Thursday, March 1, 2012

SUKANG PINAKURAT (Spiced Coconut Vinegar)

Growing up in an island in the Philippines we don't use creamy sauces or butter to our seafood.  
We use coconut vinegar as our dipping sauce.

What is Sukang Pinakurat?
Sukang Pinakurat is a condiment, specifically a vinegar from organic coconut fragmented sap also known as "tuba" blended with "labuyo" chilis (as we know it here in the US as Thai chilis) and other ingredients.

"Sukang Pinakurat is named after a famous traditional dish made from wild boar meat "sulop" cooked only by a flame-shut pot of boiling coco vinegar, chilies, and spices.
The word "pinakurat" comes from the root word "kurat" in Visayan vernacular, which means "surprise."

Well, having this special vinegar as your "sawsawan" or dipping sauce you will definitely get surprised!

The Philippines is the world's top producer of coconuts, so their production plays an important role in the economy. Around the country, coconut trees line the beaches.

The coconut is The Tree of Life

There's coconut oil, coconut milk, coconut water, coconut meat, coconut shampoo, coconut husk use to scrub and polish floors and hey ... there's even a Coconut Palace. The list goes on.

But my most favorite is the coconut vinegar.
This spiced vinegar is my favorite pair for anything grilled or fried.

Here's my recipe for Spiced Coconut Vinegar:

1 bottle 25 fl oz or 750 ml Coconut Vinegar
1 cup Thai Chilis or Siling labuyo, divided
1/4 cup ginger, diced and divided
8 cloves garlic, divided
1 cup fish sauce
2 tbsp onions, sliced

  • In a blender combine 3-4 cups of vinegar, add 4 garlic cloves, 1/8 cup ginger, 1/2 cup chilis.
  • Blend everything, a smooth texture is what we want.
  • Add the remaining vinegar and blend.
  • Add 1 cup fish sauce and blend. If you don't have fish sauce, you can substitute with salt.
  • Pour mixture into a bottle.
  • Add remaining Thai Chilis, onions, ginger and garlic.

Note:  Do not use plastic or metallic container to avoid chemical reactions.

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