July 17, 2008


Filipino Atchara or Pickled Papaya Salad-Pagkaing Pinoy
2 cups grated green papaya
1 inch ginger, sliced thinly
1 green pepper, sliced thinly
3 cloves garlic, chopped finely
1/2 carrot, cut into circles or flower shapes
1/2 cup sectioned cauliflower
1/3 cup sugar
1/2 cup vinegar
100 grams raisins
salt to taste

1. Soak papaya in a mixture of salt and water for 5 minutes. Rince and squeeze dry.
2. Mix vinegar, sugar, ginger, garlic, onion, and other ingredients well.
3. Let stand for a few minutes. Transfer into jars and seal tightly. Chill if desired.

Tips for Smart Cooking:
Dress it up!
There are two main types of salad dressings:
1. vinegrettes, which are based on oil and/or an acidic liquid such as vinegar or fruit juice.
2. creamy dressings, which are based on mayonnaise, milk, sour or sweet cream, buttermilk, or yoghurt

A good dressing enhanes the freshness and natural taste of all the ingredients in a salad. In most cases, salads are dressed and tossed just a few minutes before serving. However, some Philippine salad recipes (such as the popular atchara) use the dressing as a marinade to “cook” the ingredients, thus transforming their flavor and texture.

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