What Is a Shallot? Why This Understated Kitchen Staple Is Dominating Viral Food Trends
By Marcus Vance
Western cooking often focuses on shallots in low-heat butter reductions, but Southeast Asian kitchens take an entirely different technical path. Indonesian cuisine aromatics depend on the bulb as an irreplaceable pillar. Blended alongside garlic, fresh chilies, candlenuts, and galangal, shallots form the moist base of traditional spice pastes known as bumbu.
The true breakout star across global restaurant menus, however, is bawang goreng, crispy fried shallots. Preparing them properly requires slicing the bulbs paper-thin across the grain, salting them lightly to extract excess surface moisture, and frying them steadily in hot oil at roughly 320°F (160°C).
Because of the bulb's balanced sugar-to-moisture ratio, the sliced rings crisp evenly into a rich amber garnish. When cooled, they develop an airy, shatter-crisp snap and a rich, toasted umami profile. Chefs use them across savory dishes, tossing them over rice bowls, rich noodle broths, and vegetable purées to introduce texture and an aromatic depth that commercial croutons or onion powders cannot match.
Marcus Vance is a cybersecurity auditor and technology writer dedicated to educating the public about online safety, data privacy regulations, enterprise security, and emerging cyber threats.
