PANTRYFLEX

On the jar: Tidebench Ginger–spring Onion Relish

shake · relish

★ STARRED KITCHENPrep 5 min

Tidebench Ginger-Spring Onion Relish

Independent adaptation of a publicly published Andrew Wong recipe. Not affiliated with, sponsored by, or endorsed by Andrew Wong.

From a starred kitchen.

Ratio

Ratio by volume: Salt 3 ml, Vegetable Oil 100 ml, Sugar 5 ml
Salt 3 mlVegetable Oil 100 mlSugar 5 ml

Ingredients

  • Ginger — 50 g ginger (whizz fine, squeeze dry)
  • Salt — ½ tsp fine salt (2.5 ml)
  • Vegetable Oil — 100 ml vegetable oil (smoking hot)
  • Sugar — 1 tsp caster sugar (5 ml)
  • Spring Onion — 3 spring onions fine diagonal

Method

  1. Pour to the lines in order (bottom → top): Salt, Vegetable Oil, Sugar.
  2. Add finishing notes: Ginger, Salt, Spring Onion.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Andrew Wong. Chinese / London. Cited awards include: Michelin 2* (A.Wong, London).

Originally published as Ginger–Spring Onion Relish.

Adapted from a Andrew Wong recipe (Andrew Wong / delicious. magazine).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Andrew Wong / delicious. magazine (published as “Ginger–Spring Onion Relish”). Full citation lives in Provenance.

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