Achara-Pickled Vegetables

I love pickled. I love pickled vegetables. I eat with chilli this kind of food. So I share you that I used the ingredients. 1-1/2 cups grated raw papaya, 1/4 cup grated carrot, 1/4 cup sweet red pepper, thinly sliced, 1/2 cup vinegar, 1/2 cup sugar, 1/2 tsp. Salt, 1/8 tsp. Black ground pepper, 1 tsp. Finely chopped fresh ginger

Mix grated papaya, carrot and sweet red pepper in a
deep glass bowl. Set aside.

Boil the vinegar, sugar, ginger, salt and pepper uncovered in
a cooking pan for 2 - 4 minutes. Pour the vegetables mixture
cover for 5 - 8 minutes, then remove from the pan to a glass
bowl , let it cool and then refrigerate.

Note: To grate raw papaya, peel off skin and cut lengthwise into four pieces
- discard seeds. Wash papaya, dry and grate using a cheese grater.

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Spring Rolls

I love to cook spring roll. This is my fave food too! my husband he really love to eat this kind of food! There are the ingredients.
8-10 large Chinese mushrooms, large head of cabbage, 1 carrot, 1/3 pound lean ground pork, garlic powder, salt and pepper to taste, 1/4 pound cooked salad shrimp, frozen wrappers (preferably Spring Home Spring Roll Pastry or Weichuan), egg white, vegetable oil

Cooking Method:
Cover mushrooms with boiling water and let soak at least 15 minutes while preparing other ingredients. Quarter cabbage and discard core. Shred into 1/8 inch strips by pushing quickly through a food processor using the slicing disk. Put cabbage into a large mixing bowl. Peel carrot. Using the vegetable peeler, cut ribbons of carrots directly into bowl of cabbage. Saute pork in a large deep skillet. Add garlic powder, salt and pepper to taste. When cooked, add to the cabbage.


Defrost and rinse shrimp; remove visible veins, then add to cabbage. Drain mushrooms, remove stem and slice very thinly. Add to cabbage. Add more seasoning and mix well. Return to skillet over medium heat and toss continually until cabbage starts to wilt slightly. Remove from heat and return to mixing bowl. When cool, squeeze all excess liquid from filling.


Heat oil in wok or skillet on high heat. If using a deep fryer, heat to 350 degrees. Using 1/3 cup of filling, wrap spring rolls in the usual manner. Seal tightly with egg whites. Fry several at a time until wrapper is golden brown. Lift out of pot with tongs and drain well on paper towels before serving.

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