Chinese Radishes Recipes
OVERNIGHT CHINESE DAIKON RADISH PICKLES
You can make this dish and 24 hours later eat the pickles.
Provided by MARBALET
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 8h50m
Yield 2
Number Of Ingredients 5
Steps:
- In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
- Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.
Nutrition Facts : Calories 21.6 calories, Carbohydrate 3.7 g, Fat 0.7 g, Fiber 1.5 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 890.4 mg, Sugar 2.2 g
CHINESE RADISH SALAD
The tangy taste of radishes wakes up this salad! Adapted from Vegetarian Times cookbook. Cook time is marinating time.
Provided by Sharon123
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine radishes and carrot in a shallow container. Whisk the soy sauce, vinegar, honey, oil and hot pepper sauce together in a small bowl. Pour over the radishes and carrot. Cover and marinate in fridge for 1 hour minimum.
- Just before serving, place the alfalfa sprouts on a small serving dish and arrange the radishes and carrots on top. Salt and pepper to taste. Enjoy!
- Serves 4.
Nutrition Facts : Calories 41, Fat 1.3, SaturatedFat 0.2, Sodium 268.8, Carbohydrate 6.9, Fiber 1, Sugar 5.4, Protein 1.4
SWEET PICKLED DAIKON RADISH
Steps:
- In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.
- Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.
CHINESE RADISHES
Make and share this Chinese Radishes recipe from Food.com.
Provided by Chocolatl
Categories Vegetable
Time 1h5m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients.
- Chill thoroughly.
Nutrition Facts : Calories 36.2, Fat 0.1, Sodium 515.9, Carbohydrate 7.6, Fiber 1.2, Sugar 5.9, Protein 1.5
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SPICY ROASTED DAIKON RADISH FRENCH FRIES | COOKING ON THE ...
From cookingontheweekends.com
4.9/5 (26)Total Time 40 minsCategory Side Dish, SnackCalories 151 per serving
- Cut the Daikon into sections approximately 3-inches long, then cut about ¼-inch slices off the side of each one, to make a base. Stand the sections on their bases, and cut them, vertically into slices about ¼-inch thick. Stand these slices on top of each other, and then cut them into sticks about ¼-inch thick. Add all of the Daikon slices to a baking sheet and set aside.
- Drizzle this over the Daikon slices and then use your hands to toss them until they're all evenly coated and in a single layer.
FRIED RADISH CAKE (菜头粿) - RASA MALAYSIA
From rasamalaysia.com
4.6/5 (19)Total Time 1 hr 20 minsCategory Chinese RecipesCalories 294 per serving
- Over a very low flame, steam grated radish + 50ml water in a thick stainless steel pot (or non-stick pot). About 30 mins, or until radish turns translucent. Remove cover and allow to cool.
- Add rice flour solution to cooled grated radish. Stir and mix before pouring into a metal cake tin for steaming. The final mixture should resemble a somewhat watery coleslaw.
- Steam on high for 40 mins. Leave it until completely cool (best overnight in the refrigerator), so that the radish cake firms up. It will be easier to handle too, as it will not stick to the knife when you're cutting.
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TURNIP CAKE (CHINESE LO BAK GO) - THE WOKS OF LIFE
From thewoksoflife.com
4.8/5 (100)Total Time 2 hrs 30 minsCategory Appetizers And SnacksCalories 206 per serving
- Add the grated turnip and 1 cup water to a wok or large pan, and bring to a simmer. Simmer for about 10 minutes, stirring occasionally so the turnip does not brown. The turnip will produce liquid, some of which will evaporate. You will have liquid left in the wok with the radish that you will also use. Scoop the cooked turnip into a large mixing bowl to cool. Pour any remaining liquid in the wok into a measuring cup, and add water until you have a total of 1 cup of liquid. Add it to the mixing bowl with the cooked turnip.
- Clean your wok or pan and place it over medium heat. Add a couple tablespoons oil. Add the shrimp, mushrooms, and sausage, and cook for about 5 minutes. Stir in the chopped scallion and remove from the heat to cool.
- Add rice flour, cornstarch, salt, sugar, and white pepper to the mixing bowl with the radish and cooking liquid. Mix well until the dry ingredients are well-incorporated. Add in the cooked shrimp, mushrooms and sausage, and be sure to scrape the oil from the pan into the batter. If you like your radish cake soft, you can add another 1/4 cup or more of boiling water to the batter. If you feel the batter is too thin, return it to the wok on low heat to thicken the batter while stirring. Mix well and let sit for 15 minutes.
- Give the batter a final stir, and pour it into a well-oiled loaf pan. Place the pan into a steamer with plenty of water and steam over medium-high heat for 50 minutes.
BOILED DAIKON RADISH - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (14)Total Time 30 minsCategory VegetablesCalories 28 per serving
- Cut the daikon into half-inch thick, bite-sized pieces. In a pot, add 1 slice ginger, 1 cup water or stock (235ml), 1 tablespoon oyster sauce (16 g), ½ teaspoon salt (2 g), ¼ teaspoon sugar (1 g), ¼ teaspoon ground white pepper (a large pinch), and stir to combine. Add the daikon.
- Cover and bring everything to a boil, then reduce the heat to medium. Cook for 20 minutes until the daikon is fork tender, stirring occasionally.
- Right before serving, add in the chopped scallion, and a few drops of sesame oil (optional). Mix well and serve!
SPICY WHITE RADISH SALAD | CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (2)Total Time 1 hr 10 minsCategory Salad, Side DishCalories 134 per serving
- Sprinkle salt on those shreds and mix well. Put aside for 10 minutes.Then squeeze the water out. Have a taste here. If the shreds are too salty, wash it with purified water and then squeeze the water out.
- In a large mixing bowl, add sugar, sesame oil and vinegar in with white radish shreds and mix thoroughly.
- Spread the chili pepper powder on the surface of the white radish shreds. Heat up 1 tablespoon vegetable oil in pan and then pour the hot oil on the chili powder. Mix everything well.
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5/5 (3)Total Time 1 hr 30 minsCategory Dim Sum, Side DishCalories 154 per serving
- In a small bowl, soak the dried shrimp until softened. Set aside, drain well and cut both shrimp and shiitake mushroom into really small cubes.
- Peel all the skin of radish and then use a shredder to finely shred the radish. If you do not want to taste any radish texture in the final cake, shred the radish as small as possible.
- Transfer shredded radish in a large pot or bowl, spread salt on the surface and rub with hand. Set aside for around 20 minutes to 30 minutes until the radish shreds are totally softened.
- To prepare the side ingredients: in a small pan, add around 1/2 tablespoon oil and then fry onions, dried shrimp, sausage and shitake mushroom until aroma. Set aside.
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From hwcmagazine.com
Ratings 6Calories 118 per servingCategory Appetizers/ Snacks
- In a large wok, place one teaspoon of oil and then add shredded diakon and cook until softened and about 1/4 cup water to finish the cooking process. (about 10 minutes) Season diakon with vegetable or chicken powder (vegetable bouillon cube crushed), sugar salt, white pepper and five-spiced powder. All the water should be evaporated.
- Slowly add the rice flour, a little at a time, to the daikon mixture, stirring continuously. Add a little water at time to help smooth the product up to six cup of water. (The consistency you are looking for is like a soft cement or bondo for a car or maybe stiff frosting in the can (don't laugh) Don't let the mixture burn so keep it moving until you reach the right consistency. Please note: I had a very large diakon and I live in a super humid climate and all of these factors play a part in determining how much water you will need to add to your mixture. You may need to add between 5 to 6 cups of water, maybe less or maybe more, to achieve the soft cement like consistency. It is very important that you add just a little water at a time until you get to the consistency of soft cement. I needed to add 5.5 cups to achieve the consistency I was looking for.
- Turn the burner off. Add a little at a time the chopped mushrooms and spring onions to your diakon flour mixture. Season to taste.
- Scoop the batter into a 9-inch cake tin and level it and smooth out the batter. (If your steamer is small, divide diakon batter into 2 smaller pans)
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5/5 (2)Category AppetizerCuisine Asian, ChineseCalories 134 per serving
- In a hot wok, add in the radish strips (daikon). Toss around until slightly wilted. Then add in the soaking water. Cover with lid and lower the heat. Simmer and cook for another 10 minutes until nice and soft, stirring occasionally before done.
- To make the flour batter, first put rice flour and tapioca starch into a mixing bowl. Then pour in the 1 cup radish juice and using a whisk, mix well till there are no lumps and a smooth batter is formed. Then prepare to cook the steamed radish cake.
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