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.
Sinamak Ingredients and Preparation Instructions:
- 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
- Clean and slice the Ginger and Langkawas
- Combine langkawas, ginger, garlic, whole peppercorns, and siling labuyo chili in a long neck bottle (any clean liquor bottle will do)
- Pour the vinegar in the bottle then tightly cover it.
- Lightly shake the bottle and store in room temperature for 2 days to allow the spices to blend with the vinegar, the longer you store it, the spicier it becomes.
- Serve as condiment with soy sauce or fish sauce for your grilled and fried dish.
Sinamak Recipe is a spiced vinegar that has an enticing aroma and appetizing flavor.