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
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 serve