Brand: Monika
Net weight: 750ml
Product of the Philippines.
Coconut vinegar, known as "suka ng niyog" or "tuba," is a common ingredient in Filipino cuisine. It is made from the sap of coconut trees and is widely used for its tangy flavor and versatility in various dishes. Here are some ways coconut vinegar is used in Filipino cooking:
Adobo: Coconut vinegar is a key ingredient in the classic Filipino dish adobo. It helps tenderize the meat and adds a tangy and slightly sweet flavor to the dish. Adobo can be made with different meats like chicken, pork, or even vegetables.
Paksiw: This is a cooking method where meat, usually fish, is simmered in a mixture of coconut vinegar, water, and various spices. It's a popular way to prepare fish and is known for its sour and savory taste.
Kinilaw: Kinilaw is a Filipino ceviche-style dish where raw seafood (usually fish or shrimp) is marinated in a mixture of coconut vinegar and citrus juice (like calamansi or lime). The vinegar "cooks"
