pickled daikon & carrots (for asian salads)

It’s been a while since I’ve taught a cooking class for Urban Relish. If you are in the twin cities; you can still sign up http://www.eventbrite.com/event/6447890815/?ref=ebapi. I will be adding these yummy vegs to 2 different salads in class tomorrrow.

What are pickled daikon and carrots?

 I think of it as an Asian relish. Daikon’s comes from the white radish family; but tastes similar to a water chestnut but in a rooted vegetable form. Just the right amount of tang, sweetness, and crunch from the vegetables that you can add to anything.

What kind of anything?

Add to Asian types of salads (cold soba noodles, vermicelli salad i.e. bun chay), it can count as a side salad on it’s own, and it is great with chacuterie (my fav).

Method?

1 cup carrots (cut to matchsticks) + 1 cup daikon (cut to matchsticks) + 1/4 cup rice wine vinegar + 1/4 cup sugar + water (fill in pot; cover vegetables slightly) = cook for about 10 minutes (medium heat) till you see slight boiling bubbles. Than refrigerate over night. Good for a week 🙂

Enjoy!

What’s cookin’ Wednesday! Korean style sweet potato

There is nothing better than making something delicious and watching Master Chef on Wednesday’s (love the lamb challenge tonight, I heart Joe ^_^). I stopped by a little Korean grocery store by my work place during lunch and picked up these beauties. You can find these red sweet potatoes (white/yellow inside) at your local Asian grocery store.

1 sweet potato

1-2 tablespoon sesame oil

1 tablespoon brown sugar

1 teaspoon honey

Black and white sesame seeds (garnish -optional)

Salt to taste

Method:

Cut sweet potato in 1″ cubes and coat with oil and brown sugar. Place in pan at medium heat. Turnover cubes every 30-40 seconds; cook sweet potato till there is nice color on most sides. Place sweet potato cubes in small bowl and mix instantly with the honey (create this delicious layer of taste). Then add salt and sesame seeds to your liking. Enjoy! These make a great side dish and treat. The brown sugar and oil provides a “kettle corn” quality texture and the honey provides the right amount of sweetness needed to finish.