A couple of months ago, we bought a juicer since we've been buying a lot of fresh juice. We've used it so often now and we combine different kinds of fruits and vegetables. This pic below, we used grapes, oranges and apples. The husband likes to put honey but I like my juice without it.
The other time, it was more like a vegetable juice since the taste of the celery and lettuce came out too strong.
This last one we made was made with just apples and oranges.
Our household can't live without sinamak (chili infused vinegar), it's a staple in most of our meals. We always have it with fried fish, tapa, and other grilled foods. But as much as possible, I do not get the ready made spicy vinegar from the grocery. I like to make my own, while choosing which vinegar (white cane vinegar, coconut vinegar, etc) to use.
This time, I got this particular vinegar made out of nipa palm sap (sukang sasa) with a blend of pure honey. I carefully washed and sliced some siling labuyo (bird's eye chili)and garlic. And I threw in some whole black peppercorns for good measure. I didn't have native onions nor ginger that time so I just threw in a lot of chili. Some also put bay leaves in their sinamak. Hmm.. maybe I can throw in a leaf or two.
I let the spices sit a few days before trying it out with one of our meals. The resulting sinamak was a complementary blend of sourness, sweetness and spiciness.
