How to Make Singaporean Daikon Radish Pickles with Chillies Asian Cooking Recipe Cuisine

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Singapore Daikon Radish Pickles with Chillies


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, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.




Recipe makes for 1 Pound Pickles:

 1 daikon radish, about 500 g (1 lb)

 3 red finger-length chillies

 2 teaspoons salt

 2 cups (500 ml) distilled white vinegar

 75 g (¼ cup) fine granulated sugar


Directions:

 Peel the radish and cut it into sticks the size of a little finger. Slice the chillies into large diagonal pieces. 

 Combine in a bowl and sprinkle with the salt. Set aside for 30 minutes.

 Squeeze as much of the moisture as possible out of the vegetables, then rinse briefly in cold water and squeeze dry again. Pack into a large, very clean screw top jar.

 Bring the vinegar and sugar to a boil, then turn off heat and let the mixture cool for 5 minutes. Pour into the jar over the radish and chillies making sure they are completely covered. 
Let cool completely, then steep overnight, covered, before serving. Keeps for a couple of weeks in the refrigerator.


Find Local Asian Markets






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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