Red Onion / 红洋葱 / Bawang Merah (500g/pack)

RM3.00

  • rich in antioxidants
  • contain a fair amount of Vitamin C, B6, manganese
  • can be grilled, roasted, braised, pickled

Scroll down for recipe and storage method.

When you buy more than 1 unit, the packing measurement is by weight and not by number of bags. We will pack them together in a single bag to reduce plastic usage to be more environmentally friendly.

SKU: 4100-0053-VT Categories: , Tags: ,

Description

Produce of Malaysia.

Also known as 紫洋葱.
Red onion is round to slightly oval in shape with slightly tapered end. It has crisp texture, spicy-to-mild flavour, purple-to-red coloured skin and white flesh with a hint of red. It is crispy, sweet and slightly spicy when raw and mildly sweeter when cooked.

 

Suggested Cooking Method / Recipe :

Red Onion Marmalade

Ingredients :

  1. Red onion
  2. Brown sugar
  3. Balsamic vinegar
  4. Red wine vinegar
  5. Black currant juice
  6. Acacia honey
  7. Ginger
  8. Olive oil
  9. Salt
  10. Cloves
  11. Bay leaves

 

Storage Method:

Onions must be stored in a well-ventilated, dark and cool place, which can give them a shelf life of up to four weeks. They should be stored in an open basket or mesh bag instead of plastic bag or refrigerator to prevent speedy moulding.

 

1. What’s the difference between Red Onion and Shallot?

Many people assumed that shallot is the small version of red onion. Though they are related, there are some differences between them. Red onion grows as single bulb, bigger and rounder, while shallot grows in cluster, smaller and slender. Shallot is milder, sweeter and more subtle in flavour than red onion. Red onion has lower calories in the same serving size while shallot is richer in many nutrients.

2. What’s the difference between Red Onion and Yellow Onion?

The obvious difference is their colour. Red onion tastes nearly the same as yellow onion but is richer in antioxidants. We recommend yellow onion for cooking and red onion for dishes that require raw onion but it’s fine substituting one for the other.

3. Is Red Onion safe to eat raw?

Red onion is the most often and ideal onion to eat raw as it has crisp texture with mild and sweet flavour to be eaten raw. It is more packed with vitamins and minerals which could help to prevent chronic disease in their nature raw state.

Source: healthyeating.sfgate.com

4. Save Red Onion skins

Red onions’ papery covering might seems just throw-away packaging but they are actually rich in nutrients such as Vitamin A, C, E and antioxidants. There are some ways to save them: 1) mix in some skins when cooking rice provides extra vitamins, simply remove them after cooking. 2) Pour boiling water over the onion skins, cover and let soak for 15mins, brew up a cup of tea with the skins and enjoy. This helps sleep-inducing. Freeze them for later use if you’re unable to use them now.

Source: farmersalmanac.com