When we eat soto, bakso or other Indonesian cuisines, we often sprinkle Bawang Goreng or deep fried shallots on it. It reveals another fine taste that the food has. So, bawang goreng, though looking so petit, holds an enormous role in our cuisine.
There are only two ingredients to make Bawang Goreng; Shallots, and all purpose flour (don't ask about the quantity of the ingredients, as we hardly take it into account). It is so difficult to find asian type shallot here in Paris, which is smaller than its European counterpart. I will have to go to Indian store to find it, but it is so far from where i live, and it is not my favourite neighbourhood either over there. So i use normal common shallots here.
Just slice the shallots as thin as possible (i admit i am not good at it), and make sure that every surface covered by flour. Don't be affraid of being royal on giving the flour. I notice that the flour helps the shallots becomes heat resistant when deep fried, thus slower the burning process. Therefore you have you enough time to gather them when they've turned golden brown.
0 comments:
Post a Comment