Bawang goreng / hành phi, the Southeast Asian fried shallot that finishes everything. Sweet, brittle, gold. Makes about 1 cup.
Slice the shallots thin and even. A mandoline is ideal. Uneven slices brown unevenly, so some burn before the rest crisp.
Cold start: combine shallots and oil in a cold pan, then bring to medium heat. Starting cold renders them slowly and evenly instead of scorching the edges.
Stir often. They'll bubble hard, then the bubbling slows as the moisture cooks off. That's your cue to watch closely.
Pull them the moment they turn pale gold. Carryover heat takes them to deep golden off the heat, and a shade too far turns them bitter.
Lift out with a slotted spoon onto paper towel, spread in a single layer, and salt lightly. They crisp as they cool.
Strain and keep the shallot oil. It's liquid gold for drizzling over rice bowls like Christian's BnR.