deep-frying

Method

  1. If using raw onions, place them in a wok with enough cold oil to cover and heat slowly over medium heat. Let the onion cook until deep brown, but not black. Lift out, drain on paper towel and cool. Keep the strained oil for cooking stir-fries or fried rice, as it is deliciously flavoursome.
  2. If using pre-bought onion flakes, heat the oil in a wok or large heavy-based saucepan over medium heat. When the oil is hot, lower the dried onion flakes on a wire strainer into the hot oil and deep-fry for a few seconds until they turn golden brown. Lift them out immediately and drain on paper towel to cool. Store the fried onion flakes in an airtight container for up to 2 weeks.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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