Be it chicken inasal or grilled pork chop to seafoods especially talaba, a spiced vinegar is the perfect dip to further one's appetite. While every region in the Philippines has it's own version of a spiced vinegar and a name for it, when in Western Visayas especially - just look for SINAMAK . But one need not to look far as it can found almost anywhere for it is a staple dip in almost every household and native restaurants. It basically sits on the center table in most dining places and you can't miss it! 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. How to make Sinamak Ingredients 2-3 cups native (coconut) vinegar (adjust according to bottle size) 1 cup siling labuyo 1/2 cup ginger, s
Laswa is among the most popular Ilonggo vegetable dish and among my most "blogged" about. It has so many variations despite it's simplicity and mostly dependent on the the availability of vegetables. Usually it has kalabasa, talong, okra, hantak (sitaw), tagabang (saluyot), patola and a host of other vegetables. For this recipe puso ng saging (banana heart) was added not only as "extender" but to add some texture. Cooking laswa is simple - just stew the vegetables and subak (usually fresh seafoods like shrimps, crabs, or even snails locals call bango-ngon ) then season with salt or use broth cubes . Others prefer to use dried and salted seafoods like pinakas for it adds more flavour to the dish at the same time makes this vegetable dish more appetizing. Or at times this is solely a vegetable dish (no subak whatsoever) and is perfect partnered with fried or grilled meat and fish. No matter how you cook it or what you partn