I've only seen it on television all this while; even then it's on programmes recorded overseas. And so it was with a sense of excitement when I finally got my hands on a bunch of round, red radishes. I was eager to find out if all the foreign cooks' comments about the sweetness of this veg was really true.
After giving the radishes a good scrub, I quickly munched on one and was unpleasantly surprised to find out that it tasted a lot like its cousin the white radish or daikon; so much for eating it fresh. Since that was not the case, I decided to pickle the radishes but still found that I was unable to consume them as is.
With that limitation, I decided to add it to my often-tried glass noodle salad. The sweet, spicy and sour taste of the salad complemented the taste of the radish, and so I managed to finish the whole batch of pickled radish without having to throw them away.
- 10 radishes, sliced
- 1/2 cup rice vinegar
- 1/2 cup sugar
Dilute the sugar in the vinegar, then macerate the sliced radishes in the solution. Leave overnight in the fridge.
Glass Noodle Salad :
- 100 g glass noodles, soaked, drained, then blanched for a few seconds. Drain.
- 250 g, poached chicken, finely shredded
- 10 birds eye chillies, finely sliced
- 5 shallots, thinly sliced
- 2 ginger torch buds, thinly sliced
- 1 carrot, finely julienned
- 2 red chillies, finely julienned
- 1 cup finely sliced, pre-soaked cloud-ear mushrooms
- 4 tbs fish stock
- 2 tbs granulated sugar
- 2 tbs grated palm sugar
- 1 tsp anchovy stock granules
- Juice from 2 limes
Stir all the dressing ingredients until well combined. Place all the glass noodle salad ingredients ina large bowl, along with the pickled radish. Discard the pickling liquid or reserve for pickling green chillies. Mix in the dressing in three batches to ensure even distribution. Serve immediately or cold.