Once upon a time, in MochachocolataRita land, there was a girl called Daikon. Little Ms. Daikon is your girl-next-door-down-to-earth girl. She spends her days sharing her richness of ascorbic acid, folic acid and potassium and she generously provides vitamin B6, riboflavin, magnesium, copper and calcium, although she is pretty reserved in terms of calorie.
Her snowy complexion, full figure, crunch, fragrance, generosity, and versatility attract numerous suitors. But she had her heart set on the hunky Mr. Beef Brisket. She heard about his richness in zinc all the time. When she finally met him, his manly texture, his tender touch, his macho scent, conquered her all. It was love at first sight.
After a sweet, long, hot & steamy serenade...I pronounced them Mr & Mrs. Brisket Daikon
I am submitting this for the Weekend Herb Blogging, which is hosted by Thyme For Cooking this week.
Here are some pictures of the-so-much-in-love Lil Miss Daikon
The face
The hair
The body- aw!
All prepped for the love union
The make up (by Chu Hou sauce)
Ingredients
- 1 medium sized daikon (Chinese/Japanese white radish), cut into chunky chops
- Beef brisket (I used HK$37 worth of brisket)
- Chu Hou sauce (if you wanna make it from scratch: fermented salted soya bean, sugar, water, soy sauce, garlic, fermented red beancurd, rice wine, salt, chilli, & rice vinegar)
- 2 cloves garlic, 2 slices of ginger, crushed
- a bit of cooking oil
- salt, pepper, rock sugar
- chopped spring onion to garnish
Blanch beef brisket in boiling water with salt and ginger for about 2 minutes, drain, set aside. Saute garlic and ginger, add beef brisket, 2-3 tbsp of chu hou sauce, transfer from wok to pot, add rock sugar, boil on low heat for 1 hour, check taste, adjust when necessary add chopped daikon, continue to boil for another hour, sprinkle chopped spring onion on top, serve with rice. This dish is very popular in Hong Kong, enjoy!
The union of Love, Mr & Mrs Brisket Daikon
(We don't follow the traditional girl name-boy name format in MochachocolataRita land he-he-he)
Oooh, looks scrumptious. Much more appetizing than my dinner of rice and Chinese sausages. :P
ReplyDeleteI marinated pork with grated daikon and then braised it. It was the most tender pork ever. You could try cutting off a couple inches of daikon and using that in the marinade next time, along with cooking larger daikon pieces.
Though I'm no Mr Beef Brisket, I still love Ms Daikon. And even if I'm not as perfect as Ms Daikon, if only I have met Mr Beef Brisket earlier. Hee heee...
ReplyDeleteLove their perfect marriage. So what would their offspring be named? Hahah!
Always love this dish and you have done it so well.
w-ch: wow...i am so into tender meat...thx for the tip, will try it next time :)
ReplyDeletetigerfish: so you are a fan of ms daikon eh...no worries, she is married but available kekeke
the offspring name...as long as they don't touch my potential first born name list, they are ok hehehe
Rit, lobak khan yah? disini bandrolnya tetep lo bok :)
ReplyDeleteThat sounds delicious! I've never cooked with white radish - and it certainly looks more appealing than the black radish we have here in winter....
ReplyDeleteI may have to buy one just to see what it tastes like - and I'll watch for a proper daikon!
daikon reminds of soto babat :D
ReplyDeletei haven't done my homework yet Rita...waaa!
wekekeke wah bandrol juga berlaku untuk lobak yah...yang asyik disana apa yah?
ReplyDeletehi katiez, go on, try it :) it absorbs any sauce...cook em a little longer...u'll love it
when i watched top chef, i was wondering wat the heck is daikon...i only know it as white radish, when i wrote this article, found out tat the cool name is daikon hahahahah...
lobak nih ye...soto babat...hmm aku kok jadi pengen nasi goreng babat, nah looo
el, ga usah dipikirin pe-ernya kekeke
I have not done much with daikon but that brisket daikon looks good.
ReplyDeletehehe.. u r so funny! congratulations to this union!hehehe
ReplyDeletehi kev, i used to hate daikon aka lobak so much, but i grew to love it...and i cudn't have enough of it now ^_^
ReplyDeletehi daph, thx for the best wishes..for gifts, they've registered in all wet markets around the world kekeke
What a fun read Rita! Miss Daikon never looked so good in my kitchen. Now who were there any guests at this little ceremony?
ReplyDeletehiya! haha it was a pretty "private & intimate" (not to mention steamy) affair, if u know wat i mean *wink* kekeke
ReplyDeleteGreat post. I make the same brisket dish but Ms Daikon is not married to Mr. Brisket. My Mr. Brisket fell for Ms Carrot.
ReplyDeletehehehe ms carrot is married to mr spam in mochachocolatarita-land kekeke. mr spam is quite the ladies' man
ReplyDeleteaku jg seneng daikon aka lobak ini..disop disoto po ditumis endang
ReplyDeleteDitempatku banyak banget nih...Rit, namanya daikon..:D..tiap makanan pasti dikasih ini..:D
ReplyDeleteWhat a fun post, and your photos are great too! It sounds delicious.
ReplyDeleteBTW, I've been to Hong Kong and would love to go there again!