Easy Tibetan Pickled Radish & Pickled Radish Stir Fry - Authentic Son Labu Recipe
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- Опубликовано: 22 авг 2020
- Pickled radish, a classic tibetan side dish. Although fairly easy to make, some people struggle with its fermentation method. Small mistakes can make it go bad fast.
Not only will I show you how it's done, I will also showcase a classical tibetan main dish that can be created with pickled radish: Radish & Beef Stir Fry.
Make sure to adjust seasoning accordingly if you make smaller batches.
Tips:
1. use boiled or bottled water (water should be at room temperature)
2. use salt without iodine if possible (himalayan salt works too)
3. use a clean jar and try to not contaminate it (use clean chopsticks when taking it out)
Ingredients:
For pickled radish:
- white radish
- red radish
- 1l water
- 2 1/2 tablespoons salt
- 3 dried chili peppers
- 15 sichuan pepper corns
For stir fry:
- 300g (10.5 oz) beef
- 2 dried chili peppers
- 1 green onion
- 6 sichuan pepper corns
- 1 teaspoon salt
- 1 tablespoon soy sauce
Tags: Son Labu, Pickled Radishes, Radish Stir Fry, Tibetan Pickled Radish, Authentic Pickled Radish Stir Fry, Easy Fermented Radish
Music used:
LAKEY INSPIRED - Monroe
LAKEY INSPIRED - 5 Min Call 
Хобби
Palden la, I watch all your videos.I love how you are making Tibetan food alive. Thank s for all the videos .Keep making and we keep liking.
Who would dislike this video?!?🤷🏻♀️
Gen la you are amazing cook.
Especially I like your talking.
Really different than those who speak in India.
His voice is so soothing, I love cooking with him. Satisfaction! 👍👍
Dear Palden-la, I learned how to cook many authentic Tibetan dishes by watching your videos, thank you so much making effort to preserve our authentic Tibetan delicious dishes. I truly appreciate. 🙏
Sonlabu definitely one the most famous Tibetan dish, I love your preserving style and cooking. WOW yummy
Thank you very much!
Love this dish.Thanks.
Thank you I always thought how it’s made
This is exactly how my amala always made son labu. I have not had this in years but i always remember the taste of it. Will definitely try to make it. I absolutely love labsha with dey, so i am pretty sure this son labu dish will be as delicious as it looked when you made it. Thank you! Tashi delek to you!
Looks yum yum delicious 🤤
I have been looking for this recipe foe so long. Thank you for this recipe
I vl really try this in sha allah chef la thank you
Looks delicious 😋 thank you recipes 🙏
It’s my favorite
Pey yakpo labnangsung. Ngey Pala pey thensung🥲Pala ke labnangney manpo so hin Chung Chung la. Handa yey sogi yo Thuchichey na 🙏❤️
Wow...keep it up.so good looking
Thanks for show us a lot daily uses in our lives
Thanks. My parent used to make them all the time also with cabbage.
Thank you so much 🙏
Looks yumm...slurp slurp 👍👍
All the tips starting from 4:06 are very good. I am learning something new from your videos. 👍
Thank you so much .🌹🌹🌹
Wow . Thank u .👍👍🙏🌻
I watched each and every videos too amazing Gen la.
Please keep it up.
Without changes....come chang wow
'Awesome " thank you palden la.
Wow very interesting. I never tried son labu fry, will try in future. Thank you palden la for your wonderful receipe. My best Tibetan cooking channel Palden kitchen and Himalayan dumplings 😋
I really like yours video
Wow! Are you a chef cook? Love to watch your videos, especially in cooking. 👍👍👍😉
My wife and I lived in Lhasa for several years.........this makes me really miss this food!!!! How about a recipe for Tibetan sweet tea????
Awesome ☺️👌👌👌👌
Looking forward to the next recipe ashangla 👏👏👏
Thanks!
😋Yummy😋
Awesome cooking tutorial 👌 keep it up 👍👍👍
Thank you!
ThuJeChey made it with mock meat sooo delicious 😋 thank you 🙏
This dish is v famous at kalimpong soylabhu and sha ... palden la thank you for sharing
Thanks
Hello from Seattle, Washington! I came across your channel a few weeks ago and am so happy to find you. I miss Tibetan food we had growing up in India and it’s not easy to find here in the US. I made the radish pickle which was so easy and made the beef and radish stirfry - it was easy, delicious and my family loved it. Thank you!
Make a video of making it and serving it to your family. We would like to see your family's reaction. :)
Thank you Palden la 🙏🙏🙏🙏
Thanks for sharing this simple yet amazing recipes!!! Can we use fresh red 🌶️ instead of dried ones? Thanks in advance
Paldenla, It’s so amazing to see such a wonderful and aesthetically made videos. Makes me very proud as a Tibetan. Could you share what brand of kitchen pots and pans and knives you use. Thujeche in advance.
I will make a video on this in the future. Thanks for watching!
🙏🙏🙏
🙏🙏
🙏👍
I See…i was not aware about two things … next time certainly i will use cold -boild -water & only Himalaya Salt…👍
Fried with Beef meat Looks so delicious Which Íve Never tried… thank you for introducing us new tibetan dish 🙏🏽
One question: Do you run a Restaurant ..⛩ would like to try your dishes 🍻🥢
Thank you for the kind words. I don't have a restaurant yet, but maybe in the future! Who knows :)
Palden's Kitchen 🌺Hearty -Welcome 🌹
Wish you All The Very Best for your Future Plan
Certainly we would love to visit for sure 👍
Gen Palden la Thank you 🙏
Definitely will try it. How do you know if sonlabu is fermented properly? How can you tell if good or not.
You are too clean. I'll hesitate to work in your kitchen.
The combination looks very good. Though the dish looks bit pale, some termeric or paprika might make it look more appetizing.
Thanks for the recipe. I want to see how suasage is made but it might mess your kitchen.
How long will it take to ferment during winter?
Tashi delek Gen Palden Lak. I am from Swiss ..thank u for ur videos .. we like it so much . May I know please where I can get this frying pan
The name of the brand is Demeyere. It is an induction wok. We got it as a gift for our induction stove.
ཐུགས་རྗེ་ཆེ་🙏🙏🙏👌👍
genla, do you have a restaurant? would love to visit ;-)
I don't own a restaurant (yet) :)
How to maintain the crunchiness? After few days, it become soft and jiggly.
i hhave only arma oil cam i use this to mke sun labu
བཀའ་དྲིན་ཆེ།
How to make bamboo shoots pickle
Tomato and masala and turmeric why not in your recepi bro ?
About the first recipe, Is it possible to make a cabbage version? If yes, please make a video.
No,Tibetan only prepare with radish, maybe search Korean they do prepare with cabbage. Hope it helps. You are man eater than why cabbage 😜😜😜 just kidding 👍
ང་རང་ཁ་ལ་ཆུ་སྐྱེས་སོང་
Hw it happen sour? Wat u added to become sour un sounlabbu?
The fermentation process makes the Son Labhu tangy/sour. The salt in the Son Labhu & the sun warmth helps start that fermentation process 💛
Thuchey nang palden la
Is it possible to make this recipes in plastic containers??
I don't recommend it
དཔེ་ཡག
Don’t this need veneger or not please let me know
No, vinegar is not needed.
དངོས་གནས་ཕན་ཐོག་ཆེན་པོ་འདུག་
Damn I was putting vinegar in my Sonlapu all these times 🤦♂
བཀའ་དྲིན་ཆེ་། མུ་མཐུད་སླབ་གནང་རོགས།
Thank you!