Pinakurat Copycat Spiced Coconut Vinegar Recipes

Steps:

• Put the garlic, dried fruit, chiles, ginger, and peppercorns in a clean glass jar or bottle and cover with the vinegar and fish sauce. Loosely cover or cap the jar and let sit at room temperature in a dark place for 48 hours.
• Transfer the jar to the refrigerator. The pinakurat will keep indefinitely, and the flavors will continue to develop over time.

Steps:

• In a blender, combine half each of the vinegar, chilies, ginger, and garlic. Process until spices are very fine, like a puree.
• Stir in the remaining vinegar, patis, and sugar.
• Stir well and transfer into clean glass bottles using a funnel. Be sure to include the sediment.
• Divide the onion slices and the remaining chilies, garlic, and ginger into the bottles. Seal bottles and let sit until sediment settles at the bottom.
• To serve: Shake well. Pour desired amount into a shallow dish and use as a dip.

Steps:

• Heat oil in a wok or frying pan with high sides. Add onion & garlic and cook until soft over medium heat. Reduce heat to medium-low and stir in coriander, cumin, coconut, peanuts, and lemon juice. Season to taste with salt. Cook, stirring often, until coconut is lightly browned (10-15 minutes). Let cool & serve at room temperature.

Steps:

• Put the garlic, dried fruit, chiles, ginger, and peppercorns in a clean glass jar or bottle and cover with the vinegar and fish sauce. Loosely cover or cap the jar and let sit at room temperature in a dark place for 48 hours.
• Transfer the jar to the refrigerator. The pinakurat will keep indefinitely, and the flavors will continue to develop over time.