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Indonesian Fried Onions
Crispy onions are a classic garnish for Indonesian food, and are popular in the Middle East as a topping for lentils. Frying onions brings out their depth flavor, and removes the lingering pungency that so displeased the Prophet (peace & blessings upon him) that he warned that "whoever has eaten garlic or onion should keep away from the mosque!."
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Total time
30 minutes
6 cups thinly sliced onions
1 tbsp. salt
2 cups vegetable oil
1 tbsp. salt
2 cups vegetable oil
Toss together the sliced onions and salt, turn the onions out onto a dry towel and let sit for several minutes. Cover with another dry towel and press gently to release excess moisture.
Heat the vegetable oil in a large frying pan over medium heat. Add the onions and fry, stirring constantly, for 10 minutes, or until they are uniformly brown. Using a slotted spoon, remove them from the oil and lay them out to drain on another dry towel or a paper towel. They will become crispier as they sit.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 Kathleen Seidel
All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.
Copyright © 1999, 2000 Kathleen Seidel
All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.