The name Shallot derives from the word ‘Ashkelon’, a city in Israel. Shallot’s botanical name is Allium. They are sometimes also known as eschallots.Known as Gandana in Hindi and ‘bawang merah keci’ in Behasa Melayu, the language spoken across Malaysia, Indonesia and Singapore, these tiny red onions taste like onions but are less pungent.They are formed as a cluster of bulbs similar to garlic as opposed to a single bulb like an Onion.Although the origins are not quite clear, the roots seem to have been in Asia or in Mediterranean region.
The fried shallots are a popular condiment in Malaysia and across Southeast Asia. In Malaysia,they are served with the regional fried rice (Nasi Goreng) along with Cucumbers and Tomatoes.In India, it is used in Sambar and Kuzhambu. It is also used in pickles and as a pickle!Here is a simple recipe for fried shallots. I served it on some flavored rice.
From The Best International Recipe (From the editors of Cook’s Illustrated)
1/3 cup Shallots
3 Shallots, sliced thin.
Salt to taste
Heat the oil. Place the thinly sliced shallots and cook over high heat by continuously stirring it. Do it for about 5 min till shallots are golden and soft. Do not overcook. They will turn crispy after you take them out from the pan.
Take the shallots out and place them on a paper towel and let the oil drain and turn crispy. Season with salt.
The above picture goes to IAVW:Malaysia hosted by Vaishali of Holy Cow!Vegan Recipes
The last picture goes to CLICK! and this month's theme is Allium!