Soup - Chai Tau Th'ng (Daikon soup)

Daikon/white radish soup (Hokkien/Teochew: chai tau th’ng) is one of my favorite Chinese style soups. Several years ago, I used to have meals with my family (in Penang). Besides a few other dishes, we mostly had a hot soup for our dinner. Sometimes we had chai tau th’ng. When my family cooked chai tau th’ng, dried cuttlefish was one of the ingredients for the soup. I don’t have dried cuttlefish so I put in dried scallops instead.

Ingredients – Makes 2 servings

• 3 cups water
• 7 oz (185 gm) skinned daikon/white radish, cut into pieces
• 3-4 dried scallops
• 1 Tbsp soy sauce
• ¼ tsp sugar
• A pinch of salt or to taste
• A little fried garlic
• A little spring/green onion (optional), chopped finely

Method

1. Bring a pot of water to a boil. Add daikon and dried scallops, and reduce to medium-low heat. Cover and cook for about 30 minutes. Add soy sauce, sugar and salt, and stir well. Let it come to a boil again, and then turn off the heat.
2. Pour the soup into a bowl, garnish with fried garlic and spring/green onion. Serve while the soup is still warm.

白萝卜汤（福建／潮州话: chai tau th’ng）是我喜欢的其中一味华人汤肴。以前与家人用餐，除了几样菜肴，大多时的晚餐都有加一汤肴，偶尔是chai tau th’ng。如根据我家人煮的chai tau th’ng是会放干鱿鱼，但我没有干鱿鱼，就放干贝好了…

材料 - 可做2人份量

• 3杯 水
• 7安士（185克）白萝卜，削皮切块
• 3-4粒 干贝
• 1汤匙 酱油
• ¼ 茶匙 糖
• 少许或试味 盐
• 少许 油炸蒜
• 少许 青葱（可有可无），切细段

做法

1. 加水在锅并放在热炉煮沸，加入白萝卜和干贝，改调中下火，盖锅煮约30分钟。加入酱油、糖和盐，稍搅拌。再煮沸后即可关掉炉火。
2. 将白萝卜汤盛于碗，撒上油炸蒜和青葱。稍热食用。