Chai tau th'ng (daikon soup)

以前與家人用餐，除了幾樣菜餚，大多時的晚餐都有加一湯餚。自從我三嫂代替我媽當‘煮’持人后，我常吃到捨不得离開飯桌，但還是要節制自己不可吃太多菜餚，須留给還未用餐的家人。如今我清楚覺察到我是多麼非常喜歡吃家中的飯菜啊！
Chai tau th’ng（白蘿蔔湯）是其中一味湯餚，如根据我家人煮的chai tau th’ng是會放干魷魚，但我没有干魷魚，就放干貝…這是我第一次煮chai tau th’ng。
Steve只吃蒸麻油薑臘腸飯，他說很好吃。

Several years ago, I used to have meals with my family. Besides a few dishes, we mostly had a hot soup for our dinner. Since my brother got married, my sister-in-law became a housewife took charge of cooking instead of my mom. I like the food she cooks and always force myself to leave the dining table since some family members still haven’t gotten their meal yet. Recently, I have definitely realized how much I enjoyed our family meals!

Chai tau th’ng (daikon or white radish soup) is one kind of soup we ate. When my family cooked chai tau th’ng, dried cuttlefish was one of the ingredients for the soup. I don’t have dried cuttlefish so I put in dried scallops instead…this is my first time cooking chai tau th’ng.

Steve only ate steamed rice with sesame oil, ginger and Chinese sausage, he said it was good.

*白蘿蔔湯食譜 Chai tau th'ng recipe - http://eheartrecipe.blogspot.com/2009/01/soup-chai-tau-thng-daikon-soup.html