Budget Dinner: Beef & Radish in Chu Hou Sauce Recipe

Fresh beef meat is getting really expensive these days. In Hong Kong, always eating at home does not always mean that you'll spend a lot less! 

Here's how to make the most out of HK$20 beef for dinner. My mil's recipe ;)

Recipe

- HK$20 beef meat, sliced thinly just like for stir frying. This saves cooking time too.

- half a medium radish, skin peeled off & cut into chunks

- 2 cloves garlic, crushed

- 1 cm ginger, crushed

- 1 tbsp Chu Hou sauce (we use Lee Kum Kee)

- a bit of cooking oil

- just enough water to cook the beef & radish

Saute garlic & ginger until fragrant. Add beef, add radish, add sauce, add water, cook until radish chunks are soft.

There's so little beef in this dish but it feels so... hearty :)

Enjoy it with 2 bowls of steamed rice or use it as noodles/pasta sauce.

Save the money for your next fancy restaurant meal... or shoes :)

...and Now I Pronounce You *Mr & Mrs. Brisket Daikon

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)