Pickles & ferment bases
Sinamak
Sinamak · Sinamak is a Visayan (particularly Western Visayas / Ilonggo) spiced vinegar preparation in which a base vinegar is infused with chilies, garlic, galangal, peppercorns, and onion over a period of days to weeks. It functions as a sawsawan (dipping sauce) and as a reusable aromatic vinegar base, refreshed by topping up vinegar as the jar is used.
The formula
≈3 parts vinegar : 1 part chili + aromatics to taste (vol)
Vinegar volume dominates; chili is the lead aromatic; other aromatics (garlic, langkawas, peppercorns, onion) are added in smaller measured handfuls. Steep ≥3 days.
Identity
- Visayan in origin, most closely associated with Iloilo and Western Visayas
- Vinegar infusion rather than a lacto- or alcohol-fermented pickle
- Built around the aromatic pungency of langkawas (galangal) in its Ilonggo form
- Heated by siling labuyo (bird's eye chili), not by long cooking
- Reusable as a base — vinegar is topped up and the spice load refreshed over time
- Served as a sawsawan, sometimes mixed with soy sauce or fish sauce at the table
Ingredients
| Base | Cane vinegar or coconut vinegar (white distilled vinegar acceptable) | Cane (sukang ilonggo) is most traditional; coconut vinegar is common across Visayas; white vinegar is a neutral substitute. |
| Aromatics | Siling labuyo (bird's eye / Thai chili), fresh or dried | Provides the signature heat; ~1 cup chilies per 2–3 cups vinegar in the Panlasang Pinoy ratio. |
| Aromatics | Garlic, 1 head, smashed | Whole head of garlic infuses a rounded allium base note. |
| Aromatics | Langkawas (galangal, Alpinia galanga), sliced | Defines the Ilonggo style; gives the enticing aroma and appetizing flavor. Pinoy Recipe notes that without it the result is not a true Western Visayas sinamak. |
| Aromatics | Whole black peppercorns | Adds warm spice and a faint numbing bite; ~3 teaspoons per batch. |
| Aromatics | White onion, sliced | Listed by So Yummy So Easy as part of the standard aromatic load; softens and sweetens the infusion. |
| Aromatics | Ginger, sliced | Common addition (Panlasang Pinoy uses ~3 tbsp) and a documented substitute when langkawas is unavailable (Pinoy Recipe). |
Method
- 1Wash and prep the aromatics: rinse chilies, smash garlic cloves with the skin on, thinly slice langkawas (or ginger), halve or slice the white onion, and measure peppercorns.Bruising and slicing maximize surface area so flavors extract into the vinegar over the steeping period rather than just sitting on whole aromatics.
- 2Sterilize a glass jar with a tight-fitting lid; pack the aromatics into the jar.A clean vessel prevents off-flavors during a multi-day infusion at room temperature.
- 3Pour the vinegar over the aromatics until fully submerged, leaving a small headspace; seal.Submerging the spices in acid is what drives the infusion; the headspace reduces oxidation risk.
- 4Steep at room temperature for at least 3 days, up to several weeks; shake the jar gently once daily.Three days is the minimum cited by So Yummy So Easy for the flavors to meld; longer steeping (days to weeks, per Panlasang Pinoy) deepens the aroma and chili heat.
- 5Taste after 3 days; when the vinegar is sufficiently aromatic and spicy, use as a dipping sauce, optionally straining out the solids.Straining is a matter of style — many households keep the aromatics in the jar and simply top up with fresh vinegar as it is consumed.
- 6To refresh/reuse the base, replenish with fresh vinegar and replace aromatics as their flavor fades.Sinamak is treated as a living, refillable condiment jar in Ilonggo households rather than a one-batch product.
Techniques that matter
Cold acid infusion / vinegar maceration
Vinegar (5–7% acetic acid) extracts volatile aromatics, capsaicin, and allium compounds from the spices without any heat, preserving the fresh chili character.
Reusable topping-up jar
Unlike a one-shot pickle, the spice bed is left in place and topped with new vinegar, so flavor compounds accumulate over time.
Dry or fresh chili steeping
Dried chilies deepen the heat and color; fresh chilies contribute brighter fruity notes — both are accepted in the tradition.
Variations & derivatives
Ilonggo / Western Visayas classicIloilo and surrounding provinces
Always includes langkawas (galangal); cane vinegar preferred; cane-sugar-sweetened notes from sukang ilonggo.
Coconut-vinegar styleCoastal Visayas
Uses sukang tuba (coconut vinegar) for a slightly sweeter, milder acid backbone.
Dried-chili versionHousehold variation
Dried siling labuyo or Thai chilies substituted in; gives deeper color and a roasted chili note.
With soy sauce / fish sauce at serviceTable-side
Per Pinoy Recipe, diners commonly dilute or season sinamak at the table with toyom (soy sauce) or patis (fish sauce).
Used in these dishes
Substitutions
- Langkawas (galangal) → Fresh ginger — Accepted swap when galangal is unavailable; gives a sharper, less floral note (Pinoy Recipe).
- Langkawas (galangal) → Lemongrass — Suggested by So Yummy So Easy as an aromatic stand-in; profile is more citrusy than pungent.
- Siling labuyo (fresh) → Dried bird's eye or Thai chilies — Panlasang Pinoy treats dried and fresh as interchangeable; dried gives deeper color and heat.
- Cane vinegar → Coconut vinegar or white distilled vinegar — Panlasang Pinoy lists white, cane, or coconut vinegar as valid bases; flavor will be cleaner / less complex with white.
- Whole black peppercorns → Cracked or white peppercorns — Cracked pepper infuses faster; white pepper yields a milder, more fermented note.
Troubleshooting
Vinegar tastes flat or one-note after 3 days
Under-steeped, or aromatics were left whole and uncut → Bruise/slice the aromatics more aggressively and steep another 2–4 days; shake daily.
Harsh, acidic bite with little chili heat
Chili variety is mild or chilies were added whole without a slit → Switch to siling labuyo or Thai bird's eye; slit fresh chilies or use dried chilies for fuller capsaicin extraction.
Cloudy or sediment-heavy jar
Natural release of garlic/onion starches and chili seeds over a long steep → Strain through a fine sieve, then resume topping up with fresh vinegar; this is cosmetic, not spoilage.
Off or yeasty smell
Contamination from unwashed tools or a non-acidic ingredient (e.g., fresh herbs) raising pH → Discard the batch and restart with a sterilized jar and clean utensils; keep aromatics to vinegar-stable items only.