Thread: Coconut Vinegar

On 2/5/2011 11:34 AM, Sqwertz wrote:
> Now what?
>
> I know it's used in Filipino cooking, probably in adobo dishes, but
> that's all I know.
>
> Looking on the web, it's not clear wether it's made from coconut milk
> or from the sap of the tree and/or flowers.

It is made from fermented coconut water.

Becca

Steve wrote:

> Now what?
>
> I know it's used in Filipino cooking, probably in adobo dishes, but
> that's all I know.
>
> Looking on the web, it's not clear wether it's made from coconut milk
> or from the sap of the tree and/or flowers.

It's extensively used in the cooking of Indonesia and Malaysia. Many Thai
recipes call for it too. It's a pretty mild vinegar. I think I've posted
about using it before, lemme google.... oh yeah, I mentioned it as a
component of a cabbage salad using leftover cooked beef. It's also good with
shrimp or other seafood. It might even be good for sushi rice.

Bob

Bob Terwilliger wrote:
> Steve wrote:
>
>> Now what?
>>
>> I know it's used in Filipino cooking, probably in adobo dishes, but
>> that's all I know.
>>
>> Looking on the web, it's not clear wether it's made from coconut milk
>> or from the sap of the tree and/or flowers.
>
> It's extensively used in the cooking of Indonesia and Malaysia. Many Thai
> recipes call for it too. It's a pretty mild vinegar. I think I've posted
> about using it before, lemme google.... oh yeah, I mentioned it as a
> component of a cabbage salad using leftover cooked beef. It's also good with
> shrimp or other seafood. It might even be good for sushi rice.
>
> Bob
>
Odd, although it makes sense, I don't think I have ever seen it
specified in Thai recipes.

--
Jean B.