Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
The Base (Rempah): Ground up with garlic and chilies to form the foundational flavor paste for curries, stir-fries, and sambals.
Crispy Fried Shallots (Bawang Goreng): Thinly sliced and deep-fried until golden brown, used as a crunchy, savory garnish for rice, noodles, and soups.
Raw / Pickled: Sliced thin in salads, condiments (like Sambal Matah), or pickled in vinegar.
The Base (Rempah): Ground up with garlic and chilies to form the foundational flavor paste for curries, stir-fries, and sambals.
Crispy Fried Shallots (Bawang Goreng): Thinly sliced and deep-fried until golden brown, used as a crunchy, savory garnish for rice, noodles, and soups.
Raw / Pickled: Sliced thin in salads, condiments (like Sambal Matah), or pickled in vinegar.