How to Make Malaysian Quick Pickled Radish Salad with Garlic Asian Cooking Recipe Cuisine

Malaysia Quick Pickled Radish Salad

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

bunch of radish (about 48), trimmed of greenery and washed

2 tbsp soy sauce

2 tbsp rice wine

1 tbsp chopped fresh coriander leaves

1 tsp dried garlic

Directions:

1. Slice the radished finely (If you have it, you may use a mandoline/slicer). Add all the other ingredients, leaving some coriander leaves for garnish

2. Serve cold with coriander leaves as a garnish.

*Can be kept for 24 hours in the refrigerator!

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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