Let me first start of by saying a big THANK YOU to all my readers! I love food and I feel food needs to be shared, whether at a dining room table, or as a recipe online.
A few months ago, I got a call from my sister who said they were heading down to Emeryville for Dim Sum for her birthday. I weighed the pros and cons of leaving my studies and met them at the restaurant. I have always loved dim sum. It is like the tapas of the Chinese food world. I can try many different things instead of possibly being stuck with one meal I don’t particularly like. One of the dim sum dishes we ordered that day was stuffed jalapeno peppers. I have no idea the Chinese name for it but I do know they were super tasty, and the inspiration for this blog post.
The other day I made grilled pork banh mi sandwiches, and had quite a few jalapeno left over. They usually end up going bad before I can use them in something else (yes, I could pickle them…hmm..next time). This time, they did not go to waste. I thought about the dim sum I had and decided to go a Thai style route. Here is my recipe for my Thai inspired stuffed jalapeno with sticky rice.
What you will need:
6 jalapeno, sliced lengthwise and de-seeded
1/4 lb of lean ground pork
1 spring onion, minced fine
2 T minced coriander stems (if you can get the root, USE IT HERE!)
1 stalk of lemongrass, mince fine
1 T oyster sauce
1 T fish sauce
1/2 T white pepper powder
1 T toasted sesame oil
5-10 grinds of fresh black pepper
1/2 cup sticky rice
4 T corn starch
Bamboo steamer, or other type of steamer
What you will do:
1. Soak the sticky rice for at least 20 minutes or overnight. Drain and set aside.
2. Slice the jalapeno lengthwise and remove the seeds and rib. Rinse under cold water to get any loose seeds and set aside to dry off.
3. In a mixing bowl, add the pork, spring onion, lemongrass, coriander, and all the seasonings. Mix well to incorporate.
4. Dust the dry halves of peppers with the corn starch and using a small teaspoon, fill each half with the pork mixture. Form a little mound on top (you can use your fingers to shape). Once you have filled one pepper, turn it upside down and pat down on the sticky rice. You want a layer of sticky rice on top of the pork mixture.
At the Asian market you can buy steamer liners. These are cheap and great for easy cleanup.
I have the worst habit of wanting to eat my food as soon as it is cooked. LET YOURS COOL DOWN BEFORE YOU EAT. Don’t be a repeat dummy like me, ha ha!
If you are worried about these bites being too spicy, don’t worry. The steaming process takes away some of the heat. They are much more subtle after being cooked.
Cilantro makes everything better!
I know you have been seeing a lot of my thumb lately and I do apologize but I needed that first bite delicious shot! I hope you give these a try. Perhaps make my banh mi sandwiches and then these the next day!
Cheers and happy eating!