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Soup Name: Monkey Head Mushroom with Chinese Yam in Pork Broth
Chinese Name: 猴頭菇豬湯 (hóu tóu gū zhū tāng)
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Fresh monkey head …

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Home » Ingredients, Roots, Vegetables

White Radish

Submitted by on April 9, 2011 – 4:43 pm2 Comments | 25,561 views

Ingredient Name: White radish, radish, oriental radish, Japanese radish, daikon

Chinese Name: 白蘿蔔 (bái luóbo)

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.

What is this?
  • Mildly flavoured and pale coloured radish
  • It is often found in East Asian dishes (such as soups and stews)
  • They can be found in various colours such as green or white and variations in between
  • Their sizes vary and can grow to be 8-14 inches in length
  • Different varieties of the Chinese radish can come in various shapes as well depending how they are grown and where they come from

How do I prepare it?

  • Wash thoroughly in cool water
  • Peel skin prior to use as the skin is tougher than regular carrots

Where can I buy this?

  • Available in fresh marts in Hong Kong
  • Also available in supermarkets

What is the cost?

  • Radishes are relatively affordable

Any benefits?

  • White radishes aid in digestion
  • Low in saturated fats and cholesterol
  • Excellent food for weight loss

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

Any additional information?

  • Store in a cool, dry place
  • You will know that the radish has gone bad when the texture is no longer firm to the touch
  • They generally store for up to a week

Boiled White Radish (for use with stew)

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2 Comments »

  • Barrie D. Eckford says:

    Sir/Madam, I went to my allotment this evening Thurs. 30th inst. & “harvested” the full crop of White Icecle radish. Approx. 100
    May I ask is there a method of keeping these roots for a longer period than printed. I have noticed that after 24 hours they tend to soften.
    regards,
    Barrie E.

  • rose says:

    Hi,
    just wondering why the white radish is not to be consumed when you have a cold and it has a high vitamin C content which is suppoed to be good for a cold.

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