This post was published 2011 in my another blog. It's kinda brought me the nostalgic experience that's why I'm re-posting it here again. Hope you would not mind :)
This week my mom had given me twice a large bottleful of atsara. Have you tried taste or eat an atsara? Fillipinos have different types of atsara. It depends on what do u like and preferred ingredients to use. My mom makes an atsara from papaya fruit. The papaya fruit used should be raw. It is stripped and cooked with other ingredients and spicies. I love it much! It's a perfect side dish for anything and very complementing to dry foods or even eating it as the main viant.
It's spicily supercilious and mouth-watering. I can't help taste it whenever i found one on anyone's table. Because i love atsara i am thinking of making one. I've started the process of learning how to cook achara this morning. I asked mom about its ingredients first, then the process. With the help of my mom, i hope i can make a good one without wasting too many papayas in our yard.
For those who wants to know how to cook an achara/atsara, i have copied some recipes. Just choose what do you think is easy for u. Good luck!
Achara or Atsara Ingredients:
- 4 cups grated fresh green papaya
- 1/4 cup salt
- 1 carrot, peeled and sliced
- 1 red bell pepper, sliced into long strips
- 1 (2 inch) piece fresh ginger root, peeled and sliced
- 2 green chile peppers, sliced into thin rings
- 1 (1.5 ounce) box raisins
- 1 cup white vinegar
- 1 cup water
- 1 cup white sugar
- 1 teaspoon salt
Achara or Atsara Cooking Instructions: |
- Toss the grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour.
- Drain the liquid from the papaya and rinse thoroughly.
- Place the papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.
- Combine the papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins together in a clean large bowl; mix.
- Transfer the mixture to clean, dry jars with lids.
- Stir the vinegar, water, sugar and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes.
- Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid.
- Allow the vegetables to marinate in the liquid at least 1 day before using.
- Store in refrigerator between uses.
http://www.pinoyrecipe.net/achara-or-atsara-recipe-filipino-pickled-green-papaya/
ATSARA
800 g green papaya, grated or julienned
2 medium carrots, grated
1 onion, grated
1 medium red capsicum (pepper), julienned
1 medium green capsicum, julienned
1 c raisins
2 Tbsp salt
Syrup
2 1/2 c white vinegar
2 c sugar
1 inch piece ginger, julienned
2 cloves garlic sliced thinly
1/4 tsp freshly ground pepper
In a large bowl, mix the grated green papaya with the salt. Cover with cling film and leave in the refrigerator overnight.
Meanwhile, the syrup can be prepared by boiling the vinegar and sugar. When the sugar has dissolved, mix in the ginger, garlic and black pepper and let simmer for a further 5 minutes.
When ready, rinse the papaya well. Squeeze as much of the water out as possible by placing the rinsed papaya in a large piece of muslin and wringing it hard. Mix in the rest of the vegetables.
Put the vegetable mix into sterilized jars. Pour in the syrup and remove bubbles by pushing the vegetables down with the back of a spoon. Put lid on jar.
If for immediate consumption, the jar can be put in the fridge and it should last for a week.
If 'preserving', put the jars in a cauldron of lukewarm water, making sure the water level is around 2cm above the jar lids. Bring to a boil and leave on a rolling boil for around 30minutes. Leave the bottles in the cauldron, with water, until completely cool. The pop lids should be flat, meaning a vacuum has been created. Otherwise, repeat the pasteurisation process. This pasteurised atsara should be good in the jar for a couple of months. Refrigerate upon opening.
http://maybahay.blogspot.com/2007/10/lasang-pinoy-21-atsara.html
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