Sinamak is a popular Filipino sauce from the Visayas region. The sauce is a mixture of spices marinated in cane vinegar and is a condiment for rice, seafood, or white meats. It’s very easy to make at home and brings a lot of flavor to your homecooking.
If you have ever had Filipino food, either at a restaurant or at Lola’s (grandma’s) house, you might notice that Filipinos love to dip their food and rice in vinegar. We always make sure to have a steady supply of vinegar in the pantry, ready to add to a meal whenever we feel like it.
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Table of Contents
Basic Formula for Sinamak
White cane vinegar, or datu puti, is the starting base for the sauce. Unlike distilled vinegar, white cane vinegar is derived from sugar cane, is less acidic, and has a mellow flavor.
The basic ingredients used to flavor the white cane vinegar is chili peppers, garlic, ginger, peppercorns, and salt.
Traditional sinamak uses chili peppers called siling labuyo and a ginger-like root called galangal or langkawas. These are common ingredients in the Philippines, but they can be difficult to find in America. In this recipe, we used thai chili peppers and ginger due its availability.
You can get creative by adding other ingredients to the mix. We added mango to create a bit of tropical sweetness. We have also heard of people adding tropical fruits such as pineapple or coconut slices. If you like spicy, add different types of chili pepper.
How to Prepare Sinamak
To prepare sinamak, simply combine the ingredients in an airtight container. Use a narrow-neck bottle for easy pouring, or reuse your leftover pasta jars. Store the jar in a cool, dark place (such as a cabinet or pantry closet) and let it sit for at least 3 days.
Please be patient as you allow the flavors to infuse. It takes at least 3 days for it to be ready to eat. However, from our experience we found that the more you wait, the better (and spicier) it tastes. We found that the flavor becomes noticeably more powerful after at least a month.
Keep it in a cool, dark place so that it won’t be exposed to fluctuations in light and temperatures. When you take it out to serve, use a clean spoon or pour it from the jar, then seal it tight and return it to storage. If properly stored, this sauce has a shelf life of about 2 years, so make sure to keep it labeled with the expiration date.
What to Eat with Sinamak
The tangy, spiced vinegar is great as a dip for grilled or fried seafood, white meats, or vegetables. It tastes good with simple meals like rice and eggs, too. You can also combine it with other condiments like fish sauce (patis) or soy sauce.
Ingredients
- ½ cup birds eye or thai chili peppers
- 1 head garlic peeled
- 1 whole ginger sliced
- 5 pieces dried mango
- 1 tbsp whole black peppercorns
- 1 tbsp kosher salt
- 3 cups white cane vinegar
Recipe
- Combine all ingredients in the airtight mason jar or long neck bottle.
- Shake gently, then store in a dark, cool place for at least 3 days.
- When you are ready to eat it, place some in a serving bowl and return the jar back to its dark, cool storage. Serve by itself or mix a spoonful with soy sauce or fish sauce.
Final Thoughts
Sinamak is a delicious vinegar-based condiment to pair with grilled or fried seafood, white meats, or vegetables. The more you wait, the better it tastes.
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Filipino Spiced Vinegar (Sinamak)
Equipment
- mason jar or long neck bottle
Ingredients
- ½ cup birds eye or thai chili peppers
- 1 head garlic peeled
- 1 whole ginger sliced
- 5 pieces dried mango
- 1 tbsp whole black peppercorns
- 1 tbsp kosher salt
- 3 cups white cane vinegar
Instructions
- Combine all ingredients in the airtight mason jar or long neck bottle.
- Shake gently, then store in a dark, cool place for at least 3 days.
- When you are ready to eat it, place some in a serving bowl and return the jar back to its dark, cool storage. Serve by itself or mix a spoonful with soy sauce or fish sauce.
Notes
- The longer it sits, the spicier it gets.
- If properly stored, this sauce has a shelf life of about 2 years, so make sure to keep it labeled with the expiration date.
- Eat with meat or seafood, grilled or fried!
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References & Further Reading
https://www.thekitchn.com/whats-the-difference-between-galangal-and-ginger-236291
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