About this component
A pungent spiced vinegar from the Visayas, steeped with garlic, chile, ginger and peppercorns — the sour counterpoint to rich fried and grilled Filipino food. Filipino vinegars are regionally specific; name the type.
Component facts
- Yield
- About 2 cups (475 ml)
- Prep
- 10 minutes plus 1 week steeping
- Heat
- Medium
Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author’s working draft rather than a verified result.
Ingredients
- 2 cups (475 ml) palm or coconut vinegar (sukang tuba)
- 6 cloves garlic, smashed
- 4 bird's eye chiles
- 1 in (2.5 cm) ginger, sliced
- 1 tbsp (8 g) black peppercorns
- 1 small shallot, sliced
- 1 tsp (6 g) salt
Method
- Pack the aromatics into a clean, dry bottle.
- Pour over the vinegar to cover.
- Seal and steep at cool room temperature at least 1 week (longer deepens flavor).
- Use as a sharp dipping vinegar.
Notes from the book
- Balancing
- Sharp and aromatic; the steep mellows the raw vinegar edge.
- Substitutions
- Cane or cider vinegar for palm vinegar (less funk).
- Storage and food safety
- Keeps months at cool room temperature or refrigerated; ensure aromatics stay submerged and the bottle is clean.
The Complete Edition
Sinamak (Spiced Palm Vinegar) sits in the foundations
The book carries this component alongside the other twenty-three, the twenty-seven pantry studies, and the Philippines chapter it belongs to.
Available from Amazon
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