Preserved Chinese Radish (Chay Poh) Filling

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This dish is mainly to use as a filling for a Teochew snack and a meal for breakfast. It is a very salty dish because of it preservation process. It is made up of turnips, cut into strips and preserved with salt for a few months in an earthen pot. It is available at any Oriental and Asian grocery stores. You can get them whole strips or totally minced. For this dish you need to buy the minced one. If you are unable to get them, no problem, simply use the whole strips and chopped them very fine. Well, the next recipe will show you have to use this filling.


¾ cup minced preserved Chinese relish (Chay Poh)
¼ cup chopped garlic
¼ cup canola oil
1 ½ tablespoon dark soy sauce
½ tablespoon sugar
½ cup chicken broth (if for vegetarian: use water)
Heat the canola oil in a sauce pan over medium high heat for about 1 minute. Add in the chopped garlic and cook until golden brown. Then add in the Chinese relish into the garlic and stir fry until mixture is fragrant. Finally, add in the dark soy sauce, sugar and chicken broth/water and simmer over very low heat until the liquid reduces to almost dry.
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