KUALA LUMPUR, July 8 -- A generous sprinkle of bawang goreng or fried shallots is undoubtedly the best way to top off most local meals - be it nasi goreng, Maggi goreng or even a bowl of porridge.

Perhaps the fact that shallots are a staple in almost all our meals has made us assume that the humble bulbs can thrive anywhere, even in our backyard.

Well, we couldn't - up until now.

Malaysia has been importing shallots, big onions and garlic for decades because it was the cheaper option and there was no suitable variety that could adapt to our local climate.

But after a breakthrough discovery by the Malaysian Agricultural Research and Development Institute (Mardi) in 2023, Malaysia is now aiming to produce 30 per cent of its shallots loc...