smashin' radishes
With this second post, I am on my first steps in getting together a series of Chinese cold starters for hot days. Making a Chinese meal is difficult enough with all the prep work you have to do. It can be tough: cutting and shredding ingredients for hours on end, not even able to finish one dish; so making a cold starter can be very satisfying. You do the assembly work, put it on a plate, plonk it on the table, and that's one dish less to worry about!
This starter I found at YouTube, where I found a real nice range of Chinese cooking videos by yeqiang, who is explaining enthousiastically how to make this radish salad, she sure made me want to try! She uses a large cleaver to smash radishes one by one for the full 5 minutes of the video, giggling happily all the time. This is how it goes: take 2 (to 3) small bunches of radishes and smash with the blade of a Chinese cleaver. Don't worry if they almost fall apart: they are supposed to be that way. A nice kitchen chore to get rid of any stress!
Put them in a large bowl and mix in 1 to 2 tablespoons of salt. Let sit for about 20 minutes, then throw away the water drawn from the radishes. Add 2 tablespoons of dark Chinese vinegar (or a mild white vinegar if you don't like the Chinese vinegar flavor so much), 2 tablespoons of sugar and a half a teaspoon of sesame oil. Mix to combine, put in a nice serving bowl and garnish with some beautiful radish leaves. The bitter flavour of the radish has disappeared, giving you a clean and crispy bite. Very nice. Thank you Yeqiang!
This starter I found at YouTube, where I found a real nice range of Chinese cooking videos by yeqiang, who is explaining enthousiastically how to make this radish salad, she sure made me want to try! She uses a large cleaver to smash radishes one by one for the full 5 minutes of the video, giggling happily all the time. This is how it goes: take 2 (to 3) small bunches of radishes and smash with the blade of a Chinese cleaver. Don't worry if they almost fall apart: they are supposed to be that way. A nice kitchen chore to get rid of any stress!
Put them in a large bowl and mix in 1 to 2 tablespoons of salt. Let sit for about 20 minutes, then throw away the water drawn from the radishes. Add 2 tablespoons of dark Chinese vinegar (or a mild white vinegar if you don't like the Chinese vinegar flavor so much), 2 tablespoons of sugar and a half a teaspoon of sesame oil. Mix to combine, put in a nice serving bowl and garnish with some beautiful radish leaves. The bitter flavour of the radish has disappeared, giving you a clean and crispy bite. Very nice. Thank you Yeqiang!
Labels: chinese, radish, starter, vegetables, vegetarian
5 Comments:
Grappig, bij knoflooktenen mep ik er ook zo op los maar bij radijsjes? Wel verzot daarop, dus ik ga het eens proberen. (Ook lekker en decoratief bij gemarineerde kwarteleitjes).
Leuk radijsjes meppen! Wij vonden het echter wel bremzout, ondanks flink naspoelen met water. Een volgende keer ga ik véél minder zout proberen en nog beter spoelen.
Marjolijn
Oeps, ik ben bang dat hier de spreekwoordelijke vergissing teaspoon - tablespoon heeft plaatsgevonden. Twee theelepels moet het zijn ipv eetlepels ... (op 2 bossen radijsjes). Ik zal de tekst aanpassen en bied mijn excuses aan! ;-)
Niet jouw fout: Yeqiang heeft het eerst over een tablespoon en zegt later dat een teaspoon wel genoeg zal zijn. En dát was mij dus niet opgevallen.
Marjolijn
Hm, toch had ik beter moeten opletten. Al met al is het nu wel radijsjesweer !
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