FoundationsPantry study 25 of 27
Regional Vinegars (Rice, Coconut, Palm, Cane)
All eleven; the Philippines especially prizes distinct palm/coconut/cane vinegars
About this ingredient
Draft reference. This study is part of the cookbook’s foundations and is still being checked. Local names and cultural notes in particular are the author’s working text, pending verification, rather than settled fact.
- Where it is used
- All eleven; the Philippines especially prizes distinct palm/coconut/cane vinegars
- Flavour and aroma
- Mellow and slightly sweet (rice) to sharp, funky and complex (coconut/palm/cane).
- How it is used
- The primary sour in Filipino adobo, kinilaw and sawsawan; pickling brines; dipping sauces.
- How to select
- Naturally fermented vinegars with living complexity; cloudiness is normal in artisanal sukang tuba.
- Storage
- Cool, dark; effectively indefinite.
- Substitutions
- Cider or rice vinegar for palm vinegar (less funk); cut with a little water if too sharp.
- Allergens
- None common.
Names and contextPending verification
The two fields below are drafted and not yet confirmed. They are shown because they are useful, and labelled because they are not final.
- Local names
- Filipino: suka (sukang tuba/paombong/sasa); rice vinegar region-wide
- Cultural notes
- Filipino vinegars are regionally specific and central to identity; name the type rather than 'vinegar'.
The Complete Edition
Regional Vinegars (Rice, Coconut, Palm, Cane) in the book
This study is one of twenty-seven that open The Southeast Asian Table, before the eleven country chapters and the hundred recipes they carry.
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