How to make Sinamak
Filipinos love to have “sawsawan” (dipping sauce) in their grilled dish and Sinamak from the Western Visayas region is one of the most popular. You can find Sinamak in most native restaurants in the Philippines because it is a great dip for seafood dishes and you can now find it in the supermarkets.
Sinamak is a spiced vinegar and very easy to prepare, the basic ingredients are siling labuyo, ginger, peppercorns and garlic, but in Western Visayas it always has langkawas or galangal. Langkawas gives your Sinamak an enticing aroma and appetizing flavor, but if you can’t find one, Ginger is good enough. When serving Sinamak, you can mix it with soy sauce or fish sauce.
Some Filipino dishes are more appetizing when paired with Sinamak, here are some them; Chicharon Bulaklak, Pork Chicharon, Shrimp Kropek, Beef Tapa, Inihaw na baboy, Inihaw na Pusit, Inihaw na Bangus, Chicken Inasal, Bagnet, Inihaw na Liempo, Fried Bangus, Crispy Fried Isaw, Lumpiang togue, Lumpiang Bangus, Daing na bangus, Lumpia Shanghai and Vigan Empanada.
- 3 1/2 cups Cane vinegar (best if you can have a Vinegar from Tuba or Palm Wine)
- 1 cup fresh Siling Labuyo
- 3 tablespoons ginger, sliced
- 3 tablespoons langkawas, sliced
- 1 tablespoon Peppercorns
- 1 head garlic
- 1 long neck empty bottle, cleaned