Reading Marvin's post on Burnt Lumpia about different types of Filipino vinegars (or "suka") makes me wish I knew more about Filipino cuisine and ate it more often. Marvin may not be able to feed me through the Internet, but at least he can teach me more about Filipino food:
The prevalent use of Suka (sooh-kah) is due in large part to the extended shelf life bestowed upon goodies cooked in vinegar—a necessary culinary 'voodoo' needed for tropical climes during the days of pre-refrigeration. But aside from its preservative powers, we Filipinos also just happen to like the elevated flavor punch that vinegar provides—that certain Asim (sourness) that we love oh so much in our food.
He describes palm vinegar, coconut vinegar, cane vinegar, and Ilocano Cane Vinegar—how they're made, what they taste like, and what dishes they're used in, such as dipping sauces, marinades, and adobo.
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