Atsara by Chef Ronnie Legaspi ( “Yay, 100th Blog Post!” )

At last… My 100th published post! Never knew that I can go this far. It’s not easy but I truly enjoy the experience. And I dedicate this post to the Man who taught me how to cook. One of the Best CookOnboard I ever sail with, Chef Ronnie Legazpi!

I always want to tweak things and experiment on every recipe that I learn from someone. But some times you will encounter a recipe that exactly fits to your taste buds and needs no adjustments.

They say you don’t need to fix something that is not wrong. This recipe of Atsara by Chef Ronnie doesn’t need any tweaking, it’s just perfect!

Atsara by Chef Ronnie Lagaspi Photo by Nino Almendra
Atsara
by Chef Ronnie Lagaspi
Photo by Nino Almendra

Now on with the cooking…

Atsara by Chef Ronnie Legaspi

Prep. time: 3 hours

Cooking time: 1o to 15 minutes

Difficulty: Easy, but time consuming.

Makes; 3 medium bottle/jar (about 500ml. capacity/jar)

You will need; 

500 grms. cabbage white round, shredded/finely chopped

150 grms. (about 3 thumbsized) ginger, julienne

250 grms. red and green bell pepper, julienne

250 grms. carrots, thinly flower sliced

250 grms. cauliflower, cut into small flowerettes, blanched.

1 Tbsp. seasalt or fine table salt

1/4 cup raisins

250 grms. red or yellow onions, sliced thinly

For the sweet tangy Atsara juice;

500 ml. water

2 Tbsp. salt

3 cups sugar

500 ml. vinegar white 5% acidity

Direction;

On a large mixing bowl, mix the 1st 6 ingredients{cabbage, ginger, bell peppers, carrots, cauliflower and salt.} Cover and set aside for at least an hour.

For the sweet tangy Atsara juice, stir the first 3 ingredients on a sauce pan until salt and sugar is dissolved. Pour in the vinegar and place on high heat until it boils. Avoid stirring during the entire process. Taste using a clean spoon, it must be sweet and tangy. Remove from heat and set aside to cool down.

Squeeze the mixed sliced vegetables, place on another mixing bowl. Discard the brine from the squeezed mixed vegetables.

Add the raisins and sliced onions to the mixed vegetables. mix until well blended. Tranfer into a serving bowl, jar or bottle with cover. Pour the Atsara juice into to it. Cover and let stand for at least an hour or overnight before serving.

Enjoy it with fried dried fish “Daing na Bisugo/Lapu-lapu at Bangus”, King fish steak or with fried eggplant.

You can keep it inside the fridge or on the table at room temperature on indefinite period of time.

Note: Cook some extra rice when you serve this to your crew. They will consume more than normal.

Enjoy your meal !!! 😉

Here’s how I do it;

Chop and Prepare the Mixed Vegetables

500 grms. cabbage white round, shredded/finely chopped
500 grms. cabbage white round, shredded/finely chopped
150 grms. (about 3 thumbsized) ginger, julienne
150 grms. (about 3 thumbsized) ginger, julienne
250 grms. red and green bell pepper, julienne
250 grms. red and green bell pepper, julienne
250 grms. carrots, flower thinly sliced
250 grms. carrots, flower thinly sliced

For the Cauliflower;

250 grms. cauliflower, cut into small flowerettes, blanched.

Put into the boiling water.
Put into the boiling water.
Let it cook for a minute or two.
Let it cook for a minute or two.
Strain and let it cool down.
Strain and let it cool down.
Add the salt.
Add the salt.
On a large mixing bowl, mix the 1st 6 ingredients{cabbage, ginger, bell peppers, carrots, cauliflower and salt.}
On a large mixing bowl, mix the 1st 6 ingredients{cabbage, ginger, bell peppers, carrots, cauliflower and salt.}
Cover and set aside for at least an hour.
Cover and set aside for at least an hour.

While you wait for mixed vegetables to be ready for squeezing…

For the sweet tangy Atsara juice,

stir the first 3 ingredients on a sauce pan until salt and sugar is dissolved.

Add the salt into the water.
Add the salt into the water.
Pour in the sugar, stir until dissolved.
Pour in the sugar, stir until dissolved.
Pour in the vinegar and place on high heat until it boils.  Avoid stirring during the entire process. Taste using a clean spoon, it must be sweet and tangy.  Remove from heat and set aside to cool down.
Pour in the vinegar and place on high heat until it boils.
Avoid stirring during the entire process. Taste using a clean spoon, it must be sweet and tangy.
Remove from heat and set aside to cool down.

Note: Photo below shows the differenc if you follow the procedure above and if you just put all the ingredients in a sauce pan and boil it. Sugar will seat at the bottom of the sauce pan and caramelized creating a yellowish color of the Atsara juice. Also a slight burnt smell and after taste into it.

The Atsara juice jar on the Left-side with red cover is boiled without dissolving the sugar before adding the vinegar and boiling it.
The Atsara juice jar on the Left-side with red cover is boiled without dissolving the sugar before adding the vinegar and boiling it.

After an hour…

Squeeze the mixed sliced vegetables.
Squeeze the mixed sliced vegetables.
 Place on another mixing bowl.
Place on another mixing bowl.
Discard the brine from the squeezed mixed vegetables.
Discard the brine from the squeezed mixed vegetables.
Add the raisins and sliced onions to the mixed vegetables.  Mix until well blended.
Add the raisins and sliced onions to the mixed vegetables.
Mix until well blended.

Tranfer into a serving bowl, jar or bottle with cover.

Pour the Atsara juice into to it.

Cover and let stand for at least an hour or overnight before serving.

Atsara by Chef Ronnie Lagaspi Photo by Nino Almendra
Atsara
by Chef Ronnie Lagaspi
Photo by Nino Almendra

OPTIONAL PROCEDURE IN ARRANGING THE ATSARA

INTO THE SERVING BOWL AND BOTTLE OR JAR.


ATSARA IN A BOTTLE


Atsara by Chef Ronnie Legaspi Photo by Nino Almendra
Atsara by Chef Ronnie Legaspi
Photo by Nino Almendra

You can keep it inside the fridge or on the table at room temperature on indefinite period of time.

Enjoy it with fried dried fish “Daing na Bisugo/Lapu-lapu and Bangus”,

King fish steak or with fried Eggplant.

Atsara with Daing na Bisugo. Photo by Nino Almendra
Atsara with Daing na Bisugo.
Photo by Nino Almendra
Atsara with Fried King Fish
Atsara with Fried King Fish “Tanigue”
Photo by Nino Almendra
Atsara with Fried Eggplant. Photo by Nino Almendra
Atsara with Fried Eggplant.
Photo by Nino Almendra

Enjoy your meal !!! 😉

Thanks alot for spending your precious time on my blog and hope this recipe encourage

you to try making some Atsara for your crew onboard or family at home.

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5 comments

  1. Congratulations on your 100th blog post! 🙂 And please don’t stop! I looove this recipe and will give it a go!I will do my best to not make any tweaks! It looks great 🙂

    Like

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