~a collection of eclectic recipes and misadventures in the kitchen~
Wednesday, April 11, 2007
ingredients: 1 cup oil (i used rice bran oil) 2 shallots, sliced as thinly as possible
method: 1. Heat oil. 2. toss shallots in and fry til LIGHT GOLDEN. ( Important cos if it looks golden in the pan, it's overdone and will become very dark brown when it's cooled down. Witness my mistake in the above picture....watch the fire....low/medium is good..)
as the name suggests, it is shallots fried in oil...
what is it good for?? The fried shallots are good for topping on noodles, tofu, congee, chee chong fun etc..(and if it is not burnt like mine, you can just eat it like a snack.. :P The oil adds extra flavour to any savoury dish you would care to name. (Oil of any kind actually brings all the flavours of a dish together and hightens the taste. That's why the French would add a knob of butter to a dish after it's finished cooking.) My mom sells wanton noodles and she has been frying shallots in oil in huge woks for as long as i can remember...the shallots are used as a garnish on the noodles and the oil in the sauce....it really does make a huge difference. :)
Updated picture: Got it the right colour this time!! Yipppeee!
The four of us started this blog together as a way to share our experiences and lessons in the kitchen. Now the blog has evolved into an random mix of recipes which we have tried and liked enough to want to share...some are dishes that remind us of home, some are things that we wouldn't usually have made in Singapore (muffins, cakes and most dishes requiring the oven) and others were just borne out of a need to use a certain ingredient!
Have a browse and have fun trying out the recipes!