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Recipes that include daikon

Taiwanese Ro Gung

Friday, November 30, 2012

This Taiwanese specialty called Ro Gung seems to be a lesser known dish as I couldn’t find anything in my google search. (Does anyone know if this is known by another name?) The gist of this soup is that it’s a cornstarch thickened soup with soft pork and fish paste dumplings… ok blobs. That probably doesn’t sound enticing to those that don’t already know it (though I can hear my Taiwanese peeps cheering). On top of that, it’s not an attractive dish. (That cilantro garnish was my only hope for color.)  What it is, is delicious! Seriously, one of my favorite foods! And for food geeks, it is a flavor profile that is unique to Taiwanese food.

Taiwanese Ro Gung with Title

 

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posted by jessica at 04:33 PM 9 Comments » Add a Comment

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Daikon Soup

Sunday, September 26, 2010

Once we hit fall, I start cravings soup. The refreshingly crisp air is not yet fierce and chilling so I’m not thinking hearty rich soups like lobster bisque or beef stew. I want the warmth of a hot liquid so I can cup my hands around the bowl, slurp in that soothing throat feel, and rejoice in watching the leaves turn.  I need the soup to remain light since I’m not ready for the bulky layers yet. Fall is the perfect time for clear broths and consommes, and Daikon Soup hits that spot for me.

What’s even better is that when the urge hits, this soup can be prepared relatively quickly in the world of soups. Roughly 40 minutes will do and most of that is not active time, just waiting. It’s also a forgiving soup where exact measurements are not necessary. Just use the recipe as a guide once and you’ll probably never need to look at it again.

Fall Daikon Soup

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posted by jessica at 09:22 AM 4 Comments » Add a Comment

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Luo Bo Gao (Daikon Radish Cakes)

Tuesday, November 24, 2009

One of my fantasies is to become a master dim sum chef. One day, I will move to Hong Kong and do a traditional 8 year apprenticeship, learning every type of dough, every way to fold a dumpling, and become of master of teas as well. One day…right after I become a master sushi chef.

Luo Bo Gau (Daikon Radish Cakes)

When I saw Luo Bo Gao (Daikon Radish Cakes), a dim sum classic, on Asian Dumpling Tips ( a wonderful site by cookbook author Andrea Nguyen), I was happily surprised by how easy the recipe looked. It seemed like the perfect starter dish to learning dim sum.

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posted by jessica at 04:48 PM 18 Comments » Add a Comment

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Carrot and Daikon Slaw/Relish

Saturday, June 6, 2009

I wasn’t sure if I should call this a slaw or a relish because it can be eaten either way. Some Chinese restaurants offer it as a pre-appetizer, along with peanuts and/or seaweed salad. It’s sometimes mixed with or served under a jellyfish salad. It’s also great with spicy meat because it cools your tongue. Think of it as Chinese pickles.

Carrot and Daikon Relish 4

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posted by jessica at 06:38 PM 10 Comments » Add a Comment

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