Burmese Fried Shallot Oil (Kyet Thon Ni Si Chet)

Ingredients

• 300 g Shallots (peeled and thinly sliced uniformly)
• 1.5 cup Peanut oil (or any neutral high-smoke point oil)
• 0.5 tsp Turmeric powder (for color and preservation)
• 0.25 tsp Salt (to help draw out moisture)

Steps

1. 1

   Peel the shallots and slice them into thin, even rounds. It is important that the slices are uniform in thickness so they fry evenly.

2. 2

   In a wok or heavy-bottomed pan, add the oil and heat it over medium-low heat.

3. 3

   Add the turmeric powder to the oil and stir well to ensure the color is evenly distributed.

4. 4

   Add the sliced shallots and a pinch of salt to the oil. The salt helps the shallots release moisture and become crispier.

5. 5

   Fry the shallots over medium-low heat, stirring frequently to prevent sticking or uneven browning.

6. 6

   Continue frying until the shallots turn a light golden brown. Be careful not to overcook them, as they will continue to darken slightly from the residual heat once removed from the stove.

7. 7

   Once golden, turn off the heat. Use a slotted spoon to remove the crispy shallots and drain them on paper towels if you wish to use them separately, or leave them in the oil to infuse further.

8. 8

   Allow the oil and shallots to cool completely before transferring to a clean, dry glass jar for storage.

Notes

This oil is a staple in Burmese cooking, used to top salads (thoke), noodles, and rice dishes. For the best shelf life, ensure the shallots are completely dry before frying and store in an airtight container in a cool, dark place.

Nutrition per serving

• condiment
• Burmese
• vegan
• vegetarian
• gluten-free
• pantry staple
• fried