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!
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
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!! 👏🏽
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.
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!
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.
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.
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.
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.
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!!
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.
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.
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.
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.
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..
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
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.
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...
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.
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!
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.
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 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
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.
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😅
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!
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.
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 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.
enjoyed this segment. maybe the FEATR team can try making kare-kare with different kinds/combinations of nuts? pine nuts, pistachios, pili, cashews, hazelnut (might be weird but really interested if hazelnuts would work). ika nga ni ninong ry, the "possibilities are endless" :D
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.
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.
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.
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 suka would always depend on the meat that i will cook. For tougher meats, i use harder vinegar. But if i will cook fish or squid, i would use a softer or milder vineger. I once tried cooking adobong pusit and have no regular vinegar, only have rice wine vinegar. Was blown away by how it turned out.
If you chance upon a real traditionally made Sukang Iloko (not watered down), which is a type of sugar cane vinegar, try this test again. I swear it will give your adobo a wonderfully different, full, bold, deep, balanced acidity taste like no other. It will leave a taste and flavour that will stay in your memory forever. 😊 Now, where should I send you a pot of my adobo? Haha!
Texas has one of the largest Filipino populations in the US, so you should be able to find Filipino vinegars pretty easily. Datu Puti is one of the largest Filipino brands, and is available in the US, so start with that. I was saying a little earlier, I use their "Premium Cane Vinegar" as my default, but also their Sukang Iloco (Ilocano vinegar, it's a lot like sherry vinegar from Spain).
Am scared to cook adobong puti because there's no soy sauce in it (nakagisnan na kasi na may toyo yung adobooo) but watching this video makes me wanna try and man up hahaha 👌🏻
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!
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
The Philippines has the best vinegars! Would love to see the different regions and types of vinegars that the country offers
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?
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!! 👏🏽
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 😋
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!
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.
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.
Hope this video will reach tiktok to help promote local products. sukang sasa sales will definitely go up...
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.
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.
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!!
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.
You guys should do this more often! This was soooo cool! Plus im drooling over your smeg fridge. 🤤🤤
Smegma fridge
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.
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.
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.
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..
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
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.
We reallly use apple cider vinegar for adobo. So yummmy,💕
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...
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.
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.
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!
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.
We use Datu Puti cane vinegar for our adobo. I also add 3 Crabs fish sauce to the liquids. Not traditional, but very good !
I perfectly cooked my adobo using Marca Pina sukang puti.. Hmmm interesting on sukang sasa might try buy one. Haha
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!
The Stonks of sukang sasa is gonna skyrocket after this video
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 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.
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.
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.
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.
Sukang Paombong, Iloco, and Quezon are my Top 3 local vinegars. 🥰❤️👏🏻
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! ;)
This is actually a nice topic. Knowledge gain again. Thank you so much for this content.
Definitely wanna try that vinegar! 3/3 that says something. 😄Is this available in the US?
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.
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 have tried experimentally... balsamic vinegar... it taste good.. actually.. it turns out that it taste like barbecue 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.
I have Bragg venigar, can I use this for chicken adobo?
Is same procedure by using datu puti venigar? Thank you.
Ohhhhh. Might try this next. Adobo is my soul food pa man din. Sana meron sa grocery 😅
I've never cooked adobo with white vinegar, too strong sour taste.✌🏼
Im learning a lot from you erwan! Thanks!
Thanks for this Erwan!❤️
I prefer Marca Pina yellow vinegar because it has a tinge of sweetness which is good for adobo and paksiw dishes.
Ibought
marca pina sukang puti vinegar, what do I use it with?
Thank you, erwan, now I discover sasa. Merci.
I'll probably consider cookinh adobo with sukang Sasa now. Thanks for this video!
enjoyed this segment. maybe the FEATR team can try making kare-kare with different kinds/combinations of nuts? pine nuts, pistachios, pili, cashews, hazelnut (might be weird but really interested if hazelnuts would work). ika nga ni ninong ry, the "possibilities are endless" :D
I also prefer sweet adobo. With pineapples if possible.
Proud to say that Sukang Sasa from Infanta is the real deal.
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.
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.
Love coconut cider vinegar smells really good but I haven't tried cooking adobo with it. Tried it with tapa and it was yummy 😋
Hi FEATR, i hope you can do a “different cacao sources” along with “different rice types” for champorado i the next test kitchen video!
What an awesome show. Thank you for doing this.
Question: why you did try the apple cider vinegar in adobo?
My favorite filipino food is Adobo! I really love the vlog today!!! 🤗💫💥💞
Ano po yung heirloom vinegar na na mention sa vlog niyo featuring apo whang od?
Where can I purchase the sukang sasa, the winning vinegar? Thanks!
I use coconut or kaong and cane vinegar, I never used commercial white vinegar- it's almost like water.
I would love to try this vinegar. Is there a way for me to purchase from a vendor in the Philippines?
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.
Hi, Erwan! What would you suggest as the runner-up next to Sukang Sasa?
This is super informative. I have alway wonder which one out of my pantry either white or apple cider vinegar.
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 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!;
My suka would always depend on the meat that i will cook. For tougher meats, i use harder vinegar. But if i will cook fish or squid, i would use a softer or milder vineger. I once tried cooking adobong pusit and have no regular vinegar, only have rice wine vinegar. Was blown away by how it turned out.
Is it heaps better?
@@kene.2827 yes. The vinegar did not over power the taste of the squid. The over all taste is just a new dimension from the common adobong pusit.
where to buy the sukang sasa from infanta quezon?, its not on Lazada
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.
Where can I buy that Sukang Sasa ng Infanta Quezon?
Is that sukang sasa of infanta quezon available in the market?
Filipinos add soy sauce. How does that make a difference for you? I loved the presentation! Thank you for the video.
As someone who loves adobo, I really want to try that vinegar from Quezon!
Can you drop a link where to buy that Sukang sasa?
Where can I purchase the Infanta Quezon vinegar?
Whatever vinegar it is, i don't want my adobo to be so sour. I want it to be just mild, but for me local vinegar is much better.
I like to use red wine vinegar in mine. It’s soo yum!
Can we buy that vinegar here in Australia?
Where can we buy the sukang sasa that you used?
sometimes i even use sukang iloko for my pork adobo, or i could use sinamak or another spiced vinegar
If you chance upon a real traditionally made Sukang Iloko (not watered down), which is a type of sugar cane vinegar, try this test again. I swear it will give your adobo a wonderfully different, full, bold, deep, balanced acidity taste like no other. It will leave a taste and flavour that will stay in your memory forever. 😊 Now, where should I send you a pot of my adobo? Haha!
Yessah..... Do one on fish sauce
What vinegar do you recommend that is available in Texas? Would love to try Filipino vinegar, but nothing is available locally.
Texas has one of the largest Filipino populations in the US, so you should be able to find Filipino vinegars pretty easily. Datu Puti is one of the largest Filipino brands, and is available in the US, so start with that. I was saying a little earlier, I use their "Premium Cane Vinegar" as my default, but also their Sukang Iloco (Ilocano vinegar, it's a lot like sherry vinegar from Spain).
do you have the contact number of sukang sasa ng infanta quezon ? pls.
I.like what u did Etwan giving us ideas of same adobo w diff kind of vinegars
Please, what is the proper ratio of vinegar to water per pound of meat??
Am scared to cook adobong puti because there's no soy sauce in it (nakagisnan na kasi na may toyo yung adobooo) but watching this video makes me wanna try and man up hahaha 👌🏻
What brand is your sukang sasa?
Where can you buy sukang sasa like yours
Sinamak or tuba vinegar is 👌🏼