Sinamak is Iloilo’s version of spiced vinegar. This condiment derives its appeal and zest from several spices that were combined and soaked in vinegar for several days to several weeks.
This spiced vinegar is a good condiment for grilled and fried foods. Chicken Inasal, one of Iloilo’s famous chicken dishes, is best eaten with Sinamak. Some dishes in our recipe roster can be more enjoyed if eaten with this spiced vinegar too. Here are a few of them:
Fried Bangus, Fried Tilapia, Inihaw na Liempo, Grilled Isaw, Pinoy Fried Chicken, Ukoy, Lechon Kawali, Tokwa’t Baboy, Chicharon Bituka, Tuyo, and Inihaw na Pusit.
How to Make Sinamak
- 2 to 3 cups vinegar use white, cane, or coconut vinegar
- 1 cup bird’s eye or Thai chilies dried or fresh will do
- 3 tablespoons ginger sliced
- 1 head garlic
- 3 teaspoons whole peppercorns
- 1 medium size white onion
- Combine whole peppercorn, ginger, garlic, onion, and chili in a clean container (usually an empty bottle of liquor). Shake well to distribute the ingredients.
- Fill the bottle with the vinegar of your choice then tightly cover the bottle.
- Shake the bottle lightly and store in a safe place for at least 3 days. The longer the storage time, the spicier the vinegar will become.
- Serve as condiment for fried and grilled foods