Comments on: Chili/Flavored Nipa Vinegar

By: Marketman

Marketman — Fri, 10 Jan 2014 05:51:24 +0000

Juls, you are right, it works with other types of chilies. I have had some habaneros and made it into a mango salsa once and nearly blew my head off! I suppose folks tend to stick to what they know and use chilies that are plentiful in their area… but now that more and more smaller farms are growing a broader range of produce, this concoction could definitely benefit from innovation and improvement…

By: Juls

Juls — Fri, 10 Jan 2014 03:56:06 +0000

A staff in the workplace gave a bottle of sinamak infused with lots of Habanero (Red Savinas) chilies that grew in their yard. It was wickedly hot, more like a throbbing pain of an assault. Anyway, many in the room were fooled to try kuno the “artisanal” sinamak. Just a small teaspoon was enough to send them scurrying for water. This begs the question, why hasn’t anyone tweaked the recipe to include other types of chilies? It’s a realization that people assume that the only thing one can tweak is the type of vinegar used or the amount of the recado included.

By tweaking the chili type, this opens a market for artisanal sinamak.

So I brought some of the Habaneros back home and made mine with more ginger and langkawas in the mix. The taste was superb, biting yet mouthwatering.

By: Juls

Juls — Fri, 10 Jan 2014 03:49:24 +0000

you might want to try local Habanero chilies for that extra extra kick on top of the labuyo…

By: Lee

Lee — Tue, 07 Jan 2014 04:59:27 +0000

beautiful bottles

By: izang

izang — Sun, 05 Jan 2014 15:12:16 +0000

bought the lemonade for the nice bottles…same purpose also….:-)

By: millet

millet — Sun, 05 Jan 2014 12:59:10 +0000

..now for some freshly-steamed crabs, shrimp and oysters to test the vinegar…. i like to add a little salt to my sinamak so it’s “timplado” (seasoned)

By: Natie

Natie — Sun, 05 Jan 2014 04:32:17 +0000

Spicy and wicked! Sounds like a good rock band! This will rock your meals…