5 Delicious Hallabit Recipes You Have to Try

In the rich tapestry of Indonesian cuisine, there's one ingredient that stands out for its versatility and flavor – the humble shallot or "bawang merah" as known in Indonesia. Often confused with garlic, shallots impart a sweet, mild flavor to dishes, enhancing them without overpowering the other ingredients. Here, we're going to explore five delicious hallabit recipes that celebrate the essence of shallots. These recipes will not only introduce you to new flavors but also expand your culinary repertoire with Indonesian flair.

Ingredients Overview

Shallots, or hallabit in Bahasa Indonesia, are the cornerstone of our recipes. Here's a quick guide to understanding the essentials:

• Shallots - Typically sweeter and milder than onions, shallots caramelize beautifully.
• Galangal - Often used for its unique, citrusy flavor in Indonesian cooking.
• Turmeric - Known for its vibrant color and earthy taste, it's a must-have for any curry.
• Lemongrass - Imparts a bright, lemony note to dishes.
• Kaffir Lime Leaves - Adds an aromatic twist to the dishes with their potent citrus essence.

Recipe 1: Soto Ayam

Soto Ayam, or Indonesian Chicken Soup, is a comforting dish known for its intricate broth that's gently infused with shallots and an array of spices:

• 2-3 whole shallots, thinly sliced for frying
• 3 cloves garlic
• 5 candlenuts (kemiri)
• 2 inches galangal, sliced
• 1 stalk lemongrass, bruised
• 5 kaffir lime leaves
• 1 chicken, cut into pieces
• Enough water to cover
• Fried shallots, glass noodles, and bean sprouts for serving

Preparation Steps

1. Heat oil and fry shallots until crispy. Remove and set aside for topping.
2. Grind garlic, candlenuts, and shallots into a paste. Add this to the hot oil to release flavors.
3. Stir in galangal, lemongrass, and kaffir lime leaves. Add chicken and cook until slightly browned.
4. Pour in water to cover, bring to a boil, then simmer until chicken is cooked.
5. Strain the broth for clarity. Shred the chicken if desired and reintroduce to the soup.
6. Serve with fried shallots, noodles, and bean sprouts.

👨‍🍳 Note: Be careful not to overcook the lemongrass and galangal as they can impart a bitter taste to the soup.

Recipe 2: Sambal Matah

Sambal Matah, a raw sambal from Bali, relies heavily on freshly sliced shallots:

• 10 shallots, finely sliced
• 6-8 bird's eye chilies, sliced
• 3 cloves garlic, minced
• 1 stalk lemongrass, white part, finely sliced
• 2-3 kaffir lime leaves, finely shredded
• 3 tbsp coconut oil
• 1 tsp shrimp paste (optional)
• Juice of 1 lime or half a kaffir lime
• Salt to taste

How to Make Sambal Matah

1. Combine shallots, chilies, garlic, lemongrass, and lime leaves in a bowl.
2. Heat coconut oil and mix in shrimp paste if using. Pour over the mixed ingredients while still warm.
3. Add lime juice and salt, stir well.
4. Let it sit for a while to meld the flavors.
5. Serve immediately or store in the fridge for up to a week.

Recipe 3: Sayur Lodeh

This vegetable curry is a fragrant delight, showcasing shallots in its spice paste:

• 6 shallots
• 2 cloves garlic
• 2 candlenuts
• 1 inch turmeric
• 1 inch galangal
• 2 red chilies
• 1 lemongrass stalk
• Assorted vegetables (e.g., long beans, carrots, eggplant)
• 400 ml coconut milk
• Salt and sugar

Preparation Steps

1. Blend shallots, garlic, candlenuts, turmeric, galangal, and chilies into a paste.
2. In a pot, heat some oil, add the paste, lemongrass, and sauté until aromatic.
3. Add vegetables and stir-fry briefly before pouring in coconut milk.
4. Let it simmer until vegetables are cooked through.
5. Season with salt and sugar.

🍽️ Note: Adjust the amount of coconut milk to suit the desired thickness of your curry.

Recipe 4: Bumbu Kacang (Peanut Sauce)

A classic accompaniment for satay or gado-gado, this peanut sauce uses shallots for depth:

• 5 shallots, minced
• 4 cloves garlic, minced
• 1 red chili, deseeded and sliced
• 1 tbsp tamarind paste
• 1 cup roasted peanuts or 1/2 cup peanut butter
• 1 tbsp palm sugar
• 1 cup water
• Salt to taste

Making Peanut Sauce

1. Sauté shallots and garlic in oil until translucent.
2. Add chili, tamarind paste, peanuts, and palm sugar. Sauté briefly.
3. Gradually add water while stirring to create a thick sauce.
4. Let it simmer until flavors meld, then season with salt.
5. Blend until smooth if desired.

Recipe 5: Es Dawet Telasih (Cendol)

Even in desserts, shallots can play a subtle role, as seen in this refreshing drink:

• 100g rice flour
• 1 tsp cornflour
• 2 tbsp palm sugar
• 2 pandan leaves, tied into knots
• 1 can coconut milk
• 2 tbsp white sugar
• 1 shallot, minced
• 10 basil seeds (selasih), soaked
• Enough water for boiling
• Ice cubes to serve

Preparation Steps

1. Mix rice flour with water to form a batter. Cook this mixture until it thickens and forms cendol strands.
2. Boil pandan leaves in water, strain, then add palm sugar to create the syrup.
3. In a separate pan, heat coconut milk with minced shallot, white sugar, and a pinch of salt. Strain to remove the shallot.
4. Layer ice, cendol, basil seeds, syrup, and top with sweetened coconut milk.

🌿 Note: The shallot in this dessert adds a unique, light sweet-savory flavor, balancing the sweetness of the syrup.

These recipes show how shallots can be the star in a variety of Indonesian dishes, from soups to desserts. They bring a unique flavor profile that is integral to Indonesian culinary identity. Whether you’re a seasoned chef or a home cook looking to explore new flavors, these hallabit recipes offer a taste of Indonesia’s rich food culture. Enjoy the journey through these dishes, and let the aroma and taste of shallots guide your culinary adventures.

Can I substitute red onions for shallots in these recipes?

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Yes, you can, although shallots have a milder flavor which might slightly change the taste profile of the dish. Use slightly less red onion as they are more potent.

Where can I find authentic Indonesian ingredients like lemongrass and kaffir lime leaves?

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You might find these at Asian grocery stores, or in the international section of larger supermarkets. Online food specialty shops also carry these ingredients.

Is it necessary to use fresh shallots, or can I use dried?

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Fresh shallots are preferred for their vibrant flavor. However, if fresh shallots are unavailable, you can use dried shallots, but rehydrate them first to soften their texture.

What’s the best way to store these dishes for later consumption?

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Most of these dishes can be refrigerated in airtight containers for up to 3-4 days. Peanut sauce and sambal may last longer due to the acidity and preservatives in their ingredients.

How can I achieve a clear broth for Soto Ayam?

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To get a clear broth, use a fine mesh strainer or cheesecloth to remove impurities after simmering. Skimming the foam while cooking also helps.