Monday, July 29, 2013

Fried shallot is one of popular condiment in Indonesia. They can be sprinkled on soup, porridge, salad, or meatball. They can be used as well as seasoning in some food such as sup merah (Indonesian tomato soup), Indonesian potato pancake, and many other things. Sometimes I sprinkle them on the top of hot steam rice and eat them. Just like that.

How to make fried shallot? 

It's easy but it's tricky. I still remember i burned a lot of shallot on my very first trial. They became black and taste bad. But after practice a lot, i'm still not a pro, but i can do it much better. A correct frying process will make the fried shallot crispy and sweet. During the frying process, the natural sugar of shallot will be caramelised. This caramelisation process will make the fried shallot taste sweet.  

Ingredients :
  • 150 grams shallot, thinly sliced
  • 2 cups (250 ml) vegetables oil
Preparation :
  1. Preheat oil in a deep pan until hot enough for deep frying process (135 C or put wooden spatula into the oil and see if there are bubbles appear near the spatula). 
  2. Add shallot into the hot oil. They should bubble mildly. 
    Tip : do not add too many shallot into the oil otherwise they wont cooked and become golden evenly. I was using small strainer to fry shallot. It's easier to remove shallot once they become golden using this strainer.                                                                                                                                                                                                                                                                                          
  3. Cook shallot until the edge of shallot become golden. Remove shallot from the oil once half of them become golden.
  4. Let them continue to sizzle in residual heat of the oil until they are become golden brown. 
Tip : Slice shallot very thin and as even as possible otherwise, they will not  cooked and became brown at the same time.  Some of them will still raw, some of them will be burned. 
Tip : Do not overcooked shallot in the pan. Immediately remove shallot from the oil once the edge of shallot turning golden so they will not burned and become perfectly golden. 

This is fried shallot that I've made for my sup merah

Tagged: ,


Post a Comment