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Dec 27, 2012 09:04 PM

ISO cane vinegar in Vancouver

aka sukang maasim for chicken adobo -- haven't seen this before. Aling Mary's? Somewhere else? TIA

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  1. Aling Mary's would be closest to Kits.

    Maybe Sunrise Produce they have all kinds of Pinoy products.

    1 Reply
    1. re: Sam Salmon

      That's a good idea, I always forget about Sunrise, though I'm often in that hood.

    2. I'm pretty sure all the Filipino stores have it (around Joyce or Main or Fraser), and I think I've even seen it at T&T

      1. I think I've seen it at A & L on Broadway and Cambie

        1. Also try Asia market on Hastings

          1. I have a bottle in my pantry right now. I think I got it at 88 Supermarket on Victoria and 33 rd.

            5 Replies
            1. re: fmed

              Phoning around and have found it at Sunrise and at 88. No joy at Aling Mary's and no answer at A&L.

              BTW here's a link to the recipe I'm going to make for New Year's Eve in case anyone's interested. Luzande seems legit (he says his fave food is kare kare after all!):

              1. re: grayelf

                It's a modern version. Cinnamon and oyster sauce are relatively unusual additions to the ingredients list. I make an adobo with fresh green peppercorns added near the end of cooking.

                1. re: fmed

                  ooh, that sounds good. Nabbed the vinegar for $1.39 at 88, so I'm all set. Hoi An for dinner after, as good as ever.

                  1. re: fmed

                    The recipe was good, or at least my seven other DCs reported it so (I had a Christmas cold and couldn't taste it properly -- so annoying cooking without sense of smell/taste in good nick!). There was none left at any rate. One thing I did do that the recipe doesn't include is skim the fat off the broth before reheating it, as the sauce seemed a bit too oily in the first iteration. Also wondering if you're supposed to be able to detect the vinegar in an adobo as a strong note -- I'm told it wasn't.

                    1. re: grayelf

                      When the adobo is "wet", then yes - the sauce can be quite vinegary. I like to make mine "dry" - where the meat fries down till it is a bit a bit crispy. The sauce reduces down to a rendang-like consistency - thicker and drier than when using the reduction method specified in that recipe. It is less vinegary that way since much of the acetic acid has evaporated away.

                      If you find it too vinegary, just add less vinegar and top it up with water. Making adobo is rustic and improvisational. The ingredient proportions have a lot of leeway.