Chef Joost
Acar Ketimun (Indo-Dutch Cucumber Pickle)
Acar means pickle, ketimun means cucumber, and this little bowl of sweet vinegar, chilli, and crunch is the cool note that lets an Indo-Dutch rijsttafel keep its balance.
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Bawang Goreng (Crisp Fried Shallots)
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Bawang goreng means fried onion, but on the Indo-Dutch table it is far more precise: the crisp golden shallot that makes nasi, soto, and sajoer taste finished.
Sauces & Condiments
Dutch
Make Ahead
Dinner Party
Special Occasion
20 min
Active Time
25 min cook•45 min total
YieldAbout 1 cup
The smallest bowl on the rijsttafel often carries the largest memory. Bawang goreng: those crisp fried shallots scattered over nasi, soto, sajoer, and anything else that needs a little golden crackle under the teeth. In the Netherlands, they sit quietly beside sambal and serundeng, part of the Indo-Dutch table that came through colonial history, migration, longing, and the stubborn household genius of people who kept cooking their way home.
The name already tells you enough, if you listen carefully. In Indonesian, bawang is onion or shallot, and goreng means fried. Simple. But let me tell you a secret: simple is where cooks get exposed. Slice too thick and you make sweet little onion chips. Fry too hot and you get bitterness wearing a pretty colour. Drain badly and the whole jar sulks into greasiness.
So we keep this honest. Hou het altijd simpel, always keep it simple. Use firm shallots, slice them evenly, begin in oil that is not too fierce, and pull them when they are a shade paler than you want, because they darken as they rest. History and cookery, they cannot be separated, but neither asks you for theatre here. A knife, a pan, patience, and a clean jar. That is the whole lesson.
Bawang goreng entered Dutch home kitchens through the Indo-Dutch table, especially after Indonesian independence in 1949 and the migration of Indo-European families, repatriates, and cooks who carried everyday Indonesian pantry habits into the Netherlands. The condiment belongs to the same household grammar as sambal, ketjap manis, serundeng, nasi goreng, and sajoer: small prepared things that let a plain plate become a meal with depth and contrast. Its name is straightforward Indonesian, bawang meaning onion or shallot and goreng meaning fried, but in practice the best Dutch Indo kitchens treat it as a shallot condiment, fried slowly and stored carefully so it stays crisp.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
firm shallots
Quantity
500g
peeled and sliced very thin
neutral oil
Quantity
500ml
sunflower or peanut oil
fine salt
Quantity
1/2 teaspoon
rice flour or cornstarch (optional)
Quantity
1 teaspoon
| Ingredient | Quantity |
|---|---|
| firm shallotspeeled and sliced very thin | 500g |
| neutral oilsunflower or peanut oil | 500ml |
| fine salt | 1/2 teaspoon |
| rice flour or cornstarch (optional) | 1 teaspoon |
Equipment Needed
- •Mandoline or very sharp knife
- •Wide heavy frying pan
- •Slotted spoon
- •Paper-lined tray or fine cooling rack
- •Clean airtight jar
Instructions
- 1
Slice the shallots
Peel the shallots and slice them as evenly and thinly as you can, about 1 to 2 millimetres. A mandoline makes quick work of it, but a sharp knife and a calm hand are perfectly respectable. Uneven slices punish you later: the thin ones burn while the thick ones are still soft.
- 2
Salt and rest
Toss the sliced shallots with the salt and let them sit for 10 minutes. They will glisten and soften as the salt draws out a little water. Pat them dry very well with a clean tea towel or kitchen paper. If using rice flour or cornstarch, dust it over now and toss lightly; it helps absorb surface moisture, nothing more mysterious than that.
- 3
Start in oil
Put the shallots and the cold oil into a wide heavy pan, then set it over medium heat. Starting cold gives the moisture time to leave before the sugars darken, which is the difference between crisp sweetness and bitter drama. Stir often with a fork or chopsticks so the rings separate.
- 4
Fry to gold
Fry gently for 18 to 25 minutes, adjusting the heat so the oil bubbles steadily but never angrily. The shallots will move from pale to straw-coloured to light gold. Pull them out when they are just lighter than the final colour you want; they keep cooking on the tray, as shallots do, sly little things.
- 5
Drain until crisp
Lift the shallots with a slotted spoon onto a paper-lined tray or a fine rack. Spread them in a thin layer and let them cool completely before storing. Do not cover them while warm, or you trap moisture and undo all your patience.
- 6
Store airtight
When fully cool and dry, transfer the bawang goreng to a clean airtight jar. Keep at room temperature for up to 1 week, or refrigerate for up to 3 weeks if your kitchen runs warm. Save the shallot oil in a separate clean jar in the refrigerator; it is excellent for nasi goreng, fried eggs, and sajoer.
Chef Tips
- •Use shallots rather than large onions. The smaller allium gives finer rings, sweeter flavour, and the crisp texture expected on an Indo-Dutch table.
- •Do not wait for dark brown in the pan. By then the shallots have already gone too far, and bitterness arrives faster than apology.
- •If the finished shallots soften in the jar, spread them on a tray and crisp them briefly in a low oven at 120C. Let them cool fully before sealing again.
- •Serve over nasi goreng, bami, soto, sajoer boontjes, peanut sauce dishes, or even a plain fried egg. This is not garnish pretending to be important; it is important.
Advance Preparation
- •Make up to 1 week ahead and store airtight only after the shallots are completely cool and dry.
- •The shallot oil can be strained and refrigerated separately for up to 1 month.
Frequently Asked Questions
Nutrition Information
1 serving (about 9g)
Calories
45 calories
Total Fat
2 g
Saturated Fat
0 g
Trans Fat
0 g
Unsaturated Fat
2 g
Cholesterol
0 mg
Sodium
75 mg
Total Carbohydrates
5 g
Dietary Fiber
1 g
Sugars
2 g
Protein
1 g
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