This simple base is fairly quick but packs a punch of flavor for stir-frys, curries or even as a marinade.
Prep time: 10 minutes
Cook time: 20 minutes
Serves: Makes 1/2 cup
Heavy bottom pan and wood spoon
- 3 Tbsp fresh garlic chopped fine or crushed
- 3 Tbsp shallot chopped fine or crushed
- 1–2 Tbsp Long-tail Sunset Spice Blend
- 3 Tbsp neutral vegetable oil such as canola, peanut or coconut oil
- Heat oil to medium for 2 minutes.
- Add shallots, garlic, and ginger and turn heat to medium-low — keep a close eye and adjust the heat accordingly; stir frequently.
- Sauté for approximately 15 minutes until color begins to change to a deep caramel. If it is getting too dark, remove from heat before it burns, add a splash of water, turn it down and return to burner.
- Turn heat to low, add Longtail Sunset Spice Blend, sauté for 5 minutes or until fragrant.
- Use immediately or cool and store in a covered container in the refrigerator for up to a week, or freeze for future use.
Things to remember
- Shallots need a bit more attention than onions when cooking, as they contain less moisture and therefore brown more quickly; they are not one to walk away from.
- Add shallots, garlic, and ginger all together for this recipe, as they all cook quickly and can burn easily when minced small.
- Be easy on your heat. You do not want to “fry” the ingredients but instead slowly caramelize them.
- Use this base for curry sauce, to enhance your stir-fry, soups or stews.