ATCHARA STEP 10 Seal the
jar and place
inside the
STEP 1 Place the julienned papaya in a
refrigerator for a
large bowl and combine 1/4 cup salt
week (or 5 days
then mix until the salt is well
minimum to
distributed.
achieve the
expected texture
STEP 2 Cover the bowl and place inside
and flavor).
the refrigerator overnight (the salt will
dehydrate the papaya).
STEP 3 Place the julienned papaya in a
colander or strainer then rinse with INGREDIENTS
running water.
3 lbs shredd
STEP 4 Using cheesecloth (or any cloth) ed green
as a container, put the rinsed papaya papaya
inside the cloth and squeeze until all the 1 medium
liquid comes out. carrot thinly
sliced
STEP 5 Put the papaya back in the large 1 small red
bowl and combine with carrots, garlic, bell
ginger, onions, whole peppercorn, bell pepper julie
pepper, and raisins nne
3/4 cups rai
STEP 6 Heat the saucepan and pour-in sin
the vinegar and bring to a boil. 1 head
garlic sliced
STEP 7 Add the sugar and 1 1/2 tsp salt 4 thumbs
then stir until well diluted ginger julien
ne
STEP 8 Turn off the heat and allow the 2 cups vineg
syrup to cool down until temperature is ar
low enough to handle. 1/3 cups gra
nulated
STEP 9 Place the combined vegetables white sugar
and spices in a sterilized airtight jar and 1 teaspoon
pour-in the syrup salt
1/2 teaspoon ground black pepper carrot,
PINEAPPLE JAM raisin,
pickle, bell
Step 1 Peel the pineapple and grate pepper,
the flesh -- you should end up with and
about 2 cups. Put the pineapple and beaten
water in a small saucepan and cook over eggs.
medium-low heat until the pineapple is
soft, about 35 minutes. INGREDIE
NTS
Step 2 Add the sugar and lime juice
and stir to combine. Cook until the 1 pineapple.
mixture has thickened, about 45 to 60
minutes. Spoon the jam into a 16-ounce
jar with a tight-fitting lid. Store it in the 1 cup water.
refrigerator for up to 3 months.
2 cups
RELLENONG BANGUS sugar.
Juice of 2
1. Marinate the Skin with the limes.
mixture of soy sauce and
calamansi for half an hour.
2. Boil the bangus meat in 1 cup of INGREDIENTS
water for 5 minutes.
3. After which, remove the bones 1/4 kl.
from its meat. Ground
Pork
Cooking Instructions: 1 bulb
onion,
1. Saute garlic and onion. minced
2. Add ground pork and milkfish 3 cloves
meat. Seasoned with salt and garlic,
pepper to taste. minced
3. Stir-fry for about 3~5 minutes. 1 medium
Set aside until it cools down. carrot,
minced
4. On a separate bowl, mix the
sauteed pork and fish meat with
1/4 cup of chopped red bell cooking to dissolve the
pepper sugar. Turn the heat off
1 egg after the sugar has
dissolved
1 small pack of raisin
50 grams of pickles 4. You do not want a
salty taste to the tilapia
chunks so make sure
5. Stuff the sautéed ingredient inside to take this step
the fish. seriously. Slice the
onions and bell
6. Wrap the staffed Bangus with peppers into thinly
Banana leaves and tie it. sliced strips. Pack a
wide mouth glass jar
by starting with a layer
7. Put cooking oil in a skillet and of tilapia, then a layer
Deep Fry the stuffed bangus fish. of sliced onions and
peppers. Repeat these
8. Cook at least 5~7 minutes on each steps again and again
side. until the tilapia, sliced
onion and peppers
completely fill the jar.
Marinate
1/4 cup Soy Sauce
1
4 pcs. Calamansi (Juice)
teaspoon sal
t
PICKLED TILAPIA
1teaspoon g
round black
1. Cut the skinned tilapia fillets into pepper
1-inch pieces and place them in the INGERIDENTS
jar . FISHP..
2. Add 3/4 cups of plain table salt on Tilapia
top of the fish chunks. Cover the fish Fillets- cut
chunks and salt with the vinegar, into 1 inch
about 2 cups of vinegar per quart of pieces 1
fish . pound
Salt,
3. In a medium saucepan, bring 2 cups of white
Iodized/Tabl
vinegar, 1 ½ cups of granulated sugar, and 2
e 1/2 cup
tablespoons of pickling spice to a low boil. Continue
Vinegar, White (Divided, Brine - 1
1/2 cup, Pickling Solution - 2
cups) 3 1/2 cups
Sugar, Granulated 1 1/2 cup
Pickling Spice 2 Tablespoons
Pepper, Bell 1 each
Onion, Sweet White - Medium 1
each
