Spicy
#COOKING: BIBIMBAP RECIPE
BiBimBap. This healthy and cheerful Korean staple is an all-time favourite and I have been known to go through periods where all I eat is this. It is extremely hearty and fun to make. The term itself translates to “Mixed Rice”, which is accurate. You assemble all the ingredients together, add the sauce and toss it like a salad. While the traditional recipe uses Bulgogi Beef, I’m doing a spicy Korean Chicken and adding-in fried Zucchini fritters, Hobak Jun and Japchae, Korean Glass Noodles. This is a real tour-de-force! This recipe serves four. This is a medium-spicy.
Rice:
1 1/4 cups Botan Rice, rinsed
2 cups water
Korean Chicken:
4-6 Chicken Thighs, de-boned and cut into thirds
3 tbsps Gochujang
1 tbsp Korean Red Chili Pepper
1 tbsp Organic Raw Sugar
3 tbsps Sesame Oil
1 tbsp Shaoxing Cooking Wine
4 cloves garlic, minced
1/2 white onion, chopped
1 inch knob of ginger, peeled and minced
1 stalk green onion, cut into 2-inch-long pieces
Canola oil
Japchae:
1 handful Sweet Potato Glass Noodles
3 tbsps Sesame Oil
2 tbsps Organic Raw Sugar
2 tbsps Soy Sauce
1/2 sweet red pepper, sliced thinly
1/2 white onion, sliced thinly
2 stalks green onion, chopped into 2-inch pieces
1/2 tsp sea salt
Sesame seeds, toasted
Carrots:
6 miniature carrots, slivered into thin matchsticks
Sprinkle of sea salt
1 tbsp Seasoned Rice Vinegar
Crown Daisies:
1-2 handfuls of Crown Daisies (Spinach will do too)
1 tbsp Sesame Oil
Sea salt, to taste
Shiitake Mushrooms:
6-8 Dried Shiitake Mushrooms, soaked in water minimum 1-2 hours and sliced thinly
1 tbsp Oyster Sauce
1 tbsp Soy Sauce
1 tbsp Sesame Oil
Sprinkle of Organic Raw Sugar
Hobak Jun:
1 Zucchini, cut into 1/4″-thick slices
1 egg, beaten
1/4 cup flour
Sprinkle of sea salt
Canola oil
Additional Toppings:
1/4 cup Kimchi, chopped
Sesame Seeds, toasted
4 eggs
BiBimBap Sauce:
1/2 cup Gochujang
1 tbsp water
2-3 tbsps Organic Raw Sugar
2 tbsps Sesame Oil
2 tbsps Seasoned Rice Vinegar
3 cloves garlic, minced
Instructions:
1. Prepare rice in rice cooker.
2. Prepare Japchae. In medium-size pot, boil water with salt. Once boiled, add Yam Noodles and cook uncovered. Bring to a boil and cook no more than 3-5 minutes. You do not want the noodles too soft. Strain in colander and run under cold water. Press dry with paper towel.
3. In skillet, heat 1 tbsp sesame oil and sautée green onions, red pepper and white onion for about 5 minutes till caramelized.
4. In small bowl, mix soy, sugar and 2 tbsps sesame oil.
5. Toss noodles into skillet with sauce and fry for about 3 minutes, careful to avoid noodles breaking. Set aside.
6. In small pot, blanch carrots and drain in colander. Toss-in rice vinegar and sea salt. Set aside.
7. In small pot, blanch Crown Daisies and drain in colander. Do not overcook. Toss in sesame oil and sea salt. Chop bunch in half. Pat dry with paper towel. Set aside.
8. In small skillet, add sesame oil and sautée Shiitake mushrooms. Add oyster sauce, soy sauce and sprinkle of sugar. Cook till the mushrooms shrink-in a bit and set aside.
9. Prepare Hobak Jun. Place flour on one plate and have beaten egg in a shallow dish. Heat skillet on medium heat with a bit of canola oil. Season zucchini gently with sea salt and once they start sweating, dip in flour and then egg mixture lightly before placing in skillet. Fry till golden and flip. Transfer to platter and set aside.
10. Prepare Korean Chicken. Marinate chicken pieces in Gochujang, Korean Red Chili Pepper, soy sauce, sugar, sesame oil and wine.
11. Heat large skillet with canola oil, on medium-high heat. Sautée green onion, ginger, garlic and white onion. Add chicken and cook till marinade begins to thicken (approx 10 minutes) and chicken caramelizes, stirring occasionally. Set aside.
12. Prepare sauce. In small sauce pan, sautée garlic in sesame oil and add-in remaining ingredients, bringing to boil. Pour into bowl and cool. Heat canola oil in skillet on medium heat. Fry eggs sunny-side up, leaving yolk runny. Carefully set aside, being careful not to break yolks.
13. In serving bowl, assemble by placing rice at bottom first. Create even sections for Kimchi, Carrots, Crown Daisies, 2-3 pieces of Hobak Jun, Chicken, Japchae and Shiitake. Place fried egg on-top and then add sauce. Garnish with sesame seeds.
Serve with large spoon and mix well.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: CLASSIC CHILI X SWEET CHEESY CORNBREAD RECIPE
Classic Chili & Sweet Cheesy Cornbread. Chili is one of those dishes that is no fuss and easy to prepare. Most of all, it is tough to botch it! Everyone’s got their own way of going about it. We’re sharing our Classic Chili recipe. Nothing fancy here in terms of add-ins, but this is hearty, hits the spot and just perfect with our Sweet Cheesy Cornbread on the side.
Chili
1 lb Extra Lean Ground Beef1 jar of Tomato Sauce
1 can of Tomato Paste
1 can of Red Kidney Beans
1 cup of Beef Broth
1 onion, minced
4 cloves garlic, minced
1 Red Chili, seeded and minced
1 Sweet Red Pepper, seeded and minced
3 Bay Leaves
3 tsps organic raw sugar
3 tbsps Chili Powder
2 tsps Garlic Powder
1 tbsp Olive Oil
1 tsp Paprika
1 tsp Cumin
1/2 tsp Cayenne Pepper (add more if you prefer it spicier)
Sea salt and pepper, to taste
Sour Cream (optional)
Extra shredded cheese (optional)
Sweet Cheesy Cornbread
1 1/4 cup All Purpose Flour3/4 cup Cornmeal
3/4 cup Whole Milk
1/2 cup shredded Mozzarella/Cheddar mix
1/2 cup butter, melted
1/4 cup corn kernels
2 eggs, room temperature
3 tbsps organic raw sugar
3 tbsps organic honey
1 tsp baking powder
1 tsp sea salt
1 stalk green onion, minced
Instructions:
1. In soup pot, sauteé onion, garlic and red chili.
2. Add in ground beef and cook till browned on medium heat.
3. Add in sugar, bay leaves, chili power, garlic powder, cumin, black pepper, cayenne pepper and paprika, stirring evenly.
4. Add tomatoes, beans, red peppers, tomato sauce and paste, stirring evenly.
5. Add in broth, stirring evenly. Bring mixture to a boil and then simmer covered, on low heat for about two hours, stirring occasionally. Finish with salt to taste.
6. With about an hour left, pre-heat oven at 350°F. Prepare Sweet Cheesy Cornbread.
7. In large mixing bowl, combine flour, cornmeal, sugar, salt and baking powder.
8. In separate bowl, whisk eggs, honey, milk and melted butter.
9. Fold wet mixture into dry mixture, careful not to over-mix.
10. Add in corn kernels, green onion and half of shredded cheese.
11. Transfer to greased baking pan. Top batter with rest of cheese.
12. Bake 30 minutes or till toothpick comes out clean.
13. Garnish Chili in a bowl with Sour Cream and shredded cheese and serve with Cornbread. Keep Cornbread in freezer once cooled and store in air-tight bag, thawing about an hour before serving.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: SXSE CURRY CHICKEN RECIPE
SXSE Curry Chicken. Everyone’s got their own recipe for this dish. Here’s mine, combining Garam Masala, native to South Indian cuisine x Yellow Curry, found in Southeast Asian cuisine. That being said, this is a mild Curry, but I do like to add a kick to it. This, plus an added twist of air-fried sweet potatoes to sop-up that delicious sauce. Coconut milk is a must as my mom taught me young!
Ingredients:
3-4 large chicken legs with thighs, chopped into thirds1 can coconut milk
1 large sweet potato, peeled and chopped into chunks
1 large white onion, chopped into chunks
1 large carrot, chopped into chunks
2 1/2 tbsps Yellow Curry Powder
2 1/2 tbsps Garam Masala Powder
3 tbsps tapioca starch
1 tbsp Sambal Sauce/Chilli Sauce
4 cloves garlic, minced
4-5 bay leaves
1 tsp organic raw sugar
Sea salt and pepper
Canola oil
Olive oil
Instructions:
1. Season chicken in salt after cleaning. Let stand 15 minutes.2. Heat oil in large skillet on medium-high heat. Sautée garlic and onions till caramelized. Shift to side of skillet.
3. Brown chicken, cooking about 3 minutes on each side.
4. Add curry powder, coating chicken pieces entirely.
5. Add carrots, bay leaves, sugar and 1 cup water, bringing to boil.
6. Reduce heat to medium-low and cover. Cook for 20 minutes.
7. In large bowl, toss sweet potato chunks in salt and pepper. Drizzle some olive oil.
8. Preheat Air Fryer 3 minutes at 380°F. Cook potatoes in two batches, frying for 12 minutes, stirring once at half-way mark. Set aside once cooked.
9. Turn curry up to medium-high heat. Add coconut milk and bring to boil. Season with salt and pepper to taste. Add sweet potatoes and reduce to low heat. This is a good chance to skim out that excess grease as this can get fatty.
10. In small bowl whisk tapioca starch with equal parts water to create a slurry. Pour into curry, stirring well till sauce thickens. You can prepare more slurry if you like it thicker. Allow to sit for 10 minutes and serve with warmed Naan. Pickled lime optional.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: PULLED JACKFRUIT SANDWICHES & KOREAN CUCUMBER SALAD RECIPE
Pulled Jackfruit Sandwiches & Korean Cucumber Salad. Summer’s here and this is a fun way to celebrate flavours of the season and we are doing it clean and meatless here. You’ve got crunch, chew, heat and cool all-in-one. If you’ve never had the pleasure of trying Jackfruit, you’re in for a treat. This beloved fleshy fruit of both South and Southeast Asia looks a bit like a Durian (without the stench), but is closer to the taste and texture of Pineapple. If you visit your Asian grocer now, you should be able to find it as it’s in peak season right now. Instead of pork, we’re doing this with Jackfruit but if you like you can even do this with Tofu.
Pulled Jackfruit:
2 1/2 cups of Jackfruit flesh, minced
1 Avocado, pitted and cut into 1″ slices
1/4 cup Barbecque Sauce
1/4 cup cashews, unsalted
2 tbsps Ketchup
1 tbsp Gochujang
1 tbsp Soy Sauce
1 tbsp Maple Syrup
1 tbsp Brown Sugar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Paprika
Sea salt and pepper
Water
Olive oil
Juice of one lime wedge
Hamburger Buns
Havarti or Cheddar Cheese Slices
Korean Cucumber Salad:
10-12 mini cucumbers or 1 large cucumber, cut into 3 mm-thick slices
3 tbsps rice vinegar
3 tbsps sesame oil
1 1/2 tbsps organic raw sugar
1 tbsp soy sauce
1 tbsp Fish Sauce (optional)
1 tbsp black or white sesame seeds, toasted
1 stalk green onion, minced
2 cloves of garlic, sliced thin
1/4 tsp Cayenne pepper/Korean Red Pepper Powder
Sea salt and pepper
Instructions:
1. On medium-high heat, heat oil in skillet.2. In bowl, season Jackfruit in salt, peppers, paprika, garlic and onion powders, brown sugar.
3. Place Jackfruit in skillet and brown for 4-5 minutes.
4. In small bowl, mix Barbecque Sauce, Ketchup, Gochujang, syrup and soy sauce.
5. Pour sauce and water (about 1/2 cup or more) into skillet and coat Jackfruit. Bring to boil.
6. Reduce heat to a simmer on medium-low heat, covered for about 20-30 minutes.
7. Remove lid and increase heat to medium-high. Allow mixture to thicken (4-5 minutes), stirring occasionally and scraping bits at bottom. Once thick, turn-off heat and remove from heat.
8. In large bowl, prepare Korean Cucumber Salad. Whisk rice vinegar, sesame oil, sugar, fish sauce, peppers and salt. Toss-in cucumber slices, garlic, sesame and green onion. Refrigerate sealed for up to 2 days.
9. Toast cashews, cradling in foil in toaster oven. Drizzle olive oil, salt and pepper over top and toast for a few minutes till slightly darkened.
10. Season avocado with lime juice, salt and pepper.
11. Toast hamburger buns slightly with cheese till melted.
12. Spoon Jackfruit mixture on top of bun with cheese. Place 2-3 avocado slices on-top. Sprinkle cashews as well. Plate with side of Korean Cucumber Salad. Serves 4.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: GENERAL TAO BROCCOLI RECIPE
Ingredients:
General Tao Broccoli. You’ve all had this classic with chicken, but who knew it could be replicated so well and done vegan? This is so hearty it serves as a main with a side of rice. We’ve been seeing this pop-up on Instagram often of late and thought we’d give it a go. Loved it! 🥦
Broccoli:
1 head of broccoli, chopped into florets
1 cup corn starch
1/2 cup Aquafaba (Chick Pea liquid)
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
1 tbsp soy sauce
Canola oil
Sauce:
3 tbsps rice vinegar
1 tbsp Gochujang (Korean Pepper Paste)
3 tbsps organic raw sugar
3 tbsps soy sauce
2 tbsps maple syrup
1-2 tbsps corn or tapioca starch
1 tbsp ginger, minced
3 green chillies, seeded and minced
3 cloves garlic, minced
1 stalk green onion, minced
1 tbsp canola oil
Parsley, chopped for garnish
Instructions:
1. Heat oil large skillet/wok on medium-high heat till hot.2. In shallow platter, mix 1 cup corn starch, 1 tbsp soy sauce, salt, baking powder and soda.
3. Dip florets into Aquafaba, then starch mixture and into hot oil.
4. Fry about 3-4 minutes each side or till golden brown.
5. Place on platter lined with paper towels to absorb oil.
6. In clean skillet/wok, heat oil on medium-high heat.
7.Sautée ginger, garlic, chillies, and green onion for 1-2 minutes.
8. In small bowl, prep sauce by mixing Gochujang, soy sauce, sugar, syrup, vinegar and starch. Add about 2-3 tbsps of water and mix well. Pour into skillet and stir well.
9. Once sauce thickens, toss-in broccoli and stir gently till coated in sauce.
10. Transfer to platter, garnish with parsley and serve.
Gallery:
(Photo/video credit: Mr. Will Wong)
#RECIPE: PERIWINKLES IN BLACK BEAN-CHILLI SAUCE RECIPE
Fried Periwinkles in Black Bean-Chilli Sauce. Periwinkles are a river snail, hence if you love mussels or clams, these will be up your alley! It’s best to pluck the flesh out with a toothpick but so worth the work!
Ingredients:
2 lbs Periwinkles, cleaned
2 tbsps Lee Kum Kee Black Bean Garlic Sauce
4 cloves garlic, minced
2 red chillies, seeded and minced
2 shallots, minced
1 tbsp ginger, minced
1 tbsp soy sauce
2 tbsps tapioca starch
1/4 cup chicken stock/water
2 tbsps white/cooking wine
1 tsp organic raw sugar
1 stalk green onion, minced
1/2 sweet yellow pepper, cut into chunks
1 tbsp sesame oil
Black pepper to taste
Coriander, chopped for garnish
Instructions:
1. Heat oil in large skillet on medium-high heat.
2. Sautée garlic, peppers, chilli, shallots, green onion (reserving some aside) and ginger till caramelized. Add black bean sauce and cook for 2-3 minutes.
3. Turn heat to high and add Periwinkles and wine. Cover lid.
4. In small bowl, mix soy sauce, sugar and equal parts water.
5. Uncover lid after four to five minutes, add stock/water and stir soy and starch paste into liquid till sauce thickens. Add sesame oil and pepper.
6. Stir evenly. Transfer to platter and garnish with green onion and coriander. Serve with rice.
#COOKING: MEATLESS CURRY BUNS RECIPE
Meatless Curry Buns. Delicious Brioche with mildly-spicy “meaty” filling. Perfect for breakfast, lunch or a snack. And they freeze well! By all means, use ground beef if you like instead.
Ingredients:
5 cups flour
2 1/2 tsps yeast
3 tbsps organic raw sugar
1/2 tbsp sea salt
3 tbsps cold unsalted butter
4 tbsps condensed milk
1 egg, beaten for egg wash
Sesame seeds, toasted
Filling:
1 cup Yves Ground Round
1/2 white potato, diced
1/4 white onion, minced
1/4 cup corn kernels
1/4 carrots, diced
1/4 cup green peas
6-8 mushrooms, sliced thinly
2 cloves garlic, minced
1/4 cup coconut milk
1/2 block Glico Medium Curry
Sea salt and pepper, to taste
Instructions:
1. Mix flour, salt and butter in mixing bowl. Use 2 forks criss-crossing to cut butter in.
2. In bowl, mix 1/2 cup lukewarm water (not warm or hot) with condensed milk, yeast and sugar till dissolved. Stand a few minutes.
3. Mix yeast water into flour bit by bit, using forks. Pour another 1 1/3 cup lukewarm water, forming dough.
4. Turn dough onto flat, floured surface. Sprinkle with flour till dough no longer is sticky. Knead 10 minutes till punchy.
5. Grease large bowl and transfer dough into it. Cover with damp cloth and place in oven on top rack with a pot of hot water on the rack below. Shut oven. Replace hot water again in 30 minutes.
6. Prep filling. Sautée garlic and onions till caramelized. Add potatoes and mushrooms. Cook till translucent. Add ground round, carrots, corn and peas. Cook about 5 minutes. Add Glico Curry, 2/3 cup water and coconut milk. Bring to boil. Simmer for 20 minutes. Season with salt and pepper, to taste. Set aside.
6. Dough will double in size in 1 to 1.5 hours if proofed right. If it’s risen but not enough, proof a bit longer.
7. Grease baking sheet. Knead dough for 5 minutes. Cut dough in half, separating each half into 6 even pieces on lightly-floured surface. Flatten each piece with hands. Fill with tbsp of filling. Pinch and seal each bun tightly, sealed side facing bottom. Place on tray.
8. Proof again for 45 minutes covered, with pot of hot water underneath in oven.
9. Preheat oven at 400°F. Brush top of loaf with egg wash using fingers or a brush. Sprinkle with sesame seeds, pressing them in gently.
10. Bake for 17-20 minutes or till golden brown. Rotate pan once, half-way through. Cool 20 minutes and serve.
(Photo credit: Mr. Will Wong)
#COOKING: SZECHUAN EGGPLANT RECIPE
Szechuan Eggplant. I’ve received requests for eggplant recipes and what I love about Oh, Aubergines is that it is substantial enough to be a main course. Topped with mounds of garlic, chilli, with the freshness of coriander and green onion, you won’t miss meat for a meal when your veggies are done right like this. 🍆🌶️
I’m all for reducing our carbon footprint and eating a bit cleaner, so enjoy this recipe if you’re looking for a flavourful break from meat proteins.
Ingredients:
4 Japanese Eggplants
2 garlic bulbs, minced
2 red Thai chillies, minced
2 stalks green onion, minced
4 tbsps soy sauce
2 tbsps sesame oil
1 tbsp fish sauce (optional)
2 tbsps olive oil
1 tsp 5 Spice Powder
Sea salt, to taste
Coriander, minced
Instructions:
1. Preheat oven at 410°F.
2. Cut each egg plant in half vertically. Using knife score criss-cross grid pattern across flesh of each eggplant.
3. Sautée garlic till just about caramelized.
4. In bowl, mix fish sauce, 3 tbsps soy sauce, 1/2 tsp 5 Spice Powder, 1 tbsp sesame oil and 1 tbsp olive oil. Brush half of mixture over eggplant. Bake 15 minutes.
5. Remove from oven and brush with remainder of soy mixture. Bake 15 more minutes.
6. In bowl, mix garlic, 1 tbsp soy sauce, 1/2 tsp 5 Spice powder, 1 tbsp olive oil and 1 tbsp sesame oil. Season with salt, to taste.
7. Scoop garlic on-top of eggplant. Bake 10 minutes more or till skin of eggplant begins curling-up.
8. Sprinkle chillies, coriander and green onion on-top and serve.
Gallery:
(Photo/video credit: Mr. Will Wong)
#COOKING: BUTTER CHICKEN RECIPE
Butter Chicken. This Indian institution requires some meticulous treatment, but is well worth the wait. This recipe will leave you with leftovers so no need to stress about lunch or dinner tomorrow also! And it tastes better the second day! You’re welcome.
Marinade:
4 chicken breasts, sectioned
2 tbsp MDH Curry Masala Blend (red chilli, coriander, cumin, turmeric, nutmeg, star anise)
1/2 cup plain yogurt
2 tbsps lemon juice
3 cloves garlic, minced
2 tbsp ginger, minced
1 teaspoon sea salt
Sauce:
1 can crushed tomatoes
1 can tomato paste
1/2 cup cherry tomatoes
2 tbsp MDH Curry Masala Blend
3/4 cup heavy cream
1/2 cup chicken stock
1/4 cup cashews/almonds, ground
3 tbsps Ghee or 2 tbsp butter + 1 tbsp oil
1 white onion, minced
3 chillies, seeded and minced
3 cloves garlic, minced
1 tbsp ginger, minced
Sea salt, to taste
Coriander or green onion, chopped for garnish
Instructions:
1. Place chicken pieces in marinade, mixing well and covering overnight in refrigerator.
2. In large skillet, sautée onions in ghee/butter on medium-high heat. Add chilli, ginger and garlic and fry till caramelized. Add chicken and marinade in batches. Do not overcrowd skillet.
3. Do not cook chicken fully. Remove from skillet once half-cooked.
4. Add tomatoes and paste to skillet, plus Masala. Cook about 10 minutes on medium heat.
5. Add chicken, chicken stock and 1/2 cup water and bring to boil. Reduce to low heat and simmer 30 minutes.
6. Toast almonds/cashews. Place into food processor with a tablespoon of water and blend into a paste.
7. Remove chicken from skillet and separate sauce into a blender. Add cream and blend quickly till smooth.
8. Place sauce back into skillet on medium heat. Once it boils, add-in ground cashews/almonds and salt, stirring evenly.
9. Add chicken and reduce to low heat for 10 minutes.
10. Garnish with chopped coriander or green onion and serve with Basmati Rice and/or Naan. Pickled lime, optional.
(Photo credit: Mr. Will Wong)
#COOKING: KOREAN FRIED CHICKEN RECIPE
Korean Fried Chicken. You’ve probably had Kentucky Fried Chicken, but this Koreatown favourite is all sorts of delightful. It’s sweet, savoury, sticky and spicy and honestly not that hard to make! 🍗🌶️
Ingredients:
1 1/2 lbs chicken drumsticks (5-6)
1 tbsp ginger, minced
1 tbsp rice vinegar
1 egg, beaten
1/2 cup potato starch
1/2 tsp, allspice or 5 Spice Powder
Sea salt and pepper, to taste
Glaze:
3 tbsp ketchup
2 tbsp Gochujang (Korean Pepper Paste)
2 tbsp organic raw sugar
2 tbsp maple syrup
2 tbsp soy sauce
2 tbsp sesame oil
2 tbsp rice vinegar
3 cloves garlic, minced
1 tbsp ginger, minced
1 chili, minced thinly
1/2 sweet orange pepper, sectioned
1 stalk green onion, minced
Instructions:
1. Season chicken in salt, pepper, ginger and vinegar for minimum one hour.
2. Pat chicken dry with paper towels.
3. In one dish, combine starch, allspice, salt and pepper.
4. Dip drumsticks in egg wash and then in starch mixture. Place aside.
5. Heat oil in large skillet on medium-high heat.
6. Fry drumsticks in hot oil till golden brown, about 5-7 minutes each side.
7. Place drumsticks on paper towels, absorbing excess oil.
8. In skillet or wok on medium-high heat, sautée ginger, orange peppers, garlic and chilli and sugar in sesame oil. Once caramelized, add Ketchup, Gochujang, maple syrup and soy sauce, stirring well.
9. Toss-in drumsticks and coat in glaze. Cook 2 minutes medium-high heat till caramelized. Garnish with green onion and serve.
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