Atsarang Kangkong

Filipino Style Recipe: Atsara or atcharang kangkong(pickled water spinach) is another variety of popular Filipino pickle. The primary ingredients is kangkong stems(water spinach stems) then mixed with slices of carrots, bell pepper, ginger, onion, garlic and other vegetables. Raisins, pineapple or ground pepper maybe added to complete the mixture. Placed in airtight jars then refrigerate and serve as side dish for fried or grilled food.

Ingredients:
500 grams kangkong stems, cut into 2-3 inch then steamed
1 large carrots, sliced thinly
2 red bell peppers, sliced thinly
1/2 cup raisins
1 large white onion, julienned
2 tablespoons ginger, chopped
1 head garlic, peeled and sliced thinly
100 grams green beans, cut into 1 inch diagonally(optional)
5 pieces dried crab shells(optional)

Picking Solution:
2 cups cane vinegar
2 cups sugar
3 tablespoons salt
1 teaspoon ground black pepper

Procedures:
Part 1
1. In a saucepan, combine vinegar, ginger, onion, sugar, salt and pepper then bring to boil.
2. Add the remaining ingredients then mix well. Turn off the heat and let it cool.

Part 2
1. In a large bottle, place the combined vegetables then pour over the vinegar mixture.
2. Seal tight the bottle then refrigerate for at least overnight before serving. Enjoy:)

Atsarang Labong(Picked Bamboo Shoots)

Filipino Style Recipe: Atsara or atcharang labong is another variety of popular Filipino pickle. The primary ingredients is bamboo shoots(labong) then mixed with slices of carrots, bell pepper, ginger, onion, garlic and other vegetables. Raisins, pineapple or ground pepper maybe added to complete the mixture. Placed in airtight jars then refrigerate and serve as side dish for fried or grilled food.

Ingredients:
500 grams bamboo shoots(labong), cut into strips
1 large carrots, cut into strips
2 red bell peppers, cut into strips
200 grams green beans, cut into 1 inch diagonally(optional)
1/2 cup raisins
Onion, julienned
2 tablespoons ginger, julienned
1 head garlic, peeled and minced

Picking Solution:
2 cups cane vinegar
2 cups sugar
3 tablespoons salt
1 teaspoon ground black pepper

Procedures:
Part 1
1. In a pot, pour water and add bamboo shoots, uncover and bring to boil for 5 minutes or until soften. Drain and let it cool.

Part 2
1. In a saucepan, combine pickling solution then bring to boil. Remove from heat.
2. In a large bowl, Combine all the ingredients together with pickling solution then mix well. Let it cool.
3. Pour the mixture into airtight jar then refrigerate for at least 2-3 days before serving.

Pork Embutido

INGREDIENTS:
1 kilo of ground pork
5 pieces of pork sausages, chopped
2 pieces of carrots, chopped
2 pieces of onion, chopped
3 tablespoons of raisins, chopped
1 teasepoon of pickles, chopped
4 hard boiled eggs
salt, pepper
3 eggs
3 tablespoons of flour
3 tablespoons of milk

PROCEDURES:
Part 1
1. In a large bowl put your ground pork, then add all the minced ingredients: sausages, carrots, onions, raisins and pickles. Mix them well.
2. Put the eggs, the flour and the milk and incorporate all the ingredients together.
3. Salt and pepper to taste.

Part 2
1. Ready your alluminumfoil. Divide the embutido mixture into four.
2. Put the mixture on the edge of your alluminum foil, line on the top your quarted hard boiled egg then roll it.
3. Roll them gently and seal the edges. You will have four big rolls of embutido.
4. Ready your steamer and steam your embutido over medium fire for an hour.
5. Cool them and keep them refrigerated.
6. Slice them gently the next day

TIPS:
If you have an electric blender it will help you facilitate the task of mincing finely your ingredients.
With the help of your blender, mince the ingredients one by one .