White Dove Sweeten Chopped Turnip 500g

Pickled Radish (huah chai bpoh in Thai) is made from salted and pickled daikon-like turnips

White Dove
500 g


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Chuanglee - Lombard Wall
London SE7 7SJ



Allergy Advice:
For allergens, see ingredients in red bold


Serving Size :

Average Nutritional Value Per 100 g g







Protein g g
Carbohydrate g g
of which sugars g g
Fat g g
of which saturates g g
Fibre g g
Sodium/Salt g g


Calories 160g

Calories From Fat 0g 0%
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0g 0%
Sodium 90mg 4%
Total Carbohydrate 40g 14%
Dietary Fiber 0g 0%
Sugar 35g 0%
Protein 0g 0%
Vitamin A 0g 0%
Vitamin C 0g 0%
Calcium 0g 0%


Sago Sai Moo (Sago and Pork)Ingredients1/2 cup minced pork2 cups sago (small size)3/4 cup White Dove Sweet Radish1 cup onion (cut)1/2 cup roasted peanut (ground)4 coriander roots6 cloves garlic15 Thai pepper2 tbsp. palm sugar2 tbsp. fish sauce2 tbsp. olive oilCooking Method1. Ground coriander roots, garlic and Thai pepper together.2. Fry the mix above in hot pan with olive oil until it smells nice. Then, add pork and cook for 5 minutes3. After that, add onion, palm sugar, and fish sauce. You can adjust the taste as you like. Now, mix well.4. Add pickled radish and roasted peanut.5. Stir-fry until the everything get thick. Use low heat. Be careful, don’t burn it. When the mix is thick, it will be easy to mold. Turn off the fire.6. Next step, we will make the sago. Clean sago one time with water. Drain it and then soak in water for 1 hour.7. After that, squeeze the sago very lightly with your hands. Take only your thumb size and flatten it. Put the stuff from number 5 in the middle. Now mold it in round shape.8. When you finish, steam for 15 minutes.9. Serve with lettuce, red chilli peppers and coriander.TipsDip your hand in water while you mold the sago. It will not stick in your hand and the shape will be pretty. Fry minced garlic and dress it on sago. Oil will help sago not to stick and garlic it will give the best odor.Recipe form: http://www.joysthaifood.com


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