Nata de Coco Atchara

Best with: Grilled fish, seafood.

1 tablespoon rock salt
250 grams grated green papaya
1/3 cup water
1/3 cup sugar
1/2 cup cane vinegar
1/2 tablespoon sliced ginger
1 tablespoon sliced garlic
2 tablespoons sliced shallots
a dash of turmeric powder
1 small jar nata de coco, washed and rinsed
1/4 red bell pepper, finely sliced

1  Sprinkle rock salt over grated green papaya. Squeeze out water.

2  Boil water, sugar, cane vinegar, sliced ginger, sliced garlic, sliced shallots.

3  Turn off heat; add turmeric powder.

4  In a bowl, mix papaya mixture, nata de coco, and bell pepper. Pour in the vinegar mixture.

5  Let sit for 4 hours at room temp. Chill.

Photography by Miguel Nacianceno │ Food Preparation by Jun Jun De Guzman │ Styling by Paulynn Chang-Afable │Art Direction by Jonathan Roxas

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