apparently people in Visayas call Adobo with soy sauce "Adobaw" or adobong may sabaw, they only use salt there and that's actually historically accurate since there's no soy before China went to ph
As a filipino, i have been cooking adobo almost all my life. And i changed the method of cooking it just to spice things up. But one vinegar that struck me the most when cooking adobo is sukang ilokano. It just taste right! Cooking with regular coconut vinegar just doesn't sit right with me anymore. So i hope people give it a try. And try adding star anise with it. It should taste amazing!
I love how we get these types of videos where the FEATR guys could cook a bunch of variations of the same dish at once cause their kitchen is so big already. 🥹 So happy for the Featr team!! 👏🏽
Do more of these types of videos. Very interesting and very helpful sa ibang tulad namin na nag-aalangan bumili ng ibang klaseng condiments kasi baka hindi bagay sa lulutuin. It also opens a lot more ideas for a video, pwedeng soy sauce naman for adobo.
This is very interesting. I never thought someone will think of this idea and make a video in youtube. And you used different kinds of vinegar and not just an ordinary/basic brands.And yes why not, it's our adobo and we want to try as well.
When "tuba" (coconut wine) is fermented a little bit more to turn into locally made suka ("lang-gaw" in ilonggo), It's the best vinegar to be used in adobo. Just bear in mind that once you add the lang-gaw, don't ever stir your meat with the vinegar right away. Let the meat steep with the vinegar on your pot for minutes before stirring. This process will cook the vinegar and add a more distinct flavor to your adobo.
i think the forbidden stirring of vinegar only applies to locally made vinegar. i have not encountered problems with datu puti and silver swan vinegars when i stir my adobo.
Thanks production team in displaying the bottles of the vinegar when doing the taste test. Gives clarity as to which is which. It was the issue I had with the sinigang vid.
Nacurious tuloy ako sa sukang sasa. Gusto ko matry. I grew up using sukang iloko. Ung color black talaga. U should try it also. Strong yung aroma at flavor.
Excellent job on this episode. We have relative who would prefer Sukang Paombong for her fish paksiw, Mas masarap daw kasi. Guess nobody has come up with this idea until you and your team Erwan. More “experiments” like this. Way to go!
Growing up in Indang, Cavite we have sukang irok (sugar palm) which I think would be an interesting suka for your next adobo videos. It's on the sweet side but also pretty aggressive and punchy --- I guess depending on where you get it. I know some sellers would add white vinegar or water to it but if you know someone who knows their sukang irok, they can hit you up with the most natural sukang irok. They used to sell it in Cavite State University but I've moved out since then so I'm not sure anymore.
I remember reading in old Filipino cookbooks and even in adobo cookbooks that uding native vinegar (not the commercial branded ones) are the best. It's trye! We buy what we can when we go to provinces and even use them in making inasal.
Thank you Erwan and team for coming up with this great and valuable content about vinegar. How to purchase the suka sasa Quezon from the US? Maraming salamat.
Locally fermented vinegars, without factory processing, are the best! It lifts the adobo to different levels, depending on which one you used. Proof of this, my balikbayan brother remarked: "why does your adobo taste so good and iba?" I said it's the local suka. Love our local stuff!!
I bought the fish sauce from Bibliorganics and it was totally different from the cheap fish sauce I grew up with. It's very similar to the taste of Red Boat fish sauce, which is touted to be the best fish sauce in the world. It's not surprising because they both use the first extract. So basically, there is no difference between the Red Boat and the Bibliorganics. And I'm really glad that this Filipino company is committed to quality. It's substantially more expensive than the cheap synthetic brands but it's so worth it. It doesn't even taste or smell fishy at all. It just tastes like pure umami. Please support this company. Their products can compete with the best of the best in the world. And that is something to be proud of.
Idea: Longanisa, but using confit-ed garlic. The thinking is that by confit-ing garlic, the natural sugars caramelize and intensify. So, hopefully this lessens the need for any additional sugar, or at least cuts the amount of sugar for my favorite version of longanisa -- sweet-garlic. Now, the other benefit is that this would cut the sharpness of the garlic in the longanisa, but the oil from confit-ed garlic can be used to introduce some of that garlic goodness back into the longanisa when cooked. Also, through the confit-ing process, you'll yield excess garlic oil and confit-ed garlic to use in other dishes. Just a nice little throwback to a lot of our food being a creation through a means of preservation and extending resources.
It's tough to get a wide variety of Filipino-style vinegars where I live in the US. Usually, I will use Datu Puti "Premium Cane Vinegar", if I can get it, or their coconut vinegar that comes with a similar label, although that is much harder to find than the cane vinegar. I have to drive pretty far away to get Datu Puti, so I don't always have it in the house. While you can use just about any kind of vinegar for adobo, each kind will definitely affect the flavor in its own way. I'll even use sukang iloco to make adobo. I remember one time, back in the 1990s, when I was working as a photographer, I ran out of vinegar, so I used Kodak Glacial Acetic Acid, and diluted it to 5% acidity. HAHA. Plain distilled white vinegar is a neutral backdrop, and I don't mind it, but I prefer something with a little more flavor to it. Apple cider vinegar does work well, too. Red wine vinegar, not so much, although, when I make my vinegar barbeque sauce, in the North Carolina tradition, I actually use half apple cider vinegar and half red wine vinegar, and lots of garlic and red chile. It's not dissimilar to Pinakurat.
Interesting. Tomorrow I'll go to the market and look for this sukang sasa. I'm just wondering why you didnt try datu puti which is the most available in the market. I am also surprise that adobo can be possible without Soy Sauce. I am curious about that sukang sasa and adobo without soy sauce, so I'm gonna try to cook tomorrow. Thank you guys for this, I learned something new..
Just watched to give me an idea how to make the classic adobo. Pls make a docu on Infanta - they have the best food: suman, pinangat, tinadtad, binagkat, sinaing na isda, and more.
I just realized I've never tasted(or atleast remember) the typical adobo with its salty, savory and a hint of sourness from ofc the vinegar. I'm so used eating sweet savory adobo cuz of my Mother's version of cooking adobo (she doesnt even use bay leaves). So, this is pretty interesting
FEATR you should also include sukang Iloco or Basi/Binnal (depends on your location on what you call it). It is also a Cane Vinegar but Traditionally fermented using Burnai's as container.
Plano ko gawin ito (using all available pampa asim for Adobo to know w/c is the best for my palate) Thank you for doing this so I don’t have to. 😄 Can you also do Sugar? Like muscovado, brown sugar, coco sugar, palm sugar, white sugar, etc.?
Whenever we go to a province outside Metro Manila, we always try to find the local suka and buy a 6 liter jug of it since my family, especially me, really loves our vinegars~ :3 My personal favorite is Sukang Ilocos & Sukang Paombong (same as Sukang Sasa in the video) :) I'm also from a family that likes a slightly sweeter adobo :D Sweet Adobo Master Race
We used to sell tuba when I was a kid. And all the unsold tuba we put in a clay jar and make into vinegar. Best vinegar I have ever tasted. Best for Sinamak.
I'd still say yes to Marca Pina cane vinegar as I grew up with the flavor ( adobong Putin of my Lola), but the sukang sasa is interesting and I'll definitely try once I come home. Thanks FEATR for the informative Suka segment❤️ ramdam ko yun asim tasting hanggang dito sa Melbourne😅
I tried different vinegar before on adobo. Delmonte Vinegar and apple cider is my favorite so far. Just bought sinamak to try it on later also. Pinakurat for me is so strong.
I think aside from the kind of ingredients used, in this case vinegar in particular, the ratio of ingredients have a great factor of how the adobo or food would end up. It it would be dry or masabaw. It's very flexible and versatile since you can modify your recipe either by adding pineapple juice or pineapple itself, oyster sauce or omit the soy sauce and use patis itself and create adobong puti instead.
medyo unrelated cos all of the vinegar in the video were local pero I experimented cooking adobong pata using balsamic vinegar and it turned out super good. by acident lang kasi naubusan ng sukang puti.
Traditionally, as far as i know though, sukang sasa is the vinegar of choice for the tagalog speaking regions. It is the real classic adobo, before we got used to datu puti and marca piña. We grew up buying it from the old man with a kariton of gallons of suka, toyo and patis which he expertly pours onto our empty bottles sans a funnel. I think sukang Paombong is actually sukang sasa, coming from nipa palm. Hope somebody would teach Erwan to say "sasâ" properly.
I only use the plastic bottle cane vinegar brand for my adobo because that’s what the girlfriend I had used. I’m just glad I learned to make it. I definitely wanna try different brands.
Although we've tried different kinds of Suka(even Balsamic), my family always comes back to Sukang Paombong(Bulacan). It also came from Sasa and it's perfect when it is spiced with red & green chilis and garlic!
First, I gotta source sukang sasa here in Canada. Second, am I the only one who grew up marinating their meat first in all the adobo ingredients before cooking it? Come to think of it though, when I cook it in that method the meat ends up being slightly cooked by the vinegar and tastes somewhat overcooked? I’m not sure anymore 😑 Nonetheless, thanks for this episode, it was really interesting!
Being in Europe and having access to different vinegars, my favourite here is to use premium sherry vinegar. Its like a mellow sukang iloko. Actually, sukang iloko would mellow like this if they ever start aging it again back in the islands. Live cider vinegar is also interesting. I started exploring European vinegars because they cheat in Philippines and add synthetic acetic acid. For the import premium.... If using soy, try different BREWED sauces. Do not bother with anything whose main ingredient is brine with soy extract... Smh... If using just salt. Try: Maldon Salt, Sel de Guerand, Himalayan salt, Pink salt, sea salt.. skip iodized and table salt...
Hi, I'm sensitive to soy-sauce, are there other sauces to use instead? Tamari and such doesn't count as they still have soy in it no matter how small the percentage.
I noticed too that my adobo does not taste well using stainless steel pot. Could it be because the vinegar reacting to the stainless component. So after, that I went back to using my anodized pot. The best. Since, I reside in Florida, the vinegars available are only the known brand in Oriental stores. I tried apple cider, not good. I always use palm vinegar which is subtle and still has the right acidity. The secret to any good adobo is marinate time. I always do 24-hr marinating. Adobo is the best, tastiest Filipino dish. Chicken breast and pork is my mix.
I tried sukang sasa ( paombong) I used equal measurements for the soysauce and vinegar but it became salty at the end. When I ate it again the next day from the ref, it became sour again. Im confused with it. For me marca pina is the best because it is stable, calm and easier to control.
My go to "acid" for Adobo is sukang tuba mixed with carbonated water 3:1 (as a marinade and tenderizer). Lemon Soda works but the sugar content kinda ruins the flavor.
Even not vinegar you used to cooked adobo is still good like lemon juice you can used too to cook adobo it's delicious too white vinegar good also to cook adobo
he should do this with different types of soy sauces too and mix and match what the best suka and toyo combination would be
apparently people in Visayas call Adobo with soy sauce "Adobaw" or adobong may sabaw, they only use salt there and that's actually historically accurate since there's no soy before China went to ph
@@olcatgaming859 China introduced soy sauce.
love adobo with toyo
@@olcatgaming859 whoa thanks for this! The more i know
Agree
As a filipino, i have been cooking adobo almost all my life. And i changed the method of cooking it just to spice things up. But one vinegar that struck me the most when cooking adobo is sukang ilokano. It just taste right! Cooking with regular coconut vinegar just doesn't sit right with me anymore. So i hope people give it a try. And try adding star anise with it. It should taste amazing!
You should have tried /used native vinegar like Sukang Paombong, Sukang Iloko.
But those are spiced vinegar. All of these are plain vinegar.
@@kylorokx1552 paombong and iloko are not spiced unless you get spiced versions of them
For me the best vinegar here in the Philippines is sukang puti or tuba
Please support small youtuber
It's overpowering
Paombong is the sasa right?
The Philippines has the best vinegars! Would love to see the different regions and types of vinegars that the country offers
Love this!!! Vinegar is the main ingredient in adobo, and I love how you show the range of flavors it gives depending on the type.
I love how we get these types of videos where the FEATR guys could cook a bunch of variations of the same dish at once cause their kitchen is so big already. 🥹 So happy for the Featr team!! 👏🏽
Do more of these types of videos. Very interesting and very helpful sa ibang tulad namin na nag-aalangan bumili ng ibang klaseng condiments kasi baka hindi bagay sa lulutuin. It also opens a lot more ideas for a video, pwedeng soy sauce naman for adobo.
This is very interesting. I never thought someone will think of this idea and make a video in youtube. And you used different kinds of vinegar and not just an ordinary/basic brands.And yes why not, it's our adobo and we want to try as well.
When "tuba" (coconut wine) is fermented a little bit more to turn into locally made suka ("lang-gaw" in ilonggo), It's the best vinegar to be used in adobo. Just bear in mind that once you add the lang-gaw, don't ever stir your meat with the vinegar right away. Let the meat steep with the vinegar on your pot for minutes before stirring.
This process will cook the vinegar and add a more distinct flavor to your adobo.
Oh you should try sinamak. It's langaw with chili, garlic, ginger, peppercorns. Pinakurat is the same but spicier and with onions.
i think the forbidden stirring of vinegar only applies to locally made vinegar. i have not encountered problems with datu puti and silver swan vinegars when i stir my adobo.
sinamak is so much better than tuba vinegar 😋
Thanks production team in displaying the bottles of the vinegar when doing the taste test. Gives clarity as to which is which. It was the issue I had with the sinigang vid.
Nacurious tuloy ako sa sukang sasa. Gusto ko matry. I grew up using sukang iloko. Ung color black talaga. U should try it also. Strong yung aroma at flavor.
Excellent job on this episode. We have relative who would prefer Sukang Paombong for her fish paksiw, Mas masarap daw kasi. Guess nobody has come up with this idea until you and your team Erwan. More “experiments” like this. Way to go!
Growing up in Indang, Cavite we have sukang irok (sugar palm) which I think would be an interesting suka for your next adobo videos. It's on the sweet side but also pretty aggressive and punchy --- I guess depending on where you get it. I know some sellers would add white vinegar or water to it but if you know someone who knows their sukang irok, they can hit you up with the most natural sukang irok. They used to sell it in Cavite State University but I've moved out since then so I'm not sure anymore.
I remember reading in old Filipino cookbooks and even in adobo cookbooks that uding native vinegar (not the commercial branded ones) are the best. It's trye! We buy what we can when we go to provinces and even use them in making inasal.
Thank you Erwan and team for coming up with this great and valuable content about vinegar. How to purchase the suka sasa Quezon from the US? Maraming salamat.
Locally fermented vinegars, without factory processing, are the best! It lifts the adobo to different levels, depending on which one you used. Proof of this, my balikbayan brother remarked: "why does your adobo taste so good and iba?" I said it's the local suka. Love our local stuff!!
I bought the fish sauce from Bibliorganics and it was totally different from the cheap fish sauce I grew up with. It's very similar to the taste of Red Boat fish sauce, which is touted to be the best fish sauce in the world. It's not surprising because they both use the first extract. So basically, there is no difference between the Red Boat and the Bibliorganics. And I'm really glad that this Filipino company is committed to quality. It's substantially more expensive than the cheap synthetic brands but it's so worth it. It doesn't even taste or smell fishy at all. It just tastes like pure umami.
Please support this company. Their products can compete with the best of the best in the world. And that is something to be proud of.
I have tried using Red Boat and it’s really different but pricey.
Hope this video will reach tiktok to help promote local products. sukang sasa sales will definitely go up...
You guys should do this more often! This was soooo cool! Plus im drooling over your smeg fridge. 🤤🤤
Smegma fridge
Idea: Longanisa, but using confit-ed garlic. The thinking is that by confit-ing garlic, the natural sugars caramelize and intensify. So, hopefully this lessens the need for any additional sugar, or at least cuts the amount of sugar for my favorite version of longanisa -- sweet-garlic. Now, the other benefit is that this would cut the sharpness of the garlic in the longanisa, but the oil from confit-ed garlic can be used to introduce some of that garlic goodness back into the longanisa when cooked. Also, through the confit-ing process, you'll yield excess garlic oil and confit-ed garlic to use in other dishes. Just a nice little throwback to a lot of our food being a creation through a means of preservation and extending resources.
We reallly use apple cider vinegar for adobo. So yummmy,💕
It's tough to get a wide variety of Filipino-style vinegars where I live in the US. Usually, I will use Datu Puti "Premium Cane Vinegar", if I can get it, or their coconut vinegar that comes with a similar label, although that is much harder to find than the cane vinegar. I have to drive pretty far away to get Datu Puti, so I don't always have it in the house. While you can use just about any kind of vinegar for adobo, each kind will definitely affect the flavor in its own way. I'll even use sukang iloco to make adobo.
I remember one time, back in the 1990s, when I was working as a photographer, I ran out of vinegar, so I used Kodak Glacial Acetic Acid, and diluted it to 5% acidity. HAHA. Plain distilled white vinegar is a neutral backdrop, and I don't mind it, but I prefer something with a little more flavor to it. Apple cider vinegar does work well, too. Red wine vinegar, not so much, although, when I make my vinegar barbeque sauce, in the North Carolina tradition, I actually use half apple cider vinegar and half red wine vinegar, and lots of garlic and red chile. It's not dissimilar to Pinakurat.
We use Datu Puti cane vinegar for our adobo. I also add 3 Crabs fish sauce to the liquids. Not traditional, but very good !
Interesting. Tomorrow I'll go to the market and look for this sukang sasa. I'm just wondering why you didnt try datu puti which is the most available in the market. I am also surprise that adobo can be possible without Soy Sauce. I am curious about that sukang sasa and adobo without soy sauce, so I'm gonna try to cook tomorrow. Thank you guys for this, I learned something new..
Just watched to give me an idea how to make the classic adobo. Pls make a docu on Infanta - they have the best food: suman, pinangat, tinadtad, binagkat, sinaing na isda, and more.
I perfectly cooked my adobo using Marca Pina sukang puti.. Hmmm interesting on sukang sasa might try buy one. Haha
I just realized I've never tasted(or atleast remember) the typical adobo with its salty, savory and a hint of sourness from ofc the vinegar. I'm so used eating sweet savory adobo cuz of my Mother's version of cooking adobo (she doesnt even use bay leaves). So, this is pretty interesting
I don’t use bay leaves either. I like a hint of sourness. My favorite suka is paombong.
Definitely wanna try that vinegar! 3/3 that says something. 😄Is this available in the US?
Sukang Paombong, Iloco, and Quezon are my Top 3 local vinegars. 🥰❤️👏🏻
FEATR you should also include sukang Iloco or Basi/Binnal (depends on your location on what you call it). It is also a Cane Vinegar but Traditionally fermented using Burnai's as container.
Plano ko gawin ito (using all available pampa asim for Adobo to know w/c is the best for my palate) Thank you for doing this so I don’t have to. 😄
Can you also do Sugar? Like muscovado, brown sugar, coco sugar, palm sugar, white sugar, etc.?
Whenever we go to a province outside Metro Manila, we always try to find the local suka and buy a 6 liter jug of it since my family, especially me, really loves our vinegars~ :3
My personal favorite is Sukang Ilocos & Sukang Paombong (same as Sukang Sasa in the video) :)
I'm also from a family that likes a slightly sweeter adobo :D
Sweet Adobo Master Race
I also prefer sweet adobo. With pineapples if possible.
We used to sell tuba when I was a kid. And all the unsold tuba we put in a clay jar and make into vinegar. Best vinegar I have ever tasted. Best for Sinamak.
Chef JP Anglo once said, to make your adobo interesting, try using 2-3 vinegars in different ratios to give your adobo its distinct taste.
Salamat kuya Erwan! Adobo and humba are one of my fave ulam to cook, ang saya ko na napanood ko to. Always awesome content talaga pag FKI/FEATR! ;)
I like to use red wine vinegar in mine. It’s soo yum!
Sinamak or tuba vinegar is 👌🏼
I'd still say yes to Marca Pina cane vinegar as I grew up with the flavor ( adobong Putin of my Lola), but the sukang sasa is interesting and I'll definitely try once I come home. Thanks FEATR for the informative Suka segment❤️ ramdam ko yun asim tasting hanggang dito sa Melbourne😅
I love Marca Pina yellow vinegar.
I tried different vinegar before on adobo. Delmonte Vinegar and apple cider is my favorite so far. Just bought sinamak to try it on later also. Pinakurat for me is so strong.
***have not tried sasa yet. Maybe next time.
perfect time to watch this now bc i just marinated my chicken for tomorrow’s dinner menu - adobo 😂
That sounds so good, we just got hungry!
I think aside from the kind of ingredients used, in this case vinegar in particular, the ratio of ingredients have a great factor of how the adobo or food would end up. It it would be dry or masabaw. It's very flexible and versatile since you can modify your recipe either by adding pineapple juice or pineapple itself, oyster sauce or omit the soy sauce and use patis itself and create adobong puti instead.
This is actually a nice topic. Knowledge gain again. Thank you so much for this content.
medyo unrelated cos all of the vinegar in the video were local pero I experimented cooking adobong pata using balsamic vinegar and it turned out super good. by acident lang kasi naubusan ng sukang puti.
Traditionally, as far as i know though, sukang sasa is the vinegar of choice for the tagalog speaking regions. It is the real classic adobo, before we got used to datu puti and marca piña. We grew up buying it from the old man with a kariton of gallons of suka, toyo and patis which he expertly pours onto our empty bottles sans a funnel. I think sukang Paombong is actually sukang sasa, coming from nipa palm. Hope somebody would teach Erwan to say "sasâ" properly.
Love coconut cider vinegar smells really good but I haven't tried cooking adobo with it. Tried it with tapa and it was yummy 😋
This is super informative. I have alway wonder which one out of my pantry either white or apple cider vinegar.
I only use the plastic bottle cane vinegar brand for my adobo because that’s what the girlfriend I had used. I’m just glad I learned to make it. I definitely wanna try different brands.
I'll probably consider cookinh adobo with sukang Sasa now. Thanks for this video!
Although we've tried different kinds of Suka(even Balsamic), my family always comes back to Sukang Paombong(Bulacan). It also came from Sasa and it's perfect when it is spiced with red & green chilis and garlic!
Agree, he should have included sukang paombong when your topic is vinegar.
The Stonks of sukang sasa is gonna skyrocket after this video
I.like what u did Etwan giving us ideas of same adobo w diff kind of vinegars
First, I gotta source sukang sasa here in Canada.
Second, am I the only one who grew up marinating their meat first in all the adobo ingredients before cooking it? Come to think of it though, when I cook it in that method the meat ends up being slightly cooked by the vinegar and tastes somewhat overcooked? I’m not sure anymore 😑
Nonetheless, thanks for this episode, it was really interesting!
I marinate my pork, and chicken in the adobo sauce before grilling. Tastes great!
Being in Europe and having access to different vinegars, my favourite here is to use premium sherry vinegar. Its like a mellow sukang iloko. Actually, sukang iloko would mellow like this if they ever start aging it again back in the islands. Live cider vinegar is also interesting. I started exploring European vinegars because they cheat in Philippines and add synthetic acetic acid. For the import premium....
If using soy, try different BREWED sauces. Do not bother with anything whose main ingredient is brine with soy extract... Smh... If using just salt. Try: Maldon Salt, Sel de Guerand, Himalayan salt, Pink salt, sea salt.. skip iodized and table salt...
We also use Sukang Sasa in Bulacan in cooking Adobo :)
I love Heinz distilled vinegar for my adobo.
I prefer Marca Pina yellow vinegar because it has a tinge of sweetness which is good for adobo and paksiw dishes.
Ohhhhh. Might try this next. Adobo is my soul food pa man din. Sana meron sa grocery 😅
Im learning a lot from you erwan! Thanks!
sometimes i even use sukang iloko for my pork adobo, or i could use sinamak or another spiced vinegar
I use coconut or kaong and cane vinegar, I never used commercial white vinegar- it's almost like water.
Hi FEATR, i hope you can do a “different cacao sources” along with “different rice types” for champorado i the next test kitchen video!
I've never cooked adobo with white vinegar, too strong sour taste.✌🏼
Thank you, erwan, now I discover sasa. Merci.
Yessah..... Do one on fish sauce
Hi featr team, can you make a video about the different ways to make crispy pata. Which method works the best: oven, air fryer or deep fried. Thanks!;
Ano po yung heirloom vinegar na na mention sa vlog niyo featuring apo whang od?
As someone who loves adobo, I really want to try that vinegar from Quezon!
Hi, I'm sensitive to soy-sauce, are there other sauces to use instead?
Tamari and such doesn't count as they still have soy in it no matter how small the percentage.
What an awesome show. Thank you for doing this.
I use sukang sasa too!!
I have tried experimentally... balsamic vinegar... it taste good.. actually.. it turns out that it taste like barbecue adobo 😁😁😁
Sir erwann thank you for sharing. Idol po kayo na chef.. hope po n ma shout out nyo din po ang kusina ni dan salamat
Thanks for this Erwan!❤️
Coconut vinegar is less sharp and cooks out nicely.
Question: why you did try the apple cider vinegar in adobo?
I noticed too that my adobo does not taste well using stainless steel pot. Could it be because the vinegar reacting to the stainless component. So after, that I went back to using my anodized pot. The best. Since, I reside in Florida, the vinegars available are only the known brand in Oriental stores. I tried apple cider, not good. I always use palm vinegar which is subtle and still has the right acidity. The secret to any good adobo is marinate time. I always do 24-hr marinating. Adobo is the best, tastiest Filipino dish. Chicken breast and pork is my mix.
Try the sukang iloco too
I have Bragg venigar, can I use this for chicken adobo?
Is same procedure by using datu puti venigar? Thank you.
I cook adobo w/datu puti soy sauce and kalamansi extract perfect for me
I would love to try this vinegar. Is there a way for me to purchase from a vendor in the Philippines?
My favorite filipino food is Adobo! I really love the vlog today!!! 🤗💫💥💞
I tried sukang sasa ( paombong) I used equal measurements for the soysauce and vinegar but it became salty at the end. When I ate it again the next day from the ref, it became sour again. Im confused with it. For me marca pina is the best because it is stable, calm and easier to control.
Hi, Erwan! What would you suggest as the runner-up next to Sukang Sasa?
Where can I purchase the sukang sasa, the winning vinegar? Thanks!
My go to "acid" for Adobo is sukang tuba mixed with carbonated water 3:1 (as a marinade and tenderizer). Lemon Soda works but the sugar content kinda ruins the flavor.
Can we buy that vinegar here in Australia?
Sukang Puti is white distilled vinegar
we used fermented coconut from tuba long keep for more than 6mnths
Love Sasa pang sawsawan 🧡✨ Never tried with cooking. I might try 😊
Even not vinegar you used to cooked adobo is still good like lemon juice you can used too to cook adobo it's delicious too white vinegar good also to cook adobo
Is that sukang sasa of infanta quezon available in the market?
Where can we buy the sukang sasa that you used?
Ibought
marca pina sukang puti vinegar, what do I use it with?
Where can I buy that Sukang Sasa ng Infanta Quezon?
Proud to say that Sukang Sasa from Infanta is the real deal.
Can you drop a link where to buy that Sukang sasa?
Where can I purchase the Infanta Quezon vinegar?
I usually used Filipino vinegar plus balsamic vinegar to my adobo. I also cooked adobo with what vinegar available in my kitchen. Why not di ba.
I use Marca Piña cane vinegar