Pickling and fermenting food is actually a huge part of Filipino cuisine, but most of us don’t know how to recreate these dishes at home.
One of the best examples of this is atchara. Atahara is the most popular pickled condiments in the Philippines. So much so that even big fast food chains in the country serve them alongside their dishes. It is mainly made from green papaya and is jam packed with (or more like jar-packed) along with spices, veggies, and the pickling juice.
Lucky for us, Chefs Nav and Thirdy from Hapag Manila visited the FEATR kitchen to teach us some staples like Burong Mangga, Ensalada, Mustasa, and Kanin.
Watch the full video here: https://www.youtube.com/watch?v=SmEK5iVJSYE
Burong Kanin
For fermenting
500 g Black rice, cooked
15g White sugar
15g Salt
1 pc Mango, ripe, small diced
Burong Mangga
Spices (all toasted)
amount unit ingredients
7g Star anise
10g Coriander
10g Black peppercorns
1 pc Green mangoes, sliced
1 pc Gamet seaweed sheet
Burong Mustasa
2 bunches Mustasa, blanched
1 pc Red onion, thinly sliced
3g Black peppercorns
Burong Ensalada
2 pcs Eggplant, grilled over fire, skin removed
1 pc Red onion, thinly sliced
3g Black peppercorns
1 pc Cucumber, thinly sliced
1 pc Ampalaya, thinly sliced
1 pc Tomato, thinly sliced
1 pc Ginger, thinly sliced
Master Pickling Liquid (for all pickles)
amount unit ingredients
500 g White vinegar
500 g White sugar”
