Taiwanese pan-fried daikon shreds & bacon pie. Pan-fried Daikon radish buns. by: WoonHeng Chia. Popular Taiwanese street food that is filled with delicious Daikon wrapped in a soft homemade dough and then pan-fried until golden brown. Thin rice noodles are pan-fried with pork and slivered vegetables. [Photograph: Cathy Erway].

The versions served by hawkers in Johor and Singapore, where Teochews live, are typically prepared by frying the daikon cake with chopped preserved turnip, diced garlic, eggs, and. 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. You can Cook Taiwanese pan-fried daikon shreds & bacon pie using 16 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Taiwanese pan-fried daikon shreds & bacon pie

What You needis of Filling.
It's half of Daikon.
What You needis 2 of Spring onion.
What You needis 100 g of Bacon.
It's 1 Tablespoon of Dry shrimp.
What You needis 1 teaspoon of Lard.
It's 1 Tablespoon of Sesame oil.
Lets Go Prepare 1 teaspoon of Sugar.
Lets Go Prepare 1 teaspoon of White pepper powder.
Lets Go Prepare 1 teaspoon of Salt.
Lets Go Prepare of Pie dough.
It's 300 g of Plain flour.
It's 2 Tablespoons of Lard.
It's 1.5 teaspoons of Salt.
Lets Go Prepare 40 cc of Hot water.
What You needis 200 cc of Cold water.

Thin rice vermicelli noodles are stir-fried with pork and vegetables in this traditional Taiwanese dish. All Reviews for Tsao Mi Fun (Taiwanese Fried Rice Noodles). I found that the noodles seemed a little hard after pan-frying for a little bit so I added more water and. Peel daikon and shred into juliennes either with a knife, a julienne peeler, or you can also grate it using the largest holes on the grater.

Taiwanese pan-fried daikon shreds & bacon pie instructions

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..

Pan fry them over medium heat in a little bit of oil in a nonstick pan or a well-seasoned wok until hot throughout and browned on both sides. A traditional Taiwanese night market classic. Deep fried tofu with soy…» Daikon radish is most often grown for its root, though the green tops are just as edible and versatile. The root of the Daikon radish is cylindrical with a white skin Daikon radish, botanically known as Brassicaceae raphanus sativus, is a white-fleshed tuber also known as Japanese horseradish or mooli. In Asia, the daikon is used in so many ways: pickled, fried, simmered, stewed, grated, mashed and shredded.