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Sinamak


Every region in the Philippines has it's own version of a spiced vinegar and a name for it. In most parts of Western Visayas especially in Iloilo, it is known as sinamak. One can find it almost anywhere for it is a staple dip in almost every household and native restaurants. Be it chicken inasal or grilled pork chop to seafoods especially talaba, sinamak is the perfect dip to further one's appetite.
The recipe varies from each household and the percentage of the "ingredients" too but always present are siling labuyo (green and red for color variation and makes it more visually appetizing), ginger (locals used langkawas or galangal but regular ginger will do) and garlic. Usually the vinegar used comes from coconuts but other varieties do as well. Mix everything in a bottle nd on the process make it visually appealing too playing with the colors of the chilies.
Just make one that suits your own taste and let it stay for around 2-3 weeks before using it to set fire on your every meal. Namit gid!

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