"Gourmandism is an act of judgement, by which we prefer things which have a pleasant taste to those which lack this quality." – Jean-Anthelme Brillat-Savarin

Home-made Crispy Onion (Shallot) Garnish

My colleagues and I were talking about eating the onion flakes that we usually top onto our soup. The ready-made ones that are selling outside doesn’t taste good and fresh. We still prefer homemade ones. I was sharing with them how to make them. So here’s the method!

1. Slice up the small onions/shallots into thin and fine pieces. You need quite alot of shallots to make a reasonable amount. They will shrink when they’re done.

2. Heat up some oil in your wok to just enough cover the shallots. When the oil is hot, lower to medium fire and then throw in the shallots. Make sure you turn them and be careful not to burn them! When the shallots start to turn yellow, flip and stir more often. Just before it turns brown, off the fire and take them out (without the oil). Place them onto kitchen tissue to soak up the excess oil. If you wait till the colour turns brown, it will be too late, and you will get burnt shallots.

3. The done shallots! Sprinkle on top of your dishes as garnish!! Yummmmy!


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