Comments on: Fried Shallots

By: Ray

Ray — Fri, 28 Jan 2011 12:56:13 +0000

Yes, this Bawang Goreng is perfect match to any indonesian food

By: BabyR

BabyR — Thu, 02 Sep 2010 14:05:00 +0000

Bettyq is right. Deep frying is the solution.

By: Enteng

Enteng — Sun, 27 Jun 2010 16:56:55 +0000

I agree with nikita… dust it with flour before deep frying.

fried shallots = perfect topping for lugaw!

:-)

By: Jack Hammer

Jack Hammer — Sat, 26 Jun 2010 08:46:44 +0000

Aaaahh….Footloose…you mean I am being a nuisance like the vuvuzela….hahaha..

By: shane

shane — Thu, 24 Jun 2010 06:15:33 +0000

to yield better results, spread out the thinly sliced shallots on a single layer to air dry or sun dry for several hours. fry in batches.

By: kitchen

kitchen — Tue, 22 Jun 2010 10:30:13 +0000

Cooking them in room temp oil from the start helps them to be a little “blanched’ like in Making Home Fries. it gives the shallots interior an opportunity to soften and cook through before the exterior started to crisp. And despite that the temperature of the oil never got as hot as in the classic method, “frying them twice” one in less temp. then high temp next. it was still high enough to trigger the same reactions that led to a golden, nicely crisped crust. and i also agree with Footloose…learning to determine at what point it reaches doneness by visual clues may take some keen observation and repeated trials.

By: Footloose

Footloose — Tue, 22 Jun 2010 09:54:28 +0000

Jack Hammer that’s not being arrogant… just the equivalent of blowing your own vuvuzela.

By: teth

teth — Tue, 22 Jun 2010 07:54:44 +0000

Yeah! Welcome back BEtty Q! ‘miss your informative comments!

By: cwid

cwid — Mon, 21 Jun 2010 20:52:42 +0000

Nice to see you posting again, Betty Q. Left a message for you on the Leche Flan post and it was to thank you for the mango pudding recipe which you shared with us. It is a great recipe and makes the best mango pudding.

By: Jack Hammer

Jack Hammer — Mon, 21 Jun 2010 18:23:51 +0000

Sorry to sound Arrogant….but we Indians are the experts in caramelizing onions and the Thais and the Malays and the Indonesians learnt it from us. Mostly we use it to garnish Biryanis or Pilafs, along with roasted Cashew Nuts and Almonds and Pistachios and also raisins.

The best way is very low fire and very little oil and light stirring from time to time so that all the onions crisp evenly. Copper or any other thick frying pan is the best. But I sometimes cheat and use Tefal Non-stick, when I am in a hurry. Wanna chat with the guests rather than slave in the kitchen when they are around.

Another method is drying the onions in the sun under a Indian muslin cloth and then roasting them with very little or no oil, though sesame or peanut oil gives them a nutty flavour.