“Asian dried fine anchovies, known as Ikan Bilis in Malaysia/Singapore and Myeolchi in Korea, are small, silver-coloured fish valued for their intense umami flavour and nutritional benefits: high protein content and support for bone and heart health. They are used whole to create stocks, served as crispy side dishes, and can be prepared in various ways, such as stir-fried with peanuts or simmered for stock. Their long shelf life makes them ideal for weight management, and they also provide immunity boosts and antioxidant properties.”

“Daikon radish is known by a variety of other names, including lo bak, white radish, Chinese radish, Oriental radish and icicle radish. A Chinese turnip is more commonly known as a jicama. Both daikon and Chinese turnip are a crisp textured vegetable that is low in fat and contains a number of essential nutrients. Daikon is milder in flavour and less peppery. When served raw, it’s mild and tangy, with a crisp and juicy texture. When cooked, it has a concentrated sweet flavour similar to cooked turnips.”

Well, let’s make carrot and daikon Asian anchovies soup with home grown spring onion using pressure cooker I borrowed from my mom. The soup is indeed a comfort hearty satisfying and delicious meal. Let’s cook!!!

Ingredients

120 g Asian fine dried anchovies
2 L water about 8 c, divided
1 fairly big daikon, peeled cut into big chunks
2 medium carrots peeled and cut into large chunks
2 dried squid
6 red dates
1 onion whole, remove the skin
4 cloves garlic cloves don’t peel whole
4 slices ginger, divided
3 garlic cloves
white parts of 2 stalks spring onion, reserved green parts for garnish
salt
peppercorn

Method

Rinse anchovies in two changes of water depending on the saltiness and pat them completely dry with kitchen paper. Then dry-fry dried Asian anchovies to ensure a clean, rich, and non-bitter broth. While some methods only require one step, doing both enhances the flavour.

Place the completely dry rinsed anchovies into a heated pan. Stir frequently over medium heat for about 2–3 minutes, until they smell nutty and turn light golden. This dry-frying step is crucial to ensure the soup is not too “fishy.”

In pressure cooker, add 4 c of cold water, anchovies, squids, red dates and 1 slice ginger. Set the pressure cooker to High Pressure for 5 minutes. Allow Natural Pressure Release (NPR) before opening the lid; Let the pressure cooker sit undisturbed with the valve in the “Sealing” position for 15-20 minutes. After the 20 minutes, Be careful it’s very hot, wear rubber gloves to turn the steam release valve to “Venting” (or “Open”) to release any remaining steam quickly. Then I wait a further 20 minutes. Once the metal pin drops, it is safe to open the lid.

Meantime, peel and cut the daikon (radish) into large chunks and the carrots into large chunks. Add the daikon, carrots, 3 garlic cloves, 3 remaining slices of ginger, 4 c water and the white parts of 2 stalks of spring onion. Bring to a simmer, cooking the carrots and daikon until tender on medium-low heat for about 20 minutes, without a lid. Check the seasoning. If needed, add more peppercorn and a tiny bit of salt. Stir to mix well. Switch off the heat. Then spoon into bowls and scatter the green parts of the spring onion. Serve with a bowl of rice. Enjoy!!!

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

#helenscchinrecipes
#souplovers
#cookingforthefun
#foodiesplus