Burnt Lumpia

I'm Gonna Git You Suka

Vinegar, or Suka (as it is known in the Philippines), is one of the most used ingredients in the Filipino kitchen. The prevalent use of Suka is due in large part to the extended shelf life bestowed upon goodies cooked in vinegar--a necessary culinary "voodoo" needed for tropical climes during the days of pre-refrigeration. But aside from its preservative powers, we Filipinos also just happen to like the elevated flavor punch that vinegar provides--that certain Asim (sourness) that we love oh so much in our food.

For instance, vinegar is the key player in many Filipino dishes like Paksiw, Kinilaw (raw fish "cooked" in vinegar, kinda like a ceviche), various dipping sauces, and a variety of different marinades. And of course, Adobo is perhaps the prime example of a vinegar-based Filipino dish. Heck, as I've shown here in the past, with a good bottle of vinegar you can Adobo most anything: Chicken, squid, water spinach, pork belly, and even ribs.

Mmmm. Ribs. I sho' am hungry...

Ah, I'm Gonna Git You Sucka. It's a classic.

Anyways, while I've demonstrated a few different uses of vinegar before, I've never really explained that there are also quite a few different types of vinegar that may be found in the Filipino pantry. Seeing as how vinegar is such an integral part of Filipino cuisine, and because there's such a wide spectrum of Suka in use in the Philippines, I thought I'd take the time to compare and contrast some of these potent potions (at least the ones that are readily available in my neck of the woods). Keep in mind though, that the vinegars I tasted are commercially made and probably can't compare to the artisanal and local vinegars made in the different regions of the Philippines.

Embutido: Filipino-Style Meatloaf

If there's one comfort food that both Americans and Filipinos can identify with, it's meatloaf. I have some fond memories from my childhood of stabbing a piece of my mother's meatloaf with my fork, dipping it in some ketchup, and then plunging the tomato-clad meat into my mouth, followed by a forkful of steamed rice.

Oh yes, we Filipinos loves us some meatloaf--or more specifically, Filipino Meatloaf known as Embutido.

What makes Embutido different from regular ol' meatloaf?

Well firstly, instead of being baked in a loaf pan like meatloaf, Embutido is usually rolled into a log shape in cheese cloth or foil and then baked or steamed. I've read that Embutido is cooked in this way because in its original form (a long, long time ago) Embutido was nothing more than ground meat stuffed into big hog casings--much like a giant sausage (hence the current practice of rolling it in cheese cloth or foil).

Embutido also sets itself apart from regular ol' meatloaf in that Embutido is usually stuffed with whole hard boiled eggs and whole hotdogs!

Yes, hot dogs. Or if you're really lucky, Vienna Sausages.

I'm sure there are some of you out there scratching your domes over the thought of a meatloaf studded with whole eggs and wieners. In fact, when serving Filipino Meatloaf to someone who's never had it before, they are likely to say something like:

"Why, there's whole eggs and wieners in this meatloaf! Either this is some sort of cruel joke or [takes bite of Embutido] this is the awesomest meatloaf known to man!"

Indeed, Embutido is the awesomest meatloaf known to man.

Not only does the filling of wieners and eggs make for a striking presentation when the Embutido is sliced, but wieners and eggs taste good too. Mmmm, wieners and eggs.

Green Mangoes and Bagoong

The mere mention of "Green Mangoes and Bagoong" will likely excite the salivary glands of almost any Filipino. It's true.

Green Mangoes and Bagoong.

Green Mangoes and Bagoong!

Green Mangoes and Bagoong!!!

The pairing of sour unripe mangoes dipped in salty fermented shrimp paste (Bagoong) may not sound too appealing to some, but it's a mouth-watering combination for most Filipinos. In fact, after reading the first few lines of this post, I'm sure that there are some gleek-covered computer screens out there due to the certain downpour of Pavlovian drool.

Up until recently though, my own Pavlovian response to green mangoes and bagoong did indeed entail salivation... except it was the sort of salivation associated with nausea. Yeah, vomit spit (ewww). You see, when I was a wee lad I would recoil in horror as I watched my mother snack on this sour/salty delicacy. Eating unripe fruit was strange enough to me as a child, but to then dip and smother the unripe fruit in stinky rotting shrimp was altogether... well, it was just plain gross.

For those who have never had the pleasure of eating bagoong, it is a very pungent and salty paste comprised of itty-bitty teeny-weeny fermenting shrimp. While Bagoong is salty in flavor, its funky aroma is kinda like if anchovies had feet, and wore dirty socks with an old pair of sneakers, and walked around town in the afternoon sun, in July--but in a good way.

As I've gotten older though, I have learned to enjoy Bagoong in tiny doses. Heck, I even made a salad with it. However, I've always avoided eating bagoong where it is one of the primary in-your-face ingredients--such as the condiment for green mangoes. But I must confess that I've finally discovered the virtues of this classic pairing.