Pak Lobak Tong (White Radish Soup)

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Ready : 3-4 hr [Prep : 20 mins † Cooking : 3-4 hrs]
Serve :  4 with other dishes
Generic :  Boil/Simmer
Level :  Easy
Idle :  3-4 hrs Printable Recipe.


Distinctive Aromatic Fragrance Delicious Soup

If you are on medication or taking herbal tonics, you certainly do not want to drink this soup as white radish neutralizes the efficacy of your tonics. So, be warned (according to Chinese Medical belief)!! “Pak LoBak Tong (White Radish Soup)” is one of the simplest soup to prepare. You just need time, hours of your time in gentle heat simmering. When it is done, you will get a pot of whitish/milkish and most aromatic soup !! The VianD is aware that many dislike “Pak LoBak” because of its strong greenish smell (almost similar to cooking gas) and taste. Now, U can be assured that if U boil this soup properly and put the hrs needed, U’ll end up with a pot of irresistible soup. “Pak LoBak”, despite its cold nature, contains a number of vitamins and minerals. It is an excellent source of potassium, folate, Vitamin C and magnesium. The Chinese believed “Pak LoBak” help to stimulate appetite, combat scurvy and rickets, treats asthma, liver and gallbladder troubles. *smile*  Here’s The VianD’s version of Pak LoBak Tong (White Radish Soup).

IngredientS

 

MAIN :

    • White Lobak, Dried oysters, lots of crushed White peppercorns and meat/bones.
      ~
      U can really use any cut of meat. Some like to use Lamb or even Pig-stomach.
      ~
      U really Do NOT need Red Dates, Dried Cuttlefish or anything else !!! These two ingredients will totally distort the natural sweetness and aroma of the White LoBak considerably. After all, White LoBak soup should taste White LoBak !!!

SEASONING :

  • Salt and Sugar. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here). Always taste your Seasoning !!!

MethoD

 

  • Step 1 : Start by peeling the LoBak and cut into angle-cutlets of abt 2-inches size.
    ~
    Freshly crushed some White peppercorns. If U prefer more heat, add more (especially if U are boiling this in some cold country).
    ~
    Soak the Dried-oysters with warm water for abt 10-15 mins.
  • Step 2 : Brown/sear the Meats/Bones a little.
    ~
    Add water and bring to boil. Skim off any bits and pieces of impurities and excess oil on the surface.
  • Step 3 : Add the rest of the Ingredients and bring it to boil and simmer for at least 3-4 hrs. U really do needs those hours in order to get rid of the strong greenish LoBak’s smell and taste. When it’s done, the White LoBak will kinda turn translucent and soft and utterly delicious. Seasoned with Salt and Sugar to taste.
    ~
    That’s it ! Your bowl of hearty warm and delicious “Pak LoBak Tong (White Radish Soup)” is ready to be served hot.

EnD
Copyright © 2014 The VianD · All Rights Reserved

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