Filipino Atsara Recipe Guide

Wazzup Pilipinas!?






Atsara is a traditional Filipino side dish made from grated unripe papaya or turnips that are marinated in vinegar, sugar, and salt, and mixed with sliced onions, red bell pepper, and garlic. It is often served as a condiment or appetizer and is a popular dish in Filipino cuisine.

History and Origin of Atsara:

Atsara is believed to have originated from the Philippines during the Spanish colonial era. It was originally made using pickled vegetables, such as carrots and cucumbers, which were often served as a side dish to complement meat dishes. However, as the dish became more popular, Filipinos started using local ingredients, such as unripe papaya and turnips, to make atsara.

The word "atsara" is derived from the Spanish word "ensalada," which means salad. Over time, Filipinos have developed their own unique way of making atsara, using a combination of vinegar, sugar, and salt, and adding different vegetables and spices to enhance its flavor.

Ingredients and Preparation:

To make atsara, you will need the following ingredients:2 cups grated unripe papaya or turnips
1/2 cup vinegar
1/4 cup sugar
1 tablespoon salt
1 small onion, sliced
1 small red bell pepper, sliced
1 clove garlic, minced

To prepare atsara, follow these simple steps:In a bowl, mix the vinegar, sugar, and salt until the sugar and salt are fully dissolved.
Add the grated papaya or turnips to the bowl and mix well. Let it sit for at least 30 minutes to an hour to marinate.
After the papaya or turnips have marinated, drain the liquid and add the sliced onions, red bell pepper, and garlic. Mix well.
Transfer the atsara to a clean jar or container and store it in the refrigerator for up to a week.

Variations:

There are many variations of atsara, and Filipinos often add their own unique twist to the recipe. Here are a few variations you can try:Mango Atsara: Instead of using papaya or turnips, use grated green mangoes. This variation is especially popular in the Visayas region of the Philippines.
Carrot Atsara: Replace the papaya or turnips with grated carrots. This variation adds a sweet and crunchy flavor to the dish.
Radish Atsara: Use grated radishes instead of papaya or turnips. This variation adds a spicy kick to the dish.
Pineapple Atsara: Use grated pineapples instead of papaya or turnips. This variation adds a sweet and tangy flavor to the dish.

Health Benefits of Atsara:

Atsara is a healthy side dish that is packed with nutrients. Papaya and turnips are both rich in fiber, which can help aid digestion and promote weight loss. They are also high in vitamins A and C, which can help boost the immune system and promote healthy skin and hair. Additionally, the vinegar used in atsara can help regulate blood sugar levels and improve heart health.

Conclusion:

Atsara is a delicious and healthy side dish that is a staple in Filipino cuisine. It is easy to make and can be customized to suit your taste preferences. Whether you prefer it sweet or spicy, atsara is sure to add a burst of flavor to any meal. So why not give it a try?

Bagoong as a popular Filipino Condiment

Wazzup Pilipinas!?

Sawsawan, sahog o ulam? Ano ba ang gamit natin sa bagoong?


Bagoong is a traditional Filipino condiment made from fermented fish or shrimp. It is a staple ingredient in many Filipino dishes, and its distinctive salty and umami flavor is a key component in the country's cuisine. In this article, we will explore the history, production, types, and uses of bagoong.

History

The use of bagoong in Filipino cuisine can be traced back to pre-colonial times. The Tagalog word "bagoong" is derived from the Malay word "belacan," which refers to a similar fermented shrimp paste commonly used in Southeast Asian cuisine. Bagoong has been a part of Filipino culture for centuries and is still widely used today.

Production

Bagoong is made by mixing fresh fish or shrimp with salt and letting it ferment for several days to several weeks. During the fermentation process, the proteins in the fish or shrimp break down into amino acids, giving the bagoong its unique flavor. After fermentation, the mixture is then bottled or stored in jars for future use.

Types

There are several types of bagoong, each with its own distinct flavor and uses. The most common types include:

Bagoong Alamang - made from fermented tiny shrimp, this is the most commonly used type of bagoong in Filipino cuisine. It is usually used as a base for many Filipino dishes such as Kare-Kare, Bicol Express, and Pinakbet.


Bagoong Isda - made from fermented fish, this type of bagoong is commonly used in dishes such as Sinigang and Adobo.


Bagoong Balayan - made from fermented anchovies, this type of bagoong is commonly used in the provinces of Batangas and Cavite.


Bagoong Terong - made from fermented eggplant, this type of bagoong is commonly used as a dipping sauce for grilled or fried dishes.

Uses

Bagoong is a versatile ingredient that can be used in many Filipino dishes. It is commonly used as a base for stews and soups, as well as a seasoning for grilled or fried dishes. It can also be used as a condiment or dipping sauce for vegetables, fruits, and grilled meats.

One of the most popular dishes that use bagoong is Kare-Kare. This stew is made with oxtail, tripe, and vegetables, simmered in a peanut sauce made with bagoong alamang. Bagoong is also commonly used in the popular Filipino dish Sinigang, a sour soup made with meat or seafood, vegetables, and tamarind broth. Bagoong is added to Sinigang to give it a savory depth of flavor.

Bagoong can also be used as a condiment for vegetables and fruits. It is commonly paired with green mangoes, a popular snack in the Philippines. It can also be used as a dipping sauce for grilled or fried dishes, such as grilled pork or fried fish.

Conclusion

Bagoong is an essential ingredient in Filipino cuisine. Its unique flavor and versatility make it a staple in many Filipino dishes. Whether used as a base for stews and soups, a seasoning for grilled or fried dishes, or a condiment for vegetables and fruits, bagoong is a key component in the rich and diverse flavors of Filipino cuisine.

Kimchi Jjigae on Always be my Maybe

Wazzup Pilipinas!?


A dish shown on a Netflix movie named Always be my Maybe recently was the Korean dish Kimchi Jjigae.

Kimchi jjigae, also known as kimchi stew, is a popular Korean dish that has gained immense popularity all over the world. It is a hearty and comforting dish that is perfect for cold winter nights or when you are looking for something to warm you up. Kimchi jjigae is made with kimchi, a staple of Korean cuisine, and is cooked with a variety of other ingredients to create a rich and flavorful soup.

Kimchi, which is made from fermented vegetables like cabbage and radishes, is a staple food in Korea and is eaten at almost every meal. It is known for its tangy and spicy flavor, and it is also considered a health food due to its probiotic properties. Kimchi jjigae is just one of the many ways that kimchi can be enjoyed in Korean cuisine.

To make kimchi jjigae, you will need some basic ingredients like kimchi, tofu, onions, garlic, and pork. The ingredients are cooked together in a pot with some water or broth until the flavors meld together and the stew becomes thick and rich. Some variations of kimchi jjigae may also include other vegetables like mushrooms, potatoes, or zucchini.

One of the best things about kimchi jjigae is that it is incredibly easy to make, and you can customize the ingredients to suit your taste preferences. For example, if you prefer a spicier stew, you can add more gochujang, a Korean chili paste, or gochugaru, a Korean chili powder, to the pot. On the other hand, if you prefer a milder stew, you can reduce the amount of chili paste or powder that you use.

Kimchi jjigae is also a very nutritious dish, as it is packed with vitamins, minerals, and antioxidants. The fermented kimchi provides beneficial bacteria that can improve gut health and boost the immune system. The tofu in the stew provides a good source of protein, while the vegetables provide fiber, vitamins, and minerals.

In addition to being delicious and nutritious, kimchi jjigae is also a very versatile dish. It can be served as a main dish with rice, or as a side dish to complement other Korean dishes like bulgogi or bibimbap. It is also a great dish to serve at parties or gatherings, as it can be easily scaled up to feed a large group of people.

In conclusion, kimchi jjigae is a delicious and nutritious Korean stew that is easy to make and highly customizable. It is a great way to enjoy the tangy and spicy flavor of kimchi, and it can be served as a main dish or as a side dish to complement other Korean dishes. If you have never tried kimchi jjigae before, it is definitely worth giving it a try!