Shallot Scallion Oil

 

Ingredients:

225 ml. corn oil (or any light flavorless oil)

5 shallots (peeled and thinly sliced)

2 stalks spring onions (cut into 1 1/2" long, white and green separated)

Methods:

1. In a deep heated saucepan/pan, add corn oil, and when the oil is heated up, add sliced shallots, and cook under medium-low heat (oil should bubble gently), stir occasionally to prevent them from sticking and even frying.
2. When moisture of shallots have evaporated, add in white part of the spring onion and continue to cook while stirring until they turn light golden in colour.  Add in the rest of the spring onions and simmer until dark golden brown.
3. Remove  the crispy shallots and spring onions from oil using a sieve; and when the  oil has dripped off, place them into a jug/container; and when it has cooled down completely cover with lid.
4. Pour the shallot scallion oil into a bottle/jug and cover.
5. They keep well in the fridge for up to one month.

Note:

This shallot scallion oil is used for cooking, to dress up noodles, soup, salads, etc.

This recipe is adapted from 'Bear Naked Food' with a slight adjustment to my cooking preference.