Resep Bawang Goreng

Instructions

1. Peel the red onion, then slice thinly.
2. After that, wash the onions in a bath of water and salt. Then throw away the water.
3. In a container, put the onions and add the chicken stock. Stir until the broth is evenly mixed with the onions.
4. Turn on the stove, cook over medium-low heat. Fry the onions in oil that is not yet hot, stirring continuously until the oil becomes hot. Stir frequently with a fork to push the rings apart, until the shallots are golden, about 15-20 minutes. Keep an eye on them and remove them as soon as they are golden, because once the onions start to brown they will darken/burn very quickly.
5. Drain the shallots in a colander to dry, then transfer to greaseproof paper. Leave it until all the heat is gone. Ready to serve or store in a jar.
6. 1. Choose a medium sized onion, cut it thinly so that the onion is crispy. But don't make it too thin so it doesn't burn quickly. Slice thinly about 0.2 cm. 2. When lifting the onions, don't wait until they are completely cooked because the onions also cook after they are removed. 3. Soak the shallot slices in salt water to reduce the moisture. That way, the fried shallots will be crispier. However, it is recommended not to soak it for too long because it can lose the savory taste of the onions. Gently dry the shallots before frying to avoid oil splashing. 4. Start frying the shallots in cold oil, this ensures that each slice will be perfectly crispy and evenly golden brown without burning. 5. After the fried onions are cooked, cool them to room temperature, then store them in an airtight jar and place them in a cool place such as the refrigerator.