RADISHES are stinky. They are spicy and watery. So, is there anything good about radishes?
“Uncle, they make good stamps for my art project,” my wise-guy nephew Pannon said. “I carve out stars or half-moons from radish stubs and dip them in water color. They sure look nice.”
My niece Krystalle said: “I hold my breath when I use mashed radish for face mask. I grate it, Uncle, and add honey. I think it prevents pimples and makes my skin whiter.”
It’s shame that many people abhor radishes and would rather eat paleya (or ampalaya, Tagalog), the bitter gourd that’s said to be good for diabetes.
Radish Eskrambol. Talking about health, did you know that radishes are a very good source of vitamin C? That’s according to the health website mercola.com. Vitamin C fights disease and and raises the body’s immunity. Since I’m not promoting “popular cures” for infamous diseases, I’ll leave it at that.
Grate peeled large radish, using the surface with coarser blades. Press out the juice and set aside. Repeat process with medium carrot. Reserve the juices. Saute minced onion and garlic in olive oil, then add grated radish and carrot. Season to taste. If you like, mix a tablespoon of oyster sauce to add color. Push the radish mixture aside and break one egg over the pan; stir vigorously until the egg is scrambled and done but not dry, and mix with the radish. Serve while warm.
Radish Tagay. Tagay is the Cebuano word for “to chug” or toast. But before teaching you my Radish Tagay, let me share what mercola.com said. Radishes have peppery taste and naturally heated veggies “end burning sensation experienced during urination.” It has a natural diuretic, thus cleansing the kidney and urinary systems and relieving inflammation.
To make the tagay, add coconut sugar to the reserved radish-carrot juices in a tall glass. Add ice and water. The drink, even when using granulated sugar, has a flavor akin to tuba or coconut wine.
Radish Flatties. To make the flatties or actually radish patties, grate radish and carrot using the coarser surface of a vegetable grater. Squeeze out the juice (reserve to make a drink later). Slice one-fourth head of cabbage very finely. Mince one red and green onion including tops and garlic to taste. Add to the vegetables and toss to mix. Add one egg (unbeaten) and flour enough to make a batter and season lightly.
Fry by the heaping spoonful until golden brown on both sides. To check the saltiness, fry first a small bit and adjust seasoning. Serve with bottled sweet chili sauce, thousand island dressing or just plain.
In The Raw. If you have jaundice or some other liver disease that triggers high bilirubin, eating radishes can help you. Eat radish raw.
To make the salad, slice it paper thin. Mix it with thinly sliced sayote or chayote, juice squeezed out. Add dressing made with apple cider vinegar, olive oil, coconut sugar, salt and pepper. Chill before serving.
Another way to eat raw radish is to grate it and squeeze out its juice once. Add well-drained crushed pineapple and light mayonnaise or yogurt and salt to taste.
So, rah, rah, rah for radish starting today.