Chai poh

Chai poh refers to preserved radish, a common ingredient in Chinese and Southeast Asian cuisine. It is made by salting and fermenting daikon radish, resulting in a salty, slightly sweet condiment with a unique, umami-rich flavor.

Chai poh can be found in two main varieties: sweet and salty. The process of making chai poh involves drying the radish under the sun after it has been salted and then preserving it in sugar and salt, which contributes to its distinctive taste. The preserved radish needs to be rinsed and sometimes soaked before use to remove excess salt.

One of the most famous dishes featuring chai poh is chai poh neng, a steamed omelette with preserved radish, popular in both Chinese and Peranakan (Nonya) cuisine. Chai poh is also a key ingredient in radish cake (luo bo gao), a savory cake made from rice flour and shredded radish, steamed and then often fried until crispy on the outside.