Lobok can be sliced or grated and eaten raw or added to any cooked recipe. It can also be pickled, boiled, roasted or used in soups and stews. Buy online at BuyFruit.com.au.
Lobok is also known as white radish and resembles a fat carrot with white skin and flesh. It has a flavour that ranges from pungent to mildly sweet. Lobok can be sliced or grated and eaten raw or added to any cooked recipe. It can also be pickled, boiled, roasted or used in soups and stews.
Choose lobok that is firm and free from soft patches or mould. It should feel heavy for its size. Store lobok, wrapped in a plastic bag, in the crisper section of the fridge for up to two weeks.
Serving Suggestion: Wash, peel and chop 500g lobok into pieces about 3cm square. Heat two tablespoons olive oil in a small saucepan. Add five cloves minced garlic and sauté until fragrant. Add the lobok pieces and enough stock just to cover. Loosely cover and bring to the boil. Continue boiling five to ten minutes, until the lobok is tender and the stock is reduced by half. Reduce the heat and dissolve four mashed anchovies into the liquid. Add salt, pepper and butter to taste and serve with grilled toast.