Taiwanese shallot oil

Taiwanese shallot oil noodles

Ingredients
2 tablespoons shallot oil
1 tablespoon soy paste
1 litre of water
1 teaspoon salt
1 bunch of wheat noodles
1 bunch of pak choi (bok choy)


Instructions
1. Warm a bowl (you can use boiling water). Add the shallot oil and soy paste to the bowl.
2. Put 1 litre of water in a saucepan, and bring it to the boil.
3. When the water is boiling, add the salt and noodles.
4. When the noodles float to the top of the boiling water, they are almost cooked. Pick up a noodle from the top of the water (use chopsticks if it’s too hot), and press it between your thumb and fingernail. This way, you can get a feeling for how firm or crunchy the noodles are. Then it’s up to you if you like the noodles al dente, or cook them a few seconds longer so they’re softer.
5. Drain the noodles with a sieve, and mix well with the shallot oil and soy paste in the bowl.

Taiwanese shallot oil

Taiwanese shallot oil

Ingredients
300g shallots (peeled)
250ml cooking oil or lard

Instructions
1. Thinly slice the shallots (about 2mm thick)
2. Heat up an empty saucepan to ensure it's dry, then put the shallots into the saucepan. Don't add the cooking oil yet.
3. As the shallots are beginning to dry out, you will smell very pleasant aroma from them Then you can add the cooking oil to the saucepan. 
4. Fry the shallots and oil in the saucepan at medium heat. After a while, you will see the oil is bubbling around the shallots (these bubbles are actually the shallot's internal moisture boiling away as steam). When the bubbling is almost finished, turn up the heat a little higher until the shallots are brown and crispy. The shallots are cooked.
5. Turn off the heat.  Keep this shallot oil in a jar, in the refrigerator.
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