Taiwanese Cooking!(Inspired by the creation of Korean Cooking)
About this Entry
Posted by: TaiwaneseCooking

Visit TaiwaneseCooking's Xanga Site

Original: 10/30/2005 1:42 PM
Comments: 17
eProps: 28

Read Comments
Post a Comment
Back to Your Xanga Site



Sunday, October 30, 2005
 

Posted by babydot74 

Hah! My mom gave me a Taiwanese cookbook so soon I will venture into experimental Taiwanese food cooking.  Won't Meanie be elated...or not?    We will see.  Upon browsing, I found a recipe I already know.  I consider it as a comfort food and great for winter.  It's daikon soup with pork bones.  [chhai-thau-thng]  I promise pictures soon, really soon!  I've always made it for myself but I never thought to take pics of my own cooking.

Taiwanese Daikon Soup

1          daikon (white radish) a medium sized one, not those humongo ones
1/2 lb   pork ribs (I also use pork neck, old pork chop bones also work)
5 cups  water (I usually fill the pot to the top or I eyeball it)
Fish balls, fish cake, whatever add-ins you feel like
Salt to taste
Dashi (see below)
Chinese cilantro
Sesame oil/white pepper (optional) [I enjoy it without these but feel free to throw that in at the end]

[Cookbook version]  Peel daikon and slick in half lengthwise.  Cut into 1 inch pieces.  Fill large pot with water and bring to a boil.  Add pork ribs and cook for 1/2 minute.  Drain water from pot and rinse pork ribs (Note:  This keeps the soup clear by removing the scum which seeps out of the pork bones)  Put pork ribs back in pot and add water.  Bring to a boil.  Reduce to a medium low heat and simmer for 20 minutes.  Add daikon
and cook for another five minutes or until daikon and pork ribs are tender.  Add salt and serve.

[Babydot's version

I have one of these things: 

Thermos Shuttle Chef
It's like an electricity-free crock pot and cooks with its own heat.

Basically repeat the above recipe but I let it stew overnight in the Shuttle Chef so the soup is much more flavorful.  Once it's ready, I throw in fish balls, dashi and cilantro for a little flavor.  You can also throw in the mung bean noodles too if you want to make a meal out of it.


Here's a pic of my soup in the ThermosChef.  You can see the pieces of daikon, pork meat and fish balls.  Yum yum!

The ending product should be a nice almost clear soup.  I'll have to take a picture one of these days.  I made the tofu salad for dinner tonight but like a dumbass, I forgot to take a picture of it.  I will probably make it in the near future so I'll remember to take a picture then!! 

 Posted 10/30/2005 1:42 PM - 17 comments

Give eProps or Post a Comment

17 Comments

Visit gyjcwang's Xanga Site!
I used to make this when I was home alone in grade school
Posted 9/27/2005 4:04 AM by gyjcwang Xanga Premium Member - reply

Visit gyjcwang's Xanga Site!
sometimes I put rice in it to make a really good congee, but I don't think daikon should be added to make the congee
Posted 9/27/2005 4:04 AM by gyjcwang Xanga Premium Member - reply

Visit snot's Xanga Site!
it's 9 am and i'm hungry!!!!!!
Posted 9/27/2005 9:03 AM by snot Xanga Premium Member - reply

Visit SassySprite's Xanga Site!
yum...  =)
Posted 9/27/2005 9:39 AM by SassySprite - reply

Visit TamadaPeas's Xanga Site!
ahhaa i love your recipe instructions cos thats how id write a recipe too (not one of those humungo ones!)
Posted 9/27/2005 9:45 AM by TamadaPeas Xanga Premium Member - reply

Visit petitekiu's Xanga Site!
love daikon and love soup. comfort food!
Posted 9/27/2005 9:52 AM by petitekiu - reply

Visit snot's Xanga Site!
vermicelli noodles are yummy too with it. at the end. Yummy yummy. i'm hungrier now
Posted 9/27/2005 10:22 AM by snot Xanga Premium Member - reply

Visit cinsta's Xanga Site!
MMMM!!! That shuttle chef thing is NEAT~!
Posted 9/27/2005 10:52 AM by cinsta Xanga True Member Xanga Premium Member - reply

Visit SarahakaHungry's Xanga Site!
whoa.  i'm in awe of the shuttle chef.
Posted 9/29/2005 4:28 PM by SarahakaHungry - reply

Visit dorfiesis's Xanga Site!
Yeah, glass noodles at the end are awesome.  Also good for add-ins are napa, scallions, enoki mushrooms.  Yummm! 
Posted 10/2/2005 11:36 AM by dorfiesis Xanga Lifetime Member - reply

Visit siudindong's Xanga Site!
i love this soup!, i take out the bones though.
Posted 10/4/2005 11:56 PM by siudindong - reply

Visit Boobledygook's Xanga Site!
you and Snot did a good idea in making this site *TWO THUMBS UP* I know i'll be subbing to this site for recipe purposes heheheheheeh
Posted 10/5/2005 2:22 AM by Boobledygook - reply

Visit justbee's Xanga Site!
i learn so much from xanga. 
Posted 10/30/2005 11:11 PM by justbee Xanga True Member Xanga Lifetime Member - reply

Visit reiya's Xanga Site!
yum, i had this over the weekend, but we took out the radish and fishballs and tempura to dip into sweet chili sauce.
Posted 11/14/2005 12:38 PM by reiya - reply

Visit Peg_Li's Xanga Site!
How much time do you save using the Shuttle Chef vs. conventional cooking?  Curious, b/c I might want to buy one if the difference is significant.
Posted 11/18/2005 11:43 AM by Peg_Li Xanga Lifetime Member - reply

Visit bubblesan's Xanga Site!
chhai-thau-thng....ohh right. "tsai tao teng" might be easier to read. omg, i love that soup.
Posted 7/18/2006 9:18 PM by bubblesan - reply

Visit bubblesan's Xanga Site!
oh yea,my dad likes to throw in some oh-ah (taro) into the soup, which i think is kinda tasty too, but it sorta changes the flavor (maybe even makes it a different soup?), and makes the broth a little murky.
Posted 7/18/2006 9:22 PM by bubblesan - reply


Choose Identity
(?)
 
Give eProps (?)
Post a Comment
Add Link | Preview HTML comment help 
Profile Pic:
Default  |  Choose »  (?)



Back to TaiwaneseCooking's Xanga Site!
Note: your comment will appear in TaiwaneseCooking's local time zone:
GMT -05:00 (Eastern Standard - US, Canada)