Indonesian
Bawang Goreng (Fried Shallots)
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Bawang Goreng (Fried Shallots) is Indonesian home cooking, eaten at breakfast, lunch, and dinner. On the plate it is the condiment. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Slice the shallots paper-thin and toss with the rice flour to draw out moisture.
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Heat the oil in a wok to medium-low.
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Fry the shallots in batches, stirring constantly, until deep golden and crisp, about 8 minutes per batch.
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Drain thoroughly on paper towels; they crisp further as they cool.
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Store in a sealed jar once fully cool.
Watch how to cook Bawang Goreng (Fried Shallots)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Indonesian dinner is a plate rather than a single dish. These are the courses that normally sit beside Bawang Goreng (Fried Shallots), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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The protein alongside
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The cooked vegetable
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Something to sip
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What it is eaten with
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Bawang Goreng (Fried Shallots) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 130 kcal
- Protein
- 2 g
- Carbs
- 15 g
- Fat
- 7 g
- Fiber
- 1 g
- Sugar
- 7 g
- Sodium
- 0 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Bawang Goreng (Fried Shallots) takes about 25 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at breakfast, lunch, and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.