Easy Sinamak (Spiced Vinegar) Recipe

Sinamak (Spiced Vinegar) is of Visayan origin. Made with chilis (commonly siling labuyo), langkawas, garlic, peppercorns, and white onion pickled for at least three days.

Langkawas (Alpinia galanga) is a plant in the ginger family that bears a rhizome used largely as an herb in medicine and as a spice in Arab cuisine and Southeast Asian cookery. It is one of four plants known as “galangal”. Its common names include greater galangal, lengkuas, and blue ginger. Since this is not very common, we will use lemongrass as a substitute.

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Recipe for Sinamak (Spiced Vinegar):

Easy Sinamak (Spiced Vinegar) Recipe

Recipe by Yummy FoodCuisine: FilipinoDifficulty: Easy

Sinamak (Spiced Vinegar) is of Visayan origin. Made with chilis (commonly siling labuyo), langkawas, garlic, peppercorns, and white onion pickled for at least three days.

Ingredients

• 4 cups cane vinegar (tuba vinegar is preferred)

• 3 tbsp ginger, sliced

• 3 tbsp lemon grass, sliced

• 1 tbsp whole peppercorns

• 1 cup fresh siling labuyo

• 1 head garlic

• 1 long-neck empty bottle, cleaned (container)

Directions

• Insert and combine the ginger, lemongrass, garlic, whole peppercorns, and siling labuyo in an empty long-neck bottle (or any clean liquor bottle).
• Pour the vinegar into the bottle then tightly cover it.
• Lightly shake the bottle and store at room temperature for 3 days to allow the spices to blend with the vinegar (the longer you store it, the spicier it becomes).
• Serve as a condiment with soy sauce or fish sauce for your grilled and fried dish. Enjoy!

Other Sauces and Dips recipes may be found HERE.

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IMAGE SOURCE: Obsidian Soul, CC0, via Wikimedia Commons