📝 About This Recipe
A cornerstone of Teochew and Hokkien cuisine, Chai Poh is the soul of many Southeast Asian comfort dishes, offering a complex profile of deep umami, crunch, and concentrated sweetness. This traditional preservation method transforms humble daikon radish into a culinary goldmine through a meticulous process of dry-salting and sun-dehydration. Making it from scratch ensures a clean, vibrant flavor free from commercial preservatives, resulting in a versatile pantry staple that elevates everything from simple porridges to the iconic Pad Thai.
🥗 Ingredients
The Radish Base
- 2 kg Daikon Radish (firm, heavy for their size, and smooth-skinned)
- 200 grams Coarse Sea Salt (roughly 10% of the radish weight; avoid iodized salt)
The Sweet Brine (For Sweet Version)
- 150 grams Light Brown Sugar (adds a rich caramel depth)
- 2 tablespoons Rice Vinegar (acts as a natural preservative and balances the salt)
- 2 pieces Star Anise (optional, for a subtle aromatic backbone)
- 1/2 teaspoon Sichuan Peppercorns (adds a very faint citrusy numbing note)
Storage Aromatics
- 1/4 cup Vegetable Oil (to coat the radish for long-term storage)
- 4 pieces Garlic Cloves (smashed, to be added to the storage jar)
👨🍳 Instructions
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1
Thoroughly wash the daikon radishes under cold running water. Do not peel them, as the skin provides the essential 'crunch' characteristic of high-quality Chai Poh. Trim off the leafy tops and the very tip of the roots.
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2
Slice the radishes lengthwise into quarters, then cut them into batons roughly 3 inches long and 1/2 inch thick. If you prefer 'minced' style later, it is easier to dry them in these larger pieces first.
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3
In a large non-reactive mixing bowl, toss the radish batons with 150g of the coarse sea salt. Massage the salt into the radish for about 5 minutes until they begin to feel slightly limp.
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4
Place a weighted plate on top of the radishes inside the bowl. Let this sit at room temperature for 24 hours. The salt will draw out a significant amount of moisture.
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5
After 24 hours, drain the accumulated liquid. Rinse the radishes quickly under cold water to remove excess surface salt, then pat them very dry with a clean kitchen towel.
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6
Spread the radish pieces in a single layer on a bamboo tray or a wire cooling rack. Place them in direct sunlight for 6-8 hours. Bring them indoors at night to avoid dew.
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7
On the second day, repeat the sun-drying process. By the end of day two, the radishes should look shriveled and feel leathery.
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8
For 'Sweet' Chai Poh: In a small saucepan, dissolve the brown sugar in the rice vinegar over low heat with the star anise and peppercorns. Let it cool completely.
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9
Toss the semi-dried radishes in the sugar syrup (if making the sweet version) and the remaining 50g of salt. Let them macerate for another 12 hours.
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10
Return the radishes to the drying trays for another 2-3 days of sun-drying. They are ready when they are flexible, dark amber in color, and have lost about 70% of their original volume.
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11
Once fully dried but still slightly pliable, pack the Chai Poh tightly into sterilized glass jars. Interleave the smashed garlic cloves between layers.
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12
Top the jar with a thin layer of vegetable oil to seal out air. Close the lid tightly and store in a cool, dark place for at least 2 weeks before using to allow the flavors to mature.
💡 Chef's Tips
Always use a non-reactive bowl (glass or stainless steel) as the salt and radish enzymes can corrode aluminum. If you don't have consistent sunlight, you can use a food dehydrator set to 50°C (122°F) for 12-15 hours. To check for readiness, squeeze a piece of radish; it should feel like tough fruit leather with no juice escaping. Before cooking with your finished Chai Poh, always soak it in warm water for 10 minutes to rehydrate and remove excess surface salt. For a spicy kick, add dried chili flakes to the sugar syrup during the maceration stage.
🍽️ Serving Suggestions
Finely mince and fry with beaten eggs and spring onions for a classic Chai Poh Omelet. Stir-fry with minced pork, garlic, and chili to serve as a topping for plain rice congee. Add to authentic Pad Thai noodles to provide the essential salty-sweet crunch. Use as a savory topping for 'Chwee Kueh' (steamed rice cakes) along with fried shallots. Incorporate into vegetable dumplings or turnip cakes for an extra layer of umami flavor.