Fried crispy shallots and garlic in oil

In Chinese cooking, fried shallots, garlic and it's oil are very much needed in the kitchen, be it for topping on fried rice, beehoon, noodles or kuay tiau; for some vegetable dishes; soups and even steaming fish.  For many instances most cooks will just fry the shallots and garlic as and when they need to use it, but for myself I prefer preparing more of it and keeping it in air tight jars ready for use at any one time.  

This is what you need and what to do:

• peel shallots and garlic (proportion 3:1)

• wash, drain, slice shallots and chopped garlic and place them separately

• put enough oil in a heated wok, once the oil is of medium heat add in the shallots and keep stirring from time to time.

• once the shallots is slightly turning brown add in the chopped garlic and continue to stir well. Adjust the heat if it does gets too hot, which can be seen with the shallots and garlic browning too fast.

• as soon as both the shallots and garlic are almost brown, off the heat, sprinkle about 1/2 tsp salt into it and give it a good stir, then pour into a container that can withstand heat and let it cool.  At this stage we still need to stir often with a spoon so as to let the shallots and garlic brown evenly.  Do not let the garlic and shallots turn golden brown before taking out from the heat, as they will continue to brown in the hot oil.  

• When the fried shallots and garlic are totally cool and crispy, store in an airtight jar.

Notes: 

• adding salt into the fried shallots and garlic enable them to last longer.
• always use a clean dry spoon to scoop the fried shallots and garlic from the container so as to keep it fresh.