Bawang goreng
Bawang goreng is a popular ingredient in Indonesian cuisine and Malaysian cuisine. It is made from shallots that have been deep-fried until they become crispy and golden brown. Bawang goreng is often used as a garnish or added to dishes to enhance their flavor.
History[edit | edit source]
The use of bawang goreng in Indonesian and Malaysian cuisine dates back centuries. It is believed to have originated from the culinary traditions of the Malay people, who have a long history of using shallots in their cooking.
Preparation[edit | edit source]
To prepare bawang goreng, shallots are first peeled and thinly sliced. They are then deep-fried in oil until they turn a golden brown color. The fried shallots are then drained on paper towels to remove excess oil before they are used in cooking or as a garnish.
Uses[edit | edit source]
Bawang goreng is used in a variety of dishes in Indonesian and Malaysian cuisine. It is often sprinkled on top of dishes like nasi goreng (fried rice), soto (soup), and gado-gado (vegetable salad with peanut sauce). It is also used in the preparation of rendang, a spicy meat dish, and biryani, a rice dish.
Health Benefits[edit | edit source]
While bawang goreng is high in fat due to the deep-frying process, shallots themselves are known to have several health benefits. They are a good source of vitamin C, vitamin B6, and manganese, and they also contain antioxidants that can help protect the body against damage from free radicals.
See Also[edit | edit source]
Navigation: Wellness - Encyclopedia - Health topics - Disease Index - Drugs - World Directory - Gray's Anatomy - Keto diet - Recipes
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro) available.
Advertise on WikiMD
WikiMD is not a substitute for professional medical advice. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD