These dried
or fresh onions are sprinkled on top of curries and rice dishes in
Indonesia, Malaysia, Singapore.
If using dried onion flakes (available
from Asian supermarkets), deep-fry 15g (1/2 oz) at a time for a few
seconds until golden brown. Remove and drain on kitchen paper. For fresh
onion, just thinly slice an onion and shallow-fry until crisp and
golden. Drain as before.
Bawang Goreng in a Malaysian and
Indonesian words which means Friend Onion.
