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 $$.
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. Cheers!
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.
Came across your blog on foodbuzz & am your newest follower!!!
ReplyDelete- Jessica @ http://cajunlicious.com
I love this stuff sprinkled on curries!
ReplyDeleteThey 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.
ReplyDeleteCheers!
uncle phil
ReplyDeletei 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.
Hi Lily
ReplyDeleteYour Ewe Chang looks soooooooo good!! Please share your recipe.
Vivien
vivien
ReplyDeletei am sorry, i forgot to put in the link for step by step. it is here http://lilysbest.blogspot.com/2011/06/step-by-step-how-to-prepare-fried.html
The taste of the shallots is good and luckily they are not too expensive where I am.
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