Comfort food

stewed radish in mala sauce

Reminiscing myself roaming on the streets of Shanghai China on a dry winter day , aroma filled with pots of brewing stewed dishes with variety of  radishes, beef tripes, intestines and many more. I’m craving to be drowned by the spices with tastes of mild peppery and tingling sensation from the Sichuan red peppers which work perfectly well with the radishes. You can literally throw in anything you like into this dish or cook with whatever leftover you have inside the fridge to make it into a light  snack, or even a steamboat base. Goes well with fluffy white rice. Yums!


1 daikon radish, sliced to about 3cm thick 
12 tau pok, cut into half triangle
1 pkt of fishball
2 tbsps of broad bean paste 
1 tbsp of red chilli oil
1 cube of fermented beancurd
2 fresh red chilli padi
5 dried chilli
2 tbsp of sesame paste
2 tsps of sichuan red peppers
1 cube of vegetable stock
1 litre water 
2 tbsps of corn oil

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Direction :

Mix broad bean paste, red chilli oil and fermented beancurd
In a large skillet, pour in 2 tbsps of oil
Fry  paste mixture with chillis (both dried and fresh) with low fire for 3 minutes
Add 1 litre of water 
Bring to a boil 
Add daikon radish, tau pok and fish ball
Simmer for about 30 minutes 
Add sesame paste and serveWhatsApp Image 2017-10-18 at 09.02.32

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