Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, taiwanese pan-fried daikon shreds & bacon pie. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Taiwanese pan-fried daikon shreds & bacon pie is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Taiwanese pan-fried daikon shreds & bacon pie is something which I’ve loved my whole life. They’re fine and they look fantastic.
Pan-fried Daikon radish buns. by: WoonHeng. Pan-fried Daikon Bun with Pork Filling. These are not US daikon, my daikon are HUGE.
To begin with this recipe, we have to first prepare a few ingredients. You can cook taiwanese pan-fried daikon shreds & bacon pie using 16 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Taiwanese pan-fried daikon shreds & bacon pie:
- Make ready Filling
- Prepare half Daikon
- Get 2 Spring onion
- Prepare 100 g Bacon
- Make ready 1 Tablespoon Dry shrimp
- Make ready 1 teaspoon Lard
- Take 1 Tablespoon Sesame oil
- Take 1 teaspoon Sugar
- Make ready 1 teaspoon White pepper powder
- Make ready 1 teaspoon Salt
- Prepare Pie dough
- Get 300 g Plain flour
- Prepare 2 Tablespoons Lard
- Make ready 1.5 teaspoons Salt
- Make ready 40 cc Hot water
- Make ready 200 cc Cold water
Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste. From pickles to salad and soups to simmered In Japan, you can often find daikon being served as an accompaniment to deep-fried dishes or any heavier meals as it is well known for its detox. In Asia, the daikon is used in so many ways: pickled, fried, simmered, stewed, grated, mashed and shredded. In Chinese cuisine, it's most popular use is in soups, braised for hours with beef, or shredded to use in steamed and pan-fried daikon cake.
Steps to make Taiwanese pan-fried daikon shreds & bacon pie:
- Pare and shred the daikon. Add in a teaspoon of salt in and mix them well. Leave it aside for 30 minutes.
- Squeeze all the liquid from the shredded daikon and put it into a clean bowl.
- Add all other filling ingredients and mix them well.
- Put salt and flour into a big bowl and mix them well. Make a will in the middle and add in the lard and hot water. Mix them well.
- Gradually add in some cold water to form a dough. (Probably no need to use up all the cold water) Keep kneading it until it gets a smooth surface.
- Divide the dough into 6 small doughs and set aside for resting for 30 minutes.
- Flat one small dough and make a bowl shape. Put some filling in.
- Slowly wrap the filling in and twist the dough a bit in order to seal it.
- Flat the pie gently.
- Heat a frying pan and add in some oil to fry the pie for 5 minutes each side until turning into golden brown. Finally put those pan-fry pies into the oven to bake for 15 minutes at 170 °C. Enjoy it with some sweet chilli sauce.
You've probably eaten it raw at Japanese. Thin rice noodles are pan-fried with pork and slivered vegetables. [Photograph: Cathy Erway]. Fry shallots, add in dried shrimps and pork jerky, fry well. Put the bones, daikon, carrots, onions, and ginger on a roasting pan. Feel free to split the mixture between When the broth is hot and ready, add your various mix ins like thinly-sliced beef, pork, chicken; fried tofu; any kind of seafood, fish From How-To: Make Taiwanese Hot Pot with Sue Chan.
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