Wednesday, June 15, 2011

Fried Shallots from Scratch

Shallots are called bawang merah kecil (small red onions) in Malay. Do not confuse shallots with green onions or scallions. Shallots tend to be more expensive than onions but their sweeter, milder, more complex flavor are worth it, no wonder they are much favored by chefs. I am quite lucky that shallots are not that expensive and affordable unlike Down Under, i was told that they are cost double digits $$.

The step by step is HERE


cajunlicious said...

Came across your blog on foodbuzz & am your newest follower!!!
- Jessica @

Cakebrain said...

I love this stuff sprinkled on curries!

Uncle Phil said...

They are expensive and rare to get here in Sydney. Unless you are happy with those ready made packages from Malaysia and Indonesia in the Asian Stores.

lilyng said...

uncle phil

i rather do without than to use the store bought ones cos they are coated with flour before frying and when added to the soup dish, makes the soup cloudy.

Anonymous said...

Hi Lily

Your Ewe Chang looks soooooooo good!! Please share your recipe.


lilyng said...


i am sorry, i forgot to put in the link for step by step. it is here

michele said...

The taste of the shallots is good and luckily they are not too expensive where I am.

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