Traditional Chinese preserved radish, sun-dried and seasoned for a crunchy bite.
Savoury, slightly salty flavour that adds depth to everyday dishes.
Naturally prepared with no added bleach or preservatives.
Handy 200g pack – easy to store and use.
How to Use:
Rinse before cooking to reduce the saltiness.
Chop and stir into fried rice, noodles, or omelettes for extra crunch and flavour.
Perfect as a topping for congee (rice porridge) or added to stir-fries.
Can also be used in dumpling or bun fillings.
Please refer to the packaging for the best before date.
Recipe: Fried Radish Shreads & Spring Onion Egg
Step 1 – Prepare the ingredients
Rinse the dried radish and soak it in water until it turns pale. This helps remove excess salt and makes it cleaner.
Squeeze out any excess water and place the radish in a bowl. Add eggs, chopped spring onion, and a pinch of pepper.
(No need to add salt since the radish is already salty.)
Step 2 – Pan-fry the omelette
Heat some oil in a pan. Spoon a little of the egg mixture into the pan to make small rounds.
Smaller portions are easier to flip and give you nice crispy edges. Cook until the edges turn golden and aromatic.
Step 3 – Finish
Pan-fry both sides until golden brown and the eggs are cooked through. Serve hot and enjoy!
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