Achara ala Rhea
By Rhea Trinidad Damo
1 1/2 tbsp AJI-NO-MOTO Umami seasoning 1 kilo green papaya, julienned
1 medium sized carrots, julienned
1 large onion thinly sliced lengthwise
5 cloves garlic thinly sliced
1 tbsp whole peppercorn
1 large red bell pepper cut into strips
1 knob ginger cut into thin strips
1/4 cup salt to dehydrate papaya
2 cups white vinegar
1 1/3 cups granulated sugar
1 small box raisins
In a bowl, combine papaya and salt. Mix well. Cover then refrigerate overnight (the salt will dehydrate the papaya). Put the papaya in a strainer then rinse it in running water. Place the rinsed papaya in a cheesecloth then squeeze to remove excess liquid. Put the papaya in a bowl, add onion, garlic, ginger, carrots, bell pepper and raisins. Set aside. In a pan, pour-in vinegar bring to boil then add sugar, peppercorn and AJI-NO-MOTO Umami seasoning. Stir until sugar and AJI-NO-MOTO Umami seasoning is dissolved. Let it cool. Put the vegetable and spices mixture into a sterilized airtight container or jar. And pour-in the syrup. Seal. Refrigerate for a week to achieve the flavor and crunchy texture. Serve cold with any desired dish. Share and enjoy your meal!