for your cooking delight…
Vinegar is a liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. The acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar (typically 5%) and higher concentrations for pickling (up to 18%) although in some countries the minimum strength may be less. Natural vinegars also contain smaller amounts of tartaric acid, citric acid, and other acids. It has been used since ancient times, and is an important element in Western and European, Asian, and other traditional cuisines of the world.
The word “vinegar” derives from the Old French vin aigre, meaning “sour wine.” Louis Pasteur showed in 1864 that vinegar results from a natural fermentation process.
There are many types of vinegar, but only dwell on coconut and sugar cane which are commonly used in the Philippines which is considered a major producer.
Coconut vinegar, made from the sap of the coconut palm, is used extensively in Southeast Asian cuisine. Coconut vinegar, made from the sap of the coconut palm, is used extensively in Southeast Asian cuisine as well as in some cuisines of India. A cloudy white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note.
Cane vinegar, made from sugar cane juice, is most popular in the Ilocos Region of the northern Philippines (where it is called sukang iloko), although it is also produced in France and the United States. It ranges from dark yellow to golden brown in color and has a mellow flavor, similar in some respects to rice vinegar, though with a somewhat “fresher” taste. Contrary to expectation, it is not sweeter than other vinegars, containing no residual sugar. In the Philippines, it is often labeled as sukang maasim, although this is simply a generic term meaning “sour vinegar.”
An example of the regional variation of vinegar is sukang paombong, milky-colored vinegar ubiquitous to the Philippine Islands. Sukang paombong is extracted from the sap of the nipa palm abundant in the hot and humid climate of the tropics. An example of the regional variation of vinegar is sukang paombong, milky-colored vinegar ubiquitous to the Philippine Islands. Sukang paombong is extracted from the sap of the nipa palm abundant in the hot and humid climate of the tropics.
pati ba naman suka, pinasok mo na ring negosyo, pareng cocoy?
kunsabagay it only shows your seriousity and sinceriousness in giving all your bloggers the best of all venues where they can discussion difference or remainder all the issues.
i congratulation you and may you rest in peace while sabotaging the fruits of you succeed.
May suka pa! puwedi rin siguro ang negosyo kong giniling na kape dito.
Hindi ako makapasok sa kabila can I participate Mr. Cocoy?
Speaking of suka , I remember my lola who used to buy sukang iloco from Vigan with longaniza and bagnet. That sukang iloco from vigan tastes a little of basi but masarap. You put some chopped onions (losona) and you can have it for your sawsawan of bagnet, longaniza, and impanada. I’m sure sukang paombong is also masarap for paksiw. What we are using at home is Datu Puti and Del Monte brand. I have very limited budget for groceries so I buy only the cheaper ones. Siguro masarap nga ang imported na suka, but I still prefere our own pilipino suka.
Siguro kamukha ng may-arin ng Cocoy’s Delight ang nag-model ng sukang Paombong kaya yan ang ginawang topic ngayon. Ang kamukha yong kili-kili kasi amoy-suka.
May kanta niyan alas Elvis, Amoy suka, eh-he-he, amoy suka!
Copied from an article about Vinegar:
It is intriguing to think that in today’s computerized, sophisticated world, we’re still using one product that was discovered – quite by chance – more than 10,000 years ago.
Vinegar. Simplicity itself (though its manufacture today is anything but). The French said it succinctly: vin aigre – meaning sour wine. That is its origin, the discovery that a cask of wine gone past its time had turned to a wonderful new product. Through the centuries vinegar has been produced from many other materials, including molasses, dates, sorghum, fruits, berries, melons, coconut, honey, beer, maple syrup, potatoes, beets, malt, grains and whey. But the principle remains unchanged – fermentation of natural sugars to alcohol and then secondary fermentation to vinegar. You might say wine is to grapes what vinegar is to wine.
The ancients were quick to find the remarkable versatility of vinegar. Around 5,000 BC, the Babylonians used it as a preservative and as a condiment, and it was they who began flavoring it with herbs and spices. Roman legionnaires used it as a beverage. Cleopatra demonstrated its solvent property by dissolving precious pearls in it to win a wager that she could consume a fortune in a single meal. Hippocrates extolled its medicinal qualities and, indeed, it was probably one of our earliest remedies. The Greeks also reportedly made pickled vegetables or meats using vinegar. Biblical references show how it was much used for its soothing and healing properties.
And when Hannibal, a great general, crossed the Alps with an army riding elephants, it was vinegar that helped pave the way. Obstructive boulders were heated and doused with vinegar, which cracked and crumbled the barriers. By about 3000 BC, the making of homemade vinegar was being phased out and, in 2000 BC, vinegar production was largely a commercial industry. During the American Civil War, vinegar was used to treat scurvy, and as recently as World War I, it was being used to treat wounds.
Throughout history, vinegar has proved to be the most versatile of products. The dictionary defines versatile as “capable of turning with ease from one thing to another,” and from more than 10,000 years ago to today, consumers continue to use vinegar in a variety of ways.
The vinegar produced and used today is much like the product of years past, but with newly discovered flavors and uses. The mainstays of the category – white distilled, cider, wine and malt have now been joined by balsamic, rice, rice wine, raspberry, pineapple, chardonnay, flavored and seasoned vinegars and more. See the Specialty Vinegars section below for more information on these products and how to use them.
Throughout history, vinegar has proved to be the most versatile of products. The dictionary defines versatile as “capable of turning with ease from one thing to another,” and from more than 10,000 years ago to today, consumers continue to use vinegar in a variety of ways.
The vinegar produced and used today is much like the product of years past, but with newly discovered flavors and uses. The mainstays of the category – white distilled, cider, wine and malt have now been joined by balsamic, rice, rice wine, raspberry, pineapple, chardonnay, flavored and seasoned vinegars and more. See the Specialty Vinegars section below for more information on these products and how to use them.
Specialty vinegars make up a category of vinegar products that are formulated or flavored to provide a special or unusual taste when added to foods. Specialty vinegars are favorites in the gourmet market.
Herbal vinegars: Wine or white distilled vinegars are sometimes flavored with the addition of herbs, spices or other seasonings. Popular flavorings are garlic, basil and tarragon – but cinnamon, clove and nutmeg flavored vinegars can be a tasty and aromatic addition to dressings.
Fruit vinegars: Fruit or fruit juice can also be infused with wine or white vinegar. Raspberry flavored vinegars, for example, create a sweetened vinegar with a sweet-sour taste.
Some popular specialty vinegars currently on the market include:
Balsamic Vinegar
Malt Vinegar
Raspberry Red Wine Vinegar
Rice Vinegar
White Wine Vinegar
Other Specialty Vinegars such as Coconut and Cane Vinegars are common in India, the Phillipines and Indonesia.
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Kumander Pipi;
Welcome kaibigan.Pweding-pwedi ang negosyo mong kape dito.
Eggplant:
Ayos na ayos iyan.Namamakyaw kami ng talong sa Baguio pa.Mabuti kong maging suki ka namin dito.Hehehe!
Welcome na welcome ka dito kaibigan.
Paereng Magno:
Sa dami naming sinusuportahang pamilya ni Pareng Joeseg ay kailangan naming pasukin ang ano mang negosyo na maaring pagkakakuartahan para naman matutuwa ang mga kabit,anak sa labas,anak sa loob,may mga sabit at sampid pa na kailang talaga ang pera.Hehehe!
I wanting vinegar for chicken pork adobo.But,vinegar from kili-kili no way!!!!
Maiba tayo ng usapan. Kaunting sex education naman. Ano ang orgasm?
Ito yung tinatawag na kasukdulan ng pagtatalik ng lalaki at babae. Ito yung physiological response kung saan ang lalaki ay nagpapalabas ng kanyang semilya. Sa babae, nagaganap ang orgasm kung saan nagka karoon ng contractions ang uterus at vagina. May iba’t ibang stages ang orgasm. Sa unang stage, ang katawan ng isang tao ay excited at sinisilaban sa init. Kasunod ay makadarama ng pagbabago sa katawan. Halimbawa, ang clitoris ng babae ay namamaga at ang kanyang utong ay nakatirik. Nagkakaroon din ng pagbabago sa paghinga, nagiging maikli at ang tibok ng puso ay bibilis. Ang kasukdulan ay ang pagpapalabas ng semilya ng lalaki kung saan ay napakasarap ng kanyang pakiramdam. Isang hindi mapapantayang kasiyahan sa panig ng lalaki.
Gaano raw ba tumatagal ang orgasm? Ang orgasm ay tumatagal depende sa indibidwal. Ang ibang babae ay nakararanas ng orgasm sa loob ng ilang minuto subalit sa iba ay mas mabilis pa o iglap lang. Imposible naman na makaranas kaagad ng orgasm kung katatapos pa lamang “labasan”. Halimbawa, katatapos pa lamang “labasan” ay eto na naman at mag-oorgasm na naman. Hindi totoo ang gayun gaya ng sinasabi ng ilang kalalakihan na nakakailan daw silang “putok”.
Hindi rin naman maaaring pekein ang orgasm. Halimbawa hindi maaaring sabihin ng lalaki sa kanyang partner na nag-orgasm na siya sapagkat malalaman ito ng babae kung nilabasan na nga o hindi. Ganoon man, maaaring makumbinsi ng babae ang kanyang partner na nag-orgasm na siya at ipakikitang nasiyahan sa pakikipagtalik kahit hindi.
Ang utak ay may malaking bahagi sa pagkakaroon ng orgasm ng bawat indibidwal. Hindi lamang ang emotions, heart rate at paghinga ang idinidikta ng utak, kundi ganoon din ang pagdating sa rurok ng kasuk dulan.
Wala man lang pumansin sa post kong tungkol sa “Sex Education”. Siguro marami na kayong alam o nahihiya lang. Huwag naman tayo puro pulitika. Wika nga eh “Sex is Best”.
sweet!
anyone know where can i find a bottle of sukang paombong in austin?
Sean,You can only buy sukang paombong in Filipino Store.I don’t know if you have Seafood City in Austin.Seafood City is owned by Filipino and they have so many branches in California and in Las Vegas.Or ask any Filipino in Texas,they know the Sukang Paombong.
Vinegar from pure coconut flower sap is available from the Davao School & Rehabilitation Center for the Visually Impaired. It is made in the school (a 250 liter fiberglass water tank) is used to store the vinegar gathered from the coconut trees in the school compound.
It is part of the fund raising activity of the school to make up for the diminishing financial assistance from Hildesheimer Blindenmission of Germany to the foundation managing the school.
Also available is fresh coconut flower juice (the precursor of the vinegar). This is in limited quantity.
very nice your product
At the Davao School and Rehabilitation Center for the Visually Impaired (DSRCVI) at Km 10, Bago Aplaya, Talomo, Davao City pure organic coconut flower vinegar is produced.
Naturally fermented, it takes months to produce – but the flavor and aroma of natural fermentation cannot be speeded up.
Visitors to the school (former name Davao School for the Blind) can avail of this vinegar. It is available in gallon and smaller sizes.
The vinegar is NATURALLY FERMENTED.
To inquire on how to get it just call 082 296 0373. Ask for Welmo Capuy or Luz Saligumba during office hours Monday to Friday.