If you’ve ever had the pleasure of sampling Filipino cuisine, you must have experienced the tangy and warm flavor of Sukang Cebu Pinakurat. Authentic to Filipino cuisine, this spicy vinegar enhances many meals with a pleasant flavor and burst of spice. The good news is that you can make your own version of this scrumptious condiment right at home! Come with me as I teach you how to make Sukang Cebu Pinakurat from start to finish.
Recipe
Homemade Sukang Cebu Pinakurat Recipe
Ingredients
- 2 cups coconut vinegar you can likewise utilize stick vinegar or apple juice vinegar
- 3-4 pieces red bean stew peppers siling labuyo, cleaved
- 1 head garlic stripped and minced
- 1 little onion stripped and hacked
- 1 thumb-sized ginger stripped and cut meagerly
- 2 tablespoons fish sauce patis
- 1 tablespoon soy sauce
- 1 teaspoon dark peppercorns
- 1 teaspoon earthy colored sugar
- 1 cove leaf
Instructions
- Set up the Fixings:
- Wash and set up the stew peppers by eliminating the stems. You can change the amount in view of your favored degree of zestiness.
- Strip and mince the garlic.
- Strip and cleave the onion.
- Strip and cut the ginger meagerly.
- Consolidate Fixings:
- In a spotless glass or plastic holder with a tight-fitting cover, consolidate the cleaved stew peppers, minced garlic, slashed onion, cut ginger, dark peppercorns, and narrows leaf.
- Add the Fluid Fixings:
- Empty the coconut vinegar into the compartment over different fixings. You can change how much vinegar relying upon your ideal focus and taste.
- Season the Combination:
- Add the fish sauce and soy sauce to the holder for added profundity of flavor.
- Sprinkle the earthy colored sugar into the combination to adjust the corrosiveness of the vinegar and the heat of the bean stew peppers.
- Blend and Seal:
- Tenderly mix the combination with a perfect spoon to guarantee every one of the fixings are very much consolidated.
- Fermentation:
- Seal the compartment firmly with its cover. Allow the combination to sit at room temperature for somewhere around 2-3 days to permit the flavors to merge and create. You can put the holder in a cool, dull spot.
- Taste and Change:
- After the maturation period, taste the Sukang Cebu Pinakurat. Change the flavors by adding more bean stew peppers for heat, sugar for pleasantness, or vinegar for acridity, as indicated by your inclination.
- Stressing (Discretionary):
- In the event that you favor a smoother vinegar, you can strain the combination through a fine lattice sifter to eliminate the strong pieces of stew, garlic, onion, and ginger.
- Storage:
- Move the stressed or unstrained vinegar back into the perfect holder. Seal it firmly and store it in the cooler to draw out its time span of usability.
- Usage:
- Utilize your Custom made Sukang Cebu Pinakurat as a plunging sauce for barbecued meats, fish, or as a marinade to add a tart and zesty kick to your dishes.
Now you can bring the distinctive flavors of the Philippines to your cooking with this homemade Sukang Cebu Pinakurat recipe. Your taste buds deserve a trip to the beautiful islands of Cebu, and this spicy vinegar will provide just that. Make your handmade Sukang Cebu Pinakurat a true expression of your culinary skills by experimenting with different spice levels and fermentation times until you find the perfect balance to suit your palette. So, join us on this delicious adventure and enjoy the triumph of making this favorite Filipino sauce in your own kitchen.