I’m selling sukang iloko (cane vinegar/itim na suka) for as low as P400/20 liters. This is pure sugar cane vinegar manufactured/fermented from ilocos region and we sell these products into the market for an affordable price.
Note: Container not included. Additional P100 for the container if purchased with us.
We deliver in metro manila but delivery is charge to buyer. We also welcome distributors for our product.
For inquiries: Please call/txt 09155631751 or email me at ****@yahoo.com and look for mark.
Some facts about cane vinegar:
Canevinegaris mildvinegarthat you will see in frequent use in Philippine cooking, and on many islands wheresugar caneis grown and harvested. It’s been compared torice vinegarin its mildness, though there are certainly different grades squeezed from sugarcane. It’s not exactly sweet and instead has a mildly sharp taste that is useful forpicklingingredients or making sauces.
In the Philippines, you may seecanevinegarcalledsukang ilokoafter the northern region of Illocos, where much of thevinegaris made. It may be labeledsukang maasim, which does not denote region and simply translates asvinegaror sourvinegar. In Asian or Filipino grocery stores in the US, you may findsukang massimmore often thansukang iloko.
You can findcanevinegarin many large grocery stores in the US since it is also manufactured in places like Hawaii and California. It’s becoming increasingly popular as an alternatevinegarto some more traditional offerings like wine or apple cidervinegar. Many people describe the taste as sour but fresh and like its light taste in a variety of foods.
Canevinegaris used in dishes with sweet and sour sauces, and surprisingly, in many dishes that are certainly not Philippine in origin.Sauerbratenbenefitsfromcanevinegarand some people now use it as the principle ingredient in pickled herring. The Vinegarman, a self-titled Internet expert onvinegarrecommendscanevinegaradded tohummusto give it an extra kick. He further suggests adding a bit ofcanevinegarto a delicious lemoncustardrecipe.
In Philippine cooking, one of the classic dishes is adobo, where chicken and pork are simmered invinegar,bay leaves,garlicand spices. This sweet/sour dish is quite popular, and easy to make in any country. It’s delicious served over rice. Braised pork leg orpaksiw na patais another popular Philippine dish, usually made with several cups of this alternatevinegar.
You might trycanevinegarespecially with pork and chicken dishes. Some cooks recommend it as part of amarinadeto tenderize meat. Since it has a lighter flavor then many other types ofvinegar, food tends not to take on its flavor quite as much. It will taste more piquant, but have less of a strongvinegartaste. Some people like to add a touch to dressings for fruit salads since it will have bite but won’t interfere with natural fruit flavors.