Friday, January 30, 2009

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


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


  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。

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