Ingredients with Measurements:
- 1 kilogram dampalit (seaweed)
- 2 cups white vinegar
- 1 cup sugar
- 1/2 cup salt
- 1/2 cup sliced red onions
- 1/2 cup sliced ginger
- 1/2 cup sliced garlic
- 1/2 cup sliced red bell pepper
- 1/2 cup sliced green bell pepper
- 1/2 cup sliced carrots
- 1/2 cup sliced pineapple
- 1/2 cup raisins
- 1/2 cup bagoong (shrimp paste)
Special equipment needed:
- Large mixing bowl
- Colander
- Large pot
- Sterilized jars with lids
Step-by-step instructions:
a. Rinse the dampalit thoroughly with water and drain in a colander.
b. In a large mixing bowl, combine the vinegar, sugar, and salt. Mix well until the sugar and salt are dissolved.
c. Add the sliced onions, ginger, garlic, bell peppers, carrots, pineapple, and raisins to the vinegar mixture. Mix well.
d. Add the dampalit to the mixture and mix until the seaweed is fully coated with the vinegar mixture.
e. Transfer the mixture to a large pot and bring to a boil over medium heat.
f. Reduce the heat to low and simmer for 10-15 minutes or until the vegetables are tender.
g. Add the bagoong and mix well. Simmer for another 5 minutes.
h. Remove from heat and let it cool.
i. Transfer the Atcharang Dampalit to sterilized jars with lids.
j. Store in a cool, dry place.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat for boiling
- Low heat for simmering
Serving size:
- This recipe makes about 2-3 jars of Atcharang Dampalit.
Nutritional information:
- Calories: 110 per serving
- Fat: 0.5g
- Carbohydrates: 25g
- Protein: 2g
- Sodium: 880mg
Substitutions for ingredients:
- You can substitute the dampalit with other types of seaweed such as lato or guso.
- You can use brown sugar instead of white sugar.
- You can use fish sauce instead of bagoong.
Variations:
- You can add other vegetables such as green beans, cauliflower, or broccoli.
- You can add sliced chili peppers for a spicier version.
Tips and tricks:
- Make sure to rinse the dampalit thoroughly to remove any sand or debris.
- Use a large pot to avoid overcrowding the vegetables.
- Adjust the amount of sugar and salt according to your preference.
Storage instructions:
- Store the Atcharang Dampalit in sterilized jars with lids.
- Keep in a cool, dry place.
Reheating instructions:
- You can serve the Atcharang Dampalit cold or at room temperature.
- If you prefer it warm, you can heat it up in a microwave or on a stovetop.
Presentation ideas:
- Serve the Atcharang Dampalit in a small bowl or plate.
- Garnish with sliced red onions or chopped cilantro.
Garnishes:
- Sliced red onions
- Chopped cilantro
Pairings:
- Atcharang Dampalit goes well with grilled or fried fish.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
Troubleshooting advice:
- If the Atcharang Dampalit is too sour, add more sugar.
- If it's too salty, add more vinegar.
Food safety advice:
- Make sure to sterilize the jars and lids before using.
- Store the Atcharang Dampalit in a cool, dry place to prevent spoilage.
Food history:
- Atcharang Dampalit is a traditional Filipino dish made with seaweed and pickled vegetables.
Flavor profiles:
- Atcharang Dampalit is sweet, sour, and salty with a tangy flavor from the vinegar and bagoong.
Serving suggestions:
- Serve the Atcharang Dampalit as a side dish or appetizer.
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Region: Philippine