Yen Can Cook ~ Spicy Preserved Radish
This Spicy Preserved Radish is one of my obligatory orders whenever I have Teochew Porridge meal. This dish goes really well with porridge and rice as its spicy and salty flavor perfectly complement both staple food. There’s also recipe where minced meat is added for a more wholesome dish.
Oh ya, you may cook more and keep it in fridge like what I did. Just reheat when you want to eat and I like to sprinkle some on my steamed okra or blanched vegetables to enhance the flavour of the plain veggie dishes.
Ingredients (Serve: 3-4)
120g minced preserved radish
3 cloves garlic, minced
5 shallots, minced
2-4 red chilies/bird eye chilies, minced
Salt & sugar to taste
Cooking oil
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Step 1: Rinse preserved radish in running water. Then leave to soak in water for about 15 minutes. Drain, squeeze dry and set aside.
Step 2: Heat the wok with cooking oil, add in minced garlic and shallot and stir fry till fragrant.
Step 3: Add in minced preserved radish and chilies and continue stir fry for 2-3 minutes.
Step 4: Season with salt and sugar. Serve.
Note: Let the dish is completely cold before storing in container and keep in fridge.
HAPPY COOKING!
#dudukrumah #stayathomeagain #stayhealthy
The spicy radish that you have whipped out looks good. I am sure it will go really well with rice and porridge too. 🙂
Tekkaus, exactly, especially with porridge, one dish enough for one bowl!
I know this is very appetizing. Just looking at it made my mouth water. LOL!
PH, I know right!!!
Simple and appetizing, and obviously more healthy than the spam I usually use. haha.
KY, different lah, spam also good companion for porridge.
I love to eat porridge and always ate side dishes from canned tins of dace, fermented veges, peanuts and salted eggs. Must add this recipe of yours!
TM, those u mentioned are my must-have for porridge! *high5
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