I am always on the lookout for simple and yummy meatless recipe every week. This week’s meatless day dish is inspired by Christine’s Stewed Beancurd Puffs with Daikon & Carrot. It fits the bill and it has been awhile since we have cooked with daikon or also known as white radish. Daikon has a nice subtle sweet but clean taste and it takes on flavour really well. I love it chunky in soups or julienne raw and served in salads.
After a trip to Footscray market, I decided to ditch the tofu puffs and got Enoki mushroom, baby corns and fresh shitake mushrooms. This dish is a collaboration of myself and Mister. I prepped the ingredients, he cooked and I took the photos. And I have to say it turned out pretty good.
Food at Rose Garden is very ‘homey’. Many of the dishes on the coloured paper that line the 2 walls are dishes that many chinese people will cook at home. Stewed pig hock is something that we cook at home occasionally. With a slight hangover from Friday, I just wanted something hearty and homey and this was the perfect choice. I love having rice with the dark sweet & vinegar-ish sauce. I love the gelatinous of the fatty pig hock. It was just my idea of comfort food. The meat was really tender as it must have been braised over low fire for a long time. This is just goodness in a plastic bowl.
Winter is the best time for having stews. I got ourselves some ox cheek at the market over the weekend. This cut is really tough and therefore needs to be slow cooked. I decided to use one of my ragu recipes. This recipe is really simple and it turned out pretty ok.
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