Chaozhou Mue Mealwith Fried Preserved Daikon, Radish Omelette, Stir‑Fried Water Spinach, and Thai Wing Bean Salad

Fried Preserved Daikon

1. 1

   Heat 1 tbsp lard in a hot wok over medium heat, add the roughly minced preserved daikon and one minced garlic clove, and stir‑fry until light golden‑brown bits appear, about 2–3 minutes; season with 1 tsp granulated sugar and cook briefly.

Preserved Radish Omelette

2. 2

   Mince 20 g preserved radish and one garlic clove. Heat 0.5 tbsp lard in a wok, fry the garlic until fragrant, then add the radish and stir‑fry until toasted; set aside. In a bowl whisk 4 eggs with 1/8 tsp MSG and 1/8 tsp white pepper until smooth, fold in the fried radish mixture, and pour into a wok swirled with the remaining 1 tbsp lard. Scramble until about 80 % set, spread the mixture, let it finish cooking, flip after 3–4 minutes, cook the other side 2 minutes, and garnish with chopped cilantro.

3. 3

   Stir‑Fried Water Spinach: Heat 2 tbsp lard in a wok, add two minced garlic cloves and sauté for 30 seconds; stir in 2 tbsp fermented soybean sauce and fry 1 minute. Raise the heat, add the water spinach pieces and stir‑fry until wilted, about 1 minute; sprinkle 1 tsp sugar and 1/8 tsp MSG, mix briefly, and serve.

4. 4

   Thai Wing Bean Salad: Blanch the sliced wing beans in boiling water for 20 seconds, shock in cold water and drain. Boil the minced pork in the same water until cooked through, then drain. In a large bowl combine Thai chili paste, 5 g sugar, 2 g MSG, fish sauce, lime juice, and evaporated milk; mix well. Add the sliced chili, quartered onion, cooked pork, and wing beans, toss thoroughly, then top with sliced cabbage, carrot, and a sliced boiled egg.

5. 5

   Serve the plain rice gruel (mue) alongside the above dishes, arranging pickles, olives, peanuts, and other condiments as desired.