radishes

I peeled many radishes as a kid. When I was assigned this task, it meant we were having people over for dinner. Living in small town America, company enjoyed Chinese fare. My mum’s food was and still is delicious. She started cooking when she was eight. It’s sad to say but I reckon the art of cooking Chinese food is ending in my family with my generation. I do cook a fair bit, oddly just not Chinese. Perhaps I should figure out why. But back to radishes, my job was to peel them carefully taking off only the necessary vibrant red and leaving behind a pile of spheres. Mum cooked it with dried scallops and then it was topped with scallions. I was satisfied I had a part in the aesthetics of the dish. We haven’t had radishes since leaving the states. They’re not easy to come by in Hong Kong.

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