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.
In review with Amazon KDP
Both editions have been submitted to Amazon Kindle Direct Publishing and are currently in review. Submitted prices are $9.99 for the kindle edition and $49.99 for the paperback. Neither is on sale yet, and prices are as submitted rather than final.