Tuesday, April 6, 2010

Steamed Radish

The first time I tried this Steamed Radish was here in Taiwan. In the Philippines, as far as I remember we only add radish in sour soup (sinigang). The fresh shredded radish is with Japanese Sashimi. I got the recipe from my cookbook All About Steaming.

It is mentioned in the book, when buying radish, choose one that is smooth, heavy and gives a clear sound when stirked with a finger. Radish is rich in Vitamin C and Zinc, and it helps in strenghtening the body's immune syster.

1 radish
some coriander (optional)
1 cup stock (I used fish stock)
2 tablespoon light soysauce

Rinse radish, then cut vertically into two, place on a place and steam for 15 minutes.

Cut the steamed radish into thick slices, add stock and seasoning and steam for another 15 minutes.

Once the radish has turned transparent, sprinkle with coriander. Serve.

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