Step up your cooking game with Violet Shallot Onion 500g, the premium choice for chefs and home cooks who crave authenticity. Often called "Asian Red Onions" or "Bawang Merah," these small, purple-skinned bulbs pack a punch of flavor that regular onions simply cannot match. They are sweeter, more fragrant, and possess a delicate sharpness that transforms ordinary dishes into extraordinary culinary experiences.
At AL MODINA Japan, we ensure that our violet shallots are sourced fresh, carefully selected for firmness, and packed to retain their crisp texture. Whether you are making a fiery Sambal Belacan, a rich Thai curry paste, or a delicate French vinaigrette, these shallots are the essential ingredient you need.
Many people substitute onions for shallots, but the taste difference is undeniable.
Flavor Profile: Violet shallots have a more complex flavor profile—hints of garlic mixed with a mild, sweet onion taste. They lack the harsh bite of large white onions.
Texture: They dissolve more easily into pastes and sauces, creating a smoother texture in curries. When fried, they become incredibly crispy and golden, perfect for garnishing.
Aromatics: The Violet Shallot aroma of frying shallots is one of the most appetizing scents in the kitchen, instantly signaling a delicious meal is on the way.
The Violet Shallot is a workhorse in the kitchen. Here is how you can use your 500g pack:
For Malaysian, Indonesian, and Thai cuisines, shallots are the number one ingredient in spice pastes. Blend them with chili, garlic, lemongrass, and galangal to create the foundation for:
Beef Rendang: The sweetness of the shallots balances the heavy spices.
Laksa: Provides the savory body to the broth.
Green Curry: Essential for that authentic depth of flavor.
Thinly slice the shallots and fry them in oil until golden brown. Sprinkle these Crispy Fried Shallots over:
Bubur Ayam (Chicken Porridge)
Noodle Soups
Fried Rice
Steamed Fish
Chef's Tip: Save the oil used for frying! It becomes "Shallot Oil," a fragrant seasoning for tossing noodles or stir-fried vegetables.
Because of their mildness, violet shallots are delicious raw.
Sambal Matah: A famous Balinese condiment made with raw sliced shallots, lemongrass, chilies, and lime leaves.
Pickled Shallots: Soak them in vinegar and sugar for a crunchy, tangy side dish that cuts through fatty meats.
Beyond flavor, shallots are packed with goodness.
Antioxidants: Rich in polyphenols and flavonoid antioxidants, including quercetin.
Immune Support: Like garlic, they have antimicrobial properties that support immune health.
Digestive Health: They aid in digestion and boost circulation.
We take pride in delivering fresh produce, but proper storage at home is key.
Ventilation: Store your Violet Shallot Onion 500g in a cool, dry, and well-ventilated place. A mesh bag or a basket is ideal.
Avoid Moisture: Do not store them in plastic bags or in the refrigerator (unless peeled), as moisture can cause them to spoil.
Shelf Life: Whole shallots can last for weeks if kept dry. Once peeled or sliced, keep them in an airtight container in the fridge and use within 2-3 days.
Finding fresh, specific Asian ingredients like violet shallots in local Japanese supermarkets can be difficult. AL MODINA Japan bridges that gap.
Freshness Guaranteed: We prioritize quality checks to ensure firm, rot-free bulbs.
Convenience: Save time searching multiple stores; get your essential aromatics delivered with your dry goods.
Authentic Variety: We stock the specific varieties used in authentic Asian recipes, not just generic substitutes.
Order your Violet Shallot Onion 500g today and smell the difference!
Q1: How many shallots are in a 500g pack? A: The count varies by size, but typically a 500g pack contains 15–20 medium-sized violet shallots.
Q2: Can I plant these shallots? A: These are sold for consumption, but fresh shallots can technically be planted. However, we recommend buying specific seed shallots for gardening.
Q3: Are these the same as red onions? A: No, they are smaller, sweeter, and have a more concentrated flavor than large red onions.
Q4: How do I peel them easily? A: Soaking the shallots in warm water for 5–10 minutes makes the skin peel off very easily and helps prevent eye irritation.
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