How to Make Sinamak At Home (Filipino Spiced Vinegar)

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.

White cane vinegar is the base

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.

Ingredients to infuse

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 we have yet to see them in markets here in LA. 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.

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.

References & Further Reading

https://www.thekitchn.com/whats-the-difference-between-galangal-and-ginger-236291

https://www.pepperscale.com/siling-labuyo/

https://en.wikipedia.org/wiki/Philippine_condiments

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