|Place of origin||Indonesia|
Compared to onion, shallots are much more smaller in size and more intense in color — purplish red, locally known as bawang merah (lit. "red onion") in Indonesia. Shallots are thinly sliced and deep fried in plenty of cooking oil until golden crisp, and often placed in a tight glass jar for next use.
Bawang goreng has slightly bitter yet savoury flavour. Crispy fried shallots are often sprinkled upon steamed rice, fragrant coconut rice, fried rice, satay, soto, gado-gado, bubur ayam and many other dish as a condiment as well as garnishing. They are used for stir-fries vegetables, soups, stews, curries, noodles, rice and salads as toppings. Prepacked bawang goreng fried shallots are available in supermarkets and grocery store in Indonesia, and also Asian grocery store abroad.
Nasi uduk fragrant coconut rice topped with bawang goreng
Nasi goreng topped with bawang goreng
Semur beef stew sprinkled with bawang goreng
Chicken satay sprinkled with bawang goreng and sliced fresh shallot
Bakso meatballs soup topped with bawang goreng
- whattocooktoday (2013-02-06). "Indonesian Fried Shallots Crisp / Bawang Goreng". What To Cook Today. Retrieved 2020-04-11.
- Kruger, Vivienne (2014-04-22). Balinese Food: The Traditional Cuisine & Food Culture of Bali. Tuttle Publishing. ISBN 978-1-4629-1423-4.
- "Bawang Goreng(Fried Shallots) Recipe - Food.com". www.food.com. Retrieved 2020-04-11.
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