* Exported from MasterCook *
China Moon Pickled Daikon
Recipe By :
Serving Size :
10 Preparation Time :0:00
Categories :
Condiment LowCal
(Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound daikon -- cut into paperthin slices
10 slices fresh ginger -- paper-thin
2 small green serrano chili peppers -- cut into
paper-thin rings
2 small red Fresno chilis -- cut into paper-thin
rings
1 cup unseasoned Japanese rice vinegar
1/4 cup cider vinegar -- plus 2 tablespoons
2 Tablespoons distilled white vinegar
1/4 cup sugar -- plus 1 tablespoon
1/2 teaspoon kosher salt
1 Tablespoon very finely julienned lemon zest
Cover the daikon with boiling water. Let steep for 1 1/2
minutes, stirring
to seperate the slices. Drain and immediately plunge the
daikon into icy
water to stop the cooking; drain well.
Combine the remaining ingredients in a non-aluminum pot
and bring the
mixture to a boil over moderate heat, stirring
occasionally. Once the
mixture boils, add the daikon and remove from the heat.
Let the mixture
cool to room temperature, uncovered.
Store in the refrigerator, in a clean container, sealed
airtight. Serve
cold or at room temperature, pinched into a pretty mound,
garnished with a
ring or two of the red and green pickled chilis.
Makes 2 1/2 cups (10 one-quarter cup servings)
Daikon is the Japanese name, best known in American
markets, for what the
Chinese call 'bai-law-baw' - a long white tuber that has
the crispness and
slight sharpness of a radish. Peeled with a vegetable
peeler and sliced
crosswise into thin rounds, it is a great vehicle for
stir-frying or quick
pickling.
This easy-to-do pickle blends the flavor of daikon with
ginger and lemon.
It is a pretty addition to a plate; the white disks of
daikon turn
transluscent in pickling and the slices can be pinced
into a ribbony
mound.
Daikon pickle is best made a half or full day ahead. It
keeps nicely in
the refrigerator for up to a week.
Cuisine:
"Asian"
Source:
"China Moon
Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
"April
2013"
Yield:
"2 1/2
cups"
- - - - - - - - -
- - - - - - - - - -
Per Serving (excluding unknown items): 54 Calories; trace
Fat (3.6%
calories from fat); 1g Protein; 14g Carbohydrate; 1g
Dietary Fiber; 0mg
Cholesterol; 108mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 1/2
Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 901101 0 0 0 0 0 802
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