Ang Lutong Pagkain na Gusto ni Mang Boy

February 24, 2008

Homemade Sukang Hinalang is Here!

How to make a homemade Sukang Hinalang?

The sukang hinalang (spicy vinegar) derived from coconut tree with hot chili (siling kulikot) was the oldest condiments inherited from our Filipino old folks. Usually, sukang hinalang was intended to compliments the main course (food) e.g. kinilaw, sinuglaw, sinugbang panga (tuna), pork chops, litsong baboy, balut, etc.

There are plenty of applications of sukang hinalang but somehow it is difficult to make, if you are away from home (away from Philippines). I guessed there are plenty of white vinegar derived from sugarcane in your place, plenty of imported hot chili, garlic, salted fish sauce or salt, and ginger from other countries.

Ingredients:

  1. 1-liter——– white coconut vinegar (bahal na tuba) or white sugarcane vinegar
  2. 1-cup——— hot chili or siling kulikot
  3. 1/2 cup —— garlic
  4. 1/4 cup—— ginger
  5. 1 – 2 cups—- salted fish sauce or salt

Procedures:

  1. Prepare a very clean blender machine or food processor.
  2. Initially pour 3-4 cups of vinegar, and add all other ingredients into the blender machine.
  3. Blend everything and observe the texture and fineness of the ingredients inside the blender machine. The fineness is the texture, the better!
  4. Add all the remaining vinegar and blend it again for a few seconds or a minute.
  5. Prepare a clean and very fine strainer in order to separate the sediments from the liquid. (optional)
  6. Add 1-2 cups of salted fish sauce and stir. However, if salted fish sauce is not available in your place, you can use rock salt but it must be grinned and mix with a little portion of processed hot vinegar. Of course, it is NO longer using the same proportion or quantity as previously stated. This time you will be an instant chemists!
  7. Stir in order to mix well the ingredients. That’s it…..tapos na (it’s Finish)! Store it inside the bottle only. Avoid using plastic or metallic container in order to avoid chemical reactions.

Be careful of using this condiments because you might be SURPRISED…that’s why we call it HINALANG! Enjoy eating healthy foods.

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15 Comments »

  1. I just brought back 9 bottles of sukang hinalang from the philippines this week and have yet to taste it. When I run out (after giving it away or using it) I’ll definitely try out your recipe!

    Comment by Beth — March 29, 2008 @ 10:18 pm

  2. Hi Beth,

    Thanks for reading our old folk’s recipe. I inherited this recipe from my grand pa.

    By the way, the strained sediments can be used as condiments for a hot bulalo soup, canton noodles soup, etc…..just fry the sediments with lots of oil until brown, then store in a bottle container. See? you don’t throw anything here.

    Comment by jrcanedo — March 30, 2008 @ 7:21 am

  3. good day! this is princess mae talavera of UNTV 37 and we would like to ask if we could make an interviw with you its for our new program soon to be lunch this june hosted by mr.daniel razon. we would like to feature your story on how you started your business who is now considere a very successful one. hoping for your responce. you can contact me here at 09267143040. thank you and good day….

    Comment by PRINCESS MAE TALAVERA — May 8, 2008 @ 5:54 am

  4. Thanks for your request Ms Talavera. Sorry I can not grant your request because I did not use sukang hinalang for a Living. I just want to share it to the people. I just inherited it from my great great grandfather. There are lots of form of sukang hinalang here in our country like the Sinamak of Tagum City, Tita MY Suka Spicy of Gen. Santos City and Pinakurat or Way Kurat the best condiments of Iligan City.

    Comment by jrcanedo — June 7, 2008 @ 12:45 am

  5. thanks foranswering myquestion!!!!!!godbless!!!

    Comment by richard — June 12, 2008 @ 2:04 am

  6. Hi thank you for the idea, just one more thing is sukang hinalang has an expiration or just like a wine the longer the better.

    Stay blest and more power.

    Comment by vincent alfredo valerio valmores — November 6, 2008 @ 7:56 am

  7. Hi Vincent,

    Actually, it depends on our taste because newly created sukang hinalang taste differently from the old stock sukang hinalang. I did lots of experiments about sukang hinalang…i liked the old stock sukang hinalang…about 5 days old…hehehe..it just like wine…the longer the better…but avoid adding onion because it will appear black sukang hinalang. I must say that just play along with the main spices, namely: garlic, ginger, chili, and pepper….of course our coconut vinegar (white).

    I did not experience the sukang hinalang expired because it will be consumed fast. All of us in the house loved using the sukang hinalang….sad to say I cannot give you the absolute duration of expiration. Maybe, I will make new experiment soon.

    Thanks for visiting and more power too.

    Comment by jrcanedo — November 7, 2008 @ 2:55 pm

  8. Dear Sir;

    I just passed by your site and saw that you are experimenting or trying out recipes for spiced coco vinegar.

    My name is Paul Stuart del Rosario, co- owner and board of director of GreenGold Gourmet- the makers of Suka Pinakurat.

    Please be reminded that Pinakurat is not a kind of vinegar but a brand. The product is protected by Intellectual Property Office of the Department of Trade and Industry. Unauthorized use of our brand name for personal or commercial purposes will not be tolerated.

    On behalf of the Board of Directors of GreenGold Gourmet, I am asking kindly for you to remove this trail from your site, including your recipe. This will prevent greater problems to arise.

    Should you wish to contact our office, please do so at (063)221-9700 and ask for Atty. Rendo Stuart del Rosario. Should you wish to contact me personally, you may reach me through my personal mobile: 0921-967-4278.

    Comment by Paul C. Stuart del Rosario — February 13, 2009 @ 1:14 am

  9. Dear Paul,

    Don’t worry about this because I did not use this recipe for a living…I believed that your product’s ingredients is totally different from my recipe. I just inherited this recipe from my Lolos and Lolas back home. It so happened that your product’s name is now protected from IPR of DTI in the Philippines. But, I am wondering why the said name “Pinakurat” is protected from Intellectual Property Rights, where in fact it is an expressions of Visayan Dialect. To tell you, nobody can own or exclusively own an old folks dialect…everybody has the rights to use it in any form. I suggest that you must put additional title to your products….maybe you might name it Iligan’s Best Pinakurat or name it GGG Best Pinakurat in order to avoid future problems of branding. I guessed that you must ask an opinion from your corporate lawyers back home.

    It is good that you bring up this issue so that everybody knows on how to develop branding on your products. Don’t make this an offensive issue, I am helping your company to progress stably in the near future. I hope that this is an eye opener to everyone.

    Anyway, your request is granted now because I am changing it to a most generic title of this article. I am so sorry if I crossed the line, but sad to say I cannot delete/remove this article because it’s FREE. Besides, I have no direct knowledge of your recipe and to tell you that it was developed by our old folks in the Philippines. God bless to your business….

    Sincerely yours,

    Contributor of the Articles

    Comment by jrcanedo — February 13, 2009 @ 3:04 am

  10. Ingredient question for you sir.
    For the chili, garlic, and ginger; do they need to be whole, crushed, or minced?
    I don’t want to add to much or to little of anything.

    Comment by David Shaver — February 23, 2009 @ 10:44 pm

  11. FOR, Paul C. Stuart del Rosario – gago ka pala eh wala namang sinabi na pinakurat yung recipe..langya manga pilipino talaga recipe lang , may pa copy right copy right kapa GAGO.

    Comment by orva — June 3, 2009 @ 2:09 am

  12. sorry about the above but it just pisses me off to see a lard ass company director to even write and threaten a recipe from blog WTF – personally i have tried the pinakurat vinegar its not all that good in fact it taste like it was laid with methanol or some sort of alcohol.

    Comment by orva — June 3, 2009 @ 2:12 am

  13. try nyo CAMIGUIN’S BEST (SUKA NI JUAN) from Camiguin Island, the first and only vinegar that contains Vitamin C, “With the abundace of coconut in Camiguin SUKA NI JUAN was created, experience the exotic taste of Camiguin Island in a bottle.”

    for more info Contact

    John mobile # +63917-438-6236 or
    email camiguins_best@yahoo.com

    A member of Camiguin Chamber of Commerce and Industry.

    Comment by John — December 21, 2009 @ 3:32 am

  14. Try nyo! CAMIGUIN’S BEST (SUKA NI JUAN) from Camiguin Island, the first and only vinegar that contains Vitamin C, “With the abundace of coconut in Camiguin SUKA NI JUAN was created, experience the exotic taste of Camiguin Island in a bottle.”

    for more info Contact

    John mobile # +63917-438-6236 or
    email camiguins_best@yahoo.com

    A member of Camiguin Chamber of Commerce and Industry.

    Comment by John — December 21, 2009 @ 3:33 am

  15. try sukang paraburat this is for cleansing dead prick after s..x hahahahaha

    Comment by boy diablo — June 19, 2010 @ 6:50 pm


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