Shallot oil and fried Shallots are two essentials in many of the Malaysian and Singaporean dishes, it was a tradition brought forward from China generations ago by the Min Nan clan from Fujian province. It is so important that many families actually keep a bottle of this oil in the kitchen all the time.
The Taiwanese and Thai too use fried shallots in their cuisine, but they use more of the fried shallot itself and like it crunchy and crispy, thus the oil and fried shallots are stored separately to retain crispiness. We Malaysian used it more for its potent fragrance, thus it is almost always stored together with the oil.
I normally make this fried shallot and oil in small batches as I don't need big quantity in cooking. When I do need it in bulk though, I will slow fry it in wok. More often than not, I "fry" it using microwave, it is fast and easy, resulting in same if not better fried shallots!
葱头油是许多星马泰美食的必备搭档，从面食米饭到糕点小吃都少不了它。身为闽南人的我自小对厨房的记忆就是家里的油罐子旁边一定会另外有带盖的玻璃罐，里边装的就是这个葱头油，用完了妈妈就会花点时间再熬制一罐，它在闽南人的心目中绝对是调味料里的必需品哦！
台湾和泰国一般喜欢用葱酥，炸得酥酥的葱酥和葱油分开储存，在马来西亚，葱酥和葱油是一起用的，更着重的是它的香气而不是酥酥的口感，所以一般就是葱酥和葱油一起储存的。
我平时如果做糕点裹粽子什么的，需要大量的葱酥的时候就会用锅子慢火炸葱酥，但一般用的量不是很大的时候我都用微波炉叮，出来的效果很好，还便捷呢！
Ingredients：
100 gm Shallots （around 8-10 big round shallots）
1/4-1/3 cup cooking oil
1/4 tsp salt
材料：
100 克 红葱头 （大约5颗比较大颗的红葱头）
1/3 杯 食油
1/4 小勺 食盐
Ingredients：
100 gm Shallots （around 8-10 big round shallots）
1/4-1/3 cup cooking oil
1/4 tsp salt
1. Cut the top of shallots and peel the papery layer, I like to cut my shallot into rings if I find long shallot (which, in my opinion to be superior in flavor), cutting it into rings make very attractive golden fried rings that gives such good visual.
2. Slice shallot evenly but not too thinly, 2 mm in thickness is ideal in my opinion, slicing it too thin can cause burning or uneven cooking too fast too easily.
3. Place sliced shallots in a microwavable/ceramic bowl, add oil and lightly turn and fold until all slices are coated with oil.
2. 把红葱头均匀地切丝，不要切得太细，太细的话很容易炸糊。大约2mm左右我个人觉得最适合。
4. Microwave it for 3 minutes, take out, give a quick stir, add 2 more minutes, stir it again and add another 1 minute. Depending on the wattage of microwave, add 45 seconds each time until the shallot turn light brown in color. (mine is 1000 watts and took me total 7.5 minutes to make the shallots crispy).
5. Add 1/4 tsp of salt and stir it in, the remaining heat from oil will continue cooking until the shallot become crunchy. Thus it is important to take the fried shallot out before it reaches desired color. The salt will bring out sweetness in shallot and doubled as preservation.
3. 把切好的红葱头摆到一个干净的瓷碗里，倒入食油，拌匀。 南洋风味
4. 入微波炉先叮三分钟，取出，拌拌。再叮两分钟，取出，拌拌再叮一分钟，各家的微波炉有点不一样，建议最后可以45秒增减地进行至达到想要的效果。
5. 葱酥开始变褐色油在沸腾的时候，取出加入1/4 tsp 盐拌拌，油的余热会继续把葱酥炸酥，盐能够让葱酥更酥，而且还有保鲜的作用。
Try finish using the shallot oil within a week.
做好的葱头油最好在一周内用完。
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