Friday, March 16, 2007

"Cheesedog with Green Onions"

Green onions are a variety of onion harvested immature before the bulb has formed. Both the green leaves and white bulbs are used raw or cooked for their mild but still pronounced onion flavor. They are also known as scallions or spring onions.

Good for 3 servings

You'll need:
  • 3 tbsps of cooking oil
  • 3 cloves garlic, finely minced
  • 3 pcs footlong cheesedog
  • 1 large white onion, chopped
  • a piece of finger chili (siling haba), seeded and minced finely
  • 1/4 tsp ground black pepper
  • 3 tbsps oyster sauce
  • 2-3 tbsps banana catsup
  • a bunch (25 grams) of spring or green onion, minced

Here's how:

Slice the cheesedog at 1/2" thick at an angle, approximately 14 slices per cheesedog.

In a non-stick pan, heat over medium-high fire, put 1/2 of cooking oil. Fry lightly the slices of cheesedog. Drain in paper towels. Set aside.

Back to the pan, add the rest of the cooking oil. Saute garlic until fragrant. Put onion. Cook for a minute. Add the cheesedog, finger chili, black pepper, oyster sauce and banana catsup. Mix. Cover. Reduce fire to very low. Simmer for 5 minutes or until sauce thickens a little. Remove from fire. Put in a serving platter. Sprinkle onions on top. Serve.

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