Recipes with shallot

217 recipes that use shallot, with photos, step-by-step instructions and cook times. The quickest, Kangkung goreng, takes 10 minutes. It is most often cooked with garlic, sugar and turmeric.

Run out of shallot? Half an onion per 2 shallots.

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Kerala meen curry

Down the southern backwater districts of Travancore, around Kottayam and Alappuzha, the everyday fish curry has no coconut at all: just a brick-red gravy of chilli, shallots and coconut oil, made sour and smoky with kudampuli (Malabar tamarind). It is traditionally made in a clay pot (manchatti) and left to sit, because it tastes better hours later or the next morning, when the fish has soaked up the sourness. Kingfish, sardines and mackerel are the usual choices; eat it with boiled red Kerala rice or tapioca. Chef's tip: once the fish is in, never use a spoon — hold the pot with a cloth and swirl it so the sauce coats the pieces without breaking them.

45 min

Indian Fish

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Beef ularthiyathu

Among the Syrian Christian families of central Kerala, from Kottayam to Pala, a pan of beef ularthiyathu sits on the table at Christmas and Easter, at weddings and with Sunday appam. The beef is first stewed soft in pepper, fennel and coriander, then roasted slowly in coconut oil with shallots, curry leaves and crunchy slivers of fresh coconut until it turns almost black and every piece is coated. It keeps well for days and is just as good with porotta, rice or a cold glass of something fizzy. Chef's tip: keep the final roast at medium-low and be patient; the dark colour should come from slow caramelising, not scorching.

140 min

Indian Meat

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Soto ayam

From Lamongan to Semarang, Java's soto carts start ladling before the morning commute, and a bowl of soto ayam is how many people begin a working day. The broth is light but bright yellow with fresh turmeric, scented with lemongrass and lime leaf, and poured over slippery glass noodles, shredded chicken, crunchy bean sprouts and half a boiled egg. Squeeze in lime, stir in as much sambal as you dare and eat it with plain rice or rice cakes on the side. In East Java vendors finish it with koya, a sandy powder of prawn crackers and fried garlic that thickens the broth as you eat. Chef's tip: keep the pot at a lazy simmer the whole time; a hard boil turns the golden broth cloudy and greasy.

60 min

Indonesian Soups

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Ayam betutu

Drive through west Bali to the ferry port of Gilimanuk and the roadside warungs all sell the same thing: ayam betutu, chicken cooked so long in spice paste that it slumps off the bone into a fiery, turmeric-orange gravy. The paste is base genep, Bali's master seasoning of shallots, garlic, galangal, aromatic ginger, turmeric, chillies, candlenuts and shrimp paste, and it is rubbed inside and out before the bird braises gently in a covered pot. Expect deep heat, a little bitterness from the greens tucked inside and a rich, almost buttery sauce. Pile it on steamed rice with water spinach or a raw sambal matah to cut through. Chef's tip: braise it the day before; the paste mellows overnight and the chicken reheats beautifully.

180 min

Indonesian Chicken

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Coto Makassar

Before the sun is fully up over Makassar's harbour, coto warungs are already serving dockers and office workers alike from huge clay-coloured pots. This South Sulawesi soup is thick, brown and opaque, its body coming from roasted peanuts ground almost to flour and simmered into a broth made with the cloudy water from rinsing rice. Diced beef (and traditionally offal) sits in a nutty, cumin-and-pepper broth that's eaten with diamond-shaped ketupat rice cakes broken into the bowl, plus lime and a spoon of chilli. Chef's tip: grind the cooled peanuts in short bursts and stop while they're still sandy; a few seconds too long and you get peanut butter that turns the soup claggy.

120 min

Indonesian Soups

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Sambal terasi

Almost every Indonesian kitchen keeps a stone mortar, the cobek, and the sambal pounded in it most often is this one. Toasted shrimp paste gives it a deep, savoury funk, fried chillies and shallots add sweetness and heat, and a squeeze of lime at the end wakes everything up. Spoon it beside fried chicken, grilled fish, fried tempeh or a plate of raw lalapan vegetables, or stir a little into fried rice. Chef's tip: pound rather than blend if you can; a coarse, slightly juicy texture tastes fresher than a smooth purée.

15 min

Indonesian Chutneys & Dips

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Sate lilit

When a Balinese village gets ready for a temple festival, the men gather the night before to chop, pound and mix sate lilit, while the women prepare the offerings. 'Lilit' means to wrap: instead of threaded chunks, a soft mixture of minced fish, grated coconut and base genep spice paste is moulded around lemongrass stalks or flat bamboo sticks and grilled over coconut-husk embers. The result is tender and lightly springy inside, browned and smoky outside, with the lemongrass perfuming every bite. Eat them hot with rice, sambal matah and a wedge of lime. Chef's tip: knead the mixture firmly until it feels sticky and chill it before shaping, or it will slide off the sticks on the grill.

50 min

Indonesian Fish

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Rawon

Nothing else on the table looks like rawon: a beef soup as dark as strong coffee, served in Surabaya from breakfast through to the late-night warungs that stay open after the football. Its colour and flavour come from keluak (kluwek), the fermented kernel of a tropical tree nut, which tastes earthy and faintly bitter, somewhere between black olive, cocoa and mushroom. Tender beef cubes swim in the broth, and it's served with rice, short crunchy bean sprouts, a salted duck egg and prawn crackers for crunch. Raw keluak contains a natural poison and is only safe after long processing, so always buy ready-prepared kluwek nuts from an Asian grocer. Chef's tip: crack one nut first and taste a crumb; good flesh is moist, black and smells chocolatey, while sour or dry, pale flesh should be thrown away.

120 min

Indonesian Soups

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Sate Padang

Night-time in Padang and Bukittinggi brings out the sate carts, fanning charcoal under skewers of beef that were already simmered tender in spices before they ever met the grill. That two-stage cooking is what sets West Sumatra's satay apart, and so is the sauce: no peanuts at all, but the spiced cooking broth thickened with rice flour into a smooth, glossy, turmeric-yellow gravy with plenty of chilli and ginger. It is ladled generously over the skewers and over slices of ketupat rice cake on a banana leaf, then finished with fried shallots and a crisp cracker. Chef's tip: keep the cooking broth; it's the base of the sauce, and the deeper it tastes, the better your sate.

90 min

Indonesian Meat

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Bebek betutu

For ceremonies in the villages around Gianyar in central Bali, a whole duck is stuffed and smothered with base genep, wrapped in banana leaves and areca-palm sheath, and buried overnight in smouldering rice husks. By morning the meat has turned meltingly soft, the fat has rendered into the spices and the parcel smells of turmeric, smoke and lime leaf. This home version keeps the stuffing and the leaf parcel but uses a low oven for three hours, then opens the parcel for a short blast to colour the skin. Serve it in its juices with rice, a sharp sambal matah and long beans or water spinach. Chef's tip: marinate the duck overnight in the fridge if you can; the paste needs time to get past the fat and into the meat.

240 min

Indonesian Meat

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Ayam rica-rica

Rica means chilli in the Manado dialect, and North Sulawesi cooks are not shy with it. Ayam rica-rica turns up at Minahasa family parties and church gatherings, a heap of chicken pieces coated in a coarse, scarlet paste of fresh chillies, shallots and ginger, finished with tomato, spring onion and a fistful of lemon basil. It's hot, bright and fresh rather than deep and stewed, with a sticky sauce that clings to the meat. Serve it with lots of steamed rice and a cooling cucumber salad. Chef's tip: blend the paste coarse, with as little water as possible; a wet, smooth paste steams instead of frying and never gets that glossy, toasty edge.

50 min

Indonesian Chicken

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Pallubasa

Makassar's other great beef soup is darker, richer and more coconutty than coto, and locals argue about which is better over late lunches at pallubasa houses near the port. The secret is kelapa sangrai: grated coconut toasted slowly to a deep brown and pounded, which gives the broth a roasted, almost nutty sweetness and a slightly gritty, full body. It's eaten with a mound of plain rice rather than rice cakes, and for the full version you ask for 'alas', a raw egg yolk dropped in the bowl that you stir into the boiling soup until it turns silky. Offal is traditional but optional; tender beef alone is delicious. Chef's tip: the coconut must reach the colour of milk chocolate, not black, because burnt coconut makes the whole pot bitter.

120 min

Indonesian Soups

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Soto Betawi

Jakarta's original Betawi community gave the capital this rich, pale-gold soup, and on a Sunday the soto Betawi stalls along the city's side streets are packed with families. Beef brisket (and, for many, tripe) simmers until tender, then goes into a gently spiced broth made creamy with coconut milk and a splash of fresh milk, scented with lemongrass, cinnamon and cloves. Each bowl is loaded with fried potato, raw tomato and spring onion and comes with rice, lime, sambal and bitter-crisp emping crackers. It's comforting and mellow rather than fiery. Chef's tip: for a dairy-free bowl, swap the milk for more coconut milk; the soup will be a little heavier but just as good.

90 min

Indonesian Soups

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Papeda with ikan kuah kuning

In Ambon, Jayapura and the islands between, the everyday staple isn't rice but papeda: sago starch stirred with boiling water into a translucent, glue-like porridge. It has almost no taste of its own, which is the point; it's eaten with ikan kuah kuning, a sharp, yellow fish soup bright with turmeric, lime and lemon basil. Families twirl the papeda out of the pot on two sticks, drop it into a bowl and ladle the soup over, then slurp it down without chewing. The texture is surprising the first time: slippery, soft and soothing next to the hot, sour broth. Chef's tip: the water must be at a full rolling boil when it hits the sago, or the papeda stays white and lumpy instead of turning clear.

60 min

Indonesian Fish

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Kohu-kohu

Ambon's fish markets sell ikan asar, tuna smoked over coconut husks, and one of the best things to do with it is kohu-kohu. Flakes of the smoky fish are tossed with crisp shredded long beans, bean sprouts, lightly toasted coconut, raw shallot, chilli and plenty of lime, making a salad that is crunchy, smoky, sour and hot all at once. It's a staple at Maluku family meals, often served next to papeda and fish soup or simply with rice. Chef's tip: mix it no more than an hour before eating; fresh coconut goes limp and sour if it sits around, and the salad loses its crunch.

20 min

Indonesian Salads

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Ayam masak merah

Red-cooked chicken turns up at almost every Malay kenduri (wedding feast) and Hari Raya open house across Malaysia, ladled out of huge pots beside nasi minyak or plain rice. The chicken pieces are fried first so the skin firms up, then simmered in a brick-red sauce of blended dried chillies, tomato and onion that tastes sweet first, then hot, then tangy. Cinnamon, star anise and cloves give it a warm, almost festive smell, and a splash of coconut milk at the end rounds off the edges. Serve it with steamed rice, cucumber slices and a spoon of acar (pickled vegetables). Chef's tip: fry the chilli paste until it darkens and the oil seeps out (pecah minyak) before any tomato goes in; raw paste makes the sauce taste harsh and bitter.

50 min

Malaysian Chicken

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Ikan bakar

Night markets and seaside stalls from Port Dickson to Kuantan announce ikan bakar by smell long before you see the charcoal: whole fish or stingray wings smeared with red sambal, laid on banana leaf and grilled until the leaf blackens and the paste caramelises onto the flesh. The leaf keeps the fish moist and lends a faint tea-like smokiness, while the sambal brings shrimp-paste depth, tamarind sourness and steady heat. It is eaten with the fingers, with plain rice, cucumber and a sharp dip called air asam made from tamarind, chillies and shallots. Chef's tip: score the fish right down to the bone so the sambal seeps into the cuts and the thickest part cooks at the same pace as the tail.

45 min

Malaysian Fish

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Satay (Kajang)

The town of Kajang, just south of Kuala Lumpur, built its name on satay, and evenings there still smell of lemongrass smoke drifting from long charcoal troughs. Kajang skewers are cut in larger chunks than most, soaked in a yellow marinade of turmeric, lemongrass, cumin and fennel, and grilled while being basted with oil brushed on through a lemongrass stalk. They come with a chunky, sweet-spicy peanut sauce, cubes of compressed rice (nasi impit), raw onion and cucumber. Order them by the dozen with friends as a starter or a whole supper. Chef's tip: thread a small piece of chicken skin or fat between the meat on each skewer; it melts over the coals and keeps the satay juicy.

60 min

Malaysian Snacks & Starters

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Penang asam laksa

Forget coconut and cream: Penang's asam laksa is all sour, hot and herbal, a dark tamarind broth thickened with flaked mackerel and poured over thick, slippery rice noodles. Hawkers at Air Itam market and along Gurney Drive pile the bowl with shredded pineapple, cucumber, red onion, lettuce, torn mint and a spoon of sticky, sweet prawn paste (hae ko) that you stir in as you eat. Torch ginger flower and Vietnamese mint (daun kesum) give it a smell that is wholly its own. It is a hot-afternoon dish, eaten fast while the herbs are still crisp. Chef's tip: poach the mackerel in the broth whole, then flake it back in; the bones and skin give the soup much of its body.

75 min

Malaysian Soups

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Ayam pongteh

Melaka's Peranakan (Nyonya) kitchens cook ayam pongteh for family dinners and for the Chinese New Year reunion table: a dark, gentle braise of chicken and potatoes that has no chilli at all. Its savour comes from taucheo, salted fermented soybeans, fried with a lot of shallots and garlic, sweetened with palm sugar and coloured with dark soy. The gravy is thin, glossy and moreish, and the potatoes drink it up until they are soft enough to crush with a spoon. Spoon it over plain rice with sambal belacan on the side for anyone who wants heat. Chef's tip: pound the shallots rather than blending them to a purée; slightly coarse shallots melt into the gravy and give it body.

60 min

Malaysian Chicken

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Otak-otak

Drive through Muar in Johor and you will see roadside grills stacked with slim green parcels, sold by the dozen in paper bags for the journey home. Inside each is a soft, bright-orange custard of pounded mackerel, coconut milk and egg, flavoured with a chilli-lemongrass rempah and kaffir lime leaf, which turns smoky and slightly charred at the edges from the grill. Melaka's Nyonya cooks make a fatter, steamed version, but this one is grilled in banana leaf. Eat it warm, peeled straight out of the leaf, with white bread, rice or nasi lemak. Chef's tip: chill the fish mixture for 15 minutes before wrapping; it firms up and is far easier to spoon onto the leaves.

50 min

Malaysian Fish

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Lemongrass tofu noodle salad

In Saigon, bún thịt nướng, a bowl of cold rice vermicelli piled with herbs, salad and smoky grilled pork, is the lunch everyone loves on a hot day. This vegetarian bún chay keeps everything that makes it great: lettuce, cucumber, mint and perilla underneath, caramelised lemongrass tofu on top, quick pickles, roasted peanuts, crispy shallots and spring onion oil, with a generous jug of vegan nước chấm poured over just before eating. Chef's tip: make the spring onion oil (mỡ hành) by pouring sizzling oil over sliced spring onions; it gives the bowl its rich, fragrant southern finish.

45 min

Vietnamese Salads

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Tofu in tomato sauce

Đậu sốt cà chua is one of the most-loved home dishes in Vietnam, cooked on weeknights from Hanoi to Saigon and eaten with steamed rice and a simple vegetable soup. Golden fried tofu is simmered in a sauce of fresh tomatoes cooked down with shallot and garlic until sweet, tangy and glossy. Fish sauce is replaced here with soy sauce. Chef's tip: cook the tomatoes on their own until they collapse completely into a thick sauce before the tofu goes back in; if you rush this, you get watery pink tomatoes instead of a rich, clinging sauce.

25 min

Vietnamese Vegetarian

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Vegetarian sour soup

Canh chua, 'sour soup', is on the table at nearly every family meal in the Mekong Delta, served with plain rice. The broth is soured with tamarind and sweetened with pineapple and tomato, then filled with okra, celery-like taro stems, bean sprouts and lots of herbs. This vegetarian version uses fried tofu in place of fish. It is light, tangy and refreshing in hot weather. Chef's tip: fry the tomato with the shallot until it collapses before adding the liquid, so the broth turns rosy, then add the herbs and bean sprouts only off the heat and finish with garlic fried in oil, which gives the soup its southern fragrance.

30 min

Vietnamese Soups

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Goes well with shallot