Comments on: Filipino Achara / Atsara

By: My Philosophy in a Bottle of Ketchup | WritingToExhale

My Philosophy in a Bottle of Ketchup | WritingToExhale — Wed, 15 Jul 2009 16:44:23 +0000

[...] to. Meat dishes were laid out on the table and drinks and desserts. My mother was known for her achara (pickled green papaya) and this took a place of honor in our modest movable [...]

By: dadi dada

dadi dada — Sat, 01 Nov 2008 15:42:42 +0000

I poured boiling water over the grated papaya and soak it for at least 5 minutes no salt added then drain it and squeeze out the juice….I also throw in the rest of the vegetables in the hot vinegar sauce for about 2 minutes before pouring them over the squeezed papaya…In this process am I destroying all the nutrients?

By: ed

ed — Sun, 28 Sep 2008 14:22:49 +0000

how about atsarang kangkong? can we do the same procedure?

By: Home Business for mothers “Atsara making” « Kablog sa umaga at gabi (Blog 24/7)

Tue, 19 Aug 2008 01:29:03 +0000

[...] teaspoon salt 1/2 cup red bell pepper, julienned 1/4 cup thinly sliced (crosswise) shallots 1 large clove garlic, sliced thinly crosswise, centers discarded 1/2 cup raisins 1/4 cup carrots, thinly sliced or cut [...]

By: mae

mae — Wed, 30 Jul 2008 05:27:06 +0000

deliciousoooooooooo!

By: raymond

raymond — Sat, 03 May 2008 16:57:38 +0000

based on my experienced regarding atsara making, it is not necessary to wait for an overnight as long as you juiced the papaya properly. a piece of clean cloth (katsa) will help you extracting the papaya juice evenly.

By: Mila MIranda

Mila MIranda — Wed, 13 Feb 2008 06:36:05 +0000

Hi, thanks for the recipe. Just have one question, I heard from other cook lover that they used to leave the discarded papaya over-night to make it dry, for a better result. Is it necessary? Is there any different in taste or appearance? Appreciate your comments.