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.