Do you add garlic in your cooking when there is onion?

Regarding onion, do you fry in oil or boil in water?

How long do you cook your onion and how?

depends on the dish no?

malay style, usually add garlic and fry with oil,
they call it menumis.

Any food western or asian, i add minced garlic.

Onion depends. Red onion for melei dish, holland onion if western dish. And saute on the pan till slightly caramelised

How long? No how long. Depends the how high the api/heat u turn on.

This post has been edited by hirano: Nov 17 2020, 02:14 PM

saute until onion translucent. grated garlic or ginger is optional.

Garlic and onion are two different things. Some dishes use both and some only one. Either fry or just added raw into gravy also depends on dished.

Example in Kurma, the onion is just cut into 4 (more less) and just added to boiling gravy, not frying.

onion and garlic is the basis all all good food.

depend la
aiyo


eg, egg onion....takkan u add ginger

different dish different cooking method la duh

ts baru keluar gua masak ke?

park, about bawang-bawang

Just follow the the procedure la. What outcome you need.
You make fried rice all onion no garlic then it will ended tasted like hot laundry soap

You want to make vege broth why would you need to fry onion? It only adds undesired oil that clouds your soup.

You want your onion caramelize then cook slowly for long time. You want that smoky flavor then cook fast under high heat. If you like that little char then cook slighty longer. Onion is not cake. You cook onion using eyes not rules of book.

This post has been edited by failed.hashcheck: Nov 17 2020, 02:20 PM

rage if dont have bawang...

Sweet and sour sure need to add onions.

Bercukurlah TS shows interest in cooking now before he gets old and masuk 6ft under.

Onion garlic mini shrimp
Blended then fry.. fuu the harum is unbeatable.

Nah i hate food that has lots of onions

Asian cooking garlic is a must.

for onion... depends on dishes

Read the recipe first.
Usually I half the amount stated since I don't like garlic actually and reducing the quantity won't affect the taste very much.

Oh garlic cruncher is God sent. Hate the smell sticking to my fingers when mincing them manually using knife.

Interesting question. One thing bout onions, especially big onion (hollandier onion is it the name? Wa pun tarak tau), the taste stuck in ur mouth for quite long time leh...

red can buat soup

yellow cant

Yellow onion is good for making caramelized onion

Oh boy
So many questions

Why

https://www.simplyrecipes.com/recipes/how_t...amelize_onions/




Yellow Onions
Good for: All recipes—especially carmelizing

If a recipe doesn’t specify what type of onion to use, your safest bet is a yellow onion. “Yellow onions are your standard cooking onion. I always reach for a yellow onion unless I have some other reason to reach for something else,” says Kim Reddin, the director of public and industry relations for the National Onion Association. “The yellows hold up extremely well over that process of caramelizing because it is a long, slow heat.” Here are more ways to cook with yellow onions.

https://www.tasteofhome.com/collection/types-of-onions/

U can never have too much garlic & onions

yellow is the one to make ABC soup bodoh

Why

I use both
For flavor and sweetness

u want sedap cook? make sure ur tumis garlic golden n onion caramelized

u put katak inside also sedap wan

Garlic to gives the fragrance smell.
Onion to gives sweet tastes.

https://www.dachu.co/zh-hans/recipe/281061



topkek yellow onion make abc soup

u do know yellow onion wont become lembik if cook in soup duhhhhhhhhhhhhh



dah la bodoh...nak marah orang pulak

This post has been edited by M4A1: Nov 17 2020, 03:07 PM


Attached thumbnail(s)

cause yellow no matter how u cook it wont become soft

yellow = those onion ring

Wont become soft?

Then I wonder what sort of yellow onion in have been using yellow for ABC soup. They turn soft and sometimes disintegrate .

It will become soft if you caramelize it.

disintegrate !!!

you cook it with gun powder kah?

what yellow onion cant become soft???

bodoh tu simpan sikit.

https://www.thespruceeats.com/malaysian-pot...to-soup-3030415

red
never yellow la

see the post above...u can easily find receipt for ABC soup online

all recipe tell u use RED not yellow


which recipe tell u use yellow for ABC soup??????

ya 1 only...compare to mine ...i got 4-5 evidence leh

https://www.nyonyacooking.com/recipes/abc-v...up~HyT6Pwsvz9WQ

all recipe use yellow

U have never seen egg + minced meat + ginger soup?

Yellow team, Red team, READY, FIGHT!!!

LOL!!!

This. I like them to be a lot in kampua/kolo mee.

that is soup

aku cakap egg onion



This post has been edited by M4A1: Nov 17 2020, 03:17 PM

Onion =/= garlic =/= shallots

Even onion oso have few types for different dishes.

urs is angmo

mine is chinese

This is western thing. When you live in SEA the default onion is small red onion, or what they call shallots Then 2nd default is big red onion. Yellow onion only when recipe specifically call for bawang holland.

This post has been edited by failed.hashcheck: Nov 17 2020, 03:20 PM

dah salah tak mau admit pulok.

siapa salah?

Caramelized onions is a western food mah, no?

I know my English no good like you
No need to make fun me like this

I meaning say I boil the union until it break break in small pieces.

I can make caramelized onion with big indian red onion just fine.

I dont just read food blog and fantasizing about cooking. I cook everyday so I know.

Yellow onion is of little significance here. When Indian red onion price were sky high last year everybody panic. It was national issue. When yellow onion naik harga nobody know, nobody cares.

This post has been edited by failed.hashcheck: Nov 17 2020, 03:27 PM

They say is red
But no necessary must always use red

I prefer to put more yellow for the sweetness and mild union flavour. Red sometimes can be to heavy union taste.

There is no hard rules in cooking
It is always up to your preference and taste.
we are not robots.

Onion United

Like this also must debate until win

In cooking there is no hard rules
Recipe is just a guide
How you want to tweek there recipes is up to individual.

Use whatever onion you all like lah.
Who cares?

You are the one eating it

there is

example steam fish must put garlic...to remove the fishy smell

or u dun cook steak fully done...that is hard rule

So when you want to invite us to your place to try your cooking?

Every day cook. Your food must be delicious.

When?

again, its not garlic, its ginger that will remove the fishy smell

if I'm not mistaken, I think that should be ginger

at least that is what I see most people doing

No... Disintegrate is fine. Nothing's wrong with it.

Thank you for understanding

apparently he used all the wrong ingredients

So what you cooking for dinner today?

I'll jog behind your villa and sniff sniff your cooking.

Yellow onion does not have that red onion smell when frying.

otak otak with steam egg

Can I join?

Kool it guys

Never too late to refine our skills.

I see some good cooks slowly fry onions in not so hot oil and low fire for cooking curry, while there are those who wait till the oil is very hot before putting the onions in to get it dark brown.

In grocery store, I see Malays have preference for the big red onions. Does this mean Malay cooking use red onions?

Regarding cooking soup, do you fry onions first? I normally boil onions in water together with those items that need long time boiling like bones and hard vegetables like stalks, carrots, potatoes.

Abc soup.....I sometimes pour a can of Campbell tomota soup into it.
More kick.

What is difference between shallots and onions?
One is bawang kecil and the other bawang besar?


Do you put salt when you carmalise onions?

I sauté the chopped onion first until they softens then only add in minced garlic,veges and homemade chicken/beef stocks. Let simmer for 25 minutes and done,served with chopped coriander. That just me.

yellow onion is bawang holland right?

Somewhat. I usually caramelize using dairy blend which is better bcs it doesn't burn like pure butter. These cheap blend is usually already salted.

I don't deliberately put salt bcs I consider caramelized as unfinished cooking ingredients. Adding salt early on will just make it not very flexible for wide range of dish.

This post has been edited by failed.hashcheck: Nov 17 2020, 08:47 PM

Do you make lots of soup stock for cooking?


Yes. I normally cook with yellow.

Till now I am still learning how to cook with red onions.

Still learning how to produce the taste too.

As I am learning and experimenting flavours, I wont be using any ready made stocks.

frying develop flavor. You can bypass the frying but it will taste bland, like well, boiled onion.

Usually bought one whole chicken 1-2 a month for roasting. I took the parts like middle bones and make stocks. Same with beef some pasar did sell the bones cheaply for making stocks.

Make around 2-3 litres of stocks and freeze them. Follow the Foodnetwork chef tips and Ina Garten on how to make your own stocks. But honestly if you don't have time it's completely ok to use Maggi cubes or concentrated stocks in bottle to make soup.

Add. I'm cooking for two here actually. So the amount is adjusted on a meal for one day. If you're cooking for your family too increase the portions.

This post has been edited by leftycall9: Nov 17 2020, 09:00 PM

Kenot everything cook with yerrow. Yero is sa bit sweeter type

Red slightly pungent.

If nazi goreng, try cook with the smol red onion. Better.