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Coconut water can be fermented to produce coconut vinegar.
Coconut vinegar, known as raahuiiy, was also produced by the raaverin.
Sukang may toyo - cane or coconut vinegar with soy sauce.
From the coconut palm comes coconut sugar, coconut vinegar, and coconut milk.
"islanders"), also adapted to oriental culture learning to eat rice as their staple and use soy sauce, coconut vinegar, coconut oil and ginger.
Catholic homes may use coconut vinegar for its acidic sharpness, Hindu families may use cane vinegar to make it milder.
In northern India, cooks tenderize all their meat in a yogurt-based marinade, while in Goa, in southern India, they use coconut vinegar.
Red and green chilies gave a jolt of heat to seared fillets, which had been fried until dark and crunchy, and coconut vinegar added a stab of acidity.
The most basic ingredient of adobo is vinegar, usually coconut vinegar, rice vinegar, or cane vinegar (although sometimes white wine or cider vinegar can also be used).
It may be dipped in coconut vinegar spiced with soy sauce, chopped garlic and labuyo, or eaten with other condiments like bagoong, lechon liver sauce, or atchara.
A variation of cane or coconut vinegar from the Philippines is called sinamak, which is simply a spiced version that mixes the cane or coconut vinegar with siling labuyo, onions, and garlic.
Coconut vinegar, made from fermented coconut water, is used extensively in Southeast Asian cuisine (particularly in the Philippines and Sri Lanka, major producers, where it is called suka ng niyog or vinakiri), as well as in some cuisines of India, especially Goan cuisine.