It's a good vinegar dip for Thai Spring Rolls.
Datu Puti vinegar, a little fish sauce, sugar, diced carrots and cucumber and chopped coriander.

this post on burnt lumpia is super informative on filipino vinegar. it has a lot of links to his recipes too. i personally would use it for paksiw na lechon, a sour pork stew.

http://burntlumpia.typepad.com/burnt_lumpia/2009/05/suka-filipino-vinegar.html

http://paulding.blogspot.com/2007/07/datu-puti-cane-vinegar-sukang-maasim.html

thats the coco version, and the best way to use it is for a grilled chicken made in the philippines called Chicken Inasal Bacolod

inasal means grilled
bacolod is the city famous for its style of insasal

Mmmm I love chicken inasal. You wouldn't happen to have a good recipe, would you?

i wish i know it uses calamansi annato and coco vinegar, other than that i want a good recipe too ;p

Thai recipes that call for white vinegar (pad thai, that cucumber salad served with satay) are almost ridiculously better when made with coconut vinegar.

1 cucumber, peeled and sliced into half moons
1 jalapeno pepper, sliced thin into rings
1/2 small red onion or red shallot, sliced thin (about 1/3 cup)
1/2C Coconut vinegar
2Tbl white sugar or palm sugar
1/2 tsp salt
Dissolve the sugar and salt in the vinegar. Combine with the veg. Chill 1 hour.

It's definitely worth keeping around. Lighter and sweeter than white or cider, but not as syrupy as a balsamic or sherry vinegar, it's good for salads too.

Datu Puti is actually a brand. The item featured is white cane (I think) vinegar. I use it to make Filipino adobo. Can also make a spicy vinegar by adding chilies, shallots, garlic cloves and other herbs and letting it sit for a week or two, then use it as a dipping sauce for salted fish, dried beef, chicharon (pork rind cracklings). But my favorite use is as a cleaner/disinfectant-- for my floors, bathroom and kitchen counters, and pretty much anything that has to be wiped down. The sour smell dissipates quickly.

Try to get some Filipino soy sauce and make adobo!

now I know why my marinade/dressing for the cucumber salad satay accompaniment is never as good as it is at the Thai place. Another must try new to me food item! yay! Thanks joelfinkle

It's so good as a sauce/dip for fried pork (lechon kawali or crispy pata). Add some soy sauce, diced red onion, and some of this vinegar. Delish!

well Thai vinegar is not from the Philippines ... it's probably rice vinegar right?

I use it for chicken inasal -- native Philippine vinegar (either coconut or cane) is a must for proper inasal:
http://crispywaffle.com/?p=534

Mix it with ginger, chilies, garlic, lemongrass, coconut milk or any other seasonings you want to cure fish or shellfish. Vinegar-cured food, kilawin, is just as good as ceviche and ready in a fraction of the time!

Mixed with soy sauce or fish sauce and seasonings, it becomes the base for a dip for fried foods, a dressing for green mango or papaya salad or a marinade for grilled meats. It is more sour than conventional vinegars with a touch of sweetness, beautiful with the briny freshness of seafood.

you can check out this site for that, it features filipino recipes like adobo...

http://sweetdarkness.weebly.com/

title : Recipe that goes well with your Datu Puti (FIlipino Sugarcane Vinegar)

that's
*http://sweetdarkness.weebly.com/recipe.html

hope this will help. thanks