Homemade Sinamak: The Fiery Filipino Spiced Vinegar Recipe

Ingredients

1 cup of white vinegar
3 pieces of bird’s eye chilies
1/8 cup of ginger, thinly sliced
3 cloves of garlic, peeled and crushed
1 small onion, peeled and thinly sliced
1 teaspoon of whole peppercorn

Steps and instructions

Begin by sterilizing your container. This can be done by washing it with warm water and soap, and then leaving it in an oven set at 100°C for about 15 minutes.
While your container is sterilizing, prepare your ingredients. Peel and crush your garlic, thinly slice your ginger and onion, and rinse your bird’s eye chilies.
Place the ginger, garlic, onion, chilies and whole peppercorns into your sterilized container.
Pour the white vinegar into the container until it fully covers the ingredients.
Seal the container tightly and shake it to combine the ingredients and vinegar.
Store the container in a cool, dark place for at least 3 days to allow the vinegar to absorb the flavors of the ingredients.
After 3 days, your Sinamak is ready. It can be used as a condiment to add a spicy kick to your meals. Remember to shake the bottle before using it to mix the ingredients.

Tools for making

Container - A sterilized glass or plastic container to store the Sinamak
Knife - For slicing the ginger and onion
Cutting board - To provide a surface for chopping the ingredients
Measuring cup - To accurately measure the vinegar
Peeler - To peel the garlic and ginger
Crusher - To crush the garlic cloves
Sealing lid or cap - To tightly seal the container

Recipe variations

Add lemongrass or turmeric to the mixture for additional flavor.
Experiment with different types of chilies to adjust the spiciness level to your preference.
Include other aromatics like bay leaves or pandan leaves for a unique twist.
Infuse the vinegar with other herbs and spices such as rosemary, thyme, or cinnamon.
For a sweeter version, add a small amount of sugar or honey to balance the flavors.
Try using different types of vinegar like apple cider vinegar or rice vinegar for a different taste profile.
If you prefer a milder flavor, reduce the amount of chilies used in the recipe.
Experiment with different ratios of ingredients to customize the flavor according to your taste.
Consider adding other ingredients like shallots, carrots, or bell peppers for added complexity.

Recipe overview

Sinamak is a popular Filipino spiced vinegar condiment known for its unique blend of spiciness and tanginess. Made with only a few simple ingredients, this homemade recipe allows you to create a flavorful addition to your meals. This recipe requires white vinegar combined with bird’s eye chilies, ginger, garlic, onion, and whole peppercorns. The process is straightforward: simply combine the ingredients and leave them to infuse for a few days. After waiting for the flavors to fully develop, your Sinamak is ready to use. This condiment pairs wonderfully with grilled or fried foods, adding an extra kick of flavor. So, if you're looking for a way to spice up your dishes, give this Sinamak recipe a try!

Common questions

What is Sinamak? Sinamak is a spicy vinegar condiment popular in the Philippines.
What can I use Sinamak for? Sinamak can be used as a dipping sauce, a marinade, or added to soups and stews to add a spicy and tangy flavor.
How long does it take to make Sinamak? It takes approximately 3 days for the Sinamak to develop its flavors, so you will need to wait at least that long before using it.
Can I adjust the spiciness of Sinamak? Absolutely! The spiciness can be adjusted by adding more or fewer bird's eye chilies. You can also remove the seeds from the chilies for a milder flavor.
How should I store Sinamak? Sinamak should be stored in a cool, dark place, away from direct sunlight. Make sure the container is tightly sealed to maintain its freshness.
How long does Sinamak last? When stored properly, Sinamak can last for several months to a year. However, it is best to consume it within 6 months for optimal flavor.

Serving dishes and utensils

Cutting Board - A sturdy surface for chopping and slicing the ingredients.
Knife - A sharp knife for cutting the ginger, garlic, onion, and chilies.
Container - A sterilized glass or plastic container with a tight-sealing lid to store the Sinamak.
Measuring Cup - To accurately measure and pour the vinegar.
Saucepan - To sterilize the container by boiling it in water.
Oven - To heat and sterilize the container if preferred over using a saucepan.
Funnel - To help transfer the vinegar into the container without spills.

Origin stories

Sinamak is a staple condiment hailing from the Western Visayas region of the Philippines, particularly in the Iloilo province. It is often used to add a delightful spice and tanginess to local dishes. What's truly fascinating about Sinamak is its homemade nature. It's not commonly available in stores or supermarkets, but rather it's a concoction lovingly made in Filipino homes. Each household usually has its own unique recipe, passed down through generations, making every Sinamak blend a deeply personal connection to family and tradition. It's a testament to the rich culinary heritage of the Philippines; a simple vinegar mix embodying the warmth, vibrancy, and strong familial ties of the Filipino culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.