| Chinese Radish: Thai name is Hua Chai Tau or Hua Phak Kat |
Ingredients
Chinese Radish: Thai name is Hua Chai Tau or Hua Phak Kat
Cooking Instructions
Thais value this vegetable, believing that it aids digestion, cools the body and improves blood circulation. Also called giant white radish or winter radish, it is a long white root that resembles a slender, smooth-skinned parsnip in appearance. It can be up to 40cm/l6in long, although the Thai variety is often considerably smaller. Large specimens tend to be fibrous and should be avoided.
When raw, the flavour of mooli is cool, sharp and peppery, and the texture is crisp. Thais don't often eat it this way, but the grated flesh is sometimes used to tenderize seafood. When the vegetable is cooked, the characteristic texture is retained, but the flavour becomes quite sweet.
by PCT Thailand |
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