Wednesday, November 28, 2007

Radish Chicken in Tamarind Sauce



This is a dish that my mom used to cook. The sourness from the tamarind, the spiciness from the dried red chillies just made this dish wonderful. I bought a small white radish while marketing this past Sunday because I wanted to recreate this dish. I added some dried Chinese mushroom just because I had some. Just writing down an "agaration" recipe here for my record, if not I would have forgotten what I put in it.



Ingredients:
1 small white radish, cut
About 8-10 dried red chili peppers
About 3-4 dried Chinese mushroom, soften and sliced
One big chicken breast, sliced
Sauce: 1 cup of Tamarind juice, sweet soy sauce, dark soy sauce, light soy sauce, salt, white pepper and sugar (to taste).


Method:
Stir-fry the radish in some oil, then add in the red chili and mushroom, lastly add in the chicken. Then add tamarind juice plus water to cover. Then add in the sauce and let it simmer until the radish has soften (about 2 hours).

19 comments:

East Meets West Kitchen said...

Yum! Sour and spicy!

Big Boys Oven said...

I notice that you bought small radish which is good. I was told to pick small white radish and not those huge and lovely to look ones. I was told young ones are better. I usually use them to braised beef or make soup. With tamrind, is something new to me. This is great and something new.

Greg said...

That looks absolutely delicious. I presume by "small white radish" you mean daikon radish, right? I love tamarind!! Thanks for the inspiration.

aiknhoon said...

Looks yummy! Sounds like a dish my hubby would enjoy. Do you buy the tamarind juice from a bottle or do you make it?

Retno Prihadana said...

Hmmm....combination of chillies, soy sauce and tamarind makes it really tasty.

daphne said...

that looks like a perfect dish for cold weather. The heat +sourness would be a great hit.

singairishgirl said...

Lovely dish... The tanginess will help work up the appetite. :)

SteamyKitchen said...

Great recipe for radish! I'm always looking for good recipes for "lo-bak"

beachlover said...

it's your white radish is daikon?..Hmmmmm...if it's daikon,the flavor must be powerful,but again,mushroom flavor might takeover it.I never stir daikon,just boil soup..something new for me to cook infuture.

Little Corner of Mine said...

Thanks V! :)

BBOven,
Oh really? That's good to know. I always picked the small one because I can never finish the big one, some are huge man!

Greg,
It's not daikon. Daikon is sort of round shape, this is long shape one. The one that the Dim Sum restaurants use to make radish cake.

Aiknhoon,
I made my own tamarind juice. I bought the seedless tamarind paste.

Thanks Retno. It's very good with rice too!

Yes Daphne. Perfect!

Exactly singarishgirl. The sauce is so good with white rice!

Thanks SteamyKitchen. Hope you like it too!

Beachlover,
It's not daikon. This one is the long shape one, some get really big and long, can feed a big family. I always pick the smallest one I could find. According to BBOven, small one is better for us.

Ning's Mummy said...

This is perfect with a bowl of steaming hot rice! yummy!

We just had these radish soup for dinner last night :)

tigerfish said...

Another sure-appetizing dish to have go with all the rice! yum!

Sweet Jasmine said...

i have been cooking radish soup these days and i would like to try out this lovely dish...it looks easy and appetizing...oh..you've got a tag from me...pls check it out.

Greg said...

Ah, here in the US we call that radish diakon. I think it's a Japanese style daikon? The round daikon are Korean, right? Anyway, Asian radish is much more mild than the hot, pungent, small, red radishes we get here in America.

Little Corner of Mine said...

Ning's Mummy,
Thanks. I like radish soup too, yum!

Thanks tigerfish. :)

Sweet Jasmine,
Will do after this. Yeah, do try it and feedback to me ya! :)

Greg,
Oh...haha...I always called the round one daikon and the long one radish. Anyway, agreed with the red round radishes we get here, I actually used it to stir-fry before, soft and crunchy at the same time but quite pungent, so not sure want to do that again. LOL! I like the soft and crunchy part but not quite sure about the pungent taste that comes with it. :P

beachlover said...

oh!1 I tot white radish is also know as daikon,NO?..hmmm..let me google and see what wikipedia said..
Daikon (Japanese: 大根, literally "large root"; traditional Chinese: 白蘿蔔, bai2-luo2-bo5 "white radish"; In the Chaozhou dialect of Min Nan it is called beh-cai-tao (白菜頭) "white vegetable head" Korean: 무 mu), is a mild-flavored East Asian giant white radish. Though most widely known as daikon, the radish is also known under other names, including daikon radish, Japanese or Chinese radish, winter radish, mooli or moo (Korean), lobak, loh bak, lo-bok, or lo bok (Cantonese), labanos, rabu, phakkat-hua, and củ cải trắng (Vietnamese).[2]

Little Corner of Mine said...

Thanks for the google, so it's the same thing. :P

Lisa Choo said...

Thanks for this awesome recipe, it has such a homely feel to it! Just tried it tonight sinc eI have most of the ingredients handy (except the sweet soy sauce, I just use sugar).

Lisa

Little Corner of Mine said...

Thanks for the feedback Lisa. I am so glad you tried it and liked it. :)