Alagad ng Sining sa Larangan ng Pagpipinta

Dr. Reynaldo Salamat

Doctor of Education, Major in Industrial Education Management
Professor VI
Bulacan State University

Dr. Reynaldo Salamat is currently teaching at the College of Industrial Technology of Bulacan State University (Main Campus), Malolos City, Bulacan. He is the Founding Chairman and President of Lumina Art Group from 2015 to the present and at the same time, the Vice President of Paombong History, Arts, Culture and Tourism Council.

He hails from the town of Paombong, province of Bulacan where his town is known as the “Vinegar Capital of the Philippines” and is most popular for “Sukang Paombong”, with the vinegar extracted from the sap or juice of sasa (nipa fruit).

As a Paombongeño, Dr. Rey highlighted the trademark of his town in his artwork, the Sukang Paombong in “Tukil”.

Tukil is a bamboo tube-like container used by the farmers in fermenting the sasa juice to produce vinegar. “Tukil” by Dr. Rey, as one of his best paintings shows the ingenuity of Paombongeños.

“Tukil” of Paombong, is made from bamboo hard hollow stem. This simple traditional container is used to collect the sap of Nipa palm that may convert into vinegar which is used in sweets and desserts, but also in curries and sauces.

Tukil of Paombong Vinegar is well-known for its distinct manufacturing method and deep flavor. Originating in the Philippines, Paombong vinegar is a mainstay in Filipino cooking and is renowned for its acidic flavor. As a brand, Tukil probably denotes a high bar for authenticity and quality in the Paombong vinegar-making heritage.

In Paombong, vinegar is traditionally made by fermenting sasa (fruit of nipa), which produces an acidic vinegar with a hint of sweetness. It is a versatile component in Filipino recipes like adobo, sinigang, and kinilaw because of its unique flavor character.

In addition to its flavor, Tukil’s vinegar may be treasured for its cultural value, which connects it to the culinary legacy of the Philippines.