Region: Southeast Asia
Country: Indonesia (and neighboring countries)
Indonesian
fried onions
Bawang merah goreng (Indonesian)
A crispy finishing touch
Bawang goreng, meaning fried onion in Indonesian, goes with basically everything! In Indonesia, fried onions complement dishes such as sate ayam, rendang, and nasi goreng with a crispy touch.
Preparing Indonesian fried onions is pretty easy and not very different from crispy fried onions in other parts of the world. There are no exotic ingredients or tools required. The type of onion that is used in Indonesia is the small round Asian shallot, which is simply known as red onion in Indonesian (bawang merah). But donโt worry, all common types of shallots are perfectly suitable for this garnish!
Classic Indonesian fried shallots are immensely popular for their crispy texture and subtly sweet flavor that enhance a variety of dishes. This simple yet delectable garnish requires just three ingredients: shallots, oil, and optionally, salt. In some Indonesian households, rice flour is added to create a version known as bawang goreng dengan tepung beras. For those who enjoy a bit of heat, there’s bawang goreng pedis, a spicy variation made by adding chili powder before frying.
Similar fried onions are traditionally found all over eastern Asia (examples are hร nh phi in Vietnam, and ๆฒน่ฅ้
ฅ in Taiwan), and are occasionally used in Dutch and Surinamese dishes as well.
Fried onions are not only good with dishes from Southeast Asia. They are equally good on hot dogs, on or in hamburgers and meat balls, in soups, roasts, in curries, sauces, peanut butter, and so much more.
You can store bawang goreng in an airtight container in a kitchen cabinet. Before putting them in a container, make sure that the onions are completely dry. The oil should be refrigerated and used within three weeks.
Tips
Use shallots, regular onions are too thick to get the desired results.
Strain the fried shallots when they’re lightly golden. This keeps the onions from from turning bitter.
Don’t throw away the super aromatic oil that is left after frying the shallots. This oil is great for chili oil, sauces and dressings.
Bawang goreng
(Indonesian fried onions)
Cuisine: IndonesianDifficulty: Moderate20
servings5
minutes20
minutesIngredients
15 shallots (1 typical โEuropeanโ shallot = 1.1 ounces/30 grams)
75 ml. cooking oil (like sunflower or rice oil)
salt (optional)
For bawang goreng pedis (spicy)Add a teaspoon of chili powder during Step 2 (before frying)
For bawang goreng dengan tepung beras (with flour)Add two teaspoons of (rice) flour or starch during Step 2 (before frying)
Directions
- Heat the oil in a frying pan or pot over medium heat. Make sure that the onions will be fully covered by the oil.
- Cut the shallots into thin rings (around 2 mm thin) with a sharp knife or mandoline. Make sure you cut all shallots in the same way to cook them evenly. Tap the onion dry with kitchen towel before putting them into the hot oil. If you are adding chili powder, flour or starch, this is the moment. Make sure that the shallots are evenly coated.
- Carefully put the onions in the oil and cook them until lightly golden. Keep an eye on the pan because the shallots burn quickly.
- Take the shallots out of the oil with a wire skimmer or sieve.
- Spread the shallots over a few layers of paper towels to drain.
- Allow the shallots to dry and cool completely, then add some salt.
- Store the shallots in an airtight jar for up to two months.
- Let the oil cool off and use in dressings, sauces, or for a second batch of bawang goreng.
Notes
- Rise flour can be replaced by regular flour or (corn) starch.
Check out more Indonesian Recipes!
Indonesian recipes
Main dishes
rice dishes
nasi goreng (fried rice)
stews
rendang (coconut beef stew)
vegetables
gado gado
skewers (satays)
sate ayam (chicken skewers)
Desserts
Other
sauces
kecap manis (sweetend soy sauce)
condiments and
garnishes
bawang goreng (crispy fried onions)
