Ingredients with Measurements:
- 1 cup bamboo shoots, sliced
- 1 cup carrots, sliced
- 1 cup green papaya, sliced
- 1 cup vinegar
- 1 cup water
- 1/2 cup brown sugar
- 1/4 cup salt
- 2 cups coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 green chili peppers, sliced
- 2 tablespoons cooking oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, mix together the bamboo shoots, carrots, and green papaya.
2. In a separate bowl, mix together the vinegar, water, brown sugar, and salt. Pour this mixture over the vegetables and mix well. Let it sit for at least 30 minutes.
3. In a large pot, heat the cooking oil over medium heat. Add the onion, garlic, ginger, and chili peppers. Cook until the onion is translucent.
4. Add the marinated vegetables to the pot and cook for 5 minutes.
5. Pour in the coconut milk and bring the soup to a boil. Reduce the heat and let it simmer for 10 minutes.
6. Season with salt and pepper to taste.
7. Serve hot with rice.
- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 268
- Fat: 19g
- Carbohydrates: 23g
- Protein: 3g
Substitutions for ingredients:
- Instead of bamboo shoots, you can use canned or fresh corn kernels.
- Instead of green papaya, you can use green beans or zucchini.
Variations:
- Add chicken or shrimp for a protein boost.
- Use vegetable broth instead of water for a richer flavor.
Tips and tricks:
- Make sure to marinate the vegetables for at least 30 minutes to allow the flavors to develop.
- Adjust the amount of chili peppers according to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl with a ladle.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions.
Pairings:
- Serve with steamed rice.
Suggested side dishes:
- Grilled or roasted vegetables.
Troubleshooting advice:
- If the soup is too sour, add more brown sugar to balance the flavors.
- If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
- Make sure to properly wash and prepare all vegetables before using.
Food history:
- Atcharang Labóng is a Filipino dish that is typically made with pickled bamboo shoots.
Flavor profiles:
- Sour, sweet, and savory.
Serving suggestions:
- Serve hot with rice.
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Region: Thai