Best 4 Goreng Bawang Crisp Fried Onions Recipes

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

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)

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)

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.

GORENG BAWANG: CRISP-FRIED ONIONS

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.