FRIED SHALLOTS AND SHALLOT OIL
Provided by Julia Moskin
Categories quick, condiments
Time 20m
Yield 1 cup oil and 1 cup shallots
Number Of Ingredients 2
Steps:
- Heat oil in a wide, heavy skillet over medium-high heat, and line a plate with paper towels.
- Test oil by tossing in a slice of shallot. When it sizzles, gently add remaining shallots and lower heat to medium. Shallots should bubble gently, not furiously. Stir often. After 5 minutes, if shallots have started to brown, reduce heat. They should slowly turn from translucent to golden to brown; the process should take about 15 minutes.
- Transfer cooked shallots to lined plate with slotted spoon or tongs, shaking off excess oil. Blot with paper towel and let cool at room temperature for 5 to 10 minutes, until crisp.
- Store shallots in an airtight container and use as a crunchy garnish or in salads. Strain oil to remove debris and store in a cool place in an airtight container; can be used for stir-frying or any another purpose.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 12 milligrams, Sugar 8 grams
FRIED SHALLOT OIL (NAAM MAN HOM DAENG)
Steps:
- Set a fine-mesh strainer over a heat proof bowl. Set aside. Pour oil into a shallow pan a half-inch high. Set pan over high heat until oil is lightly bubbling, about 2 minutes. Meanwhile, slice the shallots by peeling, slicing in half, then thinly slicing with the grain into a julienne. When the oil is bubbling, turn heat to low and add the shallots and stir. Don't be tempted to rush the process with high heat: cook, stirring and scraping the sides occasionally and adjusting the heat to maintain a gentle sizzle, 5-10 minutes.
- When the oil stops bubbling and the shallots are starting to brown but still look raw, turn off heat. The residual heat will continue cooking the shallots. Continue stirring and flipping the shallots until they are a deep golden brown and crispy, another 1-2 minutes. Pour shallot oil through the strainer, reserving the flavorful oil. Gently shake the strainer to remove as much oil as possible, then transfer the shallots to paper towels to drain and cool in an even layer. As they cool down, they'll crisp up. Note: Fried shallots can be stored a container, uncovered, at room temperature up to 2 days. Alternatively, store with a silica gel packet (available on Amazon) in an airtight container; shallots will stay fresh several weeks. Shallot oil can be stored in an airtight container at room temperature indefinitely. Makes about ¼ cup fried shallots and ½ cup shallot oil.
CRISPY FRIED SHALLOTS (SHALLOT OIL) 炸葱酥 (葱头油)
Crispy fried shallots is an important condiment in Asian cooking. It adds a light crispiness and a distinctive aromatic flavour to any dish. This is my family heirloom fried shallots recipe, definitely a must-have item in every kitchen! The fragrant shallot oil can also be kept and used in cooking.
Provided by Angie Liew
Categories Condiment
Time 45m
Number Of Ingredients 3
Steps:
- First, peel skin off the shallots. Then briefly wash peeled shallots in salt water. The salt adds flavour and adds crisp to shallots when fried.
- Drain well. Slice shallots thinly and uniformly (about 2-3mm thickness) to ensure even cooking.
- Add enough oil to wok and heat over medium heat. Test oil temperature using a wooden chopstick.
- Slowly add in the sliced shallots and cook gently, stirring occasionally, for about 10-12 minutes. Also stir around the edges of the wok to avoid burnt shallots.
- When more than half of shallots have turned golden brown, turn off the heat. Continue to cook in the hot oil until all shallots gradually turn golden brown.
- Remove fried shallots from oil using a slotted spoon. Keep the shallot infused oil in a covered container.
- Transfer to a paper towel lined tray to remove excess oil. Using a spatula, lightly even out the fried shallots to minimise overlapping.
- When fully cooled, store in an airtight container, preferably in the refrigerator. And we're done!
- This favourite condiment can be used to garnish almost any kind of food. So Enjoy!
CRISPY FRIED SHALLOTS RECIPE
Crispy fried shallots are a must-have condiment in most Asian families. Below is my recipe for preparing crispy fried shallots at home and the accompanied shallot oil.
Provided by KP Kwan
Categories Snacks
Time 25m
Number Of Ingredients 2
Steps:
- Cut off both ends of the shallots and remove the skin.
- Cut the shallots crosswise in rings, either with a mandoline or a sharp knife.
- Now heat some vegetable oil in a medium saucepan or pan.
- Once the oil is heated to medium, place the shallot slices into the hot oil.
- Constant stirring with a pair of chopsticks to separate the shallot rings helps fry them evenly. The endpoint is when the shallot has become golden brown.
- Once the color has turned golden, please remove it from the oil immediately with a slotted spoon.
Nutrition Facts : Calories 248 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 6 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 21 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
FRIED SHALLOTS
Use these to garnish Vietnamese Fisherman's Soup.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2/3 cup
Number Of Ingredients 2
Steps:
- Spread shallots on a paper-towel lined baking sheet; let dry for 15 to 20 minutes.
- Heat oil in a small heavy skillet over medium-low heat until it?s so hot that a shallot slice dropped in oil bubbles and floats to surface. Stir in all shallots; fry until golden, stirring often, 4 to 6 minutes. Remove with a slotted spoon; drain on paper towels.
FRIED SHALLOTS
Frying shallots can be time-consuming and finicky, but there are some steps you can take to improve your odds of success. This recipe, adapted from "The Wok: Recipes and Techniques" by J. Kenji López-Alt (W.W. Norton & Company, 2022), makes sure the shallots are sliced evenly, with a mandoline, for best results. Then, once the shallot rings start to sizzle in earnest, they're fried gently over medium-high heat. What results is crisp and aromatic, and can be used as a finish for salads, pastas and more. The cup and a half that this recipe makes may seem like a lot, but it's not. They'll be sure to go quickly.
Provided by J. Kenji López-Alt
Time 20m
Yield About 1½ cups
Number Of Ingredients 3
Steps:
- Using a mandoline, slice the shallots into 1/16-inch-thick rounds. Line a rimmed baking sheet with 6 layers of paper towels. Set a fine-mesh strainer over a large heatproof bowl or medium saucepan.
- Combine shallots and oil in a medium saucepan or wok. Place over medium-high heat and cook, stirring frequently, until the shallots begin to bubble, 2 to 3 minutes. Continue cooking, stirring constantly as the shallots fry to ensure even cooking, until the shallots turn pale golden brown, 8 to 10 minutes longer. (The shallots will continue cooking for a brief period after draining, so do not allow them to get too dark.) Working quickly, pour the contents of the saucepan into the strainer. Save oil for another use, like stir-frying noodles or fried rice, or for using in marinades, or as the base of homemade chili oil.
- Immediately transfer the shallots to the prepared baking sheet, spread them out into an even layer, and season with salt. Allow the shallots to drain, then carefully lift the top layer of paper towels and roll the shallots onto the second layer, blotting gently with the first. Repeat until the shallots are on the last layer of paper towels and mostly grease-free. Allow the shallots and oil to cool to room temperature, then store separately in airtight containers and refrigerate.
THAI PORK RIBS (SII KHRONG MUU TAI NAAM)
These aromatic Thai ribs employ a unique cooking technique. First, marinate the ribs in a fragrant homemade curry paste; then braise them in a pot sealed with a bowl of ice water, which bastes continuously for a dish that's tender and flavorful. (Note: Authentic Thai ingredients can be found at most Asian specialty stores.)
Provided by Andy Ricker
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Paste: Prepare ingredients to make the paste. Peel and thinly slice galangal and turmeric; thinly slice cilantro roots. Trim lemongrass stems, then discard tough outer layers; slice into thin coins. Slice chiles into ½-inch pieces. Peel garlic cloves, then roughly chop.
- Place the mortar and pestle on a towel to keep it sturdy. Chef Ricker advises adding ingredients from hardest to softest texture when making a paste. Place dried chiles into the mortar along with a pinch of salt; pound until chiles are flaky. Add peppercorns and continue pounding, followed by galangal, turmeric, and cilantro root. As the ingredients are added, a rough paste will begin to form. Continue by adding lemongrass, garlic, and green chiles. When all of the ingredients have broken down to a rough pulp, the paste is ready. Makes about ⅓ cup.
- Ribs: Place rack meat-side down on a cutting board. Cut into individual ribs and place in a bowl. Stack lime leaves, roll like a cigar, slice very thinly (this is called a chiffonade), and set aside. Season ribs with a pinch of salt, fish sauce, sugar, and MSG (optional); toss to coat with your hands. Add the paste and 1 teaspoon sliced lime leaf, reserving the rest for garnish, and massage the ingredients into the ribs until they're evenly coated. Let rest uncovered at room temperature, 1 hour.
- Add oil to a pot over medium-high heat; when it's smoking, add ribs meat-side down in an even layer. Turn heat to medium-low (to prevent paste from burning) and brown the ribs, 6-8 minutes.
- While ribs are browning, add 5 pounds ice cubes to the bowl, along with enough water to cover the ice. When ribs are browned, turn them over and reduce heat to low. Place the bowl with ice slurry on the pot so it completely seals off the top. The steam will rise and condense on the cold surface of the bowl, then drip back onto the ribs, creating a self-basting cooking environment.
- Garnish: While ribs are cooking, trim and thinly slice the scallion. Roughly chop cilantro. Fold sawtooth leaves in half and julienne into ⅛-inch slices. Mix together scallion, cilantro, and sawtooth and set aside, along with remaining lime leaf.
- After 15 minutes, remove bowl from pot and turn the ribs over. Pour out melted ice slurry and replenish with another 5 lbs ice cubes and water. Add a pinch of salt to the ice water to keep it cold a little longer. Place bowl over pot and continue cooking, 15 more minutes.
- After 30 minutes of total cooking, remove the bowl. Continue cooking ribs uncovered to reduce the cooking liquid in the pot, 5 minutes. Taste and adjust seasoning by adding salt, sugar, and fish sauce; remove from heat. Place ribs on a serving platter, and spoon paste from the pot over them. Garnish with chopped herbs (scallions, cilantro, sawtooth) and lime leaves. Serve.
SHALLOT OIL
This incredibly versatile oil is easy to make and adds a subtle depth and resounding flavor to stir fried, sauteed and pan fried creations--Asian, Hispanic, anywhere that could use a shallot-y punch up--and it blends beautifully with other oils (sesame and olive especially) and butter. I stumbled upon it making Pad Thai from a recipe I found at Epicurious. When I was done making the Pad Thai, I saved all of the leftover oil-- boy am I glad I did because I use it in just about everything these days!
Provided by ProfLibertine
Categories Very Low Carbs
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 2
Steps:
- Heat oil in wok over medium heat until hot, then fry shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes.
- Carefully strain mixture through a fine-mesh sieve into a heatproof bowl.
- Once cool enough to handle, pour shallot oil into an airtight container and spread fried shallots on paper towels. (Shallots will crisp as they cool.).
- Bonus: Save the crispy, fried shallots as a tasty topping to sprinkle over stir fries or other dishes!
Nutrition Facts : Calories 1946.3, Fat 218, SaturatedFat 28.2, Sodium 3.2, Carbohydrate 4.5, Protein 0.7
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