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.How to make Sinamak
2-3 cups vinegar (adjust according to bottle size) 1 cup siling labuyo 1/2 cup ginger, sliced 1 head garlic, peeled Whole peppercorns, onion - optional
- Fill a glass bottle with ginger, garlic,and chili.
- Pour in vinegar then tightly cover the bottle.
- Store for at least 3 days - the longer the the spicier the vinegar will become.
- Serve as sawsawan for pinirito and sinugba seafoods and meat dishes.
The measurements are just guides as you can create your own concoction.