The market · Alliums · Southeast Asia
Fried shallots
Thinly sliced shallots fried slowly until golden and crisp — the sweet, toasty finish scattered over soto, nasi goreng and congee across Southeast Asia.
sweet · crisp · toasty
What to do with it
JavaneseNasi gorengYesterday's rice fried with shallot, garlic, chilli and shrimp paste, darkened with kecap manis and topped with a fried egg.No one here has made it yetJavaneseSoto ayamA clear chicken broth, yellow with turmeric, poured over shredded chicken, glass noodles, bean sprouts and egg, with lime, sambal and fried shallots.No one here has made it yetBalineseLawarFinely chopped meat, vegetables and grated coconut, mixed with base genep and lime — made fresh for ceremonies and eaten the same day.No one here has made it yet
If you can't find it
Asian grocers, in tubs.
- Slice thinly and fry slowly in oil until golden; drain on paperYou lose nothing — they're better homemade.
Goes with
Cooked with, here
How much, here
Knowing it
- Where to buy
- Tubs at Asian grocers are good and save time; the oil they leave is worth keeping for frying.
- Worth knowing
- To make them: slice evenly, start in cold oil, and lift them out when they're light gold — they keep darkening off the heat.
