Pinakurat Copycat Spiced Coconut Vinegar Recipes
PINAKURAT COPYCAT (SPICED COCONUT VINEGAR)
The word "pinakurat" comes from the root word "kurat" in Visayan vernacular, which means "surprise." Having this special vinegar as your "sawsawan" or dipping sauce, if you're unprepared, you will definitely get surprised! (Serving size 1 Tbsp.)
Provided by cowpants13
Categories Sauces
Time 10m
Yield 6 cups, 96 serving(s)
Number Of Ingredients 7
Steps:
- In a blender, combine half each of the vinegar, chilies, ginger, and garlic. Process until spices are very fine, like a puree.
- Stir in the remaining vinegar, patis, and sugar.
- Stir well and transfer into clean glass bottles using a funnel. Be sure to include the sediment.
- Divide the onion slices and the remaining chilies, garlic, and ginger into the bottles. Seal bottles and let sit until sediment settles at the bottom.
- To serve: Shake well. Pour desired amount into a shallow dish and use as a dip.
Nutrition Facts : Calories 5.2, Sodium 235.9, Carbohydrate 0.7, Fiber 0.1, Sugar 0.3, Protein 0.2
FILIPINO-STYLE SPICED VINEGAR
You can store this all-purpose sweet-and-spicy vinegar in clean mason jars, but it is easier to keep it in repurposed glass bottles. Note that this recipe can be adjusted as you like-try using different chiles or other spices like bay leaf.
Provided by Nicole Ponseca
Categories Philippines Chile Pepper Hot Pepper Vinegar Condiment/Spread Condiment Ginger Garlic Dried Fruit
Yield Makes 3 cups (720 ml)
Number Of Ingredients 7
Steps:
- Put the garlic, dried fruit, chiles, ginger, and peppercorns in a clean glass jar or bottle and cover with the vinegar and fish sauce. Loosely cover or cap the jar and let sit at room temperature in a dark place for 48 hours.
- Transfer the jar to the refrigerator. The pinakurat will keep indefinitely, and the flavors will continue to develop over time.
PINAKURAT (SPICED VINEGAR)
This all-purpose sweet-and-spicy vinegar is an essential element of Filipino food.
Provided by Nicole Ponseca
Categories Philippines Vinegar Garlic Chile Pepper Raisin Ginger
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Put the garlic, dried fruit, chiles, ginger, and peppercorns in a clean glass jar or bottle and cover with the vinegar and fish sauce. Loosely cover or cap the jar and let sit at room temperature in a dark place for 48 hours.
- Transfer the jar to the refrigerator. The pinakurat will keep indefinitely, and the flavors will continue to develop over time.
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