Filipinos love to eat inihaw, sinugba, roasted, grilled, or barbecued dishes with dipping sauce or sawsawan.
Sinamak is Iloilo’s version of spiced vinegar. It has an appetizing aroma from the zest of several spices that were combined and soaked in vinegar.
Some Filipino dishes are more appetizing when paired with Sinamak, here are some them: Beef Tapa, Inihaw na baboy, Inihaw na Pusit, Inihaw na Bangus, Inihaw na Liempo, Chicken Inasal, Chicharon, Isaw, Lumpiang Toge, Okkoy and Daing.
- 3 1/2 cups Cane vinegar (use white, cane, or coconut vinegar)
- 1 cup fresh Siling Labuyo
- 3 tablespoons ginger, sliced
- 1 tablespoon Peppercorns
- 1 head garlic
- 1 medium size white/red onion
- 1 empty bottle, cleaned
1. Combine whole peppercorn, ginger, garlic, onion, and chili in a clean container. Shake well to distribute the ingredients.
2. Fill the bottle with the vinegar of your choice (I used pure coconut vinegar) then tightly cover the bottle. Shake lightly.
3. Store in a safe place for at least 3 days. The longer the storage time, the spicier the vinegar will become.
4. Serve as condiment for fried and grilled foods