Posts Tagged ‘daikon/radish’

Red Radish Soup-Curry 樱桃萝卜/ 小红萝卜咖喱

Saturday, April 18th, 2015

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Red globe radishes (樱桃萝卜/小红萝卜) are easy to use in curry-in-a-hurry in which the radish leaves can be used at the same time; add the raw sharp-flavored radish leaves towards the end of cooking to mellow down its peppery flavors.


I usually do not peel these red globe radishes, as beneficial anti-oxidan (Read more...)

Lamb/ Goat Daikon Soup 羊肉白萝卜汤

Friday, February 27th, 2015

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Have you heard the Chinese saying: "fall/autumn's daikon is comparable to ginseng" 秋天萝卜是人参? It might be referring to the peak harvest of daikon during the cool season (in fall and winter months) that makes it a good source of Vitamin A, C, fiber, lignin, phosphorus - thus most nutritious and benefic (Read more...)

Daikon (Radish) Cake with Eggs 萝卜糕炒蛋

Tuesday, October 15th, 2013

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

One way to add more bulk to daikon/radish cake is to fry them up with eggs! Sound too familiar? This is almost like fried carrot cake that is very popular in Singapore. Well, the idea is similar but in this case, a simplified version at home, using pieces of daikon cake and scrambling some eggs into (Read more...)

Pan-Fried Radish Cake 煎萝卜糕 (简易版)

Friday, September 6th, 2013

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

As I am not good with using (measuring) flour of any kind (the reason why I don't bake), my understanding of flour is also limited. I always thought that making Chinese radish cake (Lo Bak Ko) is a time-consuming process which involves grating the daikon, cooking the daikon, steaming the daikon-flou (Read more...)

Sambar (Sambhar) – Vegetarian Thanksgiving

Monday, November 7th, 2011

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Certainly, I hope this was better than the last time. Sambar (Sambhar) is a dish I enjoy so I yearn to make improvements every time. As Asian (Chinese) who grew up eating mainly Chinese food, Indian cooking does not come natural for me. However, since Indian cuisine is one of my favorites, I have l (Read more...)

Roasted Cauliflower Quinoa with Nori Seaweed

Wednesday, September 7th, 2011

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

I have been enjoying a variety of quinoa salads this summer. Sometimes kept simple like this Turmeric-Infused Quinoa Salad with Broccoli; or this Radish, Raisins and Cauliflower Quinoa Salad; whereas today - Roasted Cauliflower Quinoa with Nori Seaweed


doing more to the cauliflower instead of bla (Read more...)

Arugula, Grapefruit, Radish Salad

Tuesday, July 26th, 2011

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Salads eases us into hot summer. Last year, it was smoothie craze. This year, salads.


Which reminded me - I have not even used my Ninja Master Prep Professional Blender, Chopper and Ice Crusher More Powerful & 2x Faster this year!

For today, this salad is made from farm-fresh radish (red, wh (Read more...)

Radish, Raisins, Cauliflower Quinoa Salad – make main-course salad

Monday, July 18th, 2011

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Making salads out of quinoa is a recent discovery for me in terms of utilizing quinoa as the ingredient. Since then, I have been making quinoa salad repeatedly and frequently because it is just so easy to prepare, definitely nutritious and very flavorful. There are some elements I've added to my qu (Read more...)

Daikon Fried Egg, Stir-Fry Veggies – Everyday Meal

Monday, April 11th, 2011

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

There is no recipe or specific topic today. Just sharing the typical home-cooked fare at home; dishes that are enjoyed with steamed rice or plain congee. When more time can be expended, a few dishes will be cooked (e.g. Garlic Kale and Daikon Fried Egg) for one meal...

Garlic Kale: Organic kale sti (Read more...)

Tomato Beef Pasta + Clear Daikon Soup

Friday, January 28th, 2011

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

This pasta sauce looks much better than the previous Tomato-Chicken Curry Sauce. Like how Chef Michael Symon judges a winning burger by its form factor: bun to patty ratio, I guess it also applies to a decent pasta: pasta to sauce ratio.

Previously, there is just too little sauce. I usually don't u (Read more...)