White Radish

White Radish

Ingredient Name:

White radish, radish, oriental radish, Japanese radish, daikon

Traditional Chinese Name:

白蘿蔔 (bái luóbo)

White radish is cooling with sweet and bitter tones.

 

One of my favorite roots to eat of all time!  Both cooked (in soups, stews, dishes, dim sum) and raw ( as the Japanese appetizers).  This type of root absorbs the flavor of whatever ingredients you use to marinate or cook it in and it has a very particular and unique taste that almost borders slightly bitter, but not quite.

How do I prepare it?

    These big roots come in a variety of sizes and also breeds, but are usually very white in colour with a green stem.  They are mildly flavoured and commonly found in East Asian dishes such as soups and stews. 
    To prepare them, I will wash and peel the skin first.  Peel a bit deeper as the skin is quite thick and is tough to chew (even when boiled for a long time).
    You can slice them thinly, maintaining the round shape, you can quarter or halve them, or cube them for soup.  
    Some times, this is also used raw as part of salads. 

    Where can I buy it and cost?

        • You can purchase these from most supermarkets (Western and Asian a like)
        • These are definitely available at HK wet marts
        • They aren’t very costly if they are available

    Any benefits?

        • White radishes aid in digestion
        • They are low in saturated fats and cholesterol
        • They also make excellent food for weight loss and have a good amount of fiber
        • White radishes also have good shelf life in the fridge.  They can store for up to a few weeks.  To check if they are still good for consumption, they should be relatively firm when squeezed.

    Any precautions?

        • It is considered a cooling food

        • Not ideal to be consumed if you have a cough or cold

        • Pregnant women and those menstruating should take caution as it may cause contractions if consumed in great amounts

    Looking to build your basic Chinese Soup Pantry?

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    Chinese Radish with Carrots in Pork Broth

    Chinese Radish with Carrots in Pork Broth

    Chinese Radish with Carrots in Pork Broth

    Soup Name:

    Chinese Radish with carrots in pork broth

    Traditional Chinese Name:

    青紅蘿蔔湯 (qing hóng luóbo tāng)

    Nature:  Cooling

    Taste: Sweet and savory

    For more videos, you can follow us on YouTube.

    Traditionally in the Cantonese soup repertoire, this green radish and carrot soup is cooling and often recommended if you’re feeling heaty, want to cool the body, or it’s hot and humid in the summer and autumn months.

    It is also commonly found as a dinner soup, where restaurants will serve it at the beginning of the meal known as “lai tong” (or aka, free soup).  You’ll find the bits of carrots and green radish chopped up and along with pork (or chicken).

    This soup is delicious, hearty, and tastes like home!  My family often prepares this and my (grown) children will always ask for it when I ask them what kind of soup they want 🙂

     

    This video below is a version with chicken instead of pork.  They are interchangeable and both go well with this soup.  You can find this Green radish and carrots in chicken broth here.

    What’s involved?

    Prep time: 20 mins

    Cook time: 2 hours an 30 mins

    Total time: 2 hours and 50 mins

    Serves: 6 bowls

    Ingredients
    Cooking Instructions
    1. Pre-marinate the pork bones overnight with the salt (although this step is not necessary)
    2. Start boiling your water soup
    3. In a separate pot, blanch the pork shank and strain it to remove any dirt and debris from the blanching
    4. Wash all the vegetables
    5. Peel and cut into large cubes the carrots and Chinese radishes
    6. Add everything into the boiling water of your soup
    7. Boil together for at least 30 minutes and then can reduce to a mild simmer for another 2 hours.
    If you’d like to quick boil this faster, I’d suggest cutting up the pieces smaller, almost cubed.

    Be sure to also buy fresh, firm green radish.  You’ll know they’re fresh because they are super hard to touch and you can’t really squeeze them.  When they get soft, squishy (but not leaky), they’re already drying out and aging.

    This combination of green radish and carrots are amazingly delicious!  Some people will also add white radishes, which makes the soup even more cooling, and corn is also a nice addition!  Enjoy!

     

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