Monday, 9 November 2009

Radish Soup

Weather is cold outside, feels like winter now. I already started to do some aerobics exercise to keep warm and importantly to stay fit and healthy [ I don't want to accumulate winter fats] .
I hope my zeal and enthusiasm would not fizzles out quickly [ hangat hangat tahi ayam ] :-) .
Of course after exercising, I always go for a nice hot bath to unwind. After the bath I felt like having a warm and hearty cosy is that?
I tend to cook Cantonese soup whenever possible. I could still vividly remember having a hot bowl of radish soup at my aunt Madeline's house many years ago. I noticed that she used dry squid to enhance the tastiness of the soup. That's yummy. Cantonese people take great pride in preparing their soup as it nourishes the body, a meal would not be complete without the soup.

Radish soup
  • 500 gm Chinese white radish (I use peppery radish-Western radish)
  • 300 gm of pork rib/chicken thigh
  • 2 medium dry squid
  • old ginger-thumb size-sliced thinly
  • 1tsp white pepper
  • dash of salt
  • 1 litre of water
  • corriander for garnishing
  1. Peel the radish, if you're using the Chinese radish cut into bite size chunks. For the western radish, just peel the skin [quote : hardwork to peel the skin of the small size radishes]
  2. Wash and remove the backbone of the dry squid. Let it soak for 10minutes to soften. Slice into thin strip.
  3. Put chicken thigh, squid, radish, ginger and water and bring to boil. Lower the heat and let it simmer on low heat for 2 hours.
  4. Then add dash of salt and pepper to taste.
  5. Served hot.

Dry squid


Ann said...

How come I haven't had this soup by your Aunt Madeline before eventhough I lived with her for about 20 years?Hmm...

susie lau said...

Hm...this is my favourite soup i used to cook. Served hot with pepper hm...

adel said...

a nice version with the pink radishes :) looks very comforting

Christine Toh said...

Hi Ann,

Bet you've this soup before. Ask your mum :-)

Christine Toh said...

Hi Susie,

One of my favorite soup, they're so refreshing and nourishing. And I love the taste of cuttlefish infused into the soup. Delicious. Yes and white pepper spiced up the soup nicely

Christine Toh said...

Hi Adel,

The reason I used western radish is that is kind of difficult to find the white radish here in local supermarket unless I go to Asian supermarket.