Bawang merah goreng

Crispy fried shallots

Can be used as a garnish for rice dishes and salads, adding texture and flavor.

½ Pound Shallots

1 cup Corn Oil

Peal the Shallots and slice them thin.

Heat the oil in a wok or skillet.

Add the sliced shallots and fry them over moderately low heat for about 5 minutes, or until the slices turn a light tan.

The shallots must be stirred continuously.

Remove the shallot slices quickly from the oil with a slotted spoon and drain the on paper towels.

This step removes the excess oil and adds to the crispness. Cool completely and store in a jar with a tight fitting lid.

It is not necessary to refrigerate the shallot slices in order that they retain their crispness, but you may do so without adverse effect.

Reserve the oil. It is aromatic and well seasoned for use with any kind of Indonesian preparation.