
April 10, 2026
Not all shallots are suitable for frying. Discover the biru lancor variety from Probolinggo — the secret behind the quality and crispiness of Hunay fried shallots.
Behind every crispy, fragrant bite of Hunay fried shallots lies one special raw material: biru lancor shallots from Probolinggo.
Not all shallots can produce quality fried shallots. Choosing the right variety is the first — and most important — step in premium fried shallot production.
Biru lancor is a local shallot variety developed and cultivated for generations by farmers in Probolinggo, East Java, Indonesia. The name "biru lancor" comes from its distinctive characteristics: a reddish bulb with a purplish-blue tint, and an elongated, slender shape (lancor means slender/elongated in Javanese).
Its low water content means:
Biru lancor contains higher sulfur compounds than other varieties, producing the characteristic strong shallot aroma.
The combination of natural sugars and sulfur compounds creates a complex flavor profile: savory with a hint of sweetness at the finish.
Relatively small and uniform bulbs make it easy to slice them thinly and consistently, ensuring even cooking.
| Aspect | Biru Lancor Probolinggo | Regular Shallots | |---|---|---| | Water content | Low | Medium–High | | Aroma | Very strong | Moderate | | Flavor after frying | Savory-sweet | Tends to be sharp | | Post-frying crispiness | Excellent | Moderate | | Suitable for frying? | Highly ideal | Less optimal |
This is why Hunay does not use other varieties, even if they are cheaper. Raw material quality is a foundation that cannot be compromised.
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