Piaz daagh, direct translation will be "hot onion" is very important in Persian cuisine. Even in Malay we also used piaz daagh many times to garnish our foods. For example in soto, mee sup, chicken soup or any kind of soup. In Persian foods, they used piaz daagh as a garnish in aash reshteh, maash polow, adas polow or any dishes as you wish to.
Making piaz daagh for me is not an easy task. First you have to "cry while slicing the onion. Then, your house will smell onion the whole day. You need a bottle of febreez to get rid the smell :) It also need good techniques to get crispy golden piaz daagh.
So my trick to overcome these problems are:
1. Make a big amount of piaz daagh in one time so that you no need to challenge yourself very often. Keep in refrigerator to use when needed.
2. Buy chewing gums and eat it while slicing onion. Or bite a tooth pick to hinder sore eyes. Both thee methods work for me!
3. Open all windows and turn on your cooker hood to have good air circulation so that the smell does not stay in house.
4. Patience.
Ingredients:
Lots of onion and some garlics.
Methods:
Make sure you slice the onion very finely. Heat oil. Make sure the oil is hot enough when you wanted to put in the onion or else your piaz daagh will not be crispy. Medium heat not high heat or else piaz daagh will burnt. Deep fry with lots of oil. Stir continuously. Once the color turn to yellow, beware because it will burn easily afterwards.
Fry onion and garlic separately. Place on kitchen towel to absorb the extra oil. Done!
Movafagh bashid!!
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