Shallot ‘Hom Daeng’ in Thai which translates into red onion, is a variety of onion believed to have originated in southeast Asia. The cultivar common in Thailand is smaller in size compared to European and western varieties, oblong in shape and has reddish outer skin. The bulb is often a cluster of two or three cloves encased separately. Thai shallot is pungent, sweet, and crisp.
It is a basic and essential ingredient in the Thai cuisine used vastly. Shallot is pounded into majority of curry pastes, sliced raw in salads, deep fried, cooked, grilled and pickled. A western shallot is an adequate substitute.