Filipino Style Spiced Vinegar Recipes

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FILIPINO-STYLE SPICED VINEGAR



Filipino-Style Spiced Vinegar image

You can store this all-purpose sweet-and-spicy vinegar in clean mason jars, but it is easier to keep it in repurposed glass bottles. Note that this recipe can be adjusted as you like-try using different chiles or other spices like bay leaf.

Provided by Nicole Ponseca

Categories     Philippines     Chile Pepper     Hot Pepper     Vinegar     Condiment/Spread     Condiment     Ginger     Garlic     Dried Fruit

Yield Makes 3 cups (720 ml)

Number Of Ingredients 7

10 garlic cloves, peeled and sliced
1/4 cup (35 g) dried fruit, such as raisins, cherries, or mangos (optional)
5 whole bird's-eye chiles
1 (3-inch/7.5 cm) knob fresh ginger, scrubbed and minced
1 tablespoon whole black peppercorns
3 to 4 cups (720 ml to 1 L) white sugarcane vinegar
1/4 cup (60 ml) fish sauce

Steps:

  • Put the garlic, dried fruit, chiles, ginger, and peppercorns in a clean glass jar or bottle and cover with the vinegar and fish sauce. Loosely cover or cap the jar and let sit at room temperature in a dark place for 48 hours.
  • Transfer the jar to the refrigerator. The pinakurat will keep indefinitely, and the flavors will continue to develop over time.

PINAKURAT (SPICED VINEGAR)



Pinakurat (Spiced Vinegar) image

This all-purpose sweet-and-spicy vinegar is an essential element of Filipino food.

Provided by Nicole Ponseca

Categories     Philippines     Vinegar     Garlic     Chile Pepper     Raisin     Ginger

Yield Makes 3 cups

Number Of Ingredients 7

10 garlic cloves, peeled and sliced
¼ cup (35 g) dried fruit, such as raisins, cherries, or mango (optional)
5 whole bird's-eye chiles
1 (3-inch/7.5 cm) knob fresh ginger, scrubbed and minced
1 tablespoon whole black peppercorns
3 to 4 cups (720 ml to 1 L) white sugarcane vinegar
¼ cup (60 ml) fish sauce

Steps:

  • Put the garlic, dried fruit, chiles, ginger, and peppercorns in a clean glass jar or bottle and cover with the vinegar and fish sauce. Loosely cover or cap the jar and let sit at room temperature in a dark place for 48 hours.
  • Transfer the jar to the refrigerator. The pinakurat will keep indefinitely, and the flavors will continue to develop over time.

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Top Asked Questions

What is spicy Filipino vinegar?
This fiery concoction is also known as Sili Suka, Sukang Sili, Suka’t Sili, and/or Sinamak (I didn’t know of the Sinamak nomenclature until some readers commented on it in my last post on Filipino Vinegars ). You can buy Spicy Filipino Vinegar at the Asian market–it’s just a bottle of Suka with the chilies already in it.
How to make spicy Filipino pickled peppers?
Spicy Filipino Vinegar/Pickled Peppers (Sukang Sili) Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat and allow to cool slightly. Place the black peppercorns, red pepper flakes, garlic, and chilies in the bottom of a large glass jar (I used a pint-sized jar). Pour the vinegar into the jar, then place the lid on the jar.
What is the best way to cook with vinegar?
Arrange the peppers, whole black pepper, langkawas, garlic and ginger in the bottle. Pour in the vinegar, cover tight and store for 5 to a week. Best when used for dipping grilled or fried fish or any meat desired. Photo credit to: MG Chavez Gaitan.
How to cook chili peppers with vinegar?
To figure out how much vinegar you need, place your chili peppers in your jar and pour in enough water to cover. Pour the water out of the jar and into a measuring cup–this will be the amount of vinegar you need. In a small saucepan over medium-high heat, combine the sugar, salt, and vinegar. Bring to a boil, reduce heat, and simmer for 5 minutes.

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