Onions, vinegar, garlic , fresh ginger , cumin , coriander and of course chiles are blended to a smooth paste and fried in sesame oil until the fat separates from the gravy. By the long frying procedure, Burmese curries acquire a very complex taste not easily found in the cuisines of other contries. After removal of the fat used for frying, they can be stored for several hours without losing their crispy texture, provided they are kept in an air-tight container. Onions may also be dried, in which case they again change their flavour and turn more garlic-like. Shallots stem from a closely related plant, Allium ascalonicum .
Shallots are most popular in Northern France, where they are essential for sauces based on red wine.
Quite many Far Eastern cookbooks suggest to use shallots instead of onions, since the latter are closer to Asian onions both with respect to size and flavour.