Saturday, January 15, 2011

baak


baak (bá-ak; Ilocano and Pangasinense condiment) [n.] aged sukang iloko (Ilocano sugarcane vinegar), fermented for at least one year. The process of making baak in Ilocos region would include brewing of extracted juice of sugarcane before it is stored in the burnay (Ilocano big earthern jar). A locally prepared yeast is added to allow fermentation. In Pangasinan, baak is not necessarily brewed. The sugarcane extract is fermented naturally in the burnay.

Baak vinegar sold along the roadside in Binalonan, Pangasinan

When baak is less than one year, it is yellow-orange in color with fruity sourness. When aged over one year or more, it becomes dark in color and is very very sour.





All photos by Edgie Polistico
ALL RIGHTS RESERVED



Follow my blog now via email:

CLICK HERE to get Philippine Food Illustrated delivered by email. No spam, promise.

or copy this address to get latest update:

SEE ALSO EDGIE'S FORBIDDEN PAGES

SEE THIS OPEN & FREE food dictionary now:

SEE MORE PHOTOS AND READ MY BLOGS HERE

Help Me Now

  • any amount with your Pay Pal or card.

Your contribution will help fund Edgie Polistico's research and development of Pinoy dictionaries. More discoveries, information, and knowledge will be shared to you and to others because of your generosity.

CLICK HERE on how else to help this project