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Shallot Scallion Oil

 
Infused oils are all the rage now and have been seeing an increase in popularity and innovation for quite some time. However, many of them also have roots in certain cuisines and have been in existence way before infused and flavored oils took the artisanal world by storm. Shallot Scallion Oil is the perfect example, and is widely ingrained in Chinese cooking for as long as many can remember.

Bear Naked Food shallot scallion oil

 

Shallot Scallion Oil makes such an amazing cupboard standby, and is just so versatile in so many ways. It is widely used to toss noodles but the reality of it is much more exciting. Paired with soy sauce and a binding agent such as wasabi or mustard, scallion oil instantly becomes an easy Asian dressing for salads which can be further enhanced with the addition of grated garlic, ginger, honey or sesame oil.

The crispy shallot and scallion make great garnishes for noodles or rice dishes.

The crispy shallot and scallion make great garnishes for noodles or rice dishes.

Scallion oil is also delicious drizzled over steamed fish, steamed vegetables and boiled meats. And do not forget how aromatic scallion oil is when used to cook fried rice. The possibilities are as endless as they are enjoyable.
So whenever you feel that you may have some extra time to squeeze in between your hectic schedule, roll up your sleeves and make some shallot scallion oil. Once you get the hang of it, it is an addictive experience. And don’t forget that doing this paves the way for all your future adventures in delving into the art of infused oil making.

 

 

Ingredients:
450 ml grapeseed or rice bran oil (you could use any other type of light flavorless oil)
10 shallots – sliced thinly
4 stalks green onions – white and green stalk separated

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In a deep saucepan, add in oil and sliced shallots.

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Cook the shallots under medium low heat, the oil should bubble gently.

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Stir occasionally to prevent them from sticking.

After 8 – 10 mins, when the moisture from the shallots have evaporated, add in the white part of the green onion and continue to cook until they turn light golden in color.

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Add in the rest of the green onions and simmer until dark golden brown.

k

 

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Drain oil into container and keep the fried shallot and onion separated.

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They keep well in the fridge for up to one month.

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*Use the oil for cooking, to dress up noodles, salads, etc.

Bear Naked Food shallot scallion oil

 

Bear Naked Food shallot scallion oil

 

 

Shallot Scallion Oil
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Cuisine: Asian
Ingredients
  • 450 ml grapeseed or rice bran oil (you could use any other type of light flavorless oil)
  • 10 shallots – sliced thinly
  • 4 stalks green onions – white and green stalk separated
Instructions
  1. n a deep saucepan, add in oil and sliced shallots.
  2. Cook the shallots under medium low heat, the oil should bubble gently.
  3. Stir occasionally to prevent them from sticking.
  4. After 8 – 10 mins, when the moisture from the shallots have evaporated, add in the white part of the green onion and continue to cook until they turn light golden in color.
  5. Add in the rest of the green onions and simmer until dark golden brown.
  6. Drain oil into container and keep the fried shallot and onion separated.
  7. They keep well in the fridge for up to one month.
  8. *Use the oil for cooking, to dress up noodles, salads, etc.

 

 

Darren

Darren

Contributing Author at Bear Naked Food
Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.
Darren

Latest posts by Darren (see all)

Darren
Darren
Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.

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