Thai: หอมแดง (hawm daeng)
Shallots are used in Thai cooking almost as much as garlic. The shallots which are found in Thailand are smaller than the European varieties, and are a touch more flavorful.
Preparation: To prepare shallots, first cut off the bottom (roots) and then peel off the paper skin. As with any onion, it’s best to not stand directly over the onion, so that you don’t get the onion fumes and start to cry. Keep cutting the shallot lengthwise starting from the first cut you made before. Shallots taste really yummy when cut thin.
Storage: Shallots can be stored unrefrigerated for many weeks at a time. If the bulb is soft, it’s time to buy new shallots!