Bawang goreng

Bawang goreng is a popular ingredient in Indonesian cuisine and Malaysian cuisine. It is made from shallots that have been deep-fried until they become crispy and golden brown. Bawang goreng is often used as a garnish or added to dishes to enhance their flavor.

History

The use of bawang goreng in Indonesian and Malaysian cuisine dates back centuries. It is believed to have originated from the culinary traditions of the Malay people, who have a long history of using shallots in their cooking.

Preparation

To prepare bawang goreng, shallots are first peeled and thinly sliced. They are then deep-fried in oil until they turn a golden brown color. The fried shallots are then drained on paper towels to remove excess oil before they are used in cooking or as a garnish.

Uses

Bawang goreng is used in a variety of dishes in Indonesian and Malaysian cuisine. It is often sprinkled on top of dishes like nasi goreng (fried rice), soto (soup), and gado-gado (vegetable salad with peanut sauce). It is also used in the preparation of rendang, a spicy meat dish, and biryani, a rice dish.

Health Benefits

While bawang goreng is high in fat due to the deep-frying process, shallots themselves are known to have several health benefits. They are a good source of vitamin C, vitamin B6, and manganese, and they also contain antioxidants that can help protect the body against damage from free radicals.

See Also

• Indonesian cuisine
• Malaysian cuisine
• Shallot
• Deep frying

This article is a stub related to food. You can help WikiMD by expanding it!

• 

  Fried shallots bawang goreng

• 

  Shallot (Sambar Onion)

• 

  Woman chopping shallots

• 

  Sliced shallots for bawang goreng

• 

  Bawang goreng

• 

  Bawang goreng onionku

• 

  Nasi Uduk Box

• 

  Empal Gepuk

• 

  Semur Daging Kentang

• 

  Sate ayam

• 

  Bakso