Tuesday, April 10, 2007

Sinamak Bisaya


Our sinamak family recipe has been invented and reinvented over the years. I have to let go of the herbs and bay leaves that I used to incorporate in my "sinamak". The search for the best combination is on-going until the best creation is birthed. This is an updated recipe. It just gets better and better every year!

Ingredients: (blend together at high speed)
Langkawas
Ginger
Hot chili peppers (Philippine Jalapeno)
Garlic
Red onions
Local coconut vinegar

For garnishing:
Peppercorns
Cayenne (long finger chilis, green and red) for garnishing

Procedure:

Peel langkawas and ginger. In a blender, mix in high speed langkawas, ginger, hot chilis (the amount depends on how hot you want it), garlic and red onions.
In a pot, warm up the vinegar. Pour in the blended mixture into sterilized bottles (usually long neck) using a funnel, then add in the warmed vinegar (use the not so aged vinegar so you can cure it with the mixture for several months---- i discovered that it tastes better this way) until half way of the prepared bottle. Drop in the cayenne (finger chilis and a spoonful of peppercorns). Add some more vinegar until almost filled to the rim.

Cover and let it age for at least 2.5 months.

9 comments:

cwid said...

Hi,

Your recipe looks interesting and I might try this. What is langkawas?

Thanks
CWID

P 31 said...

Thanks for dropping by, cwid. Langkawas is a local name for galangal; galanga root; galingale. A rhizome with a hot, GINGER-peppery flavor, galangal is used primarily as a seasoning. Is a hardy perennial plant, whose root is used in cooking, often as a ginger substitute. I'm not sure if it's common in the USA, otherwise, you can find them in mostly Asian dishes, particularly amongst thai cuisine. Thanks for visiting. Come again soon! Jenny

Anonymous said...

hi,

I also love making sinamak. I stayed in Bacolod for 2yrs. I'd like to try your recipe but I have to scout for langkawas first. Am currently here in Cebu.

Nahidlaw na ko sa Bacolod...

P 31 said...

hi brenda, thanks for dropping by. I speak fluent cebuano, by the way. Langkawas should not be hard to find in Cebu. One thing, when you blend the base together, just add in a few cups of vinegar then scoop in about 1/2 to a cup of the blended mixture into your bottle (depending on the size). Proceed with adding in your vinegar and garnishings.
Enjoy the recipe! Holiday cheers!
Jenny

Beagar :) said...

how much is one bottle of this and how many ml? :)

P 31 said...

Hi beagar! thanks for dropping by. Im sorry but I dont sell these. But if you meant how much would it cost to make them? for about a pint, it will probably fetch about 30 pesos. Please do try my recipe. Blessings!

Unknown said...

What's the dif between cayenne, siling labuyo, Philippine jalapeno, long finger chili, hot chili peppers?

Anonymous said...

hi mrs.delightfully woman. im a student in roxas city capiz, 3rd yr college na po. i have a queation.is there any antifungal properties present in langkawas?

Yang said...

Hello po..thank you for the information..ok lang po ba try ko ang recipe nyo? thank you! all the best! God bless po