Posts tagged ‘salad’


Radish salad (side dish)

Radish salad (side dish)

A salad /side dish recipe? Yeah, you read that right. This is a Filipino side dish, “ensaladang” is a borrowed Spanish word meaning salad and “labanos” is simply radish. Although the name of the dish means salad, it is a side dish, a perfect partner for fried seafood or pork.

My grandmother made this all the time when I was in grade school. It’s another one of the recipes that she never taught me or my mom to make. Usually, when she’s in the kitchen, i’d be watching her prepare the ingredients and would ask her if I can help, and grandma will always send me away. She doesn’t like anyone messing with her ‘kitchen’. That’s why, until she passed away, she never taught anyone the recipe(s) she knew!

Oh well, decades later, when I can safely say that I can handle myself inside the kitchen (now I know how my grandma feels when someone is ‘bothering’ her while cooking, haha!) I finally made my grandma’s ‘Ensaladang labanos’! And it’s just how it tasted exactly the first time she asked me to try it out, years and years and years ago. So here’s the recipe:


1 1/2 cups radish, sliced into strips

2 small tomatoes, cut into chunks

1 small onion, sliced thinly

1/3 cup vinegar (or less, depends on how much you want to use)

1/8 cup rock salt


1. Combine salt and radish strips and set aside for about 20 to 30 minutes. (The salting process removes the bitter taste of the radish).

2. After 30 minutes, the salted radish can now be squeezed to death (haha!) Wash the squeezed radish strips with water and drain water, or you can squeeze again, not too much this time.

3. In a glass jar or plastic container, combine the radish strips, tomatoes, onion and vinegar.

4. Serve with any kind of fried seafood or pork.

You might think that this will have a strong sour taste, but no. There is a hint of onion flavor as well as the tomato; and the crunch of the radish is just perfect if you’re looking for that certain texture in food.

This side dish can be stored in the fridge and can last for more than a week.


NEW RECIPE SOON – insalata, ensalada, salad, etc… :)

New recipe coming soon, still finding the time to  write the blog though. Just dropped in for a quick post.


My home made Kani Salad

This is what I made last month. It’s a very simple japanese dish or appetizer if you want to call it. The only thing that’s missing here is the ebiko (If you’ve eaten kani salad before in a japanese restaurant, these are the orange thingies that tops the salad). It was very difficult to find ebiko here, I’ve seen a small package once in a frozen section of a particular grocery, but it was very pricey.

The usual recipe calls for cucumber, kani sticks (imitation crab sticks) and of course, it won’t be a salad if the dressing is missing – the japanese mayonnaise! I go for the Kewpie brand (he japanese reads it as KIYU-PI). I don’t know if there are other japanese mayonnaise brands out there but this is the only brand available here and it has the same taste as those served in japanese restaurants.

The first Kani salad I’ve tried only had cucumber, crab sticks, ebiko and japanese mayonnaise, but the last time I ate at a japanese restaurant, they added lettuce leaves, not a bad idea. So last month, I decided to make one with lettuce.

This is my own recipe for 2 – 3 people.

3 cups  lettuce, shredded

1 ½ cups cucumber, sliced into thin strips

1 cup crab sticks, shredded (or you can add some more, depends on your taste)

½ tsp ebiko (optional)

Japanese mayonnaise (KEWPIE BRAND)

Kewpie Japanese Mayonnaise

Layer the following ingredients on a serving plate: Lettuce, cucumber, crab sticks, japanese mayonnaise and lastly, sprinkle the ebiko on top.

You can also try the salad without the lettuce and it would still taste great and  refreshing. I would really suggest that you try making this at home, because it’s fun, and much cheaper compared to those served in Japanese restaurants;  just make sure that the mayonnaise is cold before you use it on the salad 😀

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