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?

    Check it out in my video to learn more!

     

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    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)

    Introduction:

    This is a very common soup made in Chinese households.  The combination of Chinese radish and carrots makes the soup very sweet and the Chinese radish has a particular taste when boiled (especially green ones).  With its minimalist ingredient list, it is ideal for children.


    What Ingredients are required?

    2-3 litres of water
    1 tsp of salt to marinate your meat (optional)

    How do I prepare it?
     
     
     

     

    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 1-2 hours.

     Any benefits?

    • Excellent low calorie soup with high dietary fiber.
    • It is mild enough for children and extremely easy to make.
    • Great to assist with digestion and upset stomach.

    Any precautions?

    • Chinese radishes are a cooling food and pregnant women should consume with caution.
    • It is not ideal for people with coughs or colds.