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Recipes with preserved radish

4 recipes that use preserved radish, with photos, step-by-step instructions and cook times. The quickest, Taiwanese salty soy milk, takes 15 minutes. It is most often cooked with chilli oil, light soy sauce and roasted peanuts.

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Taiwanese salty soy milk

Long before sunrise, the soy-milk shops of Yonghe, just across the river from Taipei, pour bowl after bowl of this savoury breakfast for taxi drivers, students and night-shift workers. Scalding unsweetened soy milk hits a splash of vinegar and soy sauce in the bowl and splits into trembling, cloud-like curds, somewhere between a soup and a soft tofu pudding. Shops usually add dried shrimp; this vegetarian bowl gets its savoury crunch from chopped pickled radish, scallion, chilli oil and torn pieces of youtiao, with a sesame flatbread on the side. Pouring soy milk that is merely warm is where most people go wrong: it must be just off the boil, or it stays thin and never curdles. Chef's tip: pour the milk from a height in one go and don't stir, so the curds form big, soft clouds.

15 minTaiwaneseBreakfast & Brunch
by KrazyBadal 0 views

Taiwanese radish omelette

Ask a Taiwanese grandmother what to cook when there's nothing in the fridge and the answer is often this: a few eggs and a handful of preserved radish turned into a thick, golden omelette, cut into wedges and passed round. It's a staple of the rice-and-small-dishes spread at Taipei breakfast shops and late-night congee counters, and it reappears on the stir-fry restaurant table and in home lunchboxes. The chopped radish fries up crunchy and caramel-sweet inside soft, puffy egg, with crisp brown lacy edges. Skipping the rinse is where most go wrong: unrinsed radish makes the omelette far too salty. Chef's tip: dry-fry the radish first until it smells toasty, then use plenty of oil and a hot pan so the egg puffs and the edges frill.

15 minTaiwaneseBreakfast & BrunchGluten free
by KrazyBadal 0 views

Chiu chow fun guo

Chiu Chow families who settled around Sheung Wan and Kowloon City brought these chubby half-moon dumplings with them, and Hong Kong teahouses still steam them in bamboo baskets for the morning crowd. The wrapper is a mix of wheat and tapioca starch that turns translucent and slightly elastic, so you can see the filling inside: minced pork, crunchy roasted peanuts, garlic chives, salty preserved radish and a little dried shrimp. Each bite is chewy, savoury and crunchy at once. Dab them with chilli oil or a little Chiu Chow chilli sauce. People often roll the dough too thin, then it tears as it steams; aim for 2 mm and keep it under a damp cloth while you work. Chef's tip: toast the peanuts yourself and add them at the very end so they stay crunchy.

90 minHong KongSnacks & Starters
by KrazyBadal 0 views

Hakka lei cha

Lei cha means 'pounded tea', and in Hakka villages from Jieyang and Hepo to Taiwan and Malaysia it is still ground by hand in a ridged bowl with a guava-wood stick. Tea leaves, basil, mint and coriander are pounded with sesame and peanuts, then loosened with hot water into a grassy green soup. It's ladled over a bowl of rice topped with small heaps of stir-fried greens, beans, tofu and preserved radish. Some families eat it on the seventh day of the New Year. Chef's tip: toast the sesame and peanuts yourself; the toasting gives the soup its depth.

45 minChineseSoupsVeganGluten free
by KrazyBadal 0 views

Goes well with preserved radish