Hakka Eggs with Preserved Radish (菜脯炒蛋) by: Judy 0 Comments Jump to Recipe Posted:4/06/2021Updated:4/06/2021 As soon as I spotted this package of preserved radish, known as luóbo gān (萝卜干) at the Chinese grocery, I knew I had to blog this Stir-Fried Eggs with Preserved Radish recipe.  This is one of those dishes that—if your family is Hakka—can transport you back to your childhood.  An Egg Dish for Anytime of Day While we tend to look at eggs as breakfast food here in the U.S., you can eat this egg dish for breakfast, lunch, or dinner.This Hakka Stir-Fried Egg dish turns out light and airy, with an addictive, very salty bite from the preserved radish.That’s why you’d usually serve it with rice porridge, which is an excellent blank canvas for strong flavors.  I personally love all Asian egg dishes.

There’s a huge variety, and they are quick and easy to make, especially when you’re cooking for a crowd, from Steamed Eggs to Stir Fried Eggs with Shrimp to simple Fried Eggs with Soy Sauce.An Easy Introduction to Hakka Cooking The best word to describe Hakka cooking is tasty.It’s not the most insightful observation, but Hakka chefs are skilled at making simple dishes extremely flavorful—either through technique, mixing textures, or preserved or sour ingredients.   I personally love Hakka cuisine, and I think most people would agree that it’s a delicious branch of Chinese cooking.  Some of our favo

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