Comments on: Achara (atsara)

By: Pork Barbeque

Pork Barbeque — Thu, 07 Apr 2011 07:10:30 +0000

[...] For the past several years, we have made it a point to eat meat on Maundy Thursday and Good Friday. To make a point. And because we do not let abusive seafood wholesalers and retailers win the day. They can raise the prices of fish and other seafood as much as they want and we will not fall victims to their totally unimaginative way of making a few extra thousands. So, tonight we had pork barbeque for dinner. Marinated in my special concoction. Grilled over live coals and served with home-made achara (atsara). [...]

By: Crispy Pata | Mighty meaty

Crispy Pata | Mighty meaty — Sat, 24 Apr 2010 06:56:28 +0000

[...] with ensaladang talong (eggplant salad) or atsara (pickled green papaya). Share By Connie Veneracion on October 8, 2004 « Ensaladang [...]

By: Escabecheng Tonto | Fish & other seafood

Escabecheng Tonto | Fish & other seafood — Wed, 10 Feb 2010 08:44:15 +0000

[...] been told by a friend who grew up in Marikina that in his hometown, escabeche is cooked with achara (atsara). Interesting, I thought, a paler version of sweet and sour [...]

By: Vegetable Serving « Funny Side Up

Vegetable Serving « Funny Side Up — Wed, 02 Dec 2009 09:43:07 +0000

[...] asked him, “Ano ako? Atsara?” Possibly related posts: (automatically generated)Good Health GuidelinesA Sample DayServings [...]

By: Textbook achara (atsara) | Healthy veggies | Home-cooking rocks!

Textbook achara (atsara) | Healthy veggies | Home-cooking rocks! — Mon, 24 Aug 2009 10:46:58 +0000

[...] or atsara, means pickled green papaya. I had an earlier recipe for achara but this one has two additional steps–brining or soaking in salt before pickling, [...]