white radish

Make this glazed meatloaf ahead, then slice and serve with pickled vegetables in a baguette to make banh mi or with mashed sweet potato. If reheating, fry in a little oil to heat through, says Valli.

Pork and beef meatloaf with hoisin glaze banh mi

(110 grams) white bread, crusts removed, torn

(125 milliliters) Massel Chicken Style Liquid Stock

olive oil

bacon, finely chopped

onion,

celery stalks, finely grated

tbs ginger

garlic cloves, crushed

beef mince

pork mince

coriander leaves

eggs, lightly beaten

five-spice powder

hoisin sauce

(125 milliliters) rice wine vinegar

tbs fish sauce

maple syrup

tomato sauce

carrot, shredded

Lebanese cucumber, shredded

daikon (white Japanese radish), shredded

tbs rice wine vinegar

tsp caster sugar

baguettes

Vietnamese mint, mint & coriander

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My medley includes deep-fried fish balls, pork balls, white radish, fish siu mai, baby octopus, mini wieners, beef omasum, wheat gluten balls, and chicken hearts.The ingredients you can use are endless but here are some others that you can consider:  squid, beef tripe, wontons, quail eggs, noodles, beef brisket and potatoes.Serve using bamboo skewers and paper cups to enhance the experience!

Hong Kong Curry Fish Balls 街邊咖哩魚蛋

500 g Deep-fried fish balls

Beef omasum

250 g Baby octopus

200 g Wieners ((regular size are fine too))

200 g Fish siu mai

Chicken hearts

White radish

g Wheat gluten balls

shallots

Ginger

Garlic (, chopped (approx. 3 tbsp))

tbsp Oil

500 ml Broth

tbsp Cornstarch

Water

Curry paste

peanut butter

tbsp Chinese barbeque sauce ((Sha cha sauce))

tbsp Oyster sauce

tbsp Chu Hou sauce

tbsp Spicy bean paste ((dou ban sauce))

Turmeric powder

tbsp Dark soy sauce

Sugar

g Rock sugar

Peel white radish and make quarter turn cuts

Bring a pot of water to a boil, add 25 g rock sugar and white radish.  Wait for it to boil and turn down heat to medium.  Cook for approx. 20-30 minutes until soft then drain and set aside  This will infuse some sweetness into the white radish and remove some of the bitterness, if any

Clean baby octopus.  Remove beak and cut a slit in the head to remove all the organs if not already done.  Set aside

Bring another pot of water to a boil, add chicken hearts, baby octopus and the beef omasum.  Cook beef omasum for 2-3 minutes until cooked, submerse in cold water, cut into smaller pieces and set aside.  Cook chicken hearts and baby octopus for approx. 4 minutes until cooked, drain and set aside. I boiled them separately but boiling them together is fine too

Bring a big pot of water to a boil.  All the following ingredients need to be boiled for a few minutes to wash off some of the oil that is on the foods.  When water boils, add fish balls, wieners, fish siu mai and wheat gluten balls.  When water boils again, remove everything except for the wheat gluten balls, they’ll need an additional 5 minutes to soften the inside.  Deflate them and set aside

In a bowl, combine 4 tbsp curry paste, 4 tbsp smooth peanut butter, 2 tbsp Chinese barbeque sauce, 1 tbsp oyster sauce, 1 tbsp Chu Hou sauce, ½ tsp turmeric powder and 1 tbsp spicy bean paste and set aside

Prepare a few slices of ginger, chop garlic and shallots  If you like ginger, you can also mince it and mix it in with the sauce.  I usually keep them in slices so that I can easily fish them out

In a wok, pot or large pan, on medium high heat, add 2 tbsp oil and add sliced ginger.  Stir-fry until lightly toasted

Add chopped shallots and garlic.  Stir-fry until aromatic

Make room in the centre of the pan or push everything to one side.  Add sauce mixture.  And let it cook for one minute while mixing the sauce together

Then mix together with shallots and garlic

Add 2 cups broth, bring to a boil and turn the heat to low

Combine 2 tbsp cornstarch with 2 tbsp water.  Mix and slowly pour into the curry sauce.  Mix well until thickened

Taste the sauce.  Add some dark soy sauce to adjust the colour of the sauce.  Add light soy sauce and sugar to adjust the taste.  I added 1 tbsp of dark soy sauce and 2 tsp sugar to mine

Turn heat to medium-high and add everything that’s set aside except the fish siu mai (the skin will fall off if you simmer it in the curry sauce so just add those when you’re ready to serve).  I usually keep the same kinds together so that they can be easily found.  Mix them within their own groups  What goes in will be the deep-fried fish balls, wieners, baby octopus, beef omasum, white radish, chicken hearts and wheat gluten

When sauce starts to simmer, turn heat to low, cover with lid and cook for 10 minutes

Add fish siu mai

Serve

Savory, subtly sweet, and juicy, this braised daikon radish recipe is proof that vegetable alone makes a mouth-watering dish.

Chinese-style Braised Daikon Radish

Daikon radish

Scallion

Fresh ginger

Olive oil

Seasoning

soy sauce

Dark soy sauce

Soybean paste

Peel the daikon radish and roll cut into...

Peel the daikon radish and roll cut into small pieces.

Rinse the scallion with water. Then remove the...

Rinse the scallion with water. Then remove the root, and separate the white part from the green. Cut the white part into approximately 2-inch pieces. And dice the green part finely.

Wash the fresh ginger and slice it thinly....

Wash the fresh ginger and slice it thinly. Set aside for later.

On a pan, heat two teaspoons of olive...

On a pan, heat two teaspoons of olive oil over medium-high heat. Then add ginger slices and the white stems of scallion. Sauté and coat the pan with oil evenly.

When the scallion and ginger start to fragrant,...

When the scallion and ginger start to fragrant, add the daikon radish blocks to the pan. Stir-fry for 3 to 5 minutes until the surface of the radish turns slightly brown.

Add half a cup of water or just...

Add half a cup of water or just enough to cover the ingredients. Pour light soy sauce, dark soy sauce, soybean paste, and cooking wine into the pan. Stir until the water boils.

Turn the heat down to medium-low, cover the...

Turn the heat down to medium-low, cover the lid and simmer for 10 to 12 minutes. Check on the amount of sauce occasionally to avoid burning. Add water if needed.

Open the lid. If there's too much liquid,...

Open the lid. If there's too much liquid, turn the heat to medium-high and cook until the sauce thickens. Sprinkle the green scallion. Transfer to a plate and serve with rice or noodle.

You can use any cut of beef or meats for this recipe.Chu Hou Sauce would also be suitable for braised goat meat.Besides white raddish, carrots and potatoes may also be used.  Any kind of firm vegetable that will not fall apart during braising could be a suitable substitute.You may choose to make this the night before so that the sauce gets better absorbed and becomes even more flavourful.  This is a common practice at restaurants.

Beef Brisket with Chu Hou Sauce 柱侯牛腩

450 g Rib finger meat

450 g Beef tendon

450 g Simmering short ribs ((boneless))

800 g White radish ((lo bak))

onions

Garlic (, chopped)

Shallot (, halved)

Cinnamon stick

Star anise

tsp Fennel seeds

tsp Black peppercorn

Bay leaves

Rock sugar

L Water

tbsp Chu Hou Sauce

Red fermented bean curd

tbsp Light soy sauce

tsp Dark soy sauce

Cut meats and tendon into 3.5 cm or 1.5” pieces.  Set aside

Pour 2 L water into a pot.  Add cut tendons.  Bring to a boil.  Cook at low-medium heat for 1 hour

Prepare ginger, shallots and garlic.  Set aside

Combine 3 tbsp Chu Hou sauce, 2 cubes fermented bean curd, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 2 tsp dark soy sauce and 1 tsp sugar in a bowl.  Set aside

Prepare 1 cinnamon stick, 6 bay leaves and 20 g of rock sugar and set aside

In a spice bag, add 4 star anise, 2 tsp fennel seeds and 2 tsp black peppercorn and set aside  I used a tea bag and it worked well

After 1 hour, add the rest of the meats to the water and cook for another 15 minutes

Remove meats and tendon from the pot and set aside.  Do not discard water

In a wok or pot, add 2 tbsp oil.  Fry ginger and shallots for 20 seconds on medium-high heat.  Add garlic and fry until aromatic

Add all the meats and tendon into the wok.  Stir-fry for 1 minute

Add sauce mixture to the wok and stir-fry for 1 minute

Add the saved water until most of the meat is covered.  Discard any remaining water  I don’t cover all the meat with water since I’m braising at low temperature. I don’t anticipate too much evaporation and too much water will dilute the sauce.  Mixing it every 15 minutes will prevent the meat from drying

Add all the ingredients in step 5 and the spice bag to the wok

When the liquid begins to boil, turn the heat down to low and cook for 1 hour.  Mix with a spatula every 15 minutes for even cooking

Peel and roll cut the white radish to approx the same size as the meat or slightly larger.  Set aside  Roll cut is cutting a vegetable at an angle and rolling it 90 degrees after every cut.  This allows for faster cooking time and regardless of the size of the white radish, you can cut them to a fairly uniformed size

After 30 minutes of braising the meat, add the white radish, mix well.  Continue braising for another 30 minutes and mixing every 15 minutes

Chop green onions and set aside

When time is up, check the meat for tenderness.  If the meat is still tough, you may braise it for another 15-30 minutes

Taste test to make any adjustments if necessary

Fish out the spice bag, cinnamon and bay leaves

If there is too much water, you can turn the heat to high and allow for some evaporation to thicken the sauce.  This may be the case if you didn’t add any tendons.  Tendons are high in collagen that help the sauce thicken.  You may also choose to make a slurry from corn starch and water to thicken the sauce

Serve with rice or noodles.  Sprinkle with chopped green onions

Hi Auntie Emily:  Thank you for the recipe!  I have made the Braised Beef Brisket several times now and each time it is delicious! (I didn't have Red Fermented Bean Curd.  Is there something else I can use in its place?)  I used "Beef Finger Meat" but this time I will add tendon.  My husband loved it so much that he asked me to make it for Christmas dinner when the extended family comes over.  I look forward to trying some of your other recipes.

Just tried your recipe for Chu Hou brisket with Daikinand the whole family really enjoyed it. Very tasty and flavourful and definitely worth a recipe print out for my go to meals. I used beef finger meat for the entire recipe but will try with the tendon and simmering brisket next time.
You have many more mouth watering recipes that we will for sure, check out.

Looks delicious and really good recipes on your website! Just want to also put out a public warning for persons with allergies to peanuts. Chu hau sauces have sesame paste as an ingredient and some sesame pastes are made using peanut butter. One brand I bought had it in the ingredient list on the label, but not listed as an allergen. Eating braised beef dishes prepared at a restaurant carries a potential risk also. A family member has peanut allergy and had a reaction recently from takeout braised beef brisket.

Daikon is the hero of this Simmered Daikon recipe because it is just a daikon cooked in soy-based broth. This is one of the simplest looking dishes, yet it is so tasty with a knob of wasabi as a garnish.Cook Time is long as you need to do pre-boiling for 15-20 minutes. But you can stop at this point and re-start cooking the next day if you want.Use konbu dashi to make this dish vergetarian.

Simmered Daikon (Daikon Fukumeni)

500 grams/1.1lb daikon cut to 3-4cm/1⅛-1½" thick discs ((note 1))

tbsp rice rice

500 milliliters/1.1pt dashi stock ((note 2))

tbsp light soy sauce

mirin

salt

Wasabi paste

Peel skin of each daikon disc thinly, then remove the round edges (mentori) of each disc.  See the section MENTORI (面取り) for details.

(Optional) If your daikon discs are thick and large, make cross incisions on one side of each daikon. The depth of incisions needs to be ⅓ to ½ through. See the photo in the section KAKUSHIBŌCHŌ (隠し包丁). This will cook daikon pieces faster.

Place daikon pieces in a pot (note 3) without overlapping, flat side up.

Add water with 2 tablesponns of rice or white liquid to cover the daikon pieces about 1-2cm/¼” above the daikon.

Bring it to a boil. Reduce to low and cook for 15-20 minutes until the centre of daikon pieces are cooked through (I use a bamboo skewer to poke daikon in the centre to check it).

Remove from heat and leave to cool a bit. Rinse daikon pieces and remove stickiness from the surface of daikon (note 4).

Place daikon pieces in a pot, flat side up without overlapping. Add the Fukumeni Flavouring ingredients.

Bring to a boil. Reduce heat to medium, place a drop lid (note 5) on and cook for 20 minutes.

Transfer the daikon to a zip lock bag without overlapping, then add the liquid in the pot to the bag (note 6).

Remove the air as much as possible from the bag (note 7), seal the bag and leave it to cool. Best to leave overnight.

Serve (cut side down if you made incisions in step 2) with some broth and a drop of wasabi in the centre.

Thanks! It was delicious. My daikon vegetable itself was not the best, a little bland and not very sweet, but still tasty once braised. Mine was a Korean daikon. Perhaps the other slimmer kind seen in Chinese greengrocers is sweeter?

I love simple dishes like this daikon recipe very good for my 90+ parents who dont have teeth but enjoy good tasting simple &amp; healthy recipes like yours tqvm

Yumiko, 
   Thank you so much for this wonderful recipe. I had it at a Japanese friend of mines house and have been craving it ever since. Thank you so much I will be using this recipe regularly. arigoto gozaimasu.

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Top 5 white radish recipes from across the web

The most viewed white radish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pork and beef meatloaf with hoisin ...

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Chinese-style Braised Daikon Radish

Beef Brisket with Chu Hou Sauce 柱侯牛...

Simmered Daikon (Daikon Fukumeni)

The most viewed white radish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine