Lasang Pinoy 21- Atsara (Green Papaya Pickle)

Finally, a chance to join Lasang Pinoy, a food blog event dedicated to Filipino fare. I've been keeping an eye out for the latest round's announcement for the longest time. The anniversary theme 'Cooking for Heroes' inspired me to haul myself out of my sick bed, plied with endless cups of salabat and some serious antibiotics, I get on to work in the kitchen. We are talking about our Philippine national heroes here after all. In my own little way, from the heart of my own little kitchen,I shall honour them.

Admittedly, though, my knowledge of Philippine history is a tad rusty. I can rattle off names considered to be 'heroes' but hardly know their story in detail. General Emilio Aguinaldo's is one name I remember well from childhood visits to Biak na Bato, a series of caves in San Miguel ,Bulacan (where both of my parents were born) which the early revolutionaries against the Spaniards used as a place of refuge. The caves later on served as the headquarters of the Philippine revolutionary government. Emilio Aguinaldo became the president of the First Philippine Republic and continued to fight for Philippine independence through to the American occupation.

Thinking of a dish fit for a revolutionary and statesman, the best I thought I could offer is a bottle of atsara. During the days of the revolution, freshly-cooked meals would have been hard to come by. I imagined that dried meat or fish and the occasional produce foraged from the mountains would have been the staple. At Biak na Bato, one of the bigger caves, from memory, is called Bahay Paniki- for the millions of bats that used to inhabit the structure. I dread to think that barbecued 'panikis' were eaten regularly but they would have been a good source of protein for the freedom-fighters. A sweet, sour and refreshing helping of atsara would have made the fighters' meager meals a lot more enjoyable.

Personally, I believe atsara complements a LOT of dishes. From the humble tuyo (dried salted fish) to the special fiesta dishes like lechon (whole roasted pig) and anything fried in between. This relish of green papaya has many variations. When I researched recipes, I found that some people enjoy them as simple as possible with just papaya and carrots while some throw in pineapple or cabbage in the mix. My atsara is similar to those made by an aunt and what I've had from Bulacan- a mix of papaya, carrots, peppers and raisins.
I made half of the batch for immediate consumption, simply pouring the pickling solution over the vegetables in a jar and then refrigerating. The other half, I will be giving away as gifts so I 'pasteurised' in pickling jars with pop lids.



Atsara

800 g green papaya, grated or julienned
2 medium carrots, grated
1 onion, grated
1 medium red capsicum (pepper), julienned
1 medium green capsicum, julienned
1 c raisins
2 Tbsp salt

Syrup
2 1/2 c white vinegar
2 c sugar
1 inch piece ginger, julienned
2 cloves garlic sliced thinly
1/4 tsp freshly ground pepper

In a large bowl, mix the grated green papaya with the salt. Cover with cling film and leave in the refrigerator overnight.
Meanwhile, the syrup can be prepared by boiling the vinegar and sugar. When the sugar has dissolved, mix in the ginger, garlic and black pepper and let simmer for a further 5 minutes.

When ready, rinse the papaya well. Squeeze as much of the water out as possible by placing the rinsed papaya in a large piece of muslin and wringing it hard. Mix in the rest of the vegetables.
Put the vegetable mix into sterilized jars. Pour in the syrup and remove bubbles by pushing the vegetables down with the back of a spoon. Put lid on jar.

If for immediate consumption, the jar can be put in the fridge and it should last for a week.

If 'preserving', put the jars in a cauldron of lukewarm water, making sure the water level is around 2cm above the jar lids. Bring to a boil and leave on a rolling boil for around 30minutes. Leave the bottles in the cauldron, with water, until completely cool. The pop lids should be flat, meaning a vacuum has been created. Otherwise, repeat the pasteurisation process. This pasteurised atsara should be good in the jar for a couple of months. Refrigerate upon opening.

*Updated 14 Nov
The batch of atsara was well-received by my first guinea pigs:-)
They will definitely make it to this year's Christmas hamper. I am sending this jar over to Zlamushka to put under her tree, as part of the festive event that is 'A Spoonful of Christmas'.

Banana and Jackfruit Slice (or Turon Saba...sort of)

Ahh, to feel healthy again and join the land of the living. Some nasty chest infection kept me out of action for a little while and it wasn't fun. Cooking and even eating were too much of an effort.

Now that the batteries are slowly getting recharged, food is again foremost on my mind. Curiously, I have been craving more Filipino food.

I have recently made kare kare, a rich peanut based beef stew, although we were having summer temperatures. As I type, there's some salted grated green papaya in the fridge waiting to be turned into a refreshing batch of relish (atsara/achara). And then there's this. Banana and Jackfruit in pastry. Technically, this is a 'deconstructed' version of one of my favourite Filipino snacks. Turon saging are bananas (saging, usually the saba variety), slivers of jackfruit and a sprinkling of brown sugar wrapped in spring roll pastry and then deep fried. Oooh, I remember when I used to burn my mouth as I bite into a hot turon, straight from the street vendor's wok. I never did learn my lesson- I could not muster the patience to wait for my turon to cool down.

Anyhow, I decided to experiment making a snack with the turon flavours in a form similar to baklava. In the end, I can't really say that this is a 'lower fat' version for all the butter and olive oil I used on the pastry. Not that I was too worried about that, you don't think of those things when trying to recreate childhood memories and sharing them with your own family. Hubby and the little girl loved these sweet and flaky slices. They were even good cold, staying crunchy after an overnight stint in the refrigerator. I could not find fresh jackfruit in the local Asian shop so I had to settle for the tinned variety, in light syrup.

Banana and Turon Slice

2 large bananas, sliced thinly on the diagonal
1 cup sliced jackfruit
5 phyllo pastry sheets
2 Tbsp melted butter
1 Tbsp olive oil
1 Tbsp brown sugar
cooking oil spray

Syrup
1 c sugar
1/2 c water
1 Tbsp lemon juice

Preheat oven to 180dec C.
Grease a cookie tray with the cooking oil spray.

Cut the phyllo sheets into four and cover with a cloth to prevent from drying out as you work.

Layer 6 sheets of pastry, brushing each thoroughly with the combined butter and oil.
Arrange the slices of banana to cover the top layer. Sprinkle with half of the sugar.

Layer another 8 sheets of greased pastry over the banana. Arrange the slices of jackfruit and sprinkle with the rest of the sugar.

Top with the remaining 6 sheets of greased pastry. Brush the top of the pastry with the remaining butter and oil.

With a very sharp knife, cut into 3 lengthways, but do not cut through the base.

Bake in the oven for around 40minutes.

Meanwhile, stir the syrup ingredients together in a pan over low heat until the mixture boils and the sugar has dissolved. Reduce the heat and simmer for 10 minutes.

When the pastry is cooked, pour the cooled syrup over the hot slice. When cold, cut into squares or diamonds.

Makes approx 12 pieces.

Endive Salad with Honey and Balsamic Onion

There are days when I feel so rushed off my feet, doing one chore after another, running from one errand to the next or constantly cooking but hardly having time to enjoy the meals, that I have to find ways to enjoy some 'me-time' in the simplest ways.

The other day, while the kids were down for a nap, I made myself a 'me-time' salad. It was the perfect midday wind-down meal -- simple, interesting and quite elegant. It's a 'grown-up' salad.


I've only had Belgian Endive leaves before as 'boats' for dips for appetizer. I remember enjoying the slight bitterness and thinking how it can be the perfect foil for a lot of different flavours.

This salad had a lot of interesting flavours I love- bitterness from the endive, sweetness from the caramelised onion, biting saltiness from the blue cheese and the unique taste of macadamia nuts.



Endive Salad with Honey and Balsamic Onion

1/4 c chopped macadamia nuts
1 medium sized onion, sliced into crescents
1Tbsp olive oil
2Tbsp balsamic vinegar
1 Tbsp honey
250g Belgian Endive
crumbled blue cheese *

Heat up a non-stick pan and add the macadamia nuts. Swish around the pan until golden. Put aside.
Pour the olive oil into the pan and when hot, add the onion slices. Cook until well-caramelised, around 10 mins.
In the meantime, prepare the endive by chopping off around 1/2 cm from the stem end. Using the pointed end of a knife, cut a cone shape around 1cm deep from the stem end. Then, cut the 'bulbs' into halves lengthways. Peel off the leaves. The leaves can be cut into bite size pieces but I left mine as the bulbs were not too big. Arrange on a plate.
When the onion has softened considerably, add the balsamic vinegar and honey. Stir around until it has turned syrupy.
Pour the onion mixture over the endive (I liked it warm but I suppose this can be completely cooled down beforehand).
Sprinkle with macadamias and then top with crumbled blue cheese.

*I used King Island Endeavour Blue, which is similar in style to gorgonzola.

The whole lot was polished off by moi and when the kids got up from their nap, I was ready to greet them with a genuine smile.

I am submitting this recipe as a contribution to Coffee and Vanilla's event to celebrate Vegetarian Awareness Month.
Our Mums were right, vegetables are good for us! Keep an eye out for the round up from Margot. It's bound to have a lot of nutritious and creative recipes for enjoying vegetables.