Vật Liệu (Ingredients):
Hành ta củ nhỏ (bao nhiêu tuỳ thích) (1 pound bag shallots)
Dầu ăn để deep fry hành (vegetable oil)
1 tbsp đường cát (sugar)
Cách Làm (direction):
- Cho hành vào tủ lạnh (not tủ đá a ngheng) cho thật lạnh để mang ra lột cho bớt bị cay mắt . Sau đó rửa sạch hành lại để cho thật ráo hay có thể thấm napkin towel cho khô. Cắt hành mỏng vừa cho đều tay để khi phi hành được vàng đều nhau .
- Keep the shallots in the fridge for few hours before remove the dried skin to avoid burning eyes. Peel shallots and if you rinse them before slicing, dab dry with a kitchen towel first. Slice thinly and uniformly to ensure even cooking.
- Sấy hành trong oven (open door, light stay on) cửa door hé mở cho hành được héo héo 1 đêm hay vài hrs.
- Dry thin shallots in the oven ̣open door, light stay on) do not shut door, let it stay in the oven like that over night or few hours.
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Hành sau khi sấy - Shallots after dried |
- Vặn lửa mid high, dầu vừa nóng thì cho hành đã sấy vào. Để hành frying trên bếp and thỉnh thoảng đảo sơ vài vòng cho hành được chiên đều.
- In a pot add in oil on a mid high heat, when the oil is not add in the dried shallots. Keep frying and stir up frequently.
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- At the 10 minute mark of cooking, you can see parts of the shallots browning. At this point in time, you have to give the shallots your fullest attention (no multi-tasking) because they can become burnt quite quickly from this point on.
- Lúc hành gần vàng (light brown) thì là được rồi đó. Chỗ này quan trọng cần chú ý nhiều đó nghen. Phải canh sao cho hành vừa vàng nhạt là nhắc ra tắt bếp liền. Tiếp tục dùng đũa quậy đều trong nồi cho hành được vàng thêm tí xíu nữa. Chú ý, hành lúc mới vớt ra thì còn màu nhạt, but khi hành khô ráo sẽ chuyển màu vàng đậm hơn cho nên cần chú ý phút chót lúc vớt hành ra. Đừng để hành lâu quá sẽ bị cháy đắng ngắt đó nha.
- At this point in time, more than half the shallots have turned golden brown. This is where I turned off the stove – the shallots will continue for a few more minutes in the hot oil even with the stove heat off, until all the shallots turn a lovely golden brown. If you turn off the stove only when all the shallots have turned golden brown, they will cook further in the hot oil after the heat is turned off and become burnt as a result. Therefore, turn off the heat BEFORE all the shallots turn golden brown.
- Vớt hành ra rãi lên drain qua cái rỗ sắt.
- When the fried shallots are cooked, separate the shallots from the oil using a slotted ladle. Blot out excess oil by draining the shallots.
- Sau đó lẹ tay rắc vào 1 tbsp đường (i't thôi nhen) . và trộn đều hành lên cho đường dính vào trong hành rồi tãi đều hành ra. Khi khô ráo hành sẽ giòn tan luôn đó. Còn 1 cách nữa là, sau khi phi hành xong, cho phơi ngoài trời lạnh, nếu trời nóng thì sao? cho vào tủ lạnh.
- Quickly add 1tbsp sugar. The sugar helps the shallots to be crispy and also adds flavor. Other way without add any sugar by keep it dry and cool in cold air when winter is best, if not keep it in the fridge for an hour or until it crispy.
- Run the shallot oil through a fine sieve to get particle-free oil. This oil has been infused with the wonderful aroma of shallots. Keep it covered with lid and use it in your cooking and stir-fries – it adds a great flavour to your cooking.
- Store the fried shallots in an airtight container in the fridge.
1. Store fried shallots (excess oil blotted on kitchen paper towels) in an airtight container in the fridge for about a week.
2. Store filtered shallot-infused oil in an airtight container or bottle and use it to add flavour in your cooking.
3. Store fried shallots soaked in shallot oil in a small container (pictured above). This combination is useful as a condiment for food such as oyster sauce vegetables and porridge. I usually keep this in the fridge so that it lasts for a few days. To use, simply place it at room temperature for about 20 minutes, where the solidified oil will become liquid again.
2. Store filtered shallot-infused oil in an airtight container or bottle and use it to add flavour in your cooking.
3. Store fried shallots soaked in shallot oil in a small container (pictured above). This combination is useful as a condiment for food such as oyster sauce vegetables and porridge. I usually keep this in the fridge so that it lasts for a few days. To use, simply place it at room temperature for about 20 minutes, where the solidified oil will become liquid again.
Cooking Tips
1. Slice the shallots thinly and uniformly to ensure even cooking.
2. Make sure the oil is pre-heated before you add the shallots. Add a small piece of shallot to test the heat – it should sizzle gently when it enters the oil.
3. You may need to adjust the stove heat every now and then to ensure optimal heat.
4. The actual time for cooking the shallots will depend on the heat of your oil – the above timings are only a suggestive guide. Do look out for the colour of the shallots instead of following the timing above strictly.
1. Slice the shallots thinly and uniformly to ensure even cooking.
2. Make sure the oil is pre-heated before you add the shallots. Add a small piece of shallot to test the heat – it should sizzle gently when it enters the oil.
3. You may need to adjust the stove heat every now and then to ensure optimal heat.
4. The actual time for cooking the shallots will depend on the heat of your oil – the above timings are only a suggestive guide. Do look out for the colour of the shallots instead of following the timing above strictly.
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