Distilled Cane Vinegar Recipes

5 recipes made with Mama Sita’s Distilled Cane Vinegar

See the product

Our Distilled Cane Vinegar is pure and clear, with a delicate aroma and flavor for pickling and cooking. These recipes use it in tokwa’t baboy (tofu and pork), a grilled eggplant salad with boiled eggs, kilawin (fish and radish ceviche), fiery grilled octopus and okra tempura.

Bowl of tokwa't baboy: fried tofu cubes and pork in vinegar-soy sauce with red onion and sliced green chili

Tokwa’t Baboy

Cooking time: Cook 1 hr 21 min
Yield: 5
Difficulty: Intermediate

Charred eggplant topped with diced tomato, boiled egg, and lato seaweed on a white plate

Ensaladang Talong with Boiled Eggs

Cooking time: Cook 22 min
Yield: 4-5
Difficulty: Beginner

Charred grilled octopus tentacles with chili, served with a small bowl of dipping sauce

Fiery Grilled Octopus

Cooking time: Cook 1 hr 44 min
Yield: 3
Difficulty: Intermediate

Diced raw fish ceviche with radish slices and chili in a bowl

Kilawin Isda at Labanos

Yield: 4
Difficulty: Beginner

Crisp fried okra pieces on a plate with fresh okra

Okra Tempura

Preparation time: Prep 25 min
Cooking time: Cook 12 min
Yield: 3-4