Garlic is one of the most widely used spice in recipes Indonesia. Get to know the types.
1. Garlic (garlic)
Crushed garlic with the skin for its distinctive fragrance. Or it could be bought in bentu fresh or dried powder in a bottle. Garlic is a bulbous there is a single (single onion or a man) and is used for lowering cholesterol pickle also nutritious.
2. Onion (shallot)
Garlic is a flavoring tertenar in Asia. In addition to cooking, raw dibuah can be pickled or soy sauce. Fried onions are also often made from red onion, so the more special and delicious cuisine.
3. Onion (onion)
Aside from being a decoration, a large and thick flesh is often used for cooking. There are three types of onions, the yellow onion (yellow-brown and most on the market), then white onion, Italian red onion (red warnaya and sweet) that exist only in certain supermarkets.
4. Scallion (spring onion, green onion, scallions)
Leeks can be found in processed martabak eggs, soup, or seasoning powder. Although many species, the most common type is the scallion (allium fistulosum).
5. Leek (leek)
Similar to chives, but more compressed (flattened) to form the folds. Another differentiator is soft and slightly sweet aroma.
Used only the whites and for foreign dishes such as soups, quiche, pie, or in the raw state as a mixed salad.
6. Chive
Another name is a hobo and a lot of onions used in the kitchen Malay or Meda for seafood or pickled Bogor in a raw state. In Chinese food, bulbs used chive pan-fried with tofu and served as vegetables.
7. Onion flower
Long green stalks are soft and hollow with flower buds at the tip. Buy the flowers are still closes, because it feels good when sauteed with spices and even simple.
8. Laddie onion (chives) and chives
Garlic is a plant sonny red onions harvested while still convenient and commonly used as a flavoring broth rawon. Well, the difference with chives is more sprawl, not bulbous, like the grass is also less sharp aroma.
1. Garlic (garlic)
Crushed garlic with the skin for its distinctive fragrance. Or it could be bought in bentu fresh or dried powder in a bottle. Garlic is a bulbous there is a single (single onion or a man) and is used for lowering cholesterol pickle also nutritious.
2. Onion (shallot)
Garlic is a flavoring tertenar in Asia. In addition to cooking, raw dibuah can be pickled or soy sauce. Fried onions are also often made from red onion, so the more special and delicious cuisine.
3. Onion (onion)
Aside from being a decoration, a large and thick flesh is often used for cooking. There are three types of onions, the yellow onion (yellow-brown and most on the market), then white onion, Italian red onion (red warnaya and sweet) that exist only in certain supermarkets.
4. Scallion (spring onion, green onion, scallions)
Leeks can be found in processed martabak eggs, soup, or seasoning powder. Although many species, the most common type is the scallion (allium fistulosum).
5. Leek (leek)
Similar to chives, but more compressed (flattened) to form the folds. Another differentiator is soft and slightly sweet aroma.
Used only the whites and for foreign dishes such as soups, quiche, pie, or in the raw state as a mixed salad.
6. Chive
Another name is a hobo and a lot of onions used in the kitchen Malay or Meda for seafood or pickled Bogor in a raw state. In Chinese food, bulbs used chive pan-fried with tofu and served as vegetables.
7. Onion flower
Long green stalks are soft and hollow with flower buds at the tip. Buy the flowers are still closes, because it feels good when sauteed with spices and even simple.
8. Laddie onion (chives) and chives
Garlic is a plant sonny red onions harvested while still convenient and commonly used as a flavoring broth rawon. Well, the difference with chives is more sprawl, not bulbous, like the grass is also less sharp aroma.
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Onion, The King of Spices
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Onion, The King of Spices
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