First Time Cooking Onion Flowers

I feel amazing when I realize that in this world there are many things that we have not tried! For example, I like to cook and in fact there are many things that I have never cooked at all. That sounds crazy, right? Moreover, the ingredients come from my own country.

Indeed, my country is quite large, with several large islands. So, there are many different ingredients on each island.

Currently, I live on a different island from my birth island. So, there are still many ingredients that I have to explore to cook.

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Onion Flowers sound interesting to cook. I found Onion Flowers which have long stems. When I visited the local market in the morning.

It seems that this time it is the season for farmers to harvest Onion Flowers. So, I always see Onion Flowers in the display cases of most vegetable traders in the morning market.

I became curious because I saw Onion Flowers too often at the same time. Hehehe. I observed the Onion Flowers closely and also smelled the Onion Flowers stems. I think their aroma is similar to chives, only a little bit spicy sensation just like onions!

I asked the saleswoman about the Onion Flowers. Because I have never seen an onion plant that produces flowers like this. Indeed, I have seen some on Youtube, but not in the real world like this first time. The saleswoman said that onion flowers usually appear in highland areas. Oh, no wonder I have never seen that because all this time I live on an island with lowlands!

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I bought about 200 grams of Onion Flowers. I brought these edible flowers home! Look how beautiful they are when they fit into the frame of my cellphone camera.

Previously, I had also asked the Onion flowers seller about how to cook Onion flowers. And the seller told me a simple recipe that most people around. It is a recipe for stir-fried bunga bawang!

I was also happy that the recipe was a familiar one that I mostly do for daily dishes! So, this time, I will stir-fry Onion Flowers with my favorite protein intake, a.k.a tofu. I will serve this simple home-cooked menu for lunch.

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THE INGREDIENTS

• 200 grams of Onion Flower with stems
• 200 grams of tofu
• 5 cloves of shallots
• 5 cloves of garlic
• 2 tablespoons of vegetable oils
• 1/2 tsp of salt
• 1/4 tsp of sugar

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COOKING STEPS

I realize this is all easy, and I hope you don't get bored with my boring-looking daily meals. But of course, healthier food will look boring, right? But the good news is that healthy food is less processed and that will actually save you money.

I also prepared Onion Flowers first. This step does take a little time. This is because the stems of the shallots are quite large and I don't just cut them into pieces.

So, first I cut the stems of the onion flower stems in half, one by one.

It turns out that the stems of the onion flowers have a harder texture compared to spring onions. The stems are also hollow.

After the stems were cut in half, I cut them into pieces about a thumb long.

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Then I continued to cut the tofu into pieces. Cut them into cubes. Also, don't forget to finely chop shallots and garlic.

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Then I heated the vegetable oil. First, add the chopped shallots and garlic. I kept stirring until they smelled fragrant.

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I also added the pieces of stems and onions flowers, then stirred evenly. Until the chopped onion was evenly mixed into the Onion Flowers.

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Then. add the tofu pieces. Cook them for about 5 minutes, or until the texture of the Onion Flowers and stems is according to your preference.

Before removing, don't forget to add salt and sugar. Anyway, if you are using a non-stick cooking pot, don't forget to add a little water so they don't stick.

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THE RESULTS

It looks so simple, right? I served Onion Flowers with rice for lunch. But I did smile happily because I could explore another menu, but still didn't have much cooking process so it was still healthy.

Have you ever cooked Onion Flowers before? Do you like it? I will cook Onion Flowers next time by exploring other ingredients. Thank you for enjoying my food blog, and have a great day!

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Best Regards,
Anggrek Lestari

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