January 4, 2008

I have tons of stuff/things to do this weekend. The house is a mess, my desk is pile high with paper, need to do a bit of book keeping, do laundry, etc…. And I want to make egg rolls with daikon/carrot pickle. So I’m hitting the Asian store and maybe Kohl’s since its pretty close.

Vietnamese Egg Roll

  • 6 dried shiitake mushrooms
  • 6 oz. ground pork
  • 6 oz. frozen or canned crabmeat, defrosted and drained
  • 5 oz. raw shrimp, finely chopped
  • 1/3 cup chopped water chestnuts
  • 1/4 cup bamboo shoots, sliced into matchstick-size pieces
  • 1/4 cup finely chopped shallots
  • 3 tablespoons MAGGI Seasoning Sauce
  • 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground black pepper
  • 1 teaspoon sesame oil
Reference Site: [ Link 1 | Link 2 | Link 3]

Everday Daikon and Carrot Pickle

  • 1 large carrot, peeled and cut into thick matchsticks
  • 1 pound daikons, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
  • 1 teaspoon salt
  • 2 teaspoons plus 1/2 cup sugar
  • 1 1/4 cups distilled white vinegar
  • 1 cup lukewarm water

2 comments:

platitudinal said...

Wow! You have quite a to-do list there. Did you manage to make the eggrolls? How did they come out? I noticed the Maggi seasoning in the recipe. When I was small I love to eat rice with Maggi, and hot sauce.

lauren said...

looks like a nice recipe.