How to make Atsara -Pickled Green Papaya ( Kapayas) Recipe #beccasshoppe.com
Atchara is a pickle made from grated unripe papaya very popular in the Philippines. Served often as a side dish for fried or grilled foods such as pork barbecue. May fav, Make it your favorite recipe too!
1 large green papaya 1 tablespoon salt
1 large carrot
1 red bell pepper
1 green bell pepper
1 large onion
2 cups coconut vinegar
1 cup brown sugar
1 teaspoon salt
10-15 whole black peppercorns
1 garlic clove
Procedure: Peel the papaya.
Cut in half and remove the seeds.
Grate the flesh.
Place green papaya in a bowl and add the salt.
Mix well and allow to sit for an hour.
In the meantime, prep the other vegetables.
Grate the carrot.
Thinly slice the bell peppers, onion and ginger.
After an hour, squeeze the green papaya to get rid of excess liquid.
Mix green papaya together with the prepped vegetables, except ginger.
In a small saucepan, heat the vinegar over low.
Add the sugar, salt, black peppercorns, garlic clove and thinly-sliced ginger. Heat until sugar and salt have dissolved.
Let cool. Pour over vegetables.
Store in a container, cover tightly and refrigerate overnight.
Fresh preserving Atsara in jars. Serve as a condiment to a variety of dishes.
Place the popped popcorn into two deep baking pans.
You may use roasting pans or disposable roasting pans.
Set aside. Preheat the oven to 250 degrees F (120 degrees C).
Combine the butter, brown sugar, and corn syrup in a non-stick saucepan. Bring to a boil over medium heat, stirring constantly for 5 minutes.
Turn off the heat, and stir in the baking soda and vanilla.
The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat.
Bake for 1 hour, removing the pans, and giving them each a good stir and break apart every 15 minutes.
Allow to cool completely. Serve or store in airtight containers or resealable bags. Always makes a great gift idea! Enjoy!
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SINIGANG NA HIPON RECIPE (Filipino Sour Soup seafood Recipe) INGREDIENTS
8 cups water
1 onion, peeled and quartered
2 medium tomatoes, quartered
2 whole green chile pepper
20 whole black peppercorns (optional) 1 cup daikon radish, peeled and sliced into 1/2 inch thick 1 pound shell-on shrimp, tendrils trimmed, washed and drained well
1 Package Tamarind soup mix
2 cups baby bok choy, leaves separated
Optional to taste:
1 teaspoon salt
2 tablespoons fish sauceI
Instructions: In a large saucepan over medium heat, bring water to a boil. Add onions, tomatoes, and radish and shrimp. Cook for about 2 to 3 minutes. Continue to cook for about 3 to 5 minutes or just until shrimps color changes to pink and vegetables are tender yet crisp. Add baby bok cho and mix well with broth. Turn off heat and cover until vegetables are cooked. Serve hot with steamed rice. Season with salt or fish sauce to taste. (Optional)
Knorr Tamarind Soup Mix (Sinigang sa Sampalok Mix), 1.41oz (40g), 14-pack)
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