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Achara/atsara is the Philippine contribution to the world of Asian pickles. There are many versions, and virtually any vegetable can be used for making achara. Any mention of achara, though, will most likely evoke thoughts of this type of achara, which uses green papaya.

Estimated cooking time: 1 hour and 45 minutes

• 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

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Makes 3 servings

Estimated cooking time: 40 minutes

• 2 cups green beans
• 1 small onion, sliced
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• Dash of Tabasco sauce
• 1 tablespoon fresh mint, chopped
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

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This is a different kind of Ukoy, we used Ubod instead of togue or kalabasa.

Estimated cooking time: 40 minutes

• 1 teaspoon atsuete oil
• ¼ cup water
• 1 cup cornstarch
• 1 cup shrimps
  
• 2 onions, chopped
• 2 eggs, beaten
• 1 cup ubod (shredded)
• salt
  
• pepper
• vegetable oil

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One of the most ancient vegetables, the lowly cabbage has a lot of interesting history and lore backing it up. It’s also packed with vitamins, making it one of the most nutritious vegetables. With a little imagination, you can make cabbage rise above such common dishes.

Makes: 6 servings
Preparation time: 15 mins

Cooking time: 15-20 mins

• 1/4 cup oil
• 1 small onion, chopped
• Cloves of 1/2 head of garlic, crushed
• 125 g diced pork
• 250 g chicken liver, sliced
• 250 g chicken breast or fillet, sliced

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