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Thread: Suka (vinegar) From Bacolod

  
  1. #1
    Member redsand's Avatar
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    Suka (vinegar) From Bacolod

    WHERE TO BUY... SUKANG BACOLOD?

    I am hoping that anyone here would know
    if there is a vinegar of bacolod supply here at manila or cavite
    or willing to engage a business with this kind.

    HELP PO SA INFO.

  2. #2
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    Re: Suka (vinegar) From Bacolod

    suka in bacolod is aged tuba or coconut sap wine. Just curious, what is your vinegar made of?

  3. #3
    Member redsand's Avatar
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    Re: Suka (vinegar) From Bacolod

    Quote Originally Posted by alex-g
    suka in bacolod is aged tuba or coconut sap wine. Just curious, what is your vinegar made of?

    it is a chemically formultated one..
    that's why i'm trying to reach anyone here who could provide me the
    contacts of company or person who could supply suka of bacolod here
    at cavite... even at manila only.

  4. #4
    Cyberfriends cccforevergold's Avatar
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    Re: Suka (vinegar) From Bacolod

    sinamak po ba? yun may kasama mga laman ugat and some spices?

  5. #5
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    Re: Suka (vinegar) From Bacolod

    Quote Originally Posted by redsand
    it is a chemically formultated one..
    that's why i'm trying to reach anyone here who could provide me the
    contacts of company or person who could supply suka of bacolod here
    at cavite... even at manila only.

    Sa Bacolod mismo, karamihan nang suka adulterated na rin. Mas mainam kung sa mga tabing dagat sa mga niyogan at magtutuba ka bibili sa Negros.

  6. #6
    Member redsand's Avatar
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    Re: Suka (vinegar) From Bacolod

    Quote Originally Posted by alex-g
    Sa Bacolod mismo, karamihan nang suka adulterated na rin. Mas mainam kung sa mga tabing dagat sa mga niyogan at magtutuba ka bibili sa Negros.
    yun nga problema sir,
    hirap tayo makakuha ng contact dun.
    sana nga meron dito sa manila para dun nalang ako kukuha.

  7. #7
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    Re: Suka (vinegar) From Bacolod

    Quote Originally Posted by redsand
    yun nga problema sir,
    hirap tayo makakuha ng contact dun.
    sana nga meron dito sa manila para dun nalang ako kukuha.
    Sana may magkainteres sa mga makabasa dito. Pero kung may kilala kang nagtatrabaho sa barko sa Negros Navigation o kahit sa opisina man lang nila, malamang na magkakaroon ka nang contact kung paano makapag angkat nito.

  8. #8
    Member redsand's Avatar
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    Re: Suka (vinegar) From Bacolod

    Quote Originally Posted by alex-g
    Sana may magkainteres sa mga makabasa dito. Pero kung may kilala kang nagtatrabaho sa barko sa Negros Navigation o kahit sa opisina man lang nila, malamang na magkakaroon ka nang contact kung paano makapag angkat nito.

    thanks sir for the tip! God bless...
    more wins.....cheers

  9. #9
    Senior Member Saknong's Avatar
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    Re: Suka (vinegar) From Bacolod

    Masarap din ang authentic and unadulterated Sukang Paombong (galing sa tuba from nipa palm). Problema, mahirap narin humanap ng "puro" at karamihan sa nagtitinda ay hinahaluan na ng tubig at acetic acid. KUng may market ka na willing magbayad ng premium, pinakamaganda eh bumili ka na ng mga tapayan (clay cistern) tapos bili ka ng tuba sa Paombong/Hagonoy. Ikaw na ang mag-ferment para hindi ka masira sa customer. Nakita ko sa binibilhan ko dati na yung mga tapayan eh nakalagay lang sa nasisikatan ng araw, may takip para hindi mapasok ng langaw at butiki, tapos kusa na silang aasim. Mas matagal (lalo na yung maitim na ang kulay) mas masarap at mas maasim.

  10. #10
    Member redsand's Avatar
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    Re: Suka (vinegar) From Bacolod

    Quote Originally Posted by Saknong
    Masarap din ang authentic and unadulterated Sukang Paombong (galing sa tuba from nipa palm). Problema, mahirap narin humanap ng "puro" at karamihan sa nagtitinda ay hinahaluan na ng tubig at acetic acid. KUng may market ka na willing magbayad ng premium, pinakamaganda eh bumili ka na ng mga tapayan (clay cistern) tapos bili ka ng tuba sa Paombong/Hagonoy. Ikaw na ang mag-ferment para hindi ka masira sa customer. Nakita ko sa binibilhan ko dati na yung mga tapayan eh nakalagay lang sa nasisikatan ng araw, may takip para hindi mapasok ng langaw at butiki, tapos kusa na silang aasim. Mas matagal (lalo na yung maitim na ang kulay) mas masarap at mas maasim.
    thank you sir sa suggestion pero ... mas priority ko po yung maayos na supplier
    kasi talagang hinahanap po sa atin yung sukang bacolod or negros siguro
    apply ko din yan eventually.

  11. #11
    Senior Member Saknong's Avatar
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    Re: Suka (vinegar) From Bacolod

    Quote Originally Posted by redsand
    thank you sir sa suggestion pero ... mas priority ko po yung maayos na supplier
    kasi talagang hinahanap po sa atin yung sukang bacolod or negros siguro
    apply ko din yan eventually.
    Naisip ko lang kasi na para kasing hindi praktikal na sa Negros pa mangagaling ang suka dahil mahal ang freight. Ang niyog naman kasi sa Cavite at sa Negros eh pareho lang kaya pwede ring gumawa ng suka dito na katulad ng suka doon.

    Ang isa pang masarap na suka eh yung sukang-iloko. Galing naman yata sa sugar cane yun. Basi muna (equivalent to tuba) tapos pag over-aged na eh nagiging suka. Same process din, pinapabayaan lang ma-ferment sa tapayan. Ang sikreto raw eh dapat talaga nakabilad sa araw yung clay cisterns.

  12. #12
    Member redsand's Avatar
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    Re: Suka (vinegar) From Bacolod

    Quote Originally Posted by Saknong
    Naisip ko lang kasi na para kasing hindi praktikal na sa Negros pa mangagaling ang suka dahil mahal ang freight. Ang niyog naman kasi sa Cavite at sa Negros eh pareho lang kaya pwede ring gumawa ng suka dito na katulad ng suka doon.

    Ang isa pang masarap na suka eh yung sukang-iloko. Galing naman yata sa sugar cane yun. Basi muna (equivalent to tuba) tapos pag over-aged na eh nagiging suka. Same process din, pinapabayaan lang ma-ferment sa tapayan. Ang sikreto raw eh dapat talaga nakabilad sa araw yung clay cisterns.
    korek nga sir.
    pero wala akong kilalang tao or kung saan pwede matutunan ng personal
    ang technology na yan. kung meron lang pwedeng maturo ok sa akin.

  13. #13
    Senior Member Saknong's Avatar
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    Re: Suka (vinegar) From Bacolod

    Quote Originally Posted by redsand
    korek nga sir.
    pero wala akong kilalang tao or kung saan pwede matutunan ng personal
    ang technology na yan. kung meron lang pwedeng maturo ok sa akin.
    pareng redsand, sa pagkaka-alam ko, simple lang gumawa ng suka. Actually, i-google mo "paano gumawa ng suka" or "how to make vinegar" at marami materials na available sa net.

    Nagtitinda kami dati ng sukang paombong sa munting tindahan ni misis. Nakikita ko dun sa binibilhan ko na yung tuba eh inilalagay lang sa tapayan tapos kusa nang nagiging suka.

    Yung tuba naman, pinuputol lang DAW yung dulo ng bagong sulpot na bulaklak ng niyog (or nipa) tapos yung tumutulong sap eh sinasahod at kinokolekta araw araw. Daw kasi hindi pa ako nakakita pero I'm sure may procedure din na available dito sa internet.

  14. #14
    Member redsand's Avatar
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    Re: Suka (vinegar) From Bacolod

    Quote Originally Posted by Saknong
    pareng redsand, sa pagkaka-alam ko, simple lang gumawa ng suka. Actually, i-google mo "paano gumawa ng suka" or "how to make vinegar" at marami materials na available sa net.

    Nagtitinda kami dati ng sukang paombong sa munting tindahan ni misis. Nakikita ko dun sa binibilhan ko na yung tuba eh inilalagay lang sa tapayan tapos kusa nang nagiging suka.

    Yung tuba naman, pinuputol lang DAW yung dulo ng bagong sulpot na bulaklak ng niyog (or nipa) tapos yung tumutulong sap eh sinasahod at kinokolekta araw araw. Daw kasi hindi pa ako nakakita pero I'm sure may procedure din na available dito sa internet.

    thanks!

  15. #15
    Senior Member DINOPATANI's Avatar
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    Talking Re: Suka (vinegar) From Bacolod

    Quote Originally Posted by redsand
    yun nga problema sir,
    hirap tayo makakuha ng contact dun.
    sana nga meron dito sa manila para dun nalang ako kukuha.
    di ko lang sure sir pero try kong magtanong sa mga magtutuba dito sa lugar ko sa Iloilo........... kaso baka limited lamang ang amount na maiiipon ko........................ eto ang aking cp kung sakali..09053356186............ bigyan mo ako ng wan week from now bakamay magka interest na magbenta ng volume....................

    kasi karamihan dito meron suka na natural coconut.......... pero konti lamang ang volume............. karamihan less than 20 lietrs gallon ang makukuha ko sa kada tao.............

    pero authentic ho eto atpurong coconut vinegar...................

  16. #16
    black lotus
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    Re: Suka (vinegar) From Bacolod

    baka ang ibig mong sabihin ang sinamak... isa lng sa mga ingredients ng sinamak ang vinegar...

    masarap ito sa kahit anong klaseng inasal

  17. #17
    Member redsand's Avatar
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    Re: Suka (vinegar) From Bacolod

    Quote Originally Posted by black lotus
    baka ang ibig mong sabihin ang sinamak... isa lng sa mga ingredients ng sinamak ang vinegar...

    masarap ito sa kahit anong klaseng inasal

    SO SIR CAN YOU SHARE THE RECIPE?

  18. #18
    Senior Member tri_cast's Avatar
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    Re: Suka (vinegar) From Bacolod

    Quote Originally Posted by black lotus
    baka ang ibig mong sabihin ang sinamak... isa lng sa mga ingredients ng sinamak ang vinegar...

    masarap ito sa kahit anong klaseng inasal

    tama ka sir isa lang itong ingridients na inihahalo para ito ay magiging suka maliban na lang kung ang gagawin mo ay suka na galing sa saging...

  19. #19
    Senior Member tri_cast's Avatar
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    Re: Suka (vinegar) From Bacolod

    Quote Originally Posted by Saknong
    Naisip ko lang kasi na para kasing hindi praktikal na sa Negros pa mangagaling ang suka dahil mahal ang freight. Ang niyog naman kasi sa Cavite at sa Negros eh pareho lang kaya pwede ring gumawa ng suka dito na katulad ng suka doon.

    Ang isa pang masarap na suka eh yung sukang-iloko. Galing naman yata sa sugar cane yun. Basi muna (equivalent to tuba) tapos pag over-aged na eh nagiging suka. Same process din, pinapabayaan lang ma-ferment sa tapayan. Ang sikreto raw eh dapat talaga nakabilad sa araw yung clay cisterns.

    Sir saki oo sa sugar cane galing ang sukang iloko na kulay itm kasi misan ay may mga puti din at ito ay sa iba naman galing ito at isa na dito ang suka galing sa saging at masarap din ito pero magkaiba ng paggawa ang paggawa ng suka ng saging ang pinakasimple...

  20. #20
    Member redsand's Avatar
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    Re: Suka (vinegar) From Bacolod

    Quote Originally Posted by tri_cast
    Sir saki oo sa sugar cane galing ang sukang iloko na kulay itm kasi misan ay may mga puti din at ito ay sa iba naman galing ito at isa na dito ang suka galing sa saging at masarap din ito pero magkaiba ng paggawa ang paggawa ng suka ng saging ang pinakasimple...

    it is nice inputs everyone.. pero ano ba talalga?

  21. #21
    Senior Member tri_cast's Avatar
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    Re: Suka (vinegar) From Bacolod

    Ang suka na mula sa niyog ay yon ang ginagawa din nila ng lambanog yong suka na galing sa sugar cane ay minsan ginagawa nilang basi pero kung pinatagal pa nila ito ay magiging suka na.

  22. #22
    black lotus
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    Re: Suka (vinegar) From Bacolod

    Quote Originally Posted by redsand
    SO SIR CAN YOU SHARE THE RECIPE?
    http://jensnursingchronicles.blogspo...ak-bisaya.html

    "Our sinamak family recipe has been invented and reinvented over the years. I have to let go of the herbs and bay leaves that I used to incorporate in my "sinamak". The search for the best combination is on-going until the best creation is birthed. This is an updated recipe. It just gets better and better every year!

    Ingredients: (blend together at high speed)
    Langkawas
    Ginger
    Hot chili peppers (Philippine Jalapeno)
    Garlic
    Red onions
    Local coconut vinegar


    For garnishing:
    Peppercorns
    Cayenne (long finger chilis, green and red) for garnishing

    Procedure:

    Peel langkawas and ginger. In a blender, mix in high speed langkawas, ginger, hot chilis (the amount depends on how hot you want it), garlic and red onions.
    In a pot, warm up the vinegar. Pour in the blended mixture into sterilized bottles (usually long neck) using a funnel, then add in the warmed vinegar (use the not so aged vinegar so you can cure it with the mixture for several months---- i discovered that it tastes better this way) until half way of the prepared bottle. Drop in the cayenne (finger chilis and a spoonful of peppercorns). Add some more vinegar until almost filled to the rim.

    Cover and let it age for at least 2.5 months."

    Sir kinopya ko lng 2 online hehehe! hope its helpful. For more info try mo i-google "sinamak." dami ka pang makuha.

  23. #23
    Member redsand's Avatar
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    Re: Suka (vinegar) From Bacolod

    Quote Originally Posted by black lotus
    http://jensnursingchronicles.blogspo...ak-bisaya.html

    "Our sinamak family recipe has been invented and reinvented over the years. I have to let go of the herbs and bay leaves that I used to incorporate in my "sinamak". The search for the best combination is on-going until the best creation is birthed. This is an updated recipe. It just gets better and better every year!

    Ingredients: (blend together at high speed)
    Langkawas
    Ginger
    Hot chili peppers (Philippine Jalapeno)
    Garlic
    Red onions
    Local coconut vinegar


    For garnishing:
    Peppercorns
    Cayenne (long finger chilis, green and red) for garnishing

    Procedure:

    Peel langkawas and ginger. In a blender, mix in high speed langkawas, ginger, hot chilis (the amount depends on how hot you want it), garlic and red onions.
    In a pot, warm up the vinegar. Pour in the blended mixture into sterilized bottles (usually long neck) using a funnel, then add in the warmed vinegar (use the not so aged vinegar so you can cure it with the mixture for several months---- i discovered that it tastes better this way) until half way of the prepared bottle. Drop in the cayenne (finger chilis and a spoonful of peppercorns). Add some more vinegar until almost filled to the rim.

    Cover and let it age for at least 2.5 months."

    Sir kinopya ko lng 2 online hehehe! hope its helpful. For more info try mo i-google "sinamak." dami ka pang makuha.
    thanks and i'll try this....

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