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Amparo Bertram

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09:40 pm: This weekend was brought to you by...carrots
A while ago, sara_tanaquil posted a recipe for a tofu/carrot/sesame concoction in her journal. I personally am not a huge fan of cooked carrots...or vegetables in general...but she raved about it so much that I thought I should give it a try. Plus, I could use any extra carrots for trying the chijimi recipe.

The problem is, I didn't know how many carrots to buy to get six cups of shredded carrot as called for. I reasoned one carrot = one cup, so I bought six. Well, turns out that it's more like one carrot = TWO cups, so now I have a salad bowl full of shredded carrot sitting on my kitchen table, all forlorn. I'd better make that chijimi soon...

Anyway, the recipe did turn out to be quite good. Ordinarily, cooked carrots are too sickeningly sweet for me, but in this case the other flavorings totally covered up the sweetness, so yay.

Then I went shopping for the chijimi ingredients. I had to go to three different grocery stores before I found one that carried a brand of kimchee that didn't have either fish or shrimp in it. >_< I haven't gotten around to making it yet, but the carrots are pleading with me to hurry.

Other than that, the only news this weekend is that the front tire on my bicycle has given up the ghost. I had the rear one replaced last year, so now it's the front one's turn.


[User Picture]
Date:February 5th, 2006 09:55 am (UTC)
Yay! I'm really glad you liked it. The ironic thing is, I dislike BOTH tofu and cooked carrots (or thought I did, anyway). Carrots cooked the traditional American way are way too sweet and mushy for my taste. But the way this dish cooks, they come out tasting closer to raw carrots, which I love.

I've had problems with the carrot measurements, too. I haven't actually tried grating proper carrots; I'm lazy, so I buy little eight-ounces bags of carrot matchsticks from the store. I find I can cram only about two of these bags into the pan before it overflows (maybe I should start using my larger frying pan). I don't know how on earth she gets six cups of carrot into her recipe -- maybe she's cutting them a different way?

I think you can use just about any amount of carrots you want, as long as they're roughly proportionate to the tofu and fit in the pan.

I just tried another recipe from the book that is very similar in some ways, though the flavor is subtly different -- burdock and carrot matchsticks with (dried) red pepper, and sesame thrown in at the end. It doesn't have the tofu, so it's more of a side dish. I thought it would come out tasting almost identical to the carrot dish, because you add the same ground sesame seeds at the end, but the absence of fried tofu and the addition of the red pepper made it much spicier.
[User Picture]
Date:February 5th, 2006 02:06 pm (UTC)
Sure sounds good. I can hardly wait to try it.
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