Found this picture again and decided to rewrite it. I had leftover choy sum, carrots, and daikon to add in, along with the Brussels sprouts and cherries I got from my sister, whose friend had given them to her.

“Brussels sprouts are small, leafy green vegetables that look like miniature cabbages and belong to the cruciferous family. They are packed with vitamin K for bone health and vitamin C for immune support. A half-cup serving provides helpful dietary fiber that supports digestion and gut health. They also offer plant compounds like kaempferol that help reduce inflammation and cell damage. Their high fiber and antioxidant content may help keep blood sugar levels steady.”

“Daikon is a large, mild, crisp white root vegetable from Asia, also called white, Japanese, or winter radish. It is crunchier and less spicy than small red radishes; raw daikon is juicy and tangy, while cooked daikon becomes soft and sweet, like turnip. You can shred it into slaws, pickle it for sandwiches, or cook it in soups, stews, and stir-fries. It contains digestive enzymes that help break down carbohydrates, proteins, and fats, is rich in vitamin C for immune support and collagen, very low in calories and carbohydrates, and provides glucosinolates that help protect cells.”

“Choy sum (Chinese flowering cabbage) is a leafy green Asian vegetable with tender stems, dark green leaves, and small yellow flowers. It is rich in vitamins C and A, powerful antioxidants that protect cells and support immune function. It also provides calcium and vitamin K for strong bones and reduced osteoporosis risk, with lower oxalic acid than spinach so iron and calcium are more easily absorbed. In addition, it offers dietary fiber for a healthy gut and regular digestion, plus beta-carotene, which the body converts to vitamin A to support vision and protect eye cells.”

“Cherry tomatoes and carrots are low-calorie, nutrient-dense vegetables rich in essential vitamins, minerals, and antioxidants. Cherry tomatoes: High in lycopene, they help reduce inflammation, support heart health, protect skin from UV damage, and provide lutein and beta-carotene for clear vision and age-related eye protection. Carrots: Their high vitamin A content supports eye health and helps prevent night blindness, while beta-carotene and vitamin C work together to strengthen the immune system. They provide a good amount of dietary fiber, which keeps your gut and digestive tract working properly.”

Blame the salesman ringing the door bell, and talk until my Brussels sprouts are charred and not burnt down my home. It’s still edible. Thank you, God, I can still eat them. Let’s cook!!!

Ingredients

1 rump steak
6 cherries tomatoes
3 Brussels sprouts, halved
3 carrots chunky pieces
2 daikon chunky pieces
1/2 bunch choy sum, cut to bite sized
1 Tsp minced garlic
salt
black pepper
ground white pepper
balsamic glaze

Method

Preheat your oven to 180°C. Rub the rump steak with a little oil, salt, and black pepper. Brush both side of rump with some of the balsamic vinegar glaze over the top. Toss the 3 halved Brussels sprouts and 6 cherry tomatoes with a bit of oil, salt, and pepper.

Place the steak, and cut-side-down Brussels sprouts, on a lined baking sheet or roasting tray. Cook in the preheated oven at 180°C for 15 to 20 minutes. Halved Brussels sprouts roast quickly at this temperature; After 10 minutes, put in the cherry tomatoes so they do not burst too much.

Note: I forgot to check the Brussels sprouts that’s why it’s charred. Remove the rump steak from the oven and let it rest for 5 minutes.

Carrots and daikon

Peel the daikon and carrots, then cut carrots and daikon to chunky pieces. Place the 2 daikon pieces and 3 carrot pieces into a small pot or pan. Add just enough water to cover them halfway (about 1/2 cup), plus a pinch of salt or a splash of soy sauce. Cover the pan with a lid and cook over medium heat for 5 to 8 minutes. Poke a piece with a fork or toothpick. If it slides in easily and the daikon looks somewhat clear, they are ready to eat.

Note: You can stir-frying, roasting, or braising them. Or you can make soup.

Choy sum

Wash the choy sum thoroughly. Pat or drain dry, and separate the thicker stem pieces from the leafy tops if your pieces are large. Place a saucepan over high heat. Add the cooking oil until hot and shimmering. Add the minced garlic to the hot oil and stir-fry for about 15 to 30 seconds until fragrant and lightly golden (be careful not to burn it).

Add the stems first because they take longer to soften. Cook for about 30 seconds. Add the remaining choy sum leaves, salt and ground pepper. Toss everything continuously over high heat for about 1 to 2 minutes until the greens turn bright green and wilted, but the stems remain crisp-tender. Transfer immediately to a serving plate to prevent overcooking.

https://helenscchin.com/2018/09/28/rump-roasted-brussels-sprouts-and-vegetables/

For my carrot and daikon pork spare rib soup recipe:

https://helenscchin.com/2025/11/20/carrot-and-daikon-pork-spare-rib-soup/

Daikon pork spare rib soup recipe:

https://helenscchin.com/2025/11/14/daikon-pork-spare-rib-soup/

Carrot and daikon chicken soup recipe:

https://helenscchin.com/2020/12/12/carrot-and-daikon-chicken-soup/

Carrot and daikon anchovies soup with spring onion recipe:

https://helenscchin.com/2020/03/17/carrot-and-daikon-anchovies-soup-with-spring-onion/

Daikon spare rib pork soup (Stove top pressure cooker) recipe:

https://helenscchin.com/2024/06/16/daikon-spare-rib-pork-soup-stove-top-pressure-cooker/

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