Thursday, June 12, 2014
This has to do with pepper relish, I promise. It will just take me a few more lines to get to the connection - work with me. When we were in Portland visiting John's family, John's brother suggested a place in Portland for dinner we hadn't been before, Pai Men Miyake. It's a ramen noodle joint that is inexpensive and tasty. Perfect for a rainy night (which it was when we went). We decided to share 2 appetizers and their steamed buns looked so good, I bargained with John to get them.
Well, well, imagine my surprise when the steamed buns came out and John practically moaned in ecstasy eating them. "These are soooo good, I love steamed buns". This is like a moment from my poached egg saga, right? The kid drives me nuts. Anyway, I was glad to see I had finally converted him to my way of thinking. And since then, he's wanted to recreate these exact pork buns at home. The first step was a sweet yet spicy pepper relish. See, I told you we'd get there eventually!
Serves: 8 (2 cups relish)
8 jalapenos, diced
1/2 cup onion, diced
1/4 cup cider vinegar
2 tablespoons sugar
Combine the jalapenos and onions in a small bowl. In a small pot, combine the cider vinegar and sugar and heat until the sugar dissolves, about 2-3 minutes. Add the jalapenos and onions to the vinegar mixture and simmer 10-15 minutes. Pour into a glass container and cover. Store in the fridge until ready to use, up to 4 weeks.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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