Khendum's Kitchen
Recipes inspired from a faraway familiar Himalayan kitchen
Wild Ramps Ezay
Ramps is a super pungent wild garlic, found in late spring around the midwest. I heard so much about ramp butter as i got into foraging, and a few days ago with the aim to hunt for morels I ended up chancing upon wild ramps and some water cress. Always a gift to look forward to from the forest!
I prepared my ramps into an ezay. This is a dip to go with momos, cold cut meat, as a spread, really anything you want to dip with or use as a paste to stir fry meat or veggies.
Spiciness 8/10
Prep Time: 20 minutes
Serves 6-8 ppl
Wild Ramps picked in south west Minnesota
Ingredients
Salt - 1 tsp
Vegetable Oil - 1 tbsp
Wild Ramps- 2 bunches throughly washed and diced
Sichuan Peppercorns - 1 tsp
Tomato - 1 (Roast over fire to get the skin burnt then chop)
Thai Green Chillies - 6-8
Directions:
1. In a cast iron pan, in medium flame add oil and when hot add the ramps and stir fry it until the greens are a bit limp and you get a smell of the onion charring. Turn off flame.
2. In a blender add, roasted chopped tomato, ramps, sichuan peppercorns, chillies and grind but not fully smoot you want to maintain some texture of the vegetables.
3. Add salt and let it sit to cool before storing it in a jar, container in the fridge.
