Ingredients with Measurements:
- 1 lb. fresh dampalit (seaweed)
- 1 cup vinegar
- 1 cup water
- 1 cup sugar
- 1 tbsp. salt
- 1 tbsp. whole peppercorns
- 1 tbsp. garlic, minced
- 1 tbsp. ginger, minced
- 1 cup coconut cream
Special equipment needed:
- Large mixing bowl
- Colander
- Saucepan
- Mixing spoon
- Serving dish
Step-by-step instructions:
1. Rinse the dampalit thoroughly in cold water and drain in a colander.
2. In a large mixing bowl, combine the vinegar, water, sugar, salt, peppercorns, garlic, and ginger. Mix well.
3. Add the dampalit to the mixture and toss to coat evenly.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
5. In a saucepan, heat the coconut cream over low heat until it thickens. Set aside.
6. Remove the dampalit from the refrigerator and drain the excess liquid.
7. Transfer the dampalit to a serving dish and pour the coconut cream on top.
8. Garnish with chopped scallions or cilantro, if desired.
- Time:
Preparation time: 10 minutes
- Refrigeration time: 2 hours or overnight
- Cooking time: 5 minutes
Temperature:
- Coconut cream should be heated over low heat.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
Substitutions for ingredients:
- Fresh dampalit can be substituted with dried seaweed.
- Coconut cream can be substituted with heavy cream or sour cream.
Variations:
- Add sliced red onions or carrots to the mixture for added flavor and texture.
- Use calamansi juice instead of vinegar for a tangier taste.
Tips and tricks:
- Make sure to rinse the dampalit thoroughly to remove any sand or debris.
- Adjust the amount of sugar and vinegar to your liking.
- Serve chilled for a refreshing taste.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dish in the microwave or on the stovetop over low heat until warmed through.
Presentation ideas:
- Serve the dish in a clear glass bowl to showcase the vibrant colors of the dampalit and coconut cream.
Garnishes:
- Chopped scallions or cilantro can be used as garnish.
Pairings:
- This dish pairs well with grilled seafood or meat.
Suggested side dishes:
- Serve with steamed rice or garlic fried rice.
Troubleshooting advice:
- If the coconut cream is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to refrigerate the dish immediately after serving to prevent spoilage.
Food history:
- Atcharang dampalit is a popular Filipino dish made with fresh seaweed and pickling ingredients.
Flavor profiles:
- This dish has a sweet and tangy flavor from the pickling mixture and a creamy, nutty flavor from the coconut cream.
Serving suggestions:
- Serve as an appetizer or as a side dish to a main course.
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Region: Philippine