Advertisement
Fried Shallots and Shallot Oil
Preparation info
- Makes a Generous
¾ Cup
- Difficulty
Easy
Appears in
By Naomi Duguid
Published 2012
Having jars of Burma basics made and ready to be used in recipes gives me a rich, “my cupboard is full” feeling and makes cooking food from Burma very easy. From left: Fried Shallots, Shallot Oil, Toasted Chickpea Flour, and two versions of Red Chile Oil—one strained and, behind it, one with the chile residue still in the oil.
Ingredients
Method
Photos
Get online access via ckbk
-
-
-
-
-
Already a member?
This à la carte title is available to ckbk members for a one-off payment of
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe