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August 14, 2021

Fermenting/pickling food opens up possibilities to amazing flavors like kimchi, atchara, and bagoong!

Chef Nav and Chef Thirdy teaches some of Hapag’s favorite fermented and pickled dishes 😋

Check them out:
facebook.com/hapag.mnl/
instagram.com/hapag.mnl
hapagmnl.com/
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Intro (0:00)

Burong Kanin (1:32)
For fermenting
500 g Black rice, cooked
15g White sugar
15g Salt
1 pc Mango, ripe, small diced

Burong Mangga (3:45)
Spices (all toasted)
amount unit ingredients
7g Star anise
10g Coriander
10g Black peppercorns

1 pc Green mangoes, sliced
1 pc Gamet seaweed sheet

Burong Mustasa (5:29)
2 bunches Mustasa, blanched
1 pc Red onion, thinly sliced
3g Black peppercorns

Burong Ensalada (6:41)
2 pcs Eggplant, grilled over fire, skin removed
1 pc Red onion, thinly sliced
3g Black peppercorns
1 pc Cucumber, thinly sliced
1 pc Ampalaya, thinly sliced
1 pc Tomato, thinly sliced
1 pc Ginger, thinly sliced

Dishes That Pair Well With These (9:09)


MASTER PICKLING LIQUID (for all pickles)
amount unit ingredients
500 g White vinegar
500 g White sugar
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