Hi everyone, welcome back to my blog! ☺️🌷🌸
For the past few months, my hubby and I have been obsessed with spicy food.
As in all meals won't be complete without chili.
Same with the dipping sauce, it's either soy sauce with chili, or sometimes vinegar with chili.
As long as it's spicy, it's delicious!
One time, while we were doing some groceries, I noticed something in the vinegar section. It's a Sukang Pinakurat (Spiced Vinegar).
It's one of our favorite dipping sauces, but kinda expensive!
Almost P30 or $0.51 difference compared to regular vinegar.
Instead of buying, my hubby suggested, "Why not make our own, instead of paying an extra P30? Almost all the ingredients are in our kitchen."
So yeah.
For today's post, I want to share with you how we made our DIY Sukang Pinakurat.
Just in case you're also a fellow chili lover, or you simply want a tastier version of vinegar.
Maybe you'll like this one.
Ingredients:
• a bottle of vinegar
• garlic
• two red onions
• green and red chilies
• brown sugar
• salt
• whole black pepper
Step-by-step process:
First, I crushed the garlic lightly. (But as I crushed it, look how garlic says "I heart you". Hihi. Cute!) Crushing the garlic will release its aroma. Then slice it into three pieces. After that, drop each slice into the bottle.
Next was the onion. I chopped it to give a richer flavor to the vinegar. Remember to use red onion as it will add a nice color to the vinegar. After slicing, add them to the bottle as well.
Then the chilies. Washed them very well, but don't chop them. Keep them whole so the heat infuses slowly and naturally into the vinegar. After cleaning them, place them in the bottle.
For the flavor base, combine the brown sugar and salt in a bowl, and use the vinegar to dissolve them. Stir everything until it blends smoothly. Once it dissolves, pour it into the bottle.
Lastly, something I forgot to capture in the ingredient photo is the whole black pepper. I included a few pieces whole, and lightly crushed some of them to add a warm, aromatic kick that makes the flavor deeper.
And just like that, my homemade Sukang Pinakurat is ready.
If you want to taste it at its best flavor, let it sit for at least one week. At that time, the garlic, onion, and chilies were already infused.
And make sure to shake the bottle before using it to help redistribute the flavors after resting.
So that's it. Let's eat our simple meal, tuyo, and our homemade vegetable okoy with our DIY Sukang Pinakurat.
It's a perfect combination. 😋
If you love a good spicy kick in your meals, try making your own Sukang Pinakurat too.
You'll be surprised how easy, budget-friendly, and flavorful it turns out. 🤤
Until my next homemade...
Thanks for the visit! Have a lovely day. Buh-bye. 💗🌸
