Wednesday, November 18, 2009

FRYING SHALLOTS (KHENG U-CHANG)




Fried Shallots is one of those great garnishes that gives a dish the extra "oomph!" You find them used mostly on soups. And what would Kampua be without it? It'll be like the Kam without the Pua; it makes no sense, but it'll be like Romeo without Juliet, or Samson without Delilah.
 

"Hmmm, fire, fire
Burnin' in my soul, it's out of control
Fire
"

METHOD

The preparation is simplicity in itself. All you need is just shallots and cooking oil. But it's the frying bit that gets to be a drag!


Skin the shallots (1 kg.) , halved, and slice them into equal thickness.



Pour in enough cooking oil (about 6 cups) into the wok on medium heat. When the oil is hot enough, dump the whole lot of the sliced shallots into the oil. (Notice the flame on the burner).



Continuously scoop from bottom up, turn and stir the shallots. Scrap any that sticks to the side of the wok. 



Always agitate the shallots so that they don't lump together. It takes about 15 to 20 minutes before it starts to get gold brown.



The next few photos are the critical stage of frying; it happens within seconds. Once you see the shallots beginning to turn golden brown, yet there are patches of purple bits, scoop and turn in a faster pace. When they are almost there...



... you can turn off the fire, but agitate a bit more. When they are all clear of the purple...



Immediately scoop out onto a colander, drained of oil, and into a paper towelled receptacle.


Let the fried shallots cool...


... then into an air-tight container. The leftover oil is great for Steamed Baby Bok-Choy with oyster sauce, or Kampua - tastes like the ones from Indomie's Mi Goreng.



4 comments:

Nate-n-Annie said...

Fried shallots are the best! I like them as a topping for a bowl of soup.

Kong-Kay said...

... like river needs the rain!

Annie said...

Man, that is a LOT of fried shallots. Can share ah? ^_^ I use the oil to make kon loh wonton mein.

Kong-Kay said...

oil, all gone! come and pick up yourself.

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