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2 Tbsp (20 g) ginger, crushed and sliced
3 cloves garlic, crushed
1 small onion, sliced
2 pc sili pansigang
½ tsp UFC Whole Pepper
1 pc (550-600 g) fresh bangus, sliced into 6
¾ cup water
5 Tbsp Datu Puti Vinegar
¾ tsp Wow Sarap All-in-One Seasoning
½ tsp UFC Iodized Salt
1 Tbsp + 1/2 tsp brown sugar
150 g eggplant, sliced
1 Tbsp cooking oil
1. Put first five ingredients at the bottom of the pan. Arrange bangus slices on top. Pour water.
Add remaining ingredients.
2. Simmer uncovered for 5 minutes.
3. Cover and simmer for another 10 minutes or until eggplant is fully cooked.
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2 Tbsp (20 g) ginger, crushed and sliced
3 cloves garlic, crushed
1 small onion, sliced
2 pc sili pansigang
½ tsp UFC Whole Pepper
1 pc (550-600 g) fresh bangus, sliced into 6
¾ cup water
5 Tbsp Datu Puti Pinoy Spice Vinegar
¾ tsp Wow Sarap All-in-One Seasoning
½ tsp UFC Iodized Salt
150 g eggplant, sliced
1 Tbsp cooking oil
1. Put first five ingredients at the bottom of the pan. Arrange bangus slices on top. Pour water.
Add remaining ingredients.
2. Simmer uncovered for 5 minutes.
3. Cover and simmer for another 10 minutes or until eggplant is fully cooked.
Did you know vinegar can do more than just be maasim?
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½ kilo boneless chicken thigh
1 egg
½ cup flour
½ cup Datu Puti Vinegar
2 tbsp brown sugar
1 tbsp Datu Puti Soy Sauce
4 tbsp UFC Banana Ketchup
cornstarch slurry
½ onion & 1 green bell pepper
1. Season ½ kilo boneless thigh. Add 1 egg and mix
2. . Mix and coat with ½ cup flour
3. Heat oil for frying. Fry chicken until golden brown
4. Combine ½ onion & 1 green bell pepper
5. Add Datu Puti Vinegar, brown sugar, Datu Puti Soy
Sauce, UFC Banana Ketchup
6. Mix in cornstarch slurry
7. Pour over fried chicken.
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1 pc (½ kilo) white fish
3 Tbsp Datu Puti Vinegar
1 pack (4g) Wow Sarap seasoning granules
1/4 cup flour
½ cup banana catsup
5-6 Tbsp sugar
¼ tsp Iodized Salt
1 pc onion, sliced
½ pc red bell pepper, sliced
2 Tbsp sliced green onions
1. Rub fish with seasoning granules. Fry until golden brown. Set aside.
2. Mix sweet & sour sauce ingredients in pan. Allow to simmer until thick.
3. Pour sauce on fried fish and serve.
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350 g chicken, cut into 4 pieces
1 pack (4 g) Wow Sarap All in One Seasoning
2 1/2 tsp Datu Puti Vinegar
3 Tbsp flour
Sauce
2 cloves garlic, finely crushed
2-3 Tbsp margarine
1 Tbsp Hapi Fiesta Oil
¼ cup UFC Banana Catsup
2 Tbsp Datu Puti Vinegar
2 Tbsp brown sugar
2 tsp Datu Puti Soy Sauce
½ pc sili labuyo , sliced
Side and Garnish (optional)
200 g kamote / potato, cut into strips and fried
Toasted sesame seeds and spring onions
1. Season chicken with half of Wow
Sarap Seasoning and Datu
Puti Vinegar. Let stand for 10 minutes.
2. Sprinkle chicken with flour. Deep fry until golden brown. Set
aside.
3. Sauté garlic in butter and oil until light brown. Add remaining
sauce ingredients, Wow Sarap Seasoning and ½ cup water.
Simmer uncovered for 3 minutes.
4. Add chicken and toss over high heat for 3 minutes or until all
pieces are coated.
5. Sprinkle with sesame seeds and spring onions if desired.
Serve with kamote /potato fries on the side.
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200 g pork kasim, sliced*
200 g tokwa/tofu
½ pack (4 g pack) Wow Sarap All-in-One Seasoning
Sauce
1/3 cup Datu Puti Vinegar
2-3 Tbsp Datu Puti Soy Sauce
1-1/2 Tbsp sugar
1 pc red onion, diced
1 pc sili sigang, sliced
½ pc sili labuyo, chopped
¼ tsp UFC Cracked Pepper (to taste)
1/3 cup water
Chopped green onions (garnish, optional)
1 pc (110 g) radish, peeled and sliced thinly (optional)
1. Season pork and tokwa with Wow Sarap Seasoning.
2. Fry in oil until brown. Slice pork and tofu into smaller pieces. Set aside.
3. Combine sauce ingredients. Mix well.
4. Pour over pork and tokwa. Top with green onions.
5. If desired, serve with radish salad: Season radish with salt. Rinse and squeeze. Add 2 Tbsp Datu Puti Vinegar and 1 Tbsp sugar.
*Note: 1 ½ cups leftover barbecue or pork can be used instead of kasim.
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1 block (350 g) tofu, sliced thinly into 16 pieces
1 Tbsp Datu Puti Vinegar
1 pack (4 g) Wow Sarap All-in-One Seasoning
2 Tbsp flour
1 pc small egg, beaten
¼ cup breadcrumbs
Cooking oil
Sauce
1 pc onion, sliced
¼ cup canned giniling
1/3 cup UFC Banana Catsup
2 Tbsp Datu Puti Vinegar
1 Tbsp Datu Puti Oyster Sauce
1 tsp Silver Swan Worcestershire Sauce
1 tsp grated ginger
1 clove garlic, minced
2 Tbsp brown sugar
3 Tbsp water
Side
1 cup finely shredded cabbage (optional)
1. Season tofu slices with Datu Puti Vinegar and Wow Sarap Seasoning.
2. Sprinkle tofu with flour. Dip in egg then coat with breadcrumbs. Pan fry until golden. Drain and set aside.
3. Sauté onion and giniling for 3 minutes. Add remaining sauce ingredients. Stir and heat for 2 minutes.
4. Serve fried tofu with sauce and cabbage (optional) on the side.
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Cooking oil
4 cloves garlic, crushed
250 g potatoes, sliced thinly
1 pack (4 g) Wow Sarap All-in-One Seasoning
1 pc (320 g) bangus, butterfly (daing) cut and deboned (sliced into 4)
¼ cup Datu Puti Vinegar
2 Tbsp flour
1 pc red/ white onion, cut into rings
½ to ¾ cup water
2 Tbsp Datu Puti Soy Sauce
½ tsp UFC Cracked Pepper
1. Garlic: Saute garlic until just brown. Set aside for topping.
2. Potatoes: In the same pan, heat more oil for pan frying. Season potatoes with pinch of Wow Sarap All-in-One Seasonings. Fry until just cooked. Set aside.
3. Fried Fish: Season fish with 1 Tbsp Datu Puti Vinegar and half of Wow Sarap Seasoning. Coat with flour. Fry until just golden brown. Set aside.
4. Onion: Saute onions for 2 minutes. Set aside half for topping.
5. Sauce: To the remaining onions, add remaining ingredients. Simmer uncovered for 3 minutes.
6. Pour sauce over fish. Top with reserved garlic and onion.
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1 kilo Chicken
1/2 cup Datu Puti Vinegar
1/2 cup Datu Puti Soy Sauce
5 Cloves garlic, minced
1 tsp whole pepper
1 1/2 Tbsp Sugar
2 Laurel leaves
2 cups Water
1/4 cup palm oil
4 eggs
1. In a bowl, marinate chicken in Datu Puti Vinegar, Datu Puti Soy Sauce, garlic, Whole
Pepper, sugar, and bay leaves for at least 20 minutes.
2. In a pot, add chicken with marinade. Add water and bring to a boil. Lower heat and simmer
for 30 minutes or until meat is tender. Separate meats from the sauce.
3. In a separate pan, heat Palm Oil. Pan fry chicken until crispy and golden.
4. Add chicken back to the pot with sauce.
5. On the side, boil 4 whole eggs and peel.
6. Add boiled eggs to adobo. Simmer for another 5 minutes or until sauce is reduced by half.
Best known for coining the term Mukhasim, Datu Puti Vinegar is the undisputed leading vinegar brand that provides a strong nuot-asim taste, ideal for creation, preparation, and consumption of every dish.
Experience authentic vinegars inspired by the different regional flavors of the Philippines with Datu Puti Pinoy Originals. Enjoy its variety of natural, fermented vinegars blended with spices – Pinoy Spice, Sukang Sinamak, and Sukang Iloko.
