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Indonesian Deep Fried Onions

known as bawang goreng, these are a traditional accompaniment and garnish to many Indonesian dishes.
Oriental stores sell them ready-prepared, but it is simple to make them at home, using fresh onions.
The small red onions that may be bought in Asian food stores are excellent when deep fried as they contain less water than most European varieties.

ingredients

450 g (1 lb) onions
oil for deep frying

method

1. Peel and slice the onions as evenly and finely as possible.

2. Spread out thinly on kitchen paper in an airy place and leave to dry for 30 minutes — 2 hours.

3. Heat the oil in a wok to 190°C (375°F).

4. Fry the onions in batches, turning all the time, until they are crisp and golden.

5. Drain well on kitchen paper and cool. Deep fried onions can be stored in an airtight container.

COOK'S TIP
Garlic can also be prepared and cooked in the same way or some can be fried with the last batch of onions.
Deep fried garlic gives an added dimension in flavour as a garnish for many dishes.

An even faster way to prepare homemade deep fried onions is to use a 75 g (3 oz) packet of quick-dried onions, which you can fry in about 250 ml (8 fl oz) 1 cup sunflower oil. This gives you 115 g (4 oz) of fried onion flakes.

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