Ingredients with Measurements:
- 1 cup grated ubod (heart of palm)
- 1/2 cup carrots, julienned
- 1/2 cup red bell pepper, julienned
- 1/2 cup green bell pepper, julienned
- 1/2 cup white onion, sliced
- 1/2 cup vinegar
- 1/4 cup sugar
- 1/4 cup water
- 1/4 cup raisins
- 1/4 cup pineapple tidbits
- 1/4 cup red chili pepper, sliced
- 1/4 cup ginger, sliced
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Strainer
Step-by-step instructions:
1. In a mixing bowl, combine grated ubod, carrots, red bell pepper, green bell pepper, and white onion. Mix well.
2. In a separate bowl, combine vinegar, sugar, water, raisins, pineapple tidbits, red chili pepper, and ginger. Mix well.
3. Pour the vinegar mixture over the ubod and vegetable mixture. Mix well.
4. Season with salt and pepper to taste.
5. Let the salad marinate in the refrigerator for at least an hour before serving.
Time:
Preparation time: 20 minutes
Marinating time: 1 hour
Total time: 1 hour and 20 minutes
Temperature:
No cooking required
Serving size:
4-6 people
Nutritional information:
Calories per serving: 120
Fat: 0.5g
Carbohydrates: 29g
Protein: 1g
Sodium: 20mg
Fiber: 2g
Sugar: 25g
Substitutions for ingredients:
- If ubod is not available, you can use jicama or cucumber instead.
- You can use any type of vinegar, but cane vinegar is recommended for an authentic Filipino taste.
- If you don't like spicy food, you can omit the red chili pepper.
Variations:
- You can add sliced tomatoes or mangoes for a sweeter taste.
- You can add cooked shrimp or chicken for a protein boost.
- You can add chopped cilantro or parsley for added flavor.
Tips and tricks:
- Make sure to drain the excess liquid from the salad before serving.
- You can adjust the amount of sugar and vinegar according to your taste preference.
- You can make the salad ahead of time and store it in the refrigerator for up to 2 days.
Storage instructions:
Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
No reheating required.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with sliced red chili pepper and ginger.
Garnishes:
Sliced red chili pepper and ginger.
Pairings:
This salad pairs well with grilled meats or seafood.
Suggested side dishes:
Garlic rice or steamed white rice.
Troubleshooting advice:
- If the salad is too sour, add more sugar.
- If the salad is too sweet, add more vinegar.
- If the salad is too watery, drain the excess liquid.
Food safety advice:
Make sure to use fresh ingredients and clean utensils when making the salad. Store the salad in the refrigerator to prevent spoilage.
Food history:
Atcharang ubod salad is a popular Filipino dish that originated from the northern region of the Philippines. It is a refreshing and tangy salad that is perfect for hot weather.
Flavor profiles:
Sweet, sour, and spicy.
Serving suggestions:
Serve the salad as an appetizer or as a side dish.
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Region: Filipino