How to Make Filipino Achara - Pickled Vegetables Asian Cooking Recipe Cuisine

Philippines Achara (Pickled Vegetables)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

1 1/2 cups grated raw papaya

1/4 cup grated carrot

1/4 cup sweet red pepper, thinly sliced, 1-inch length

2 tbsp raisins

1 tsp finely chopped fresh ginger

1/2 cup vinegar

1/2 cup sugar

1/2 tsp salt

1/8 tsp black ground pepper


Directions:

Mix grated papaya, carrot, sweet red pepper and raisins in a microwaveable deep glass bowl.

Boil the vinegar, sugar, ginger, salt and pepper uncovered in a glass cooking pan for 3-4 minutes. Immediately pour boiling mixture into the vegetables, making sure everything is covered by the liquid.

Microwave mixture in high heat for 1 minute. Remove from microwave and cover bowl with a saucer that seals all openings.


Open bowl after 5-10 minutes. Let cool. Put lid back when totally cooled and refrigerate for 3 days or more before serving. Flavor improves considerably the longer the pickled vegetables stay in the refrigerator. Serve as a side dish usually with barbecued meats.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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