This post or rather this recipe is very close to my heart. This comes from one of the places I love and a place that was my home for a few years.Read on and you will know..
This salad recipe comes all the way from China, the country that became my second home! As soon as we were married, we moved to this country and I really did not know what to expect there. It was going to be totally different. Right from the culture, language,our home, everything was new to us...
After a few days of settling in, I loved this place and this place happens to be a beautiful city in the Jiangsu Provence in China.
The recipe that I am posting today under the letter 'C' for the blogging Marathon A - Z theme belongs to the Jiangsu cuisine.
C- Congyou Bailuobosi
Theme - International [Chinese]
Let me tell you a little about this province.....
Jiangsu province has around 106 cities and 1242 towns and townships. This province is said to be the most populated places in China!
Some of the popular cities in the Jiangsu Province are
Nanjing - The Capital of the Jiangsu Province
Before I take you to the recipe,let me walk you through some of the beautiful sites of the Jiangsu Province.
|A reed boat in the the Dazong scenic area|
More clicks and facts in my blog - My foot prints on Earth...
|A Pagoda and Buddha in the Dazong scenic area|
Read more about it here which also has a lot of pics from our trip to this beautiful place...
|Milu Deer Park [National Park] in Dafeng|
|At the entrance of Renmin Park[People's Park]-Dafeng|
|Sea Salt museum - Yancheng|
This is the place where they shoot the episodes of some famous historical series. It is a very vast area with settings belonging to the age old China!We were lucky enough to catch an episode being filmed there!
|Movie set - Wuxi|
The Buddha statue here measures 3.5 meters and weighs 12 tons!
|Ling Shan Buddha Temple - Wuxi|
Did you enjoy the virtual tour of the Jiangsu Province?
|Dinosaur Theme Park - Changzhou|
Now it is time for the recipe....
The Jiangsu Cuisine is well noted for it simple technique and tasty dishes.This one is no exception... It can be served as an appetizer or as a side dish.
When I first came across this recipe, I wondered if it will be as tasty as was mentioned. But the very first bite told me that I will be making it more often.
Recipe Source : Madam Huang's Kitchen
White Radish [Bailuobo] - 1 large
Green onions [Cong You] - 3 stalks, green parts thinly sliced
Salt- 2 teaspoons
Vegetable Oil- 2 tablespoons
Toasted sesame seeds- 1 teaspoon to garnish
- Peel and grate the radish. Do not grate in a fine grater. We need radish 'threads / strands'.
- Sprinkle salt over the radish , toss and and let it sit in a colander for a couple of hours.
- Take the radish thread and gently squeeze out the moisture and refrigerate for 2-3 hours until thoroughly chilled.
- Take the thinly sliced green parts of the spring onion in a heat proof bowl, preferably metal / ceramic.Heat the oil in a small pan and pour over the spring onion and swirl it around using a chopstick / fork.
- Now add the chilled radish into the scallion oil and mix well. Let the flavors combine for at least an hour. Serve garnished[chilled] with toasted sesame seeds...
Tastes best when served chilled
And the props that you see in the above picture are also from the Jiangsu province. The deer is a souvenir from the Milu National Park and the little blue doll is a speciality from Suzhou....
Sending this to Srivalli's Side dish Mela...
Take a look at the Blogging Marathon page to check out what my friends are cooking in this A- Z series in BM 32...
Previously in this series...
A - Azuki Bean Brownies - Baked
B - Butterfly Pea Flower Drink - International / Thai
Labels: Blogging Marathon, Dry Veg Curries, Goodies from veggies, Salads, Sesame Seeds, Touch of the Orient