- White Lobak, Dried oysters, lots of coarsely grounded 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 !!!
- 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 !!!
Start by peeling the LoBak and cut into angle-cutlets of abt 2-inches size. Freshly ground some White peppercorns coarsely. 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.
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. 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 kindda turned 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 serve hot.